Print

Mediterranean Chicken Skillet Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

A vibrant and flavorful Mediterranean Chicken Skillet recipe that combines tender pan-seared chicken breasts with a savory sauce of roasted artichoke hearts, sun-dried tomatoes, capers, and a zesty lemon-infused almond milk base, garnished with fresh parsley. Perfect for a wholesome, gluten-free meal ready in under 30 minutes.

Ingredients

Chicken

  • 1.5 pound chicken breast, cut in half lengthwise
  • 2 tablespoons gluten-free flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil

Sauce

  • 8 ounces canned roasted artichoke hearts, drained
  • 3 ounces sun-dried tomatoes
  • 3 tablespoons capers, drained
  • 1 tablespoon gluten-free flour
  • 1 cup almond milk (or any other milk)
  • 2 tablespoons freshly squeezed lemon juice

Garnish

  • 1 tablespoon freshly chopped parsley

Instructions

  1. Prepare the Chicken: In a medium bowl, combine 2 tablespoons gluten-free flour with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Lightly coat each chicken breast half with this seasoned flour, ensuring an even coating to help with browning and texture.
  2. Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken pieces carefully and cook for about 10-12 minutes on each side until golden brown and fully cooked through. Avoid overcrowding by cooking in batches if necessary. Once done, remove the chicken from the skillet, place on a plate, and cover to keep warm.
  3. Prepare the Sauce Base: In a small bowl, whisk together 1 tablespoon gluten-free flour with 1 cup almond milk until smooth and no lumps remain. This mixture will help thicken the sauce gently.
  4. Sauté Vegetables and Combine Sauce: In the same skillet, add the drained roasted artichoke hearts, sun-dried tomatoes, and capers. Sauté for about 2 minutes to release their flavors. Then, pour in the almond milk and flour mixture along with 2 tablespoons freshly squeezed lemon juice. Whisk continuously to combine and incorporate the sauce components.
  5. Simmer with Chicken: Allow the sauce to thicken slightly over medium heat. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Simmer for a few minutes, ensuring the chicken is heated through and the sauce coats the chicken beautifully.
  6. Serve: Garnish the dish with 1 tablespoon freshly chopped parsley for a touch of freshness and color. Serve warm and enjoy your Mediterranean-inspired meal.

Notes

  • Cutting the chicken breast in half lengthwise ensures faster and even cooking.
  • Use gluten-free flour to maintain a gluten-free dish; any preferred gluten-free brand works well.
  • Almond milk can be substituted with any other milk such as dairy or oat milk according to preference.
  • Cooking the chicken in batches prevents overcrowding and helps achieve a better sear.
  • This recipe is naturally gluten-free and can be adjusted for dairy-free by choosing plant-based milk.
  • Serve with a side of steamed vegetables or a fresh salad to complete the meal.

Find it online: https://dishcooks.com/mediterranean-chicken-skillet-recipe/