Sicilian chicken breasts with salmoriglio sauce

paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 650 Calories/Serving

20 Minutes

The secret to this robust, fast chicken dinner is the zesty pan sauce. Called sammurigghiu in Sicilian, or salmoriglio in Italian, it means “brine.” But that word only begins to describe the wonderful combination of flavors of the garlic, herbs, and lemon juice, all cooked together in the pan with the browned bits left over from the chicken. For maximum impact, drizzle a little over everything, including the roasted broccolini.


  • ¾ pound broccolini
  • ¼ pound roasted red peppers
  • 2 ounces roasted almonds
  • Two 6-ounce boneless skin-on chicken breasts
  • Peeled fresh garlic
  • 1 lemon
  • Fresh flat-leaf parsley
  • 1 teaspoon dried oregano



Prep and roast the broccolini

Heat the oven to 400ºF.
  • Trim about 1 inch from the ends of the broccolini; cut any larger stalks in half lengthwise.
  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
  • Coarsely chop the almonds.
On a sheet pan, toss the broccolini with 1 to 2 teaspoons oil and season with salt and pepper. Spread the broccolini in an even layer and roast until slightly charred and crisp-tender, 10 to 12 minutes. Remove from the oven, add the red peppers and almonds, and stir to combine.
While the broccolini roasts, prepare the chicken.


Cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness. Transfer to individual plates. Do not clean the pan.
While the chicken cooks, prepare the ingredients for the salmoriglio.


Prep the salmoriglio ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Juice the lemon.
  • Strip the parsley leaves from the stems; finely chop the leaves.


Make the salmoriglio

Pour off all but 2 tablespoons fat from the pan used for the chicken; warm over medium heat until hot but not smoking. Stir in the garlic and oregano and cook until fragrant, about 30 seconds. Add the lemon juice, parsley, and 2 tablespoons water. Remove from the heat and stir, scraping up any browned bits from the bottom of the pan. Season to taste with salt and pepper.



Top the chicken with the salmoriglio and serve with the broccolini.

Chef’s Tip To achieve a beautiful crisp chicken skin, in Step 2, pat the meat as dry as possible, then give the pan plenty of time to heat before adding the meat. If you have one, use the back of a spatula to press the skin into the pan for even cooking.

Nutrition per serving: Calories: 650, Protein: 47 g, Total Fat: 41 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 6 g, Cholesterol: 105 mg, Carbohydrates: 26 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 660 mg

Contains: tree nuts

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