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Cruise Ship Chicken: Captures the flavor of a memorable cruise trip; perfect for a quick getaway meal.
The idea for Cruise Ship Chicken came to me during a reunion with my college friends on an actual cruise. We were lounging by the pool, reminiscing about our younger years, when someone mentioned the surprisingly delicious chicken dish we had on board. It was then I decided to capture that flavor in my own kitchen. I always have sun-dried tomatoes in my pantry, their richness perfect for the base of the sauce. As the ship sailed through azure waters, the dry white wine served with lunch inspired the chicken's tangy depth. Combining these two memories, I brought everything together with a splash of fresh lemon juice, lending a brightness that feels like a vacation on your taste buds.
Back at home, I experimented in my kitchen, recreating the cruise’s ambiance. The key is patience when caramelizing red onions; they need to be just right to achieve that perfect sweet balance. Incorporating fresh thyme and oregano, I added layers of complexity to the dish. Don’t rush the simmering process. Let the sauce thicken slowly to coat the back of a spoon, sealing all those cruise-like flavors. Finally, sprinkling fresh herbs on top not only adds color but harmonizes with the lemony notes.
Whenever I prepare this meal, I'm mentally transported back to the laughter and shared stories aboard that cruise ship. Each bite brings a reflective pause on cherished friendships and the unforgettable tastes of our trip.
Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 4 chicken breasts boneless and skinless
- 1/4 cup oil-packed sun-dried tomatoes
- 2 red onions halved, thinly sliced
- 2 tablespoons water optional
- 1 clove garlic finely chopped
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 lemon juiced, divided
- 1/4 cup fresh herbs such as oregano, chives, or thyme, chopped
- capers or pitted olives optional, to taste, drained, for serving
Directions
- In a shallow dish, add the flour, the salt, the thyme, the pepper, and the paprika and whisk to combine.
- Light coat each side of the chicken breasts in the flour mixture.
- Drain the sun-dried tomatoes, reserving 4 tablespoons of the oil.
- In a large skillet over medium heat, heat 2 tablespoons of the sun-dried tomato oil until it is shimmering.
- Add the chicken breasts to the hot oil and cook, turning them occasionally, until they are golden-brown on both sides, about 2-3 minutes per side.
- Transfer the chicken breasts to a plate.
- In the same skillet over medium heat, add the remaining sun-dried tomato oil.
- Add the onions to the hot oil and cook, while stirring occasionally, until they soften and begin to caramelize, about 12 minutes. If the onions start becoming too dark too fast, add the water, a little at a time.
- Add the sun-dried tomatoes and the garlic to the onion mixture and cook, while stirring, until warmed through, about 1 minute.
- Add the white wine, the broth, and 1/2 of the lemon juice to the onion mixture and bring it to a simmer.
- Simmer the onion mixture, while stirring frequently, until it has thickened into a sauce that coats the back of a spoon, about 10 minutes.
- Reduce the heat to medium-low.
- Add the chicken breasts to the skillet and cover the skillet.
- Cook the chicken breasts in the sauce, undisturbed, until they reach an internal temperature of 165 degrees F, about 7-8 minutes.
- Transfer the skillet from the heat.
- Top the chicken breasts with the remaining lemon juice and the fresh herbs.
- Serve with the capers.
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