Today I present chicken bites with onions, sun-dried tomatoes, olives and capers, a richer version of the classic Mediterranean chicken breast and a different, original, quick and flavorful way to eat chicken breast if you never know how to cook chicken. I already told you I don’t love plain chicken breast, so I’m always looking for new ways and ideas to cook it at its best, making it more tempting and tasty. A few days ago I was given sun-dried tomatoes in oil and Taggiasca olives; in the fridge I had a boring chicken breast staring at me, so I thought to cook it in a tasty way, adding besides olives and sun-dried tomatoes also plenty of onion, raisins, capers and pine nuts, preparing in a short time a balanced, easy, quick and very flavorful dish. Want to make it too? Let’s go to the kitchen, but before we start I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Other delicious ideas with chicken breast? Here they are!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Mediterranean chicken with onions and sun-dried tomatoes
- 2.2 lb chicken breast
- 2 1/2 cups white onions
- 2 oz sun-dried tomatoes in oil (drained)
- 1.5 oz Taggiasca olives (in oil)
- 2 tbsp capers
- 3 1/2 tbsp pine nuts
- 1/4 cup raisins
- as needed extra virgin olive oil
- as needed all-purpose flour
- 1/4 cup white wine
Tools
- Pans
Steps to make Mediterranean chicken breast with onions and sun-dried tomatoes
To make the chicken breast with onions and sun-dried tomatoes, choose a whole chicken breast — it costs a little less and you can manage the sizes of the pieces yourself. Remove bones and cartilage from the breast and cut it into chunks. Coat all the pieces in flour so it adheres well. Pour a generous drizzle of oil into a heavy-bottomed pan and let the chicken brown over high heat. A golden crust should form on the surface of the pieces; turn them occasionally and in about 10 minutes they should be done.
While the chicken cooks, peel and slice the onions, then place them in a large pan with half a glass of water, salt and oil. Stew the onion with a lid on until soft; then remove the lid, let them brown and add the pitted olives,
the sun-dried tomatoes cut into small pieces, the raisins, capers and pine nuts, then add the chicken and deglaze with the white wine. Let it evaporate and adjust salt only if necessary. Our Mediterranean chicken breast with onions and sun-dried tomatoes is ready to be served!
You can prepare it ahead of time — even a few hours in advance — and in that case just pour another half glass of water over the cold chicken and reheat, stirring often, then let it rest briefly before serving.
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Leftover chicken should be stored in the fridge in an airtight container for 2 days and must be reheated well with a little water before serving.
