Persian Chicken Breasts
Persian Chicken Breasts feature tender, flavorful chicken simmered in a spiced tomato and onion sauce, perfect for those who enjoy aromatic, hearty Middle Eastern-inspired dishes.
Ingredients
- 1 boned and pounded chicken breast with skin per person ⓘ
- box of Near East nutty pilaf mix ⓘ
- apricot syrup ⓘ
- 6 chicken breasts, cut in half crosswise ⓘ
- 2 medium to large onions, sliced ⓘ
- 1 No. 2 can (2 1/2 cups) tomatoes, mushed
- 8 oz can (1 cup) tomato sauce ⓘ
- 1/2 teaspoon minced garlic or 1 large clove ⓘ
- 1 teaspoon Tabasco sauce ⓘ
- 1 bay leaf ⓘ
- 1/2 teaspoon celery seed ⓘ
Instructions
- Season chicken breasts with salt and pepper, then flour them lightly.
- Brown the floured chicken pieces in hot fat on all sides, then remove from skillet.
- Cook sliced onions in the same hot fat until golden or translucent.
- Drain excess fat from the skillet.
- Add mushed tomatoes, tomato sauce, minced garlic, Tabasco, bay leaf, and celery seed to the skillet.
- Blend the ingredients together, then cover the skillet.
- Simmer for 10 to 15 minutes, then add the browned chicken pieces.
- Continue simmering slowly until the chicken is tender, about 1 hour or more.
Tips & Substitutions
For added flavor, consider marinating the chicken in apricot syrup and spices before cooking. If you don't have celery seed, you can substitute with a small amount of celery salt. Using fresh tomatoes instead of canned can enhance the dish, but be sure to adjust the cooking time. For a twist, serve alongside Couscous Provencale to complement the flavors.
Serving Suggestions
Serve the Persian Chicken Breasts over a bed of the Near East nutty pilaf mix for a hearty meal. A side of steamed vegetables or a fresh salad can add brightness to the plate. This dish pairs beautifully with Mediterranean recipes, making it a versatile option for gatherings or family dinners.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium heat, adding a splash of water or broth to maintain moisture. Cover to heat evenly, stirring occasionally, until warmed through. Avoid reheating in the microwave as it can dry out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Persian Chicken Breasts contains roughly 427 calories, with 11g protein, 75g carbohydrates, and 13g fat. It is an excellent source of iron (69% of the Daily Value), dietary fiber (36% of the Daily Value), and protein (21% of the Daily Value), and a good source of vitamin A and potassium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken breasts for this recipe?
Yes, boneless chicken breasts can be used. However, they may cook faster than bone-in, so adjust the cooking time accordingly to ensure they remain tender and juicy.
What can I substitute for apricot syrup?
If you don't have apricot syrup, honey or a mixture of orange juice and brown sugar can work as a substitute, providing a similar sweetness and flavor profile. Adjust the quantity to taste.
How can I make this dish spicier?
To add more heat, increase the amount of Tabasco sauce or incorporate diced fresh chili peppers when cooking the onions. You can also serve with a spicy side sauce for those who prefer extra heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).