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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.
This is such an easy recipe for a Monday night! I reduced the amount of oil as my artichokes and sun dried tomatoes were in oil, replaced the flour with gram flour (chickpea) and added white wine. Finished with heavy cream to make more sauce. Served on parpadelle steamed savoy cabbage and a side of green beans in hazelnut oil with salt and pepper. Thank you for sharing! I will make this again for my fiancé!
Béatrice, I love that you turned this simple chicken recipe into a really sophisticated dish! Thank you for sharing! 🙂
Fast, easy and delicious! I couldn’t find any roasted artichoke hearts, roasted my own easily.
Jessica, thank you for trying the recipe, and glad you loved it! 🙂
Hi Julia.
I made this tonight and have to say it was amazing. The only change I made was replacing the olive oil in the veg portion with our home made butter. Paired it with you asparagus suggestion to Beth. Full of flavor and tender chicken.
Steve, thank you for trying this recipe and so glad you loved it! 🙂
We made it tonight and loved it! My husband generally does not like chicken breast because he thinks it is too dry - this was delicious, definitely not dry and very tasty. We used a jar of artichoke hearts in oil and our own sun dried tomatoes in oil and I thought it might be a bit oily but the lemon juice and capers cut that nicely. We will definitely make it again. And it really was ready in 30 minutes. Restaurant quality
Joan, thank you for this wonderful feedback and the detailed review! 🙂 Glad you loved it!
So easy! I love when a recipe says 30 minutes and it is 30 minutes. Very tasty!
Carolyn, thank you! 🙂 Glad you liked it! Happy Holidays!
This was delicious!! I added white button mushrooms to ours. Family enjoyed it alot!!
Carol, so glad everyone enjoyed this dish - thank you for the feedback! 🙂
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! 🙂
Loved this recipe. We changed it a little by adding some Greek olives to the mix. Fantastic and simple to make! Making it again this week.
Traci, I am so glad you tried it and loved it! Adding Greek olives sounds delish! 🙂
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
We made it and paired it with a Caesar salad
The best side dish to this is a salad, for sure!
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!
Really delicious! I made this for dinner and served with some roasted vegetables. My husband had brown rice as well. I loved the tang of the sauce and the complimentary sweetness of carrots, mushrooms, peppers and roasted sweet potato. Will be making this again! Next time I will add the mushrooms to the sauce and try olives instead of capers - but it's absolutely delicious just as the recipe is written!
Patty, I love-love your creative changes! Thank you for such detailed and helpful feedback!
Can I bake this in the oven.
Yes, you can! Use oven-safe baking dish.
I am going to make this for company (8 ppl so will double the recipe). I know you say it can be baked in oven but what temperature and for how long? I don't want to be cooking when guests are here. Can't wait to make it!
Debbie, I would bake the chicken for 30 minutes in the preheated oven at 375 F but make sure it's completely cooked through (all ovens are different). You don't even need to use the stovetop - just add everything into the baking dish and keep it a one-pan meal. Take a look at this recipe - it has a similar concept: https://juliasalbum.com/baked-italian-chicken-and-vegetables/
I was looking for a new recipe using the sun dried tomatoes, artichokes, and capers that I had in my pantry. WOW! This recipe does not disappoint! I never thought to cook the chicken with the tomatoes and artichokes rather than just mixing it with pasta. This really concentrates the flavors. I *did* serve it with a side of angel hair pasta and side of grilled zucchini, but since the pasta was just a side, it really allowed the chicken to be the star of the meal! My husband has asked me to make this again so we can take it to his parents house for Sunday dinner! Thank you!
Katie, thank you so much for such a thoughtful comment! I am glad you found this recipe and that it was a success! Thank you for taking the time to share your wonderful feedback - I really appreciate it! 🙂
This recipe is delicious. I did not flour the chicken and it worked fine. I used what I had which was marinated artichoke hearts, sun dried tomatoes in olive oil and kalamata olives.
I will definitely make this again. Thank you, Julia!
I’d like to serve this at a luncheon. Can I make it the day before…and would it be good room temp, maybe with a pasta salad? Thanks
Toni, yes, this can be made a day in advance and kept refrigerated. It can be served at room temperature.
Star, you are so welcome! Love that you used calamata olives - sounds so delicious!
What is the green vegetable in the picture ...onions, spinish?
I am zooming in on my own photos - I think it was just chopped fresh parsley.