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
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.
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 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.
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!