Mediterranean Diet Chicken in Brown Sauce
Elevate your weeknight dinner with this Mediterranean Diet Chicken in Brown Sauce, a flavorful and wholesome dish that's both health-conscious and indulgent. Tender, pan-seared chicken breasts are simmered in a savory, aromatic brown sauce made from balsamic vinegar, chicken broth, and a medley of bold Mediterranean ingredients like sun-dried tomatoes, kalamata olives, and fresh rosemary. The dish is accented with the vibrant freshness of parsley for a perfect finish. Ready in just 45 minutes, this recipe is ideal for busy cooks seeking heart-healthy meals packed with protein and classic Mediterranean flavors. Serve it alongside couscous or a crisp green salad to create a restaurant-worthy, Mediterranean-inspired feast right at home. Perfect for anyone embracing the Mediterranean diet or looking for a wholesome chicken recipe!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh rosemary, chopped
- 0.25 cup sun-dried tomatoes, chopped
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge each chicken breast in flour, shaking off the excess.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and balsamic vinegar, stirring to combine.
Return the chicken breasts to the skillet, along with any juices that have accumulated.
Add the fresh rosemary, sun-dried tomatoes, and kalamata olives.
Bring the mixture to a simmer and cover the skillet. Let it cook for 10-12 minutes, allowing the flavors to meld together.
Once done, remove the skillet from heat and let it sit for a few minutes.
Garnish with fresh parsley before serving.
Serve hot with your choice of a Mediterranean side, such as couscous or a fresh salad.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4854 mg | 211% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 21.7 g | ||
| Protein | 230.6 g | 461% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3173 mg | 68% | |
*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.
