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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.
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
Nutrition Disclaimer:
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.
I want to try this tonight but I wonder if it can be made a bit ahead of time??
Also, I have chicken thighs on hand and marinated artichoke hearts. Good?
Thanks,
Allie
Allie, I think this is an excellent recipe to make ahead! Also, skinless boneless chicken thighs would work even better than chicken breasts because they are so much more forgiving to cook. Marinated artichoke hearts will also taste amazing!
I'm making this tonight. it looks delicious.
Enjoy the recipe! 🙂
What do you recommend serving it with?
1) Pasta, such as angel hair or spaghetti. Or, use store-bought ravioli or tortellini.
2) Rice.
3) Spaghetti Squash. For a healthier side dish, roast spaghetti squash in the oven and then scrape out the spaghetti squash strands with the fork.
4) Zucchini Noodles. Another healthy alternative is to use zucchini noodles. You can buy those in the store or make them yourself!
Which GF flour did you use? Thank you
I think I used King Arthur gluten-free flour.
I made this recipe as stated, and it was delicious! It’s now my go to recipe for company. Thanks for posting!
You are very welcome! I am glad you gave the recipe a try and enjoyed it!
Delicious recipe, restaurant quality meal. I used whole bone in breasts from my own home raised meat birds. I cut each breast in half. .They were a bit thick, so I finished them in a 350° oven for 20 minutes. I will definitely make this again. Thanks!
Debby, I am glad you found this recipe and gave it a try! Thanks for the feedback about using bone-in chicken breasts - so helpful to others.
Oh my goodness, I have 761 recipes saved on Pinterest and this is my first comment, this is delicious and easy and quick. Thank you!
I served it with air fryer roasted potatoes. Very tasty.
Penny, I am so happy you gave this recipe a try and enjoyed it! 🙂 And, yes, I know most people just don't have time to post comments, so I really appreciate it when they do provide feedback (especially the positive one!), like you! 🙂
Good morning, I really like this recipe although I have yet to try it.
I wondered, I've got a jar of 6.5 oz. Artichoke hearts Unroasted ~ Marinated* (LA FEDE*)
I also have an 8.5oz. jar of sun dried tomatoes w/ herbs. Halves*
What could I use instead of capers?
Thanks so much~ looks amazing
d Halves herbs
Instead of capers I like to add calamata olives (cut into at least half). It gives you the brininess of the capers and my family enjoys the olives more.
Donna, I love that you use calamata olives instead of capers - that sounds so delicious! 🙂
Tammy, the ingredients you mentioned will work great! You can use chopped kalamata olives instead of capers. Enjoy!
This transforms boring old chicken into something amazing! My husband is a picky eater so I just pulled the veggies off his chicken - and he loved it. So flavorful - what a great combination. I was so sad when I ran out of leftovers for lunch!
Vicki, your wonderful comment made my day! 🙂 Glad the recipe was enjoyed! And, thank you for the 5-star review!
This dish was simple to make and SO delicious! We added a little white wine while everything was cooking and topped with some feta just before serving. Wonderful recipe and we will definitely be making this again soon!
Janice, I am so happy you gave this recipe a try and enjoyed it! Love that you topped the final dish with some feta cheese - what a nice addition!
Good morning, I really like this recipe although I have yet to try it.
I wondered, I've got a jar of 6.5 oz. Artichoke hearts Unroasted ~ Marinated* (LA FEDE*)
I also have an 8.5oz. jar of sun dried tomatoes w/ herbs. Halves*
What could I use instead of capers?
Thanks so much~ looks amazing.
d
Tammy, the ingredients you mentioned will work great! You can use chopped kalamata olives instead of capers. Enjoy! 🙂
I made this last night it was amazing my son who dont like chicken loved it he said it was the best chicken dinner i have ever made so will be making it again
Diane, I am so flattered by your comment! Glad the recipe was enjoyed! Thank you for the 5-star review! 🙂
I am not a great cook but this recipe makes me look like one.I get so many compliments on it. Between its ease and taste this is a regular in our home. I share the recipe with everyone. Thanks!
Linda, what a great comment! I am glad you've enjoyed this recipe - thank you for sharing your feedback and the 5-star review! 🙂
we love this recipe. I didn’t change a thing. We eat it with rice!
I am so happy to hear! Thank you for taking the time to share this positive feedback! 🙂
Wow! This is was super easy to make. And it was delicious! Had never used capers or sun dried tomatoes so was a little nervous about it but my family loved it!
Can this be made ahead , refrigerated then and reheated ?
Yes, this is a great recipe to make ahead - it doesn't have any cream or creamy cheese sauce, so it will reheat well!
Sondi, I am so happy you've enjoyed this recipe! Thank you for the comment and the 5-star review! 🙂
This was delicious! I tweaked it ever so slightly, and it came out great. This has now become a regular on my new way of eating schedule. Thanks for this!
Dee, I am so happy you gave this recipe a try and enjoyed it! Thank you for taking the time to share this wonderful feedback - I appreciate it!
I have never heard of roasted artichoke hearts. I have only seen marinated artichoke hearts. Where can I buy these?
I used roasted artichoke hearts by the Seggiano brand - I bought them at Whole Foods. It's my favorite kind.
Super tasty
Changes to recipe as submitted..add parsley add end and mince your sin dried tomatoes
Greg, I am glad you've enjoyed this recipe! Thank you for the feedback!