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This Mediterranean Chicken Skillet comes together in just 40 minutes with just one pan. Tender chicken in a creamy lemon sauce with sun-dried tomatoes, briny capers, and roasted artichoke hearts. It’s gluten-free, dairy-free, and the kind of weeknight dinner the whole family will ask for on repeat.
This Mediterranean chicken is made with sun-dried tomatoes, capers, and roasted artichoke hearts in a creamy lemon sauce. So easy to make with just 40 minutes from start to finish.
The perfect easy chicken dinner for the entire family to enjoy with a serving of rice or spaghetti. This Mediterranean-style chicken recipe will be your go-to chicken recipe that will be on your weeknight rotation menu. My kids love it and I bet yours will too.
You may like my Marry Me chicken skillet, my chicken fajita bowl, or this Creamy Chicken and Broccoli Skillet.
Recipe Summary
- Ready in 30 minutes: One pan, minimal cleanup, and dinner is on the table fast. This is the kind of weeknight recipe you’ll come back to again and again.
- Gluten-free and dairy-free: Made with gluten-free flour and almond milk, this recipe works for a wide range of dietary needs without sacrificing any flavor.
- Bold Mediterranean flavor: Sun-dried tomatoes, capers, roasted artichoke hearts, and fresh lemon juice come together in a creamy sauce that tastes anything but simple.
- Easily customizable: Swap the protein, change up the vegetables, or add olives and feta. This recipe is flexible enough to make your own.
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 in the recipe card.
Ingredients for the chicken:
- Chicken breast: I used boneless and skinless chicken breasts but you may also use boneless and skinless chicken thighs
- Flour– any kind, I used gluten-free
- Salt and pepper
- Olive oil: You may also use avocado oil
- Roasted artichoke hearts, canned
For the sauce:
- Sun-dried tomatoes: I 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.
Tips from my kitchen
- Chicken: I used boneless chicken breast, but you may use boneless chicken thighs if you prefer.
- Milk: Any milk of choice will work, I used almond milk.
- Capers: Some either love or hate capers. If you aren’t too fond of capers you can skip it.
- Artichoke hearts: I 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..
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
Yes, boneless skinless chicken thighs work great here and actually stay a bit juicier than breast meat. The cook time will be similar. Just make sure the internal temperature reaches 165°F before returning them to the sauce.
If you don’t have capers or don’t love the briny flavor, chopped green olives or kalamata olives make a great substitute. They give a similar salty, savory punch without the tartness.
It already is. The sauce is made with almond milk instead of heavy cream, which keeps it light and completely dairy-free. Any plant-based milk works . Oat milk and coconut milk are both popular swaps from readers.
Almond milk is what I use and recommend for the lightest result. Coconut milk gives the sauce a slightly richer, creamier texture. Oat milk also works well. If you’re not dairy-free, regular whole milk or half-and-half are both great options.
Absolutely. Kalamata olives add a great briny depth. Stir them in with the artichokes and sun-dried tomatoes. Crumbled feta sprinkled on top right before serving adds a creamy, salty finish that takes the dish up a notch.
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
- 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
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Mediterranean Chicken Skillet
Video
Ingredients
- 1.5 pound chicken breast, cut in half on lengthwise to cook faster
- 2 tablespoons gluten-free flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 8 ounces can of roasted artichoke hearts, drained
- 3 ounces sun-dried tomatoes
- 3 tablespoons capers, drained
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon gluten-free flour
- 1 cup almond milk, or any other milk
- 1 tablespoon freshly chopped parsley
Instructions
- In a medium bowl, mix the 2 tablespoons gluten-free flour with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Lightly coat each piece of the 1.5 pound chicken breast with the seasoned flour.
- Heat 2 tablespoons 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 gluten-free flour with the 1 cup almond milk until no visible lumps.
- To the same preheated skillet, add the 8 ounces can of roasted artichoke hearts together with the 3 ounces sun-dried tomatoes and 3 tablespoons capers. Sautee for about 2 minutes, then add the milk mixture to the pan and the 2 tablespoons lemon juice and 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 1 tablespoon freshly chopped parsley.
Notes
- Note on cook time: The total time listed is approximate. Cooking time will vary depending on the thickness of your chicken. Slicing the breast in half lengthwise before cooking significantly reduces the time. Thinner pieces typically take 6 to 8 minutes per side. Always check for an internal temperature of 165°F rather than relying solely on timing.
- Chicken: I used boneless chicken breast, but you may use boneless chicken thighs if you prefer.
- Milk: Any milk of choice will work, I used almond milk.
- Capers: Some either love or hate capers. If you aren’t too fond of capers you can skip it.
- Artichoke hearts: I 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.
Amazing!!!
Thanks Aaron.
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!!
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
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”
Very easy to make. Flavors blended so well together. This is a keeper.
I thought this was wonderful. Tasty and not too salty. I will keep this in my rotation!
I was wondering when do you put in the sun dried tomatoes. Doesn’t say in the recipe or maybe I just keep missing it.
Hi Joyce. It is in step 4
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.
I added extra of everything and two jalapeños. My hubby requested that I make this as his next birthday meal!
So glad he loved it. Thanks for the feedback
Made this for dinner tonight.
It was awesome!
Will be making it regularly!
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!
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!
Thanks for sharing! Does it keep long?
This looks so good! What a great weeknight meal or to make for friends!
Do you think I could serve it over Fettuccine noodles? Would that be weird?
Not at all It would taste great
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
Yes. Thats enough
Loved this. Added orzo and a cup or so of water with bullion to the sauce.
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.
Where do you get (or how do you make) roasted artichoke hearts?
they are usually can be found in stores
Very tasty and easy to make.