Mediterranean Chicken

Inspired by Delaney Vetter's recipe on Delish

Ingredients:

Salt

Freshly ground pepper

Thyme

Dill

Paprika

4 boneless, skinless chicken breasts or skin-on bone-in thighs

1/4 cup chopped oil-packed sun-dried tomatoes, plus 4 tbsp. tomato oil, divided

2 red onions, halved, thinly sliced

2 red peppers, thinly sliced

1 clove garlic, finely chopped

1/2 cup pitted kalamata olives, sliced

2 cups low-sodium chicken broth

Juice of 1 lemon, divided 

1/4 cup fresh green herbs (such as oregano, chives, and/or thyme), chopped

Drained capers and feta (for topping)

Directions:

Season the chicken with the spices. In a large pot over medium heat, heat 2 tablespoons tomato oil until shimmering. Cook chicken, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Transfer to a plate. In same skillet over medium heat, heat remaining 2 tablespoons tomato oil. Cook onion, stirring occasionally and adding 1 to 2 tablespoons water if onions are getting too dark, until softened and beginning to caramelize, about 12 minutes. Add in the peppers, sun-dried tomatoes and garlic. Cook, stirring, until peppers begin to soften, about 5 minutes. Add broth and half of the lemon juice. Bring to a simmer over medium heat and cook, stirring frequently, until thickened enough to coat the back of a spoon, about 10 minutes. Reduce to medium-low and return chicken to skillet. Cover and cook, undisturbed, until chicken is cooked through, 7 to 8 minutes. Remove from heat. Squeeze remaining lemon juice over. Top with herbs, capers, and feta. Serve with couscous.