Mediterranean Chicken Skillet

Mediterranean Chicken Skillet

This Mediterranean-inspired chicken dish is simple to prepare with tender chicken breast, sun-dried tomatoes, capers, and artichoke hearts, all simmered in a creamy lemon sauce.

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Course: Main Course

Cuisine: Mediterranean

Keyword: Chicken Skillet

Prep Time: 2

Cook Time: 25

Total Time: 27

Servings:

Calories: 237kcal

Ingredients

1.5 lbs chicken breasts (cut in half lengthwise for quicker cooking)
2 tbsp gluten-free flour
½ tsp salt
¼ 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 fresh lemon juice
1 tbsp gluten-free flour
1 cup almond milk (or milk of choice)
1 tbsp fresh parsley (chopped)

Instructions

In a medium bowl, combine 2 tablespoons of gluten-free flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat each chicken breast half with the flour mixture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 10-12 minutes on each side, or until fully cooked through. (You may need to cook in batches to prevent overcrowding.) Once cooked, set the chicken aside and cover it to keep warm.
In a small bowl, whisk together the remaining 1 tablespoon of gluten-free flour and 1 cup of almond milk until smooth.
In the same skillet, add the drained artichoke hearts, sun-dried tomatoes, and capers. Sauté for 2 minutes, then add the milk mixture and lemon juice. Stir well to combine.
Once the sauce thickens, return the chicken to the skillet. Let it simmer for a couple of minutes until everything is heated through.
Serve the chicken warm, garnished with fresh parsley.

Notes

You can substitute boneless chicken thighs for chicken breasts if preferred.
Any milk (dairy or non-dairy) will work; almond milk was used in the original recipe.
If you aren’t a fan of capers, feel free to skip them.
While artichokes are a key ingredient, other vegetables like asparagus, green beans, or broccoli can be used as substitutes.
Freshly squeezed lemon juice will provide the best flavor, but bottled lemon juice is fine in a pinch.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

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