Naples Valley Chicken
Transport your taste buds to the sunlit countryside of Italy with Naples Valley Chicken, a comforting yet sophisticated dish that combines tender, seared chicken breasts with a rich, aromatic tomato and white wine sauce. Infused with fresh rosemary, thyme, and a touch of garlic, this skillet-cooked masterpiece perfectly balances vibrant flavors and creamy Parmesan undertones. Ideal for a cozy dinner or entertaining guests, this one-pan recipe keeps prep simple while delivering gourmet results in under an hour. Serve it over pasta, fluffy rice, or alongside crusty bread to soak up every drop of the luscious sauce. Perfectly seasoned and beautifully garnished with fresh parsley, this dish is an irresistible blend of rustic Italian charm and modern elegance.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 cup dry white wine
- 1 14-ounce can canned diced tomatoes
- 1 cup chicken broth
- 1 tablespoon, minced fresh rosemary
- 1 teaspoon, minced fresh thyme
- 0.25 cup, finely grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Pat the chicken breasts dry with a paper towel and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts until golden, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining olive oil and the butter. Once melted, sauté the diced onion until it becomes soft and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Deglaze the pan with the white wine, scraping up any brown bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the diced tomatoes (with their juices), chicken broth, rosemary, and thyme. Bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet, lower the heat to medium-low, and let the chicken cook for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
Remove the chicken from the skillet and set it aside on a serving platter. Increase the heat to medium-high and let the sauce simmer uncovered for 5-7 minutes to thicken slightly.
Stir in the grated Parmesan cheese and adjust the seasoning with additional salt and pepper if needed.
Pour the sauce over the chicken and garnish with chopped parsley. Serve immediately over pasta, rice, or with crusty bread on the side.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 799 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.
