pico de gallo oven chicken

pico de gallo oven chicken

Print Friendly, PDF & Email

Simple. Elegant. Impressive. Yes, all these adjectives describe the pico de gallo oven chicken. If you want to use chicken thighs then have at it~they’ll work perfectly.

This dish is elevated by the addition of the pico de gallo~make sure it’s fresh. I get mine at Trader Joe’s, but you can make it from scratch or use another brand. But the crown jewel in this recipe? The lemons. Yes, slice them thin and when they bathe in the juices and become tender, don’t be reluctant to bite into them, rind and all. The spark of tang and citrus is a WOW and POW on your palate!

Serve with some black forbidden rice, yes, the visual hue contrast is striking, and you have the cuisine of the gods!
pico de gallo oven chicken
Serves: 6
Preheat oven to 375
What you need:
2 ½ to 3 lbs. chicken breasts, boneless and skinless and cut each slice at an angle in half
1 tsp. sea salt
1 tsp. coarse ground pepper
3 Tbl. all-purpose flour
4 Tbl. coconut oil (can substitute canola oil)
½ cup chardonnay wine (or apple juice)
12 oz. store prepared pico de gallo salsa, mild
1 ½ cups chicken broth
3 Tbl. capers
½ tsp. dried red chili flakes
6 garlic pieces, peeled and whole
1 large lemon, cut in thin slices

pico de gallo oven chicken

What you do:
Put the chicken breasts in a large bowl. Sprinkle on the salt, pepper and flour. Toss and coat the chicken pieces.

In a heavy skillet over medium-high heat, put the oil and brown the chicken pieces on each side to a golden brown.

Deglaze the skillet with the wine. Add the pico de gallo salsa, chicken broth, capers, chili flakes, garlic and lemon to the chicken.

Cover with a doubled piece of foil and the lid. Cook in a preheated 375 oven for about 50 minutes. Remove to stove top and let cool about 15 minutes. Do not take off lid. Serve with good hot crusty bread for sopping up those juices!

pico de gallo oven chicken

7 Comments

  1. Pingback: pico de gallo oven chicken|chicken recipes|ally’s kitchen | Onlinegranny's Shared Recipes

  2. This is going on my “to-make” list! In fact, I just picked up a jar of capers today, fancy that! Looks delish! See you next year!

  3. Is it okay to put an aluminum skillet with a glass top in the oven to make this?

    • Hi, Keri! You need to use an oven-safe skillet and lid. The skillet I used (showing in this photo) is pro stainless w/the accompanying lid. It’s a great dish! So glad you like it!! xo ~ally

  4. This sounds awesome! Gotta try it!
    –Faithy

Leave a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.