Mediterranean Chicken Skillet

4.99 from 136 votes

Easy to make chicken breast with sun-dried tomatoes, capers, and artichoke hearts, nestled in a creamy lemony sauce.

Prep Time2

Cook Time25

Total Time27

Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free, Low Fat

Servings:

Author: Rena

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.

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