Description
Bright, fresh flavors of lemon, feta, and herbs come together in this satisfying skillet dinner. Perfect for a weeknight meal!
Ingredients
Units
Scale
- 3 Tbsp extra virgin olive oil
- 4 medium boneless chicken breasts, with or without skin
- 1 medium onion, finely diced
- 6 medium cloves garlic, finely minced
- 2 (28-oz) cans (1590 g) peeled San Marzano plum tomatoes
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1 1/2 tsp salt
- 1/2 cup (118 ml) fresh parsley
- 1/2 cup (118 ml) fresh basil
- 1/2 medium lemon, very thinly sliced
- 1/2 cup (118 ml) Kalamata olives, pitted
- 12 oz (340 g) raw shrimp, peeled and deveined
- 6 oz (170 g) feta cheese, in a block, not crumbled
- 1 Tbsp fresh parsley, finely chopped, for garnish
- 6-8 small leaves fresh basil, for garnish
Instructions
- Season chicken with kosher salt and fresh ground black pepper.
- Place tomatoes in a food processor and pulse several times until mixture is chunky, or break tomatoes into small pieces with your fingers. Set aside.
- In a large, oven-proof skillet or sauté pan, heat olive oil until hot. Add chicken and cook for 2-3 minutes, or until golden, then flip with tongs and cook the opposite side until golden. Remove to a plate, cover and refrigerate until sauce is completed.
- Add onions to pan and cook until soft and translucent, about 6-8 minutes. Add garlic and cook for another minute.
- Add tomatoes, dried oregano, dried basil and salt, bring to a simmer, and cook 45-55 minutes until sauce is thick and fragrant. Add fresh parsley and basil, stir, and cook for another 5 minutes.
- Heat oven to 450°F (227°C).
- Nestle chicken, shrimp and lemons into the sauce. Break off pieces of the feta cheese and tuck them between the shrimp and chicken. Scatter the Kalamata olives over the top and place in the oven for 15 minutes, or until sauce is bubbly hot and shrimp curl up a bit.
- Sprinkle with chopped parsley and basil leaves for garnish. Serve with pasta.
Notes
- For a richer flavor, use bone-in, skin-on chicken breasts and brown them well before removing from the pan.
- If you don’t have San Marzano tomatoes, you can substitute with another canned crushed tomato, but the flavor will be slightly different.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150