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Easy to make Mediterranean Chicken recipe that’s ready in just 30 minutes. Simple, healthy, and full of flavor for everyone to enjoy. Enjoy tender and juicy chicken with each bite.
This Mediterranean chicken is made with sun-dried tomatoes, capers, roasted artichoke hearts and nestles in a creamy lemon sauce. They are so easy to make with just 30 minutes from start to finish. Tender and juicy chicken that’s full of flavor cooked in one skillet. The perfect healthy chicken dinner recipe for the entire family to enjoy with a serving of rice or spaghetti. This Mediterranean-style chicken breast recipe will be your go-to chicken recipe that will be on your weeknight rotation menu.
Why you will love this recipe
- Quick and simple: This Mediterranean chicken is a quick, simple, and easy recipe to put together in just 30 minutes.
- Healthy: Made with clean and healthy ingredients, this easy chicken recipe is perfectly low in carbs and fat. A guilt-free chicken dinner recipe you enjoy every week. Also, they are perfect for those who like to meal prep their recipes for the week.
- So flavorful: This chicken dinner recipe is so delicious and flavorful. Full of Mediterranean flavors to satisfy those tastebuds.
Ingredients you will need
This is just a list of the ingredients you will need to make this Mediterranean chicken recipe. Full measurements will be listed further down below.
- Chicken breast: we used boneless and skinless chicken breasts but you may also use boneless and skinless chicken thighs
- flour– any kind, we used gluten-free
- salt and pepper
- olive oil: You may also use avocado oil
- roasted artichoke hearts, canned
- sun-dried tomatoes: we used the dried ones in bags, but you can use the ones in jars that are usually soaked in oil.
- capers: Gives a nice zest citrus flavor but it could be optional if you do not like it
- lemon juice: do use fresh lemon juice instead of bottled lemon juice
- almond milk: or any milk of your choice
- fresh parsley to garnish
How to make Mediterranean Chicken
- Prepare the chicken: In a medium bowl, mix the 2 tbsp of flour with salt and pepper. Lightly coat each piece of chicken with seasoned flour.
- Cook the chicken breast: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add and sear the chicken for about 10-12 minutes per side, or until fully cooked through and golden brown. If needed, cook it in batches to avoid overcrowding the pan. Set aside on a plate and cover to keep warm.
- Prepare to make the lemony chicken sauce: Meanwhile, in a small bowl whisk the 1 tbsp flour with the almond milk until no visible lumps.
- Add the milk/sauce to the skillet: Next, to the same preheated skillet, add the artichokes together with the sun-dried tomatoes and capers. Sautee for about 2 minutes, then add the milk mixture to the pan and the lemon juice; whisk well to combine.
- Then, cook chicken in the sauce: Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot.
- Serve and enjoy: Finally, serve warm garnished with fresh parsley.
Recipe Notes and tips
- Chicken: we used boneless chicken breast, but you may use boneless chicken thighs if you prefer.
- Milk: Any milk of choice will work, we used almond milk.
- Capers: Some either love or hate capers. If you aren’t too fond of capers you can skip it.
- Artichoke hearts: we love adding artichokes, but can be substituted with another veggie of choice like asparagus, green beans, or broccoli.
- Use freshly squeezed lemon juice for optimum flavor. If in a pinch you can use bottled lemon juice.
- Store leftovers in a sealed container in the fridge for up to 4 days.
- Do not overcook the chicken so it doesn’t dry out and turn rubbery in texture..
Frequently asked questions
Chicken breasts come in two pieces. Two halves of chicken breasts. One of those halves would be referred to as chicken breast halves. Full chicken breasts would be two pieces. one half from each side.
It is very important to not cook the chicken on high heat and try to speed up the process. It is better to cook the chicken on medium heat for 6-8 minutes on each side depending on the thickness of the chicken breast. If the chicken breast hasn’t been sliced in half it would need more time. The best way to check if the chicken is done is to use a food thermometer until it reaches an internal temperature of 165F. Overcooking the chicken will also cause your chicken to dry out and get a more rubbery texture.
Do not cook on high heat instead cook on medium heat. Consider flattening the chicken before cooking. To do so, slice the chicken in half lengthwise first before flattening. Cook on medium to low heat on each side before flipping. Also, you can marinate your chicken for 30-60 minutes to get juicy and tender chicken.
