Print

Mediterranean Chicken Skillet with Artichokes, Sun-Dried Tomatoes, and Capers Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

This Mediterranean Chicken Skillet is a quick and flavorful dish perfect for weeknight dinners. Tender chicken breasts are lightly coated and pan-seared, then simmered in a tangy sauce made with artichoke hearts, sun-dried tomatoes, capers, and a creamy almond milk base. Garnished with fresh parsley, this gluten-free meal offers a delightful Mediterranean flair with minimal prep and cooking time.

Ingredients

Chicken and Coating

  • 1.5 pound chicken breast (cut in half lengthwise to cook faster)
  • 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)
  • 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

  1. Coat 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 dredge each chicken breast half in the flour mixture to ensure even seasoning and coating.
  2. Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the coated chicken and cook for 10-12 minutes per side, or until fully cooked and golden brown. If your skillet is small, cook the chicken in batches to avoid overcrowding. Remove the chicken from the pan, 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 and 1 cup almond milk until the mixture is smooth with no lumps. This will help thicken the sauce later.
  4. Sauté Vegetables and Add Sauce: Return the skillet to medium heat and add the drained artichoke hearts, sun-dried tomatoes, and capers. Sauté for about 2 minutes to release their flavors. Then, pour in the milk and flour mixture along with 2 tablespoons freshly squeezed lemon juice. Whisk continuously to combine all ingredients and prevent lumps.
  5. Simmer with Chicken: Once the sauce begins to thicken, return the cooked chicken breasts to the skillet. Let everything simmer together for a few minutes until the chicken is heated through and the sauce has reached a creamy consistency.
  6. Garnish and Serve: Remove from heat and garnish with 1 tablespoon freshly chopped parsley. Serve the Mediterranean Chicken Skillet warm, pairing it with your favorite side dishes for a complete meal.

Notes

  • Cutting the chicken breasts lengthwise helps them cook more evenly and quickly.
  • Using gluten-free flour makes this recipe safe for gluten-sensitive diets.
  • Almond milk is recommended to keep the sauce dairy-free, but any milk can be used.
  • Cooking the chicken in batches prevents overcrowding and ensures a good sear.
  • Adjust the lemon juice according to your taste preference for acidity.
  • This dish pairs well with rice, quinoa, or a side of roasted vegetables.

Find it online: https://dishcooks.com/mediterranean-chicken-skillet-with-artichokes-sun-dried-tomatoes-and-capers-recipe/