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Pasta Chicken

Mediterranean Chicken with Sun-Dried Tomatoes and Artichokes

Published: Feb 03, 2018 | 68 Comments

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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.

mediterranean chicken with sun-dried tomatoes and artichokes

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.

Mediterranean Chicken, olive oil, capers

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!

Mediterranean Chicken, how to cook chicken in a skillet, healthy chicken recipes, easy chicken recipes

Other Mediterranean recipes:

  • Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
  • Basil Pesto Chicken, Tortellini, and Veggies

skillet chicken with Sun-Dried Tomatoes and Artichokes

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.

chicken coated in flour and seared in a skillet

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!

Mediterranean skillet Chicken with vegetables, healthy chicken recipes, how to cook healthy chicken

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
4.98 from 35 votes
Mediterranean chicken
Print
Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Delicious Skillet Chicken with Sun-Dried Tomatoes, Artichokes, and Capers.  If you love Mediterranean recipes, this chicken dish is for you!   

Course: Main Course
Cuisine: Mediterranean
Servings: 4 people
Calories: 552 kcal
Author: Julia
Ingredients
  • 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
Instructions
  1. Season chicken with salt and pepper.  On a large plate, dredge chicken in flour. 

  2. Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. 

  3. 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.  

  4. Remove the chicken to the plate.

  5. 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.  

  6. Push the vegetables to the sides of the skillet, and add the chicken back.  

  7. 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. 

  8. Depending on your stove, you might have to cook either on medium or on medium-low heat to cook the chicken through.

  9. Serve immediately.  Make sure to spoon the olive oil mixture of vegetables from the skillet over the chicken.

Nutrition Facts
Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers
Amount Per Serving
Calories 552 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Cholesterol 108mg36%
Sodium 975mg42%
Potassium 2086mg60%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 16g18%
Protein 43g86%
Vitamin A 990IU20%
Vitamin C 33.7mg41%
Calcium 67mg7%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Artichokes, Capers, Chicken, Dinner, Recipe, Sun-Dried Tomatoes, Vegetables Published: Feb 03, 2018 68 Comments

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Reader Interactions

Comments

  1. Debra

    Jul 24, 2020 at 12:01 pm

    I love this recipe!! I have made it several times & it’s always delicious. My husband loves it too & when I’ve made it for company, the recipe is always requested. Thank you for sharing this easy yummy recipe!!

    Reply
  2. Kathryn R

    Jul 20, 2020 at 8:09 pm

    So good, so easy, so impressive! We can’t”do” artichokes in our household, so it was yellow peppers. Still impressive. I’m trying new meals during the quarantine and this will stay in the menu rotation. It’s hard to find new chicken recipes, but this is a keeper.

    Reply
  3. Keri M Miyadi

    Jun 09, 2020 at 4:00 pm

    I love this recipe! I have made this countless times and it is always satisfying. All my leftovers get eaten up. I typically serve with plain rice and a veggie (broccoli, brussel sprouts, etc). Divine! Thank you for sharing this.

    Reply
  4. Tammy

    Jun 07, 2020 at 12:38 pm

    What are the tiny pieces of green? Did you sprint with parsley? Or some other herb?

    Reply
  5. trudi

    Apr 23, 2020 at 11:24 am

    do you think i could swap out chicken for tilipia?

    Reply
  6. Arlene H.

    Mar 31, 2020 at 5:50 am

    This was amazing, the only difference is I added smashed garlic to the tomatoes and artichokes. One of the best dishes I feel that I have ever made.

    Reply
  7. Chauncey Tripplein

    Feb 27, 2020 at 4:21 pm

    Question about tracking calories and macros — I’m tracking for weight loss purposes, but my math doesn’t seem to align with what you have on this page. For example, the number given for protein (which will come mostly from the chicken). 1 lb of chicken breast is ~ 139g of protein, and with 1.5 lbs, that would equate to 208.5. The recipe says it makes 4 servings, which would technically be around 52-53g of protein (with a serving size of ~.375 lbs or 6 oz. of chicken breast). Please advise as I’d like to make this but I want to make sure I’m correctly accounting for macros. Thank you!

    Reply
  8. Carol Indiveri

    Feb 22, 2020 at 11:53 am

    Can you do this in Instapot ?

    Reply
  9. Sam

    Feb 18, 2020 at 8:03 pm

    I made this tonight but I substituted salmon fillets for the chicken. Otherwise followed the recipe and it was delicious.

    Reply
    • Julia

      Feb 19, 2020 at 4:47 pm

      Glad you enjoyed the recipe! Salmon sounds delicious with these ingredients!

      Reply
  10. Lizzie

    Feb 18, 2020 at 12:45 pm

    Hi Julia! This recipe calls for thinly sliced boneless skinless chicken breasts yet the pics look like you used whole breasts. Obvo the cooking time would be different. Can you please clarify? Thanks.

    Reply
    • Julia

      Feb 19, 2020 at 4:52 pm

      Pictured are thinly sliced chicken breasts. If whole chicken breasts are used, I would increase the cooking time by several minutes until the chicken breasts are no longer pink when sliced in the center.

      Reply
    • Marisa

      May 14, 2020 at 9:12 pm

      I just pounded regular boneless skinless chicken breasts and it came out perfect.

      Reply
    • Bailey

      Jun 07, 2020 at 1:38 pm

      Even the picture of you showing frying the chicken the breast are whole. It’s a little confusing. Do you cook the chicken originally in whole pieces? Then when you remove them from the pan the 1st time, do you slice them before you put them back in the pan with the remaining ingredients?

      Reply
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