What to serve with Mediterranean Chicken
- Try it with simple Couscous. Check out our How to make couscous guide
- Serve with rice. You can do it with plain white rice or a cilantro lime rice recipe.
- Try low-carb options like this cilantro lime cauliflower rice or cauliflower mash.
- Great with any side potato dish like this roasted potato wedges or this cheesy potato casserole
- Consider serving with crusty bread, or make a homemade dinner roll or this Garlic Naan Bread
- Roasted veggies will work great too. Serve with this Cheesy Cauliflower Bake or this sauteed green beans recipe
chicken recipes you may like
- Tuscan Stuffed Chicken Breast
- Grilled Chicken Breast with Avocado Salsa
- Baked Harissa Chicken
- Oven-Baked Honey Garlic Chicken Wings
- Grilled Avocado Chicken Salad
- Lemon Chicken Skewers
- Creamy Chicken Spinach
- Chicken Chopped Salad
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Mediterranean Chicken Skillet
Ingredients
- 1.5 lb chicken breast, cut in half on lengthwise to cook faster
- 2 tbsp gluten-free flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp olive oil
- 8 oz can of roasted artichoke hearts, drained
- 3 oz sun-dried tomatoes
- 3 tbsp capers, drained
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp gluten-free flour
- 1 cup almond milk
- 1 tbsp freshly chopped parsley
Instructions
- In a medium bowl, mix the 2 tablespoon of flour with salt and pepper. Lightly coat each piece of chicken with the seasoned flour.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for about 10-12 minutes per side, or until fully cooked through. If needed, cook it in batches to avoid overcrowding the pan. Set aside on a plate and cover to keep warm.
- Meanwhile, in a small bowl whisk the other 1 tablespoon of flour with the almond milk until no visible lumps.
- To the same preheated skillet, add the artichokes together with the sun-dried tomatoes and capers. Sautee for about 2 minutes, then add the milk mixture to the pan and the lemon juice; whisk well to combine.
- Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot.
- Serve warm garnished with fresh parsley.
Video
Notes
- Chicken: we used boneless chicken breast, but you may use boneless chicken thighs if you prefer.
- Milk: Any milk of choice will work, we used almond milk.
- Capers: Some either love or hate capers. If you arent too fond of capers you can skip it.
- Artichoke hearts: we love adding artichokes, but can be substantiated with another veggie of choice like asparagus, green beans, or broccoli.
- Use freshly squeezed lemon juice for optimum flavor. If in a pinch you can use bottled lemon juice.
- Store leftovers in a sealed container in the fridge for up to 4 days.
- Serving size: one chicken breast
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You placed a silly ad right over the ingredients list. Would’ve loved to have had this recipe, but I have to click on the ad to get rid of it. Not willing to do that.
Thats odd. It shouldn’t have happened. I am looking at it on my phone and desktop, and I don’t see that.
Read all reviews and incorporated a lot of them. Made with boneless, skinless chicken thighs, pan fried 10 min. Didn’t use the flour. Removed, fried a bunch of mushrooms then added rest of ingredients. Used chicken broth and corn starch instead of almond milk. Added chicken back in. Served over creamy mashed potatoes. Would also be great over rice or pasta. Flavour explosion of yumminess. Adding this to rotation. Plan on trying to make a vegetarian version, subbing cubed tofu for chicken.
Thanks for the feedback, Barbara. Glad you loved it
If we use milk, won’t the lemon curdle it?
I didn’t have that experience.
Fantastic dish! I served this over a blend of brown rice and quinoa. If you like mushrooms, they would be good in this as well.
Thanks! So glad you loved it.
Delicious! I doubled the amount of artichoke hearts and put in some extra sun dried tomatoes just to use them up and it was still awesome! My husband loved it too…making it again on Sunday for some friends!
Thanks! So happy you guys loved it
Delicious recipe! We followed it exactly and loved it. Thank you@!!
Glad you loved it. Thanks for the feedback
I used coconut flour which was a big mistake! Recipe looked delicious but mine was a two star. I’m going to try again with rib chicken, regular flour and less capers.
Ok so i love potato’s(fryed then baked) but I learned that have little nutrition value, love to here of some replacement side dishes from you.