These Spanish Chicken Breasts are packed full of flavor and make a great one-pan meal for those busy weeknights when you want something hearty and flavorful without spending hours in the kitchen. The delicious sauce is a mixture of tomato, onion, and bell pepper with plenty of seasonings like, garlic, smoked paprika, bay, and parsley. Potatoes and chicken breasts complete this family friendly one pan meal. Serve it with some rice or crusty bread to soak up all the delicious juices.
Place the chicken breasts onto a chopping board and use kitchen paper to pat them dry to help prevent them from slipping when you cut.2 chicken breasts
Use a long sharp knife and, keeping it parallel to the chopping board, cut through the middle of each chicken breast. (see the bulk of post for pictures)
Repeat with both breasts to make four cutlets.
Cover the cutlets with some plastic wrap or parchment paper and use a heavy skillet or meat mallet to bash the plumper ends down until they are an even thickness.
Add the flour to a shallow dish, add the smoked paprika and garlic powder.¼ cup/ 30g all-purpose flour2 teaspoons smoked paprika1 teaspoon garlic powder
Season the chicken cutlets with salt and pepper, then coat them lightly in the flour.½ teaspoon salt½ teaspoon black pepper
To cook the chicken
Place a deep-sided skillet or frying pan over medium-high heat. Add the olive oil; once shimmering, add the butter and the chicken cutlets to the pan.2 tablespoons olive oil1 tablespoon butter
Cook chicken fillets for 3 minutes per side until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the sauce
Use the same pan you cooked the chicken in.
Heat the olive oil over medium heat. Add the chopped onions and bell peppers and cook for 2-3 minutes.1 tablespoon olive oil2 onions3 small bell peppers
Add the potatoes and garlic and stir around in the hot oil. As soon as the garlic smells fragrant, add the broth.6 baby potatoes4 cloves garlic1 cup/ 240ml chicken broth
Stir in the crushed tomatoes, smoked paprika, salt, sugar, and black pepper.1 can crushed tomatoes1 tablespoon smoked paprika½ teaspoon salt½ teaspoon sugar¼ teaspoon black pepper2 bay leaves
Add the bay leaves and stir everything together. Bring to a simmer, then reduce the heat to low and add the lid. Simmer gently for 15-20 minutes until the potatoes are just cooked.
Add the cooked chicken breasts to the pan, spoon a little sauce over them, and cook at medium heat for 3-4 minutes uncovered.
Taste the sauce and add extra salt and pepper to taste, then serve.