Chicken Veneziana
Transport your taste buds straight to the heart of Italy with Chicken Veneziana, a vibrant, flavor-packed dish that combines tender seared chicken breasts with a rich tomato and white wine sauce. Infused with the tangy brininess of black olives and capers, aromatic garlic, and a touch of dried oregano, this recipe balances bold Mediterranean flavors with comforting warmth in every bite. Finished with a sprinkle of fresh basil for a pop of brightness, it's an effortless weeknight dinner that feels gourmet. Perfectly paired with pasta, fluffy rice, or crusty bread to soak up the luscious sauce, Chicken Veneziana is a show-stopping option for any occasion. Ready in just 45 minutes, this dish is the epitome of quick yet sophisticated home cooking.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 14-ounce can canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup pitted black olives
- 2 tablespoons capers
- 1 teaspoon dried oregano
- 5 chopped fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat.
Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the chopped onion and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic and sauté for an additional minute until fragrant.
Pour in the white wine and scrape up any browned bits from the bottom of the skillet.
Add the crushed tomatoes, tomato paste, oregano, and capers. Stir to combine.
Return the chicken breasts to the skillet, nestling them into the sauce.
Scatter the olives over the top and bring the mixture to a gentle simmer.
Cover the skillet and let cook for 20 minutes, or until the chicken is fully cooked and tender.
Uncover and stir in the chopped basil leaves. Simmer for an additional 2-3 minutes.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Serve the Chicken Veneziana hot with your choice of pasta, rice, or crusty bread for dipping.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.7 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 813 mg | 17% | |
*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.
