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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. Laurie

    Jan 27, 2021 at 8:41 pm

    So easy with tons of flavor.

    Reply
  2. Karen

    Jan 18, 2021 at 6:31 pm

    This was absolutely delicious and easy to make. Will surely make this again and again!

    Reply
  3. Terri

    Jan 17, 2021 at 5:08 pm

    I was just wondering if the artichokes were canned with water or oil packed. Also, I am not finding roasted artichoke hearts anywhere. Could you tell the brand that you are using. Can’t wait to try this!

    Reply
  4. Jean

    Dec 18, 2020 at 8:07 pm

    Excellent.

    Reply
    • Julia

      Dec 22, 2020 at 6:35 pm

      Thank you! 🙂

      Reply
  5. Julia

    Dec 05, 2020 at 11:32 pm

    Amazing! One of my new favorites. It was easy to make and full of flavor. It is a real winner

    Reply
    • Julia

      Dec 11, 2020 at 12:05 am

      Julia, I am so happy you enjoyed this recipe! Thank you so much for stopping by and sharing your review.

      Reply
  6. Karen OShaughnessy

    Nov 07, 2020 at 10:56 am

    The whole family loved this recipe, I did not have sun dried tomatoes but added cherry tomatoes in quarters and asparagus tips that I had in the fridge. This was fantastic! I am making it today for friends and will serve it on pasta like you suggested with a side of sweet potatoes

    Reply
    • Julia

      Nov 14, 2020 at 7:51 pm

      Thank you, Karen, for sharing such a helpful and detailed comment! Glad you enjoyed the recipe!

      Reply
  7. Deonna

    Oct 03, 2020 at 10:25 pm

    The smell was amazing when it was cooking. It’s now the new families favorite.

    Reply
  8. RD

    Aug 11, 2020 at 1:30 pm

    Very good dish, scratching my head at using 5 tbsp olive oil to prepare 1.5 lbs chicken breast.

    Seems like that number could be cut down to 2 tbsp for a much healthier dish with all the same qualities. Adding in a 1/2 cup of chicken stock to simmer with your preserved vegetables is a good choice if you feel the dish doesn’t have the right amount of liquid without the oil.

    Reply
  9. Loreta

    Jul 25, 2020 at 1:51 pm

    This dish is so delicious and easy to make. I offer prepare this dish with a salad and a light dressing. It could be for lunch or dinner. I would recommend this dish to anyone.

    Reply
  10. Sara Williams

    Jul 24, 2020 at 3:19 pm

    This nice hearty lunch really made my day. This is an amazing recipe that I enjoyed after a long 8 Hour long tiring job. It really made my day and put a satisfied smile on my face.

    Reply
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