Mediterranean Chicken Skillet
This Mediterranean Chicken Skillet is made with tender chicken breasts, sun-dried tomatoes, artichoke hearts, and capers in a creamy lemon sauce. An easy, flavorful one-pan dinner that's ready in about 40 minutes!
Servings: 6
Ingredients
- 1.5 pounds 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 pounds 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.
Video
Notes
- Serving size: One-sixth of the finished recipe
- Slice the chicken breasts in half lengthwise so they cook faster and more evenly.
- Cooking time will vary depending on thickness. Chicken is fully cooked when it reaches an internal temperature of 165°F.
- Use unsweetened, unflavored almond milk or regular milk for the sauce.
- Drain the artichoke hearts and capers before adding them to the skillet.
- Dry-packed or oil-packed sun-dried tomatoes will work. Drain oil-packed tomatoes before using.
- For a smooth sauce, whisk the flour into the milk before adding it to the skillet.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat gently, adding a splash of milk or water if the sauce thickens.
Nutrition
Calories: 236kcal | Carbohydrates: 13g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 646mg | Potassium: 917mg | Fiber: 3g | Sugar: 6g | Vitamin A: 220IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 2mg