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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.
Okay dish! Love Mediterranean food
Thank you for posting. This is delightful. Very tasty and really quick and easy. I used thighs instead of breasts and still excellent. Just needed to cook a little longer.
I will make this again.
Glad you loved it.
This was delicious! My husband and I loved the lemony sauce, artichokes, sun dried tomatoes and capers. I will make this again.
So happy you loved it.
Hello! If I’m making this for 10 people, what would be the proportions? I would be using 10 chicken breasts. Thank you!!
Hi. You can just double everything. Should be fine to accommodate the 10 chicken breasts.
I doubled the almond milk and artichokes, and added mushrooms. It was delicious!
Sounds perfect! thank you
Pretty dang good, easy, and quick to make! Make 1.5x the sauce to have extra on my couscous side dish.
Perfect! Glad you loved it.
Great recipe. Didn’t take long to prep and cook. Delicious!!
So glad you loved it.
Recipe was tasty, easy to make, quick weeknight meal. However it doesn’t make enough liquid for gravy, need to adjust the liquids
Excellent! My hubby got involved so it wasn’t quite as low cal as it should have been (white wine and butter) We made half the chicken called for cuz it was only for 2 of us but made same amount of sauce. Added pancetta, sautéed mushrooms, red pepper flakes and peas. Would serve it to guests but would definitely double the sauce. Will make it again, for sure.
Thanks for the feedback. Glad you loved it
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.