Mediterranean Chicken Skillet
Looking for a quick, delicious dinner that tastes like a Mediterranean vacation?
This Mediterranean Chicken Skillet is packed with juicy chicken breast, artichokes, sun-dried tomatoes, and capers—all simmered in a creamy, zesty lemon sauce.
It’s an easy, one-pan dish that’s ready in just 27 minutes, making it the perfect weeknight meal.
Don’t let the simple ingredients fool you—this flavorful, vibrant recipe will transport your taste buds straight to the Mediterranean!
For Mediterranean Chicken
- Chicken Breast – I’ve used boneless, skinless chicken breasts for this dish. You can also substitute with chicken thighs if you prefer darker meat.
- Gluten-Free Flour – Used for coating the chicken to create a slight crust for better flavor absorption during cooking.
- Salt & Pepper – For seasoning the chicken and bringing out the flavors.
- Olive Oil – Used for searing the chicken and adding richness to the dish.
For Mediterranean Sauce
- Roasted Artichoke Hearts – These add a nice tangy flavor and a touch of Mediterranean authenticity.
- Sun-Dried Tomatoes – These provide a burst of umami and a subtle sweetness to the sauce.
- Capers – A little bit of saltiness and brininess to balance the other flavors.
- Lemon Juice – Freshly squeezed for a zesty, bright kick in the sauce.
- Almond Milk – Used to create a creamy base for the sauce; you can substitute with any milk of choice.
- Gluten-Free Flour – To thicken the sauce, helping it coat the chicken beautifully.
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.
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.
- Can I use chicken thighs instead of chicken breasts?
Yes! You can definitely swap in boneless, skinless chicken thighs for chicken breasts. They have more flavor and stay moist, making them a great alternative! - What if I don’t have almond milk?
No problem! You can use any type of milk you prefer—dairy or non-dairy. Almond milk was just used here for a lighter option, but regular milk works just as well. - Can I skip the capers?
Of course! If you’re not a fan of capers, feel free to leave them out. They add a briny touch, but the dish will still be delicious without them! - What other veggies can I use instead of artichokes?
Artichokes are great, but feel free to swap them out for vegetables you love! Asparagus, green beans, or broccoli are all great substitutes. - How can I make the sauce spicier?
Love a little heat? Add some red pepper flakes or a drizzle of hot sauce to the sauce while it simmers. It’ll add a perfect spicy kick!
