One-Pan Mediterranean Chicken with Roasted Red Pepper Sauce
Tips for Experienced Cooks
To elevate the flavor profile of the dish, consider using fresh herbs in place of dried ones, adjusting the quantity as necessary since fresh herbs are less potent. Additionally, a splash of white wine added to the sauce during simmering can introduce a new layer of complexity to the taste. Instead of removing the chicken from the skillet before adding the aromatics, you could leave the chicken in and build the sauce around it, allowing the flavors to meld together more intimately over the course of cooking.
Step 1: Prepare the spice mixture
In a small bowl, mix together the oregano, basil, thyme, garlic powder, salt, and pepper.
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 2: Season the chicken
Rub the spice mixture over the chicken breasts.
- 4 boneless, skinless chicken breasts
Step 3: Brown the chicken
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until browned. Remove the chicken from the skillet and set aside.
- 2 tablespoons olive oil
- Chicken breasts from step 2
Step 4: Sauté the aromatics
Add the onion and garlic to the skillet and cook for 2-3 minutes, until softened.
- 1 onion, diced
- 3 cloves garlic, minced
Step 5: Make the sauce
Add the diced tomatoes, roasted red peppers, chicken broth, balsamic vinegar, and red pepper flakes to the skillet. Bring to a simmer and cook for 5-7 minutes, until the sauce has thickened.
- 1 (14.5 oz) can diced tomatoes
- 1 (12 oz) jar roasted red peppers, diced
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon red pepper flakes
Step 6: Finish the dish
Return the chicken to the skillet and spoon the sauce over the chicken. Place the skillet in the preheated 375°F oven and bake for 10-12 minutes, until the chicken is cooked through. Remove from the oven and let the chicken rest for a few minutes before serving. Garnish with chopped fresh parsley.
- Chicken from step 3
- Chopped fresh parsley for garnish
Meat, Eggs, & Dairy
- 4 whole chicken breasts
Fresh Produce & Herbs
- 1 whole onion
- 1 can diced tomatoes
- 1 jar roasted red peppers
- 1/4 cup parsley
Seasonings & Spices
- 4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Pantry Items
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 1 tablespoon balsamic vinegar
