Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers Recipe
This Mediterranean Chicken recipe features tender, thinly sliced chicken breasts cooked to golden perfection and simmered with a flavorful blend of sun-dried tomatoes, roasted artichoke hearts, and capers in a lemony olive oil sauce. Perfectly balanced with bright, tangy notes and rich Mediterranean flavors, this dish is quick and easy to prepare, making it an ideal weeknight dinner or a delightful meal for guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Chicken
- 1.5 lb chicken breast, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup flour (can use gluten-free flour)
- 2 tablespoons olive oil
Vegetables and Flavorings
- 8 oz roasted artichoke hearts, drained
- 6 oz sun-dried tomatoes
- 3 tablespoons capers, drained
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons olive oil
Instructions
- Season and coat the chicken: Season the thinly sliced chicken breasts evenly with salt and ground black pepper. Place the flour on a large plate and dredge each piece of chicken in the flour to coat thoroughly.
- Heat the skillet: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering and hot.
- Brown the chicken: Add the floured chicken pieces to the skillet, searing each side for about 4 minutes until they develop a golden-brown crust. Adjust heat to medium for the second side. This ensures the chicken is cooked evenly and beautifully browned.
- Remove chicken: Transfer the browned chicken to a plate and set aside temporarily to keep warm.
- Sauté the vegetables and flavorings: In the same skillet, add the roasted artichoke hearts, sun-dried tomatoes, capers, and freshly squeezed lemon juice. Stir the mixture gently on medium heat to combine the flavors.
- Add olive oil and prepare for simmering: Lower the heat to medium-low and drizzle in 2 to 3 tablespoons of olive oil. Stir to incorporate and coat the vegetables.
- Return chicken to skillet: Push the vegetable mixture to the sides of the skillet and nestle the browned chicken pieces back in the center.
- Simmer and finish cooking: Cover the skillet and cook on low to medium-low heat for 5 to 10 minutes, or until the chicken is fully cooked through with no pink in the center. Adjust heat as necessary depending on your stove.
- Serve: Remove from heat and immediately serve the chicken topped generously with the olive oil-infused vegetable mixture spooned over the top for a vibrant and flavorful presentation.
Notes
- You can substitute gluten-free flour to make this dish gluten-free.
- Adjust lemon juice quantity to taste if you prefer a more tangy or mild flavor.
- Ensure chicken is cooked through with no pink center by testing thickness and adjusting cooking time accordingly.
- Use extra virgin olive oil for the best flavor and health benefits.
- This recipe pairs well with crusty bread, rice, or a fresh green salad.
