PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people
This easy chicken recipe is perfect if you love Mediterranean dishes. It is an amazing skillet chicken with Sun-Dried Tomatoes, Artichokes, and Capers that I’m pretty sure everyone will love and ask for again and again!
Throw this wonderful Mediterranean dish together easily using only a few simple ingredients, and this is ready in under thirty minutes! Enjoy moist, tender, and flavorful packed chicken for an easy and fast weeknight meal perfect for your entire family!
Ingredients
3 tbsp olive oil
1.5 pounds of chicken breast (thinly sliced)
¼ c. flour (you can use gluten-free flour)
6 ounces sun-dried tomatoes
8 ounces roasted artichoke hearts (drained)
3 tbsp capers (drained)
2 tbsp olive oil
2 tbsp lemon juice, freshly squeezed
½ tsp salt
¼ tsp ground black pepper
How to make Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers
Step 1: Sprinkle the chicken with salt and pepper, then dredge in flour.
Step 2: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 4 minutes until nicely golden. Turn the chicken on the other side and cook for another 4 minutes over medium heat until brown. To a plate, transfer the cooked chicken.
Step 3: In the now-empty skillet, add the artichokes, sun-dried tomatoes, capers, and lemon juice. Stir well and cook over medium heat. Then, adjust the heat to medium-low and drizzle in 2 to 3 tbsp olive oil. Stir well.
Step 4: To the sides of the skillet, push the veggies. Return the chicken to the pan and continue to cook for an additional 5 to 10 minutes over low-medium heat, covered, until the chicken is fully cooked and no longer pink in the middle.
Step 5: Remove from the heat when done and serve the dish right away. Do not forget to spoon the olive oil mixture of the veggies over the chicken. Enjoy!
Nutrition Facts:
Amount per Serving: Calories 552, Fat 28g 43%, Saturated Fat 4g 25%, Cholesterol 108mg 36%, Sodium 975mg 42%, Potassium 2086mg 60%, Carbohydrates 33g 11%, Fiber 6g 25%, Sugars 16g 18%, Protein 43g 86%, Vitamin A 990IU 20%, Vitamin C 33.7mg 41%, Calcium 67mg 7%, Iron 5.4mg 30%
Ingredients
- 3 tbsp olive oil
- 1.5 pounds of chicken breast (thinly sliced)
- ¼ c. flour (you can use gluten-free flour)
- 6 ounces sun-dried tomatoes
- 8 ounces roasted artichoke hearts (drained)
- 3 tbsp capers (drained)
- 2 tbsp olive oil
- 2 tbsp lemon juice, freshly squeezed
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
Step 1: Sprinkle the chicken with salt and pepper, then dredge in flour.
Step 2: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 4 minutes until nicely golden. Turn the chicken on the other side and cook for another 4 minutes over medium heat until brown. To a plate, transfer the cooked chicken.
Step 3: In the now-empty skillet, add the artichokes, sun-dried tomatoes, capers, and lemon juice. Stir well and cook over medium heat. Then, adjust the heat to medium-low and drizzle in 2 to 3 tbsp olive oil. Stir well.
Step 4: To the sides of the skillet, push the veggies. Return the chicken to the pan and continue to cook for an additional 5 to 10 minutes over low-medium heat, covered, until the chicken is fully cooked and no longer pink in the middle.
Step 5: Remove from the heat when done and serve the dish right away. Do not forget to spoon the olive oil mixture of the veggies over the chicken. Enjoy!
