Sicilian Lemon Chicken with Raisin Tomato Sauce
Experience the vibrant flavors of Sicily with this Sicilian Lemon Chicken with Raisin Tomato Sauce recipe—a perfect fusion of savory and sweet Mediterranean ingredients. Tender, golden-crisp chicken thighs are simmered in a zesty sauce made with fresh lemon zest, juicy grape tomatoes, and sweet golden raisins, creating a harmonious balance of brightness and depth. A hint of red chili flakes adds just the right amount of warmth, while the silky sauce, infused with garlic and chicken broth, coats every bite in rich, mouthwatering flavor. This easy yet elegant dish comes together in under an hour and is perfect for serving over rice, pasta, or alongside crusty bread to soak up every bit of the luscious sauce. Ideal for weeknight dinners or entertaining guests, this recipe is a celebration of Mediterranean culinary tradition with a modern twist.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 pieces garlic cloves, minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup chicken broth
- 2 cups grape tomatoes, halved
- 1 cup golden raisins
- 0.5 teaspoons red chili flakes
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken thighs dry with a paper towel. Season them with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and cook for 5-6 minutes until the skin is golden and crisp. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the lemon zest, lemon juice, and chicken broth, scraping up any browned bits from the bottom of the pan.
Add the halved grape tomatoes, golden raisins, and red chili flakes to the skillet. Stir well to combine.
Return the chicken thighs to the skillet, skin-side up. Cover and simmer for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the sauce has reduced slightly.
Taste the sauce and adjust seasoning with additional salt or lemon juice if needed.
Sprinkle the chopped parsley over the chicken and sauce just before serving.
Serve hot over rice, pasta, or with crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 28.4 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 801 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.
