Mediterranean Chicken Skillet

By Rena Awada | Updated On February 19, 2024

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.

top view Mediterranean Chicken in a black skillet


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.
close up Mediterranean chicken in a black skillt

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
ingredients to male creamy Mediterranean chicken

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.
chicken breast cooked in black skillet
  • 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.
lemon sauce with artichoke and capers for the chicken
  • 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.
top view chicken breast in a creamy Mediterranean sauce

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..
side shot of chicken breast in a Mediterranean lemon sauce in black skillet

Frequently asked questions

What are chicken breast halves?

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.

How do you cook chicken without drying out?

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.

How can I make my chicken juicy?

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.

close up view of seared chicken in a black skillet with capers lemon sauce

What to serve with Mediterranean Chicken

side shot of chicken in a creamy lemon sauce with artichoke

chicken recipes you may like

top view of Mediterranean chicken in a skillet

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top view Mediterranean Chicken in a black skillet

Mediterranean Chicken Skillet

Easy to make chicken breast with sun-dried tomatoes, capers, and artichoke hearts, nestled in a creamy lemony sauce.
5 from 124 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Diet: Gluten Free, Low Fat
Prep Time: 2 minutes
Cook Time: 25 minutes
Total Time: 27 minutes
Servings: 6
Calories: 236kcal
Author: Rena

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

Calories: 236kcal | Carbohydrates: 13g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 665mg | Potassium: 917mg | Fiber: 3g | Sugar: 6g | Vitamin A: 220IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!
side shot of a black skillet with seared chicken breast in a black skillet with lemon sauce

Reader Interactions

Comments

  1. Hannah says

    5 stars
    Super yummy!!!! I think next time I make it, I’ll double the sauce because I love a good sauce that I can serve on rice with chicken!!

  2. Terri Hardy says

    Hi Rena,
    I was wondering with the Sun Dried tomatoes if you used the marinated ones or the dried ones. Also, the artichoke hearts do use the canned in water or in oil ones. Do you have the name of the brand of artichokes that you use. I am having trouble finding roasted ones. I’m looking forward to trying this recipe.
    Terri

    • Rena Awada says

      I used the dried ones and not the ones in oil or jar. But whatever you decide to use it should be fine and won’t make a huge difference.
      As for the artichoke hearts, they don’t have to be roasted. I used the grilled artichoke hearts by Delallo. Or Target carries a brand of roasted artichoke hearts by “seggiano”

  3. Lori says

    5 stars
    This was an easy and very delicious recipe, and I’ll be making it again! I did make a few changes. After cooking the chicken, I deglazed the pan with a few glugs of wine. Then I sautéed the artichokes, capers and tomatoes and added 1 cup of chicken broth instead of milk. I added the chicken back in and let that bubble for a few minutes. Then I thickened it with 1 Tablespoon of cornstarch dissolved in 2 Tablespoons of chicken broth. The tomatoes, capers and artichokes added a lovely flavor, no other seasoning was needed. I served this with rice.

  4. Barb says

    5 stars
    This was a great recipe. However I did change a few things. I added two cloves of garlic to the caper, artichoke, and tomatoes and I used chicken broth instead of the milk. I would make it against. Everyone loved it!

  5. Carrie says

    5 stars
    This recipe was so delicious!! I have made it several time now. Even my 7 year old grandbaby loved it and she can be very picky. She wanted to take some home but there was none left. Thank you for sharing an easy, healthy and delicious recipe!

  6. Jan says

    If I double the sauce would that be everything except the chicken and the chicken seasonings? Can’t wait to make this? Thank you!
    Jan

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