Description
Mediterranean Chicken Skillet is a flavorful and creamy one-pan dish featuring golden seared chicken breasts combined with sun-dried tomatoes, artichokes, capers, and fresh lemon juice. This easy, bright Mediterranean-inspired recipe comes together in under 40 minutes, perfect for a quick and delicious weeknight dinner using simple pantry staples.
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts (or chicken thighs)
- 3 tablespoons flour (gluten-free or all-purpose), divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (or avocado oil)
- 8 ounces canned roasted artichoke hearts, drained
For the Sauce
- 3 ounces sun-dried tomatoes (dry-packed or drained if oil-packed)
- 3 tablespoons capers (optional)
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken coating: In a medium bowl, combine 2 tablespoons of flour, salt, and black pepper. Lightly coat the chicken pieces with the seasoned flour mixture to ensure a flavorful crust when cooked.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 10 to 12 minutes per side until the chicken is golden brown and fully cooked through, reaching an internal temperature of 165°F. If needed, cook the chicken in batches. Transfer cooked chicken to a plate and cover to keep warm.
- Make the sauce base: In a small bowl, whisk the remaining 1 tablespoon of flour with the unsweetened almond milk until smooth and lump-free to create a creamy sauce mixture.
- Sauté vegetables: In the same skillet, add drained artichoke hearts, sun-dried tomatoes, and capers. Sauté for about 2 minutes until the vegetables are fragrant and slightly softened.
- Create the sauce: Pour the milk and flour mixture into the skillet along with fresh lemon juice. Whisk well and let simmer for 2 to 4 minutes until the sauce begins to thicken.
- Combine chicken and sauce: Return the cooked chicken to the skillet and simmer for another 2 to 3 minutes, allowing the chicken to heat through and become well coated with the creamy Mediterranean sauce.
- Garnish and serve: Sprinkle fresh chopped parsley over the dish and serve warm. This skillet is delicious served alongside rice, pasta, mashed potatoes, or crusty bread.
Notes
- Chicken thighs can be used instead of breasts for extra juiciness and flavor.
- If using oil-packed sun-dried tomatoes, make sure to drain them well to avoid an overly oily sauce.
- For a thicker sauce, continue simmering the sauce a little longer. For a thinner consistency, add an extra splash of almond milk or milk of choice.
- Store leftover skillet in an airtight container in the refrigerator for up to 3 days.
- This dish pairs wonderfully with rice, pasta, mashed potatoes, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
