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 chicken breast 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. Full measurements will be listed further down below.
1.5 lb chicken breast or boneless chicken thighs
flour- any kind, we used gluten-free
salt and pepper
olive oil
roasted artichoke hearts, canned
sun-dried tomatoes
capers
lemon juice
almond milk
fresh parsley to garnish
How to make this 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 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.
- 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.
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.
Other chicken recipes you may like
- Tuscan Stuffed Chicken Breast
- Grilled Chicken Breast with Avocado Salsa
- 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
Rebecca Cameron says
Loved this. Added orzo and a cup or so of water with bullion to the sauce.
Fran says
Delicious and easy to make. I used zucchini instead of artichokes and served over pasta. Everyone raved about the meal. Definitely will make again. The sauce is wonderful. I will double the sauce the next time I make it.
Thank you for sharing the recipe.
Mona Bowser says
Where do you get (or how do you make) roasted artichoke hearts?
Rena Awada says
they are usually can be found in stores
Mary Brandstetter says
Very tasty and easy to make.
Holly says
Made this tonight after work. So simple to make and pretty quick. Delicious!!
Cheri mello says
Thanks FOR SHARING ♥️ this LOOKS AWESOME ❗️G-d♥️Bless
Nora says
This meal was amazing! Will absolutely be making it again! Even my picky eater husband liked it. I doubled the sauce and added a bunch of Italian seasoning. Yum!
Michelle says
Can I use almond flour?
Rena Awada says
technically yes. But it will change the consistency
Alison Husted says
Love this recipe and have made it several times! Wondering if you have suggestions to make it vegetarian for a friend I’m hosting. Portobello mushrooms perhaps?
Patty says
Can I make this recipe for 2 people..
Rena says
Yes you can
Peter Crofut says
Love this recipe, it would be helpful if you could spell out the portions of the ingredients. For example, is it one cup of milk or two? How many artichoke hearts as well as sundried tomatoes should you use? Same goes for the lemon.
Allie Mckee says
Dont like sundried tomatoes gonna try roasted red peppers …your thoughts?
Rena says
That’s totally fine
Alice Mckee says
Totally amazing dish. We love it so much ! Have it weekly! Thanks for a wonderful recipe. I used the roasted peppers yum yum!!
Rena Awada says
Thanks. Glad you loved it
Penny Keane says
What could you substitute for artichokes? Im not a fan
Rena says
Do any veggie you like. Like zucchini, asparagus, or broccoli.
Susie says
Holy smokes. THANK YOU FOR THIS RECIPE!! It was absolutely outstanding!!!!
Rena Awada says
Thanks Susie
Marsha Norinsky says
This was absolutely delicious and easy to make. I did half chicken breast, half thighs. Loved it so much that I shared it with my adult children for them to make as well. Thank you so much for a wonderful addition to my old and true recipes.
Rena says
So glad they all loved it. Thanks for the feedback
YB says
This was everything!!!!
Rena says
Thanks
Joy says
Lovely❤️
Rena says
Thank you.
Ray S Espinosa says
Great varieties. I greatly enjoy a new way of cooking nutritious meals….MEDITERRANIAN!!
Rena says
Thank you
Nancy says
Absolutely delicious!!! Followed recipe exactly, served over rice. I’ve never bought canned artichokes before, our grocery stores don’t stock the roasted. We noticed the outer leaves were a bit tough. I think next time I’ll try the artichokes in glass jars with olive oil. Because we loved the taste of the sun dried tomatoes perhaps the artichokes in olive oil would add just that much more flavor and a just a few calories.
Looking forward to making again, thanks for sharing!!
Rena says
Perfect. Thanks Nancy
Alina Mark says
Thank you for this deliciously quick and easy chicken recipe. Made it for dinner today and had no issues with any of the process.
Meggs says
Can I use regular flour? Thank you
Rena says
Yes you can
Evelyn says
I have a quick question, i only have canned quartered artichoke hearts will this work in recipe or will i be compromising recipe?
Rena says
Yes! It will work just fine.
Amanda says
Delicious! We used almond flour and almond milk and it was sooo good!
Sharon says
What could you serve this with
PaManny says
Yes this is also what I would like to know.
Cathy says
The sun dried tomatoes? In oil or just dry
Rose says
Tabouli!
William says
Would this sauce work well if I doubled it and used as a pasta sauce to serve the chicken on? I’m making this for my mother’s birthday dinner tomorrow
Rena says
Yes! love the idea