If you’re looking to infuse some excitement into your weekly dinner routine, this recipe is just what you need. Whether you’re a seasoned chef or a culinary novice, this Cava Chicken recipe will impress even the pickiest of eaters. It’s an explosion of incredible flavors that will have you coming back for seconds, thirds, and maybe even more!
How to Make Cava Chicken
Cava chicken is a dish that originated in Barcelona, Spain. It’s made with chicken and a spicy tomato sauce. The name cava refers to the sparkling wine used in the recipe.
It’s said that when Spanish immigrants came to America, they brought their love for cava chicken with them. This dish has become very popular in the States, and it’s one of the most requested recipes from our customers!
cava chicken ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 cup chicken broth
- 1 cup cava (Spanish sparkling wine)
- 1 lemon, juiced
- 1 tablespoon cornstarch (optional for thickening)
- Chopped fresh parsley for garnish
Instructions
- Sprinkle salt and pepper on both sides of the chicken breasts.
- Put a large pan on the stove and heat it to medium-high. Add some olive oil to the pan.
- Place the chicken breasts in the pan and cook them for about 4-5 minutes on each side until they turn golden brown. Take the chicken out of the pan and set it aside.
- Keep using the same pan and put in the minced garlic. Cook it for about 1-2 minutes until it smells really good.
- Pour in the chicken broth, cava (a sparkling wine), and lemon juice into the pan. Stir everything together well and scrape off any brown bits stuck to the bottom of the pan. Let the mixture come to a simmer (gentle bubbling).
- Put the chicken breasts back into the pan, making sure they are covered by the liquid. Cover the pan with a lid and let the chicken cook for about 10-12 minutes until it’s fully cooked and no longer pink in the middle.
- If you want the sauce to be thicker, mix cornstarch with a little bit of water to make a slurry. Add the slurry to the pan and stir it in. Cook for an additional 3-4 minutes until the sauce thickens up a bit.
- Take the chicken breasts out of the pan and transfer them to a serving plate.
- Increase the heat to high and let the sauce in the pan simmer for a few more minutes until it reduces a bit and becomes slightly thicker.
- Pour the sauce over the chicken breasts and sprinkle some chopped fresh parsley on top for decoration.
Tips
- Cava is a Spanish sparkling wine similar to Champagne. You can find it in most wine stores or liquor shops. If you can’t find cava, you can use dry sparkling wine as a substitute.
- Make sure to use a skillet or pan large enough to accommodate all the chicken breasts without overcrowding. This ensures even cooking.
- If you want a stronger wine flavor in the sauce, add an extra cava splash after removing the chicken from the skillet.
- Adjust the seasoning according to your taste preferences. You can add additional herbs or spices, such as thyme or paprika, for extra flavor.
- If you prefer a creamier sauce, add a heavy or sour cream splash at the end and stir well.
What to serve with
- Rice Pilaf: Serve the Cava Chicken over a bed of fluffy rice pilaf. The savory flavors of the chicken and the rich sauce pair wonderfully with the light and aromatic rice. You can prepare a simple rice pilaf by sautéing some onions and garlic in butter, adding long-grain rice, and cooking it with chicken broth until tender.
- Roasted Potatoes: Crispy roasted potatoes make a fantastic side dish for Cava Chicken. Cut potatoes into wedges or cubes, toss them with olive oil, salt, pepper, and your favorite herbs (such as rosemary or thyme), and roast them in the oven until golden and crispy. The potatoes provide a satisfying texture and complement the flavors of the chicken.
- Steamed Vegetables: A side of steamed vegetables adds freshness and balance to the meal. Steam a mix of vegetables such as broccoli, carrots, and snap peas until they are tender-crisp. Season them lightly with salt and pepper, and drizzle with a little olive oil or melted butter before serving.
- Crusty Bread or Baguette: A crusty bread or baguette is perfect for soaking up the flavorful sauce from the Cava Chicken. Serve slices of warm, crusty bread on the side, allowing everyone to dip it into the sauce and enjoy the delicious combination of flavors.
- Salad: Complement the Cava Chicken with a refreshing salad. Choose a mix of your favorite greens, such as baby spinach, arugula, or mixed lettuce. Add some sliced cherry tomatoes, cucumber, and thinly sliced red onions. Drizzle with a tangy vinaigrette or a light citrus dressing to enhance the flavors of the chicken.
- Sautéed Spinach or Swiss Chard: Another great option is to serve the Cava Chicken with sautéed leafy greens. Heat some olive oil in a pan, add minced garlic, and cook until fragrant. Then, toss in fresh spinach or Swiss chard leaves and cook until wilted. Season with salt, pepper, and a squeeze of lemon juice for a vibrant and nutritious side dish.
How long should you marinate chicken?
The answer depends on what kind of chicken you’re using, how much time you have, and what you plan to do with it.
If you have a whole chicken and plan to roast it in the oven, marinating for 20 minutes is fine.
If you have boneless or skinless chicken breasts and want to grill them over high heat, marinating for 30 minutes will be better—you’ll get more flavor into the meat.
If you have boneless or skinless chicken breasts and want to pan-fry them over medium-high heat, 2 hours will give you the best results. The longer the marinade is in contact with the meat, the more flavor it will absorb.
What to add to marinate chicken?
You can make a marinade for your chicken by combining a few simple ingredients.
The main ingredient in a marinade is usually an acidic liquid, like lemon juice or vinegar. You can also add other flavors, like spices or herbs. For example, if you want to make an Italian-style marinade, you might use olive oil and oregano. To make a Chinese-style marinade, use soy sauce instead of olive oil.
Final Thoughts
This Cava Chicken Recipe is easy to prepare and goes great with couscous. Cooking time is relatively short, but you need to marinate it for a few hours in the fridge so the flavor gets soaked up by the chicken.
More Delicious Recipes:
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 cup chicken broth
- 1 cup cava (Spanish sparkling wine)
- 1 lemon, juiced
- 1 tablespoon cornstarch (optional for thickening)
- Chopped fresh parsley for garnish
Instructions
- Sprinkle salt and pepper on both sides of the chicken breasts.
- Put a large pan on the stove and heat it to medium-high. Add some olive oil to the pan.
- Place the chicken breasts in the pan and cook them for about 4-5 minutes on each side until they turn golden brown. Take the chicken out of the pan and set it aside.
- Keep using the same pan and put in the minced garlic. Cook it for about 1-2 minutes until it smells really good.
- Pour in the chicken broth, cava (a sparkling wine), and lemon juice into the pan. Stir everything together well and scrape off any brown bits stuck to the bottom of the pan. Let the mixture come to a simmer (gentle bubbling).
- Put the chicken breasts back into the pan, making sure they are covered by the liquid. Cover the pan with a lid and let the chicken cook for about 10-12 minutes until it's fully cooked and no longer pink in the middle.
- If you want the sauce to be thicker, mix cornstarch with a little bit of water to make a slurry. Add the slurry to the pan and stir it in. Cook for an additional 3-4 minutes until the sauce thickens up a bit.
- Take the chicken breasts out of the pan and transfer them to a serving plate.
- Increase the heat to high and let the sauce in the pan simmer for a few more minutes until it reduces a bit and becomes slightly thicker.
- Pour the sauce over the chicken breasts and sprinkle some chopped fresh parsley on top for decoration.
