Choose A Protein Recipe
Pan seared Sicilian chicken breast, roasted tomato, goat cheese, mushrooms, white wine sauce, with broccolini, topped with fresh basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Vegetables
Dairy
Liquids
Seasoning
Method
Preparation
- 1
Prep the Chicken
Season the chicken breasts with salt, black pepper, and garlic powder on both sides. Let them sit for about 15 minutes to absorb the flavors.
- 2
Prepare the Vegetables
Wash and trim the broccolini. Clean the mushrooms and slice them. Halve the cherry tomatoes and set aside.
- 3
Prepare the Sauce
In a small bowl, mix together the white wine and chicken broth. Set aside.
Cooking
- 4
Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned chicken breasts and sear for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 5
Cook the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for about 3-4 minutes until they begin to soften. Add the halved cherry tomatoes and cook for another 2 minutes.
- 6
Make the Sauce
Pour the white wine and chicken broth mixture into the skillet with the vegetables. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Cook for about 3-4 minutes until the sauce is slightly reduced.
- 7
Combine Everything
Return the chicken breasts to the skillet, spoon some sauce over them, and let them simmer in the sauce for an additional 2-3 minutes. Meanwhile, blanch the broccolini in boiling water for 2-3 minutes until tender but still bright green.
- 8
Serve
Plate the chicken breasts with the roasted tomatoes and mushrooms, drizzle with the sauce, and top with crumbled goat cheese and fresh basil. Serve alongside the blanched broccolini.