Sauteed Chicken with Tomato Saffron Vinaigrette
Elevate your weeknight dinners with this vibrant and flavorful Sautéed Chicken with Tomato Saffron Vinaigrette. Tender, golden-seared chicken breasts pair beautifully with a luscious vinaigrette made from sweet cherry tomatoes, aromatic saffron, and a touch of honey for balance. The saffron lends an irresistible golden hue and subtle floral notes, while a splash of red wine vinegar adds brightness. Quick and easy to prepare in just 35 minutes, this dish is perfect for busy evenings yet elegant enough for entertaining. Garnished with fresh parsley, it’s a feast for both the eyes and the palate—serve it alongside a crisp salad or fluffy rice for a complete, show-stopping meal. Keywords: sautéed chicken, tomato saffron vinaigrette, quick dinner recipe, elegant chicken dish, saffron recipes, chicken with sauce.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 0.25 teaspoon Saffron threads
- 2 tablespoons Warm water
- 1.5 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature should read 165°F). Remove the chicken from the skillet and set aside to rest under foil.
In a small bowl, combine the saffron threads and warm water. Let it steep for 5 minutes to infuse.
In the same skillet, add the remaining 2 tablespoons of olive oil and minced garlic. Sauté for 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
Pour the saffron-infused water into the skillet along with the red wine vinegar and honey. Stir everything together, allowing the sauce to simmer for 2-3 minutes to meld the flavors.
Taste the vinaigrette and adjust seasoning with additional salt or pepper as needed.
Slice the rested chicken breasts and plate them. Spoon the tomato saffron vinaigrette over the chicken.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 13.6 g | ||
| Protein | 217.2 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 853 mg | 18% | |
*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.
