Description
This Mediterranean Chicken Skillet is a flavorful and healthy dish featuring tender chicken breasts cooked with artichoke hearts, sun-dried tomatoes, and capers, all simmered in a creamy lemon-infused sauce. Easy to prepare and packed with bright, savory flavors, it makes for a satisfying meal perfect for weeknights or special dinners.
Ingredients
Units
Scale
Chicken
- 1.5 pounds chicken breast, cut in half lengthwise
Seasoning & Coating
- 2 tablespoons gluten-free flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Cooking & Sauce
- 2 tablespoons olive oil
- 8 ounces can of 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 other milk)
- 1 tablespoon freshly chopped parsley
Instructions
- Prepare the Chicken: In a medium bowl, mix 2 tablespoons gluten-free flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Lightly coat each piece of chicken with the seasoned flour.
- Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken pieces and cook for about 10-12 minutes per side, until thoroughly cooked. If necessary, cook in batches to prevent overcrowding. Remove from skillet and cover to keep warm.
- Make the Sauce: In a small bowl, whisk 1 tablespoon gluten-free flour with 1 cup almond milk until smooth and free of lumps.
- Sauté Vegetables: In the same skillet, add the drained artichoke hearts, sun-dried tomatoes, and capers. Sauté for approximately 2 minutes until heated through.
- Add Milk Mixture and Lemon Juice: Pour the milk mixture into the skillet, add 2 tablespoons lemon juice, and stir well. Cook until the sauce begins to thicken, about 3-5 minutes.
- Combine and Simmer: Return the cooked chicken to the skillet. Allow everything to simmer for 2-3 minutes until heated through and flavors meld.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish and serve warm.
Notes
- Feel free to use chicken thighs for a juicier option.
- Adjust the acidity by adding more lemon juice if desired.
- Serve this dish with rice, quinoa, or crusty bread to complete the meal.
- Make sure to drain the capers and artichokes well to avoid excess liquid in the sauce.
- This recipe can be gluten-free if you use gluten-free flour and ensure all ingredients are gluten-free certified.
Nutrition
- Serving Size: 1/6 of dish
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
