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
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 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.
do you think i could swap out chicken for tilipia?
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.
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!
Can you do this in Instapot ?
I made this tonight but I substituted salmon fillets for the chicken. Otherwise followed the recipe and it was delicious.
Glad you enjoyed the recipe! Salmon sounds delicious with these ingredients!
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.
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.
I just pounded regular boneless skinless chicken breasts and it came out perfect.