Chicken Tomatoes and Capers
Bursting with Mediterranean-inspired flavors, this Chicken Tomatoes and Capers recipe is a quick and wholesome dinner sure to impress. Tender, seared chicken breasts are complemented by a vibrant sauce of juicy cherry tomatoes, briny capers, and aromatic garlic, all simmered with a splash of white wine and chicken broth. This one-pan dish comes together in just 40 minutes, making it perfect for busy weeknights or casual entertaining. The garnish of fresh parsley adds a pop of color and herbaceous finish, while the option to pair with crusty bread, pasta, or rice ensures a complete, satisfying meal. Packed with flavor yet simple to prepare, this chicken skillet recipe is perfect for those seeking easy Mediterranean recipes, healthy chicken dinners, or versatile dishes for any occasion.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 0.5 cup dry white wine
- 0.5 cup chicken broth
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
Start by seasoning the chicken breasts on both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium, then add the minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to burn it.
Add the halved cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
Pour in the dry white wine and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes to allow the flavors to combine.
Stir in the capers, then return the seared chicken breasts to the skillet. Spoon some of the tomato and caper mixture over the chicken.
Reduce the heat to low, cover the skillet, and let the chicken cook for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Sprinkle the dish with fresh parsley before serving. Serve hot, with an optional side of crusty bread, rice, or pasta to soak up the flavorful sauce.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3601 mg | 157% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.3 g | ||
| Protein | 221.6 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2801 mg | 60% | |
*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.
