Chicken with Tomatoes and Capers
Elevate your weeknight dinner with this vibrant and zesty Chicken with Tomatoes and Capers recipe. Tender, golden-seared chicken breasts are simmered to perfection in a rich, savory sauce bursting with the sweetness of cherry tomatoes, the briny tang of capers, and aromatic garlic. A hint of red pepper flakes adds gentle heat, while a splash of lemon juice and fresh basil brighten every bite. With a 35-minute total time from prep to plate, this Mediterranean-inspired dish is as quick to make as it is delicious. Pair it with crusty bread, fluffy rice, or a fresh side salad for a complete, satisfying meal your family will love. Perfect for lovers of bold flavors and wholesome, easy-to-make recipes!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 3 tablespoons capers, drained
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 cup chicken broth
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon lemon juice
Instructions
Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and sear for 5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Add the halved cherry tomatoes and a pinch of red pepper flakes (if using) to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release some of their juices.
Stir in the capers and chicken broth, scraping any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes.
Return the seared chicken breasts to the skillet, nestling them into the tomato and caper mixture. Reduce the heat to low, cover the skillet, and let the chicken cook for 10-12 minutes or until the internal temperature reaches 165°F (74°C).
Remove the skillet from the heat and stir in the fresh basil and lemon juice for a burst of bright flavor.
Serve the chicken hot, topped with the tomato-caper sauce. Pair with crusty bread, rice, or your choice of side dish.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3802 mg | 165% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.7 g | ||
| Protein | 221.8 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 160 mg | 12% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2692 mg | 57% | |
*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.
