Easy and quick! This Mediterranean chicken skillet combines tender chicken breast with olives and oranges for a spicy/sweet dinner recipe. Great with roasted potatoes or over rice. | justalittlebitofbacon.com
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Mediterranean Chicken with Olives and Oranges

Easy and quick! This Mediterranean chicken skillet combines tender chicken breast with olives and oranges for a spicy/sweet dinner recipe. Great with roasted potatoes or over rice.
Course Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 375kcal
Author Just a Little Bit of Bacon

Ingredients

  • 2 large boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 medium shallot, minced
  • 1/2 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne
  • 2 tbsp orange juice
  • 1 cup chicken stock
  • 2 large oranges, peels cut off and diced
  • 1/2 cup sliced kalamata olives
  • 2 tbsp thinly sliced basil leaves

Seasoned Flour

  • 1 cup all purpose flour
  • 1/4 tsp kosher salt
  • dash black pepper
  • dash cayenne pepper
  • 1/4 tsp paprika

Instructions

  • Lay the chicken breasts flat on your cutting board. Cut them straight down into 1/2 inch slices. Mix together the seasoned flour in a plastic bag. Add the chicken to the flour and toss to coat the chicken evenly.
  • Heat the olive oil in a large skillet over medium high heat. Once it's shimmery, add the chicken, browning it on both sides until it's cooked through, 2-3 minutes per side. Remove the chicken to a plate.
  • Reduce the heat to low. Add the garlic, shallots, paprika, and smoked paprika and saute together for 1 minute. Add the cayenne, orange juice, and chicken stock. Increase the heat to high and bring to a boil. Cook down the sauce for 3-4 minutes, or until reduced by half. Take the skillet off the heat.
  • Add the chicken back to the skillet along with the oranges and kalamatas. Toss to coat everything evenly with the sauce. Serve topped with the sliced basil.

Notes

  • Cutting the chicken straight down into several slices instead of the long way into 2-3 cutlets makes for very tender chicken since you are cutting through the protein fibers.
  • If you really like paprika, you may want to add some more to the dish. I often add a bit more to my dish as I'm eating.
  • Don't cook the oranges! They get all mushy and sad.
  • I used Cara Cara Oranges. Navel oranges or blood oranges (or a mix) would also work well.
  • I made Extra Crispy Roasted Potatoes, which were great with the chicken!

Nutrition

Calories: 375kcal