Easy One Pan Italian Chicken Breasts Recipe
User Reviews
4.2
33 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
314 kcal
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Course
Main Course
-
Cuisine
Italian
Easy One Pan Italian Chicken Breasts Recipe
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This Easy One Pan Italian Chicken takes boneless skinless chicken breasts and turns them into something gorgeous and packed with flavor. A delicious weeknight dinner that is all cooked in one skillet, for easy cleanup, these chicken breasts are perfect for the whole family. Healthy, quick and easy. That is pretty much the perfect dinner solution!
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Ingredients
For the topping
- 1 large tomato
- ½ red onion
- ⅓ cup olives (see note 1)
- ¼ cup fresh chopped parsley
- 2 tablespoon extra virgin olive oil
- ½ teaspoon salt
For the chicken
- 2 large chicken breasts
- salt
- 1 tablespoon olive oil
- 1 tablespoon butter
For the sauce
- 3 tablespoon butter
- 3 garlic cloves
- ¼ cup drained capers
- 1 lemon
- ⅓ cup chicken broth
To finish
- ¼ cup creamy ricotta
- flat-leaf parsley
- black pepper
Instructions
Start by mixing up the topping
- Finely chop the tomato and red onion and place in a non-metallic bowl.1 large tomato½ red onion
- Slice the olives and add them to the bowl.⅓ cup / 50 g olives
- Add in the parsley, extra virgin olive oil and sprinkle over the salt.¼ cup fresh chopped parsley2 tbsp extra virgin olive oil½ tsp salt
- Stir gently and set to one side.
To fillet the chicken
- Lay your chicken breasts flat on a chopping board.2 large chicken breasts
- Use a large sharp knife to cut sideways through the breast, keep the knife parallel to the chopping board and continue to cut through the chicken breast until you have two cutlets.
- Repeat with the second chicken breast.
To cook the chicken
- Heat a large skillet or shallow casserole over high heat.
- Add in the olive oil and butter.1 tbsp olive oil1 tbsp butter
- Season the chicken on both sides with salt then fry for 2 minutes on each side. Remove the chicken from the pan, and tent the plate with foil. salt
Make the sauce
- Reduce the heat to medium then add the butter to the pan.3 tbsp / 55 g butter
- Add the sliced garlic, capers, and zest of the lemon.3 garlic cloves¼ cup / 50 g drained capers1 lemon
- Stir gently then add the chicken broth to the pan.⅓ cup / 80 ml chicken broth
- Turn the heat up and simmer for 2-3 minutes.
- Return the chicken (and any juices that have collecteto the pan along with 2 tablespoons of lemon juice.1 lemon
- Heat for a minute then remove the pan from the heat.
- Top with the tomato mixture, pouring over the juice from the bowl.
- Dot the top of your chicken with spoonfuls of the ricotta, and serve with black pepper and a little extra parsley.¼ cup / 60 g creamy ricotta flat-leaf parsley black pepper
Notes
- You can use any olives that you like here. I like to use a mixture of black olives and pimento-stuffed olives. If I can find them the almond stuffed olives are amazing too!
Nutrition Information
Show Details
Calories
314kcal
(16%)
Carbohydrates
8g
(3%)
Protein
15g
(30%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Cholesterol
69mg
(23%)
Sodium
1028mg
(43%)
Potassium
385mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1001IU
(20%)
Vitamin C
28mg
(31%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 69mg | 23% |
| Sodium | 1028mg | 43% |
| Potassium | 385mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1001IU | 20% |
| Vitamin C | 28mg | 31% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
33 reviews
Good
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