Chicken Picquant
Elevate your weeknight dinner game with this flavor-packed Chicken Picquant! Tender, pan-seared chicken breasts are smothered in a bold and zesty sauce made with diced tomatoes, briny capers, a dash of cayenne pepper, and a hint of white wine for depth. This quick and easy recipe is ready in just 45 minutes, making it perfect for busy evenings while still delivering a restaurant-quality meal. Garnished with fresh parsley and served with a squeeze of bright lemon, this dish strikes the perfect balance of savory, tangy, and a touch of spice. Whether paired with rice, pasta, or crusty bread, Chicken Picquant is sure to add vibrant flavor to your dinner table. Keywords: chicken picquant, pan-seared chicken, flavorful tomato sauce recipe, quick dinner ideas, zesty chicken recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 0.75 cups chicken broth
- 0.25 cups white wine (optional)
- 2 tablespoons capers, rinsed and drained
- 0.25 teaspoons cayenne pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in this mixture, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and is sizzling, add the chicken breasts.
Cook the chicken for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
Pour in the canned diced tomatoes, chicken broth, and white wine (if using). Stir to combine, scraping up any browned bits from the bottom of the skillet.
Add the capers and cayenne pepper to the sauce. Simmer over medium heat for about 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Return the chicken breasts to the skillet, spooning the sauce over the top. Simmer for another 5 minutes to ensure the chicken is warmed through.
Garnish with chopped parsley, if desired, and serve alongside lemon wedges for an extra burst of flavor.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 4292 mg | 187% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 22.5 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 320 mg | 25% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3288 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
