Mediterranean Chicken Skillet

This Mediterranean Chicken Skillet is one of those easy dinners you can make in one pan in about 40 minutes. The chicken is tender and juicy, with a creamy lemon sauce, sun-dried tomatoes, artichoke hearts, and capers. So much flavor without a lot of work!

Ingredients you will need

This is a list of the ingredients you will need for this Mediterranean chicken recipe. Full measurements will be listed further down below in the recipe card.

• Chicken breasts: Use boneless, skinless chicken breasts and slice them in half lengthwise so they cook faster and more evenly. Boneless chicken thighs also work.
• Flour: I use gluten-free flour to lightly coat the chicken and thicken the sauce. Regular all-purpose flour works too.
• Salt and pepper: To season the chicken.
• Olive oil: For searing the chicken. Avocado oil is another good option.
• Artichoke hearts: I use canned roasted artichoke hearts. Drain them well before adding them to the skillet.
• Sun-dried tomatoes: These add so much flavor to the sauce. You can use dry-packed or oil-packed sun-dried tomatoes. Drain the oil-packed ones before using.
• Capers: Add a salty, tangy flavor that goes really well with the lemon sauce. You can leave them out if you prefer.
• Lemon juice: Freshly squeezed lemon juice gives the sauce its bright, fresh flavor.
• Almond milk: I use unsweetened, unflavored almond milk to keep the sauce dairy-free. Regular milk works too.
• Fresh parsley: For a little freshness and color before serving.

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.

Tips from my kitchen

• Slice the chicken evenly: Cutting the breasts in half lengthwise helps them cook faster. Try to keep the pieces about the same thickness.
• Don’t overcrowd the skillet: Cook the chicken in batches if needed so it gets a nice golden crust instead of steaming.
• Use a meat thermometer: Chicken is fully cooked when the thickest part reaches 165°F. Cooking time will depend on the thickness of the pieces.
• Use unsweetened almond milk: Make sure it’s plain and unflavored. Regular milk also works if you don’t need the recipe to be dairy-free.
• Whisk the flour with the milk first: This helps prevent lumps and gives you a smoother sauce.
• Taste before adding more salt: The capers and sun-dried tomatoes already add quite a bit of flavor and saltiness.
• Keep the sauce at a gentle simmer: Avoid boiling it rapidly, especially when using plant-based milk.

Variations

• Add olives: Stir in a handful of kalamata olives with the artichokes for extra briny, Mediterranean flavor.
• Top with feta: Crumble feta cheese over the finished dish before serving for a salty, creamy finish.
• Use coconut milk: Swap the almond milk for full-fat coconut milk for a richer, creamier sauce with a subtle sweetness. If you don’t mind it you can add half and half.
• Add cherry tomatoes: Toss in a handful of fresh cherry tomatoes with the artichokes. They blister slightly in the pan and add a burst of freshness.
• Serve over spaghetti squash: A great low-carb option instead of rice or pasta. The sauce soaks right into the squash beautifully.
• Swap the vegetables: Not an artichoke fan? Asparagus, zucchini, or green beans all work well and hold up nicely in the sauce.

Common Questions

How to store leftovers

• Store leftover Mediterranean chicken in an airtight container in the refrigerator for 3-4 days.
• To reheat, place the chicken and sauce in a covered skillet over medium-low heat until heated through to 165°F. Add a splash of milk or water if the sauce needs thinning.
• You can also freeze leftovers for up to 2 months for best quality, although the sauce may separate slightly after thawing. Thaw overnight in the refrigerator and reheat gently.

What to serve with Mediterranean Chicken

• Try it with simple Couscous. Check out my 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

More Chicken Recipe

• Tuscan Stuffed Chicken Breast
• Honey Garlic Chicken Meal Prep
• Baked Harissa Chicken
• Grilled Avocado Chicken Salad
• Creamy Chicken Spinach
• Chicken Chopped Salad