Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers
Delicious Skillet Chicken with Sun-Dried Tomatoes, Artichokes, and Capers. If you love Mediterranean recipes, this chicken dish is for you!
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
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Season chicken with salt and pepper. On a large plate, dredge chicken in flour.
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Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.
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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.
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Remove the chicken to the plate.
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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.
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Push the vegetables to the sides of the skillet, and add the chicken back.
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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.
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Depending on your stove, you might have to cook either on medium or on medium-low heat to cook the chicken through.
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Serve immediately. Make sure to spoon the olive oil mixture of vegetables from the skillet over the chicken.