One-Skillet Basque Chicken

With Pimento Stuffed Olives, Red Pepper, Tomatoes, and Basil

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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A note about serious food allergies

This dish harnesses the flavors of the Mediterranean, more specifically Spain (even more specifically: the Basque region of Spain). Rather than traditional dark meat, we use chicken breasts for a leaner meal, but otherwise, we stick with classic Basque chicken ingredients – red onions, red peppers, basil, thyme, paprika, and cherry tomatoes – all braised together in a sherry reduction. It’s an unforgettable meal bursting at the seams with flavor.

In Your Box (serves 2)

  • 2 Red Bell Peppers
  • 1 Red Onion
  • 2 Garlic Cloves
  • 1½ oz. Pimento Stuffed Olives
  • 2 Basil Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 2 tsp. Paprika
  • 2 fl. oz. Sherry
  • 5 oz. Grape Tomatoes
  • 2 tsp. Gluten Free Minor's Chicken Base
  • 4 Thyme Sprigs
  • Nutrition (per serving)

  • Calories
    550
  • Carbohydrates
    30g
  • Fat
    20g
  • Protein
    55g
  • Sodium
    746mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Core and slice red peppers into thin strips. Peel and slice onion into thin strips. Mince garlic. Slice olives. Set aside a couple basil leaves for garnish. Stack and roll remaining leaves into a long cylinder and slice across the length, creating very thin strips (chiffonade). Reserve basil stems for additional flavor in braising liquid. Rinse chicken breasts and pat dry. Find a lid for the pan, or measure a piece of foil that fully covers the pan.

  • Step 2 - Sear the Chicken
    2

    Sear the Chicken

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Season chicken with a pinch of salt and pepper and sear in pan for about 4 minutes on first side. Flip and cook 1 more minute on the second side. Transfer to a plate and set aside (chicken will finish cooking in a later step). Return pan with drippings to medium-high heat.

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    Add 1 tsp. olive oil, peppers, and onions to pan. Cook 3 minutes or until vegetables are just beginning to soften. Add paprika and stir to coat vegetables. Add sherry and cook for 1 minute. Add tomatoes, basil stems, chicken base, and ½ cup water. Stir to combine, then bring to a boil.

  • Step 4 - Braise the Chicken
    4

    Braise the Chicken

    Return chicken to pan along with any accumulated juices from plate. Add garlic. Arrange sliced olives on top of chicken, then top with whole thyme sprigs and basil stems. Reduce heat to medium-low. Cover pan with lid or foil. Let chicken braise 5-7 minutes or until internal temperature reaches 165 degrees. Braising is a moist cooking method that gently cooks meat and vegetables, coaxing out all their flavors.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Discard thyme and basil stems before serving. Serve chicken atop vegetable mixture and garnish with basil chiffonade and basil leaves.