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.
Cooking Tips:
- 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.
- I used roasted artichoke hearts in olive oil. I also used sun-dried tomatoes in olive oil, too. In this case, I didn't even drain them to get rid of excess 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.
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!
Other Mediterranean recipes:
- Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
- Basil Pesto Chicken, Tortellini, and Veggies
How to make Mediterranean chicken:
1) First, season the chicken with salt and pepper and coat with flour.
2) Next, sear the chicken in olive oil for about 4 minutes on each side.
3) Then, remove the chicken from the skillet. Add the sun-dried tomatoes, artichokes, and capers with lemon juice and extra olive oil to the skillet and stir together.
4) 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!
Other Mediterranean-style chicken recipes:
If you enjoyed this Mediterranean chicken, check out some of my other recipes similar to this one:
- Tomato Basil Artichoke Baked Chicken
- Smothered Baked Chicken with Creamed Spinach, Bacon, Mushrooms
- Sun-Dried Tomato, Spinach, and Bacon Chicken
Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers
Ingredients
- 1.5 lb chicken breast (thinly sliced)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ 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
Instructions
- 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 to the same skillet. Stir to combine, on medium heat. 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 to spoon the olive oil mixture of vegetables from the skillet over the chicken.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
My husband and I loved this. The only. Thing I changed up is I add green peppers and deglazed the pan with with white wine..diffenely. make this again.
Cindi, I am so happy this recipe was a success! Adding some wine to deglaze the pan sounds delish and adds even more flavor. Thank you for the comment and the 5-stars! 🙂
I made this dish for dinner this evening. We both really loved it. I did add an onion and some garlic and I could only buy marinated artichoke hearts in oil. I will certainly make this again.
Stefanie, glad you tried this recipe and enjoyed it! 🙂 Thank you for taking the time to share this feedback and the 5-stars! 🙂
We’re trying to limit pasta (altho do use whole gain every so often)-
Watching carbs… could you suggest a lo carb side dish opition.
- Cauliflower "rice"
- Mashed cauliflower "potatoes"
- Roasted cauliflower
Also, you can try these recipes:
1) Green Beans with Pine Nuts and Parmesan Cheese
2) Cheesy Baked Asparagus with Gruyere cheese (or Parmesan or Asiago Cheese), Garlic, and Bacon
Delicious! Even my 6 year old loved it. And so easy.
Liz, I am so happy the recipe was enjoyed. Thanks for taking the time to comment!
I didn’t have sun-dried tomatoes so I used roasted peppers add a little chicken broth and some Asiago cheese and pasta it was delicious
Rose, using roasted peppers sounds delicious! Glad you loved the recipe!