Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers – a one skillet recipe. Easy to make, 30 minutes from start to finish! You’ll love the play of flavors in this dish.
One of the main reasons I love Mediterranean cuisine is, of course, my passion for pasta, but in this case it’s not about pasta. It’s all about the chicken. With lots of vegetables and olive oil.
In this recipe, I use thinly sliced boneless and skinless chicken breasts. If you have large chicken breasts, you can slice each one of them lengthwise in half to make them thinner. It’s always a challenge not to overcook chicken breasts, and in this Mediterranean-style recipe your chicken will be moist, tender, and very flavorful!
Here I used roasted artichoke hearts that were in olive oil and sun-dried tomatoes that were also in olive oil. In this case, I didn’t even drain them to get rid of excess olive oil, because the more olive oil in this recipe, the better. If you use artichokes and sun-dried tomatoes that are not in a jar with olive oil, definitely add extra olive oil, if you wish.
First, season the chicken with salt and pepper and coat with flour. Next, sear the chicken in olive oil for about 4 minutes on each side. At this point, your chicken should look like this.
Then, you’ll remove the chicken, mix the sun-dried tomatoes, artichokes, and capers with lemon juice and extra olive oil. Then add the chicken back and cook for about 5-10 more minutes until the chicken is completely cooked through and no longer pink in the center. Your Mediterranean chicken is ready! Yes, in 30 minutes! Easy, no fuss dinner that tastes good and looks good. I used gluten free flour for coating the chicken which makes this recipe gluten free!
If you enjoyed this Mediterranean chicken, check out some of my other recipes similar to this one:
Delicious Skillet Chicken with Sun-Dried Tomatoes, Artichokes, and Capers. If you love Mediterranean recipes, this chicken dish is for you!
- 1.5 lb chicken breast (thinly sliced)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup flour (you can use gluten free flour)
- 2 tablespoons olive oil
- 8 oz roasted artichoke hearts (drained)
- 6 oz sun-dried tomatoes
- 3 tablespoons capers (drained)
- 2 tablespoons lemon juice freshly squeezed
- 3 tablespoons olive oil
Season chicken with salt and pepper. On a large plate, dredge chicken in flour.
Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add chicken and brown for about 4 minutes until it turns nice golden color. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat.
Remove the chicken to the plate.
Add artichokes, sun-dried tomatoes, capers, and lemon juice. On medium heat, stir to combine. Reduce heat to medium-low. Add 2 or 3 tablespoons olive oil, stir in to combine.
Push the vegetables to the sides of the skillet, and add the chicken back. Cook the chicken and the vegetables on low-medium heat for about 5-10 more minutes, covered, until the chicken is completely cooked through and no longer pink in the center. Depending on your stove, you might have to cook either on medium or on medium-low heat to cook the chicken through.
Serve immediately. Make sure spoon the olive oil mixture from the skillet over the chicken.