Mediterranean Chicken Skillet

4.98 from 142 votes

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

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free, Low Fat

Skill Level: Intermediate

Servings:

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.

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