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Somewhere beyond the sea... you'll find a great dish indeed! Cruise Ship Chicken is the kind of dinner you can enjoy while watching the sun set over the ocean: refreshing, bright, savory chicken in a white-wine sauce with notes of sweet sun-dried tomatoes and sunny lemon. Take your taste buds on a trip with Cruise Ship Chicken and you'll feel like you just went on vacation!
Somewhere beyond the sea... you'll find a great dish indeed! Cruise Ship Chicken is the kind of dinner you can enjoy while watching the sun set over the ocean: refreshing, bright, savory chicken in a white-wine sauce with notes of sweet sun-dried tomatoes and sunny lemon. Take your taste buds on a trip with Cruise Ship Chicken and you'll feel like you just went on vacation!
Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 4 chicken breasts boneless and skinless
- 1/4 cup oil-packed sun-dried tomatoes
- 2 red onions halved, thinly sliced
- 2 tablespoons water optional
- 1 clove garlic finely chopped
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 lemon juiced, divided
- 1/4 cup fresh herbs such as oregano, chives, or thyme, chopped
- capers or pitted olives optional, to taste, drained, for serving
Directions
- In a shallow dish, add the flour, the salt, the thyme, the pepper, and the paprika and whisk to combine.
- Light coat each side of the chicken breasts in the flour mixture.
- Drain the sun-dried tomatoes, reserving 4 tablespoons of the oil.
- In a large skillet over medium heat, heat 2 tablespoons of the sun-dried tomato oil until it is shimmering.
- Add the chicken breasts to the hot oil and cook, turning them occasionally, until they are golden-brown on both sides, about 2-3 minutes per side.
- Transfer the chicken breasts to a plate.
- In the same skillet over medium heat, add the remaining sun-dried tomato oil.
- Add the onions to the hot oil and cook, while stirring occasionally, until they soften and begin to caramelize, about 12 minutes. If the onions start becoming too dark too fast, add the water, a little at a time.
- Add the sun-dried tomatoes and the garlic to the onion mixture and cook, while stirring, until warmed through, about 1 minute.
- Add the white wine, the broth, and 1/2 of the lemon juice to the onion mixture and bring it to a simmer.
- Simmer the onion mixture, while stirring frequently, until it has thickened into a sauce that coats the back of a spoon, about 10 minutes.
- Reduce the heat to medium-low.
- Add the chicken breasts to the skillet and cover the skillet.
- Cook the chicken breasts in the sauce, undisturbed, until they reach an internal temperature of 165 degrees F, about 7-8 minutes.
- Transfer the skillet from the heat.
- Top the chicken breasts with the remaining lemon juice and the fresh herbs.
- Serve with the capers.
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