Christie C. Inspired by Mediterranean cuisine, this Chicken with White Wine and Caper Sauce recipe infuses fresh oregano, tangy lemon, olives, capers, and white wine to create a fresh and romantic dish with a healthy flare.
“Your diet is a bank account. Good food choices are good investments.”
― Bethenny Frankel
If you are still on your New Year’s resolution heath kick, indulge in this lean chicken dish for a flavorful yet healthy treat. I was inspired to create this after creating a New Year’s resolution that would prioritize my physical and mental health. I wanted something easy to make with loads of lean poultry, vegetables, and olives.
Why You’ll Love This Mediterranean Chicken with White Wine and Caper Sauce Recipe
- Rich in olives and olive oil, a healthy fat
- Lean yet flavorful chicken
- Features fresh herbs and ingredients
- 15 wholesome ingredients
- Delicious Mediterranean inspired flavor
Fresh is Best
This dish is filled with intense flavors. Fresh oregano adds sharp peppery flavors. The lemon zest, capers, and olives give the chicken and sauce a tangy bite. I love to grow my own Hot and Spicy Oregano to use in Mediterranean inspired dishes. Check your local farmer’s markets for different varieties and see which one suits your taste. If push comes to shove, any Greek variety available at your local grocery store will do just fine.
Top the dish with freshly sliced cherry tomatoes, olives, and feta cheese. When they are in season, I love to use rainbow medley cherry tomatoes since they are nice and sweet. I typically like to top my dish with a variety of Greek olives and sundried tomatoes. To bring the whole dish together, finish the dish with a sprinkle of feta cheese with Mediterranean herbs.
Serve with brown rice or quinoa and steamed vegetables. My preference is brown basmati or jasmine rice.
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Special Tools and Equipment
- Large skillet – for sautéing
- Silicone spatula – for stirring and mixing
- Cutting board – for preparing vegetables and seasoning
Chicken with White Wine and Caper Sauce
Ingredients
- 2 sweet onion, roughly chopped
- 2 bell peppers (green and/or red), diced
- 5 garlic cloves, roughly chopped
- 1 bay leaf
- 4 tbsp olive oil
- 2 sprigs oregano, roughly chopped
- 3 chicken breasts
- 2 lemons, zested and juice set aside
- 2 cups dry white wine, such as pinot grigio, sauvignon blanc, or pinot blanc
- 1 cup chicken stock
- 2 tbsp cornstarch
- 1 tbsp capers, roughly chopped
- cherry tomatoes, halved for topping
- assorted olives, sliced for topping
- crumbled feta cheese, for topping
- salt and pepper to taste
Instructions
Cook the vegetables
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Heat 2 tbsp of the olive oil in a large skillet. Add the onions, bell peppers, garlic, and bay leaf. Sauté the vegetables and aromatics on medium heat until brightly colored and caramelized (6 to 8 minutes). Stir and season with salt and pepper.
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Remove the vegetables and place them in a separate bowl.
Cook the chicken
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Wash and pat the chicken dry. Season the chicken on both sides with salt, pepper, and chopped oregano.
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In the same skillet, heat another 2 tbsp of olive oil. Add the chicken and cook on each side on medium heat for 6 to 8 minutes. Chicken should be at a temperature of 165°F or 74°C.
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Remove the chicken from the skillet and place it on a plate. Slice the chicken into pieces.
Make the sauce
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In a medium mixing bowl or measuring cup, mix together the broth, white wine, and the cornstarch.
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In the same skillet, add the wine and chicken stock mixture. Use a spatula to scrape the fond from the bottom of the pan, and stir it into the liquid.
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Add the capers, lemon zest, and lemon juice. Season the sauce with salt and pepper.
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Allow the sauce to simmer on low heat until it begins to thicken. Allow the sauce to reduce to nearly half of its volume.
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Add the cooked vegetables to the sauce. Season with salt and pepper to taste.
Serve the dish
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Serve the chicken and sauce over brown rice and steamed broccoli.
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Top with sliced cherry tomatoes, sliced olives, and crumbled feta cheese.
