Mediterranean Chicken Skillet

Mediterranean Chicken Skillet

This quick and easy Mediterranean Chicken Skillet brings together fresh, vibrant flavors in one simple dish.

With juicy chicken, sun-dried tomatoes, artichokes, capers, and a tangy lemony sauce, it’s the perfect weeknight meal that feels both indulgent and light.

Ready in just 27 minutes, this is one flavorful dish that’s bound to become a regular in your kitchen!

For Mediterranean Chicken

• Chicken Breast – I use boneless chicken breasts, but boneless chicken thighs work well too.
• Gluten-Free Flour – This is used for lightly coating the chicken before cooking.
• Salt and Black Pepper – Simple seasonings to add flavor to the chicken.
• Olive Oil – Used for cooking the chicken in the skillet.
• Roasted Artichoke Hearts – Adds a rich, tangy flavor to the dish.
• Sun-Dried Tomatoes – A burst of umami and sweetness.
• Capers – Adds a briny, savory taste.
• Lemon Juice – Freshly squeezed for a zesty, citrusy flavor.

For the Mediterranean Chicken Sauce

• Gluten-Free Flour – Thickens the sauce, giving it a creamy texture.
• Almond Milk – Used as a base for the sauce, any milk of your choice can be used.
• Freshly Chopped Parsley – For garnish and a touch of fresh, herbal flavor.

Mediterranean Chicken Skillet

Craving a quick, flavorful dinner that feels like a Mediterranean getaway? This Mediterranean Chicken Skillet is the perfect balance of tender chicken, sun-dried tomatoes, artichokes, and capers, all in a creamy, zesty lemon sauce.

Print Pin

Course: Main Course

Cuisine: Mediterranean

Keyword: Mediterranean Chicken Skillet

Prep Time: 2 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 27 minutes minutes

Servings: 6

.

Ingredients:

• 1.5 pounds boneless chicken breast, halved lengthwise for faster cooking
• 2 tablespoons gluten-free flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 8 ounces roasted artichoke hearts (canned, drained)
• 3 ounces sun-dried tomatoes
• 3 tablespoons capers (drained)
• 2 tablespoons fresh lemon juice
• 1 tablespoon gluten-free flour
• 1 cup almond milk (or any milk of your choice)
• 1 tablespoon freshly chopped parsley (for garnish)

 

Instructions:

1. In a medium bowl, combine 2 tablespoons of gluten-free flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat the chicken breasts evenly with this seasoned flour mixture.
2. 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. You may need to cook in batches to avoid overcrowding the pan. Once cooked, set the chicken aside on a plate and cover to keep warm.
3. In a small bowl, whisk together the remaining 1 tablespoon of gluten-free flour and 1 cup of almond milk until smooth, with no lumps.
4. In the same skillet, add the roasted artichoke hearts, sun-dried tomatoes, and capers. Sauté for 2 minutes, then pour in the milk mixture and lemon juice. Stir well to combine.
5. Once the sauce begins to thicken, return the chicken to the pan and let it simmer for a couple of minutes, ensuring it's heated through.
6. Serve the dish warm, garnished with freshly chopped parsley.  

Notes:

• Chicken: This recipe uses boneless chicken breast, but boneless chicken thighs work well too if you prefer.
• Milk: Almond milk is used here, but feel free to use any milk you prefer.
• Capers: If you're not fond of capers, you can omit them.
• Artichoke hearts: While artichokes are delicious in this dish, you can substitute with vegetables like asparagus, green beans, or broccoli.
• Lemon Juice: For the best flavor, use freshly squeezed lemon juice. Bottled juice is an option if you're in a pinch.
• Storage: Leftovers can be stored in a sealed container in the fridge for up to 4 days.
• Serving Size: One chicken breast per serving.

 

Nutrition
Calories: 236 kcal | 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: 220 IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 2mg

Save

1. Can I swap chicken breasts for thighs?

Sure thing! Boneless, skinless chicken thighs are a great substitute. They’re juicier and tend to be a bit more forgiving if overcooked. Just make sure to adjust the cooking time slightly and check that the internal temperature reaches 165°F (74°C).

2. What if I don’t have almond milk?

No worries! You can swap almond milk with any other milk you prefer. Whether it’s cow’s milk, soy milk, or oat milk, you’ll still get that creamy texture. Just use what you’ve got on hand!

3. The sauce is too thin! How do I fix it?

If your sauce is a little runny, just simmer it uncovered for a few more minutes to help thicken it up. Alternatively, make a quick slurry by mixing a bit of cornstarch with water, then stir it into the sauce to thicken it right up!

4. Can I prep the sauce ahead of time?

Definitely! You can make the sauce a day or two ahead and store it in the fridge. When you’re ready to serve, just reheat it gently on the stove. If it’s gotten too thick, a splash of water or milk will bring it back to life.

5. Can I add more veggies to this?

Of course! Feel free to toss in some spinach, bell peppers, or zucchini for an extra nutrient boost. Just sauté them along with the artichokes and tomatoes to keep it all nicely cooked and flavorful.