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top view Mediterranean Chicken in a black skillet

Mediterranean Chicken Skillet

Easy to make chicken breast with sun-dried tomatoes, capers, and artichoke hearts, nestled in a creamy lemony sauce.
Course Main Course
Cuisine Mediterranean
Diet Gluten Free, Low Fat
Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Servings 6
Calories 236kcal
Author Rena


  • 1.5 lb chicken breast cut in half on lengthwise to cook faster
  • 2 tbsp gluten-free flour
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp olive oil
  • 8 oz can of roasted artichoke hearts drained
  • 3 oz sun-dried tomatoes
  • 3 tbsp capers drained
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp gluten-free flour
  • 1 cup almond milk
  • 1 tbsp freshly chopped parsley


  • In a medium bowl, mix the 2 tablespoon of flour with salt and pepper. Lightly coat each piece of chicken with the seasoned flour.
  • Heat 2 tablespoons of 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 of flour with the almond milk until no visible lumps.
  • 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.
  • 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 fresh parsley.



  • Chicken: we used boneless chicken breast, but you may use boneless chicken thighs if you prefer.
  • Milk: Any milk of choice will work, we used almond milk.
  • Capers: Some either love or hate capers. If you arent too fond of capers you can skip it.
  • Artichoke hearts: we 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


Calories: 236kcal | Carbohydrates: 13g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 665mg | Potassium: 917mg | Fiber: 3g | Sugar: 6g | Vitamin A: 220IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 2mg