Spanish Chicken Breasts
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
591 kcal
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Course
Main Course
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Cuisine
Spanish
Spanish Chicken Breasts
Description
This recipe begins by slicing chicken breasts into cutlets and pounding them to an even thickness to promote quick, uniform cooking. The cutlets are seasoned with a mixture of all-purpose flour, smoked paprika, garlic powder, salt, and pepper, then pan-fried in olive oil and butter until golden brown.
The accompanying sauce is prepared by sautéing chopped onions, bell peppers, and garlic, then adding baby potatoes, chicken broth, canned crushed tomatoes, and seasonings including smoked paprika, salt, sugar, black pepper, and bay leaves. This sauce simmers, melding flavors before the chicken is incorporated or served alongside.
The result is a dish showcasing smoky spices balanced by sweet bell peppers and robust tomato sauce, with tender chicken and cooked potatoes providing heartiness. This meal is suitable for serving as a complete plate, offering a blend of protein, vegetables, and starch with Spanish flavor influences.
Ingredients
For the chicken
- 2 chicken breast
- ¼ cup all-purpose flour
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
For the sauce
- 1 tablespoon olive oil
- 2 onion roughly chopped
- 3 bell pepper chopped into large chunks, small
- 6 baby potato cut in half
- 4 cloves garlic minced
- 1 cup chicken broth
- 1 crushed tomatoes 400g/14oz can, canned
- 1 tablespoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- 2 bay leaf
Instructions
To prepare the chicken
- Place the chicken breasts onto a chopping board and use kitchen paper to pat them dry to help prevent them from slipping when you cut.2 chicken breasts
- Use a long sharp knife and, keeping it parallel to the chopping board, cut through the middle of each chicken breast. (see the bulk of post for pictures)
- Repeat with both breasts to make four cutlets.
- Cover the cutlets with some plastic wrap or parchment paper and use a heavy skillet or meat mallet to bash the plumper ends down until they are an even thickness.
- Add the flour to a shallow dish, add the smoked paprika and garlic powder.¼ cup / 30 g all-purpose flour2 teaspoons smoked paprika1 teaspoon garlic powder
- Season the chicken cutlets with salt and pepper, then coat them lightly in the flour.½ teaspoon salt½ teaspoon black pepper
To cook the chicken
- Place a deep-sided skillet or frying pan over medium-high heat. Add the olive oil; once shimmering, add the butter and the chicken cutlets to the pan.2 tablespoons olive oil1 tablespoon butter
- Cook chicken fillets for 3 minutes per side until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the sauce
- Use the same pan you cooked the chicken in.
- Heat the olive oil over medium heat. Add the chopped onions and bell peppers and cook for 2-3 minutes.1 tablespoon olive oil2 onions3 small bell peppers
- Add the potatoes and garlic and stir around in the hot oil. As soon as the garlic smells fragrant, add the broth.6 baby potatoes4 cloves garlic1 cup / 240 ml chicken broth
- Stir in the crushed tomatoes, smoked paprika, salt, sugar, and black pepper.1 can crushed tomatoes1 tablespoon smoked paprika½ teaspoon salt½ teaspoon sugar¼ teaspoon black pepper2 bay leaves
- Add the bay leaves and stir everything together. Bring to a simmer, then reduce the heat to low and add the lid. Simmer gently for 15-20 minutes until the potatoes are just cooked.
- Add the cooked chicken breasts to the pan, spoon a little sauce over them, and cook at medium heat for 3-4 minutes uncovered.
- Taste the sauce and add extra salt and pepper to taste, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 84g | 28% |
| Protein | 36g | 72% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 729mg | 30% |
| Potassium | 2443mg | 52% |
| Fiber | 13g | 52% |
| Sugar | 14g | 28% |
| Vitamin A | 4526IU | 91% |
| Vitamin C | 193mg | 214% |
| Calcium | 117mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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