Mediterranean Chicken Skillet
User Reviews
5
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Prep Time
2 mins
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Cook Time
25 mins
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Total Time
27 mins
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Servings
6
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Calories
236 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Chicken Skillet
Description
This Mediterranean Chicken Skillet recipe starts by lightly flouring chicken breasts seasoned with salt and pepper, then pan-searing them in olive oil until cooked through. The sauce combines canned roasted artichoke hearts, sun-dried tomatoes, capers, lemon juice, and almond milk thickened with gluten-free flour. Simmering these ingredients after adding the chicken back into the pan creates a creamy, tangy sauce that infuses the meat with Mediterranean-inspired flavors. The mixture of briny capers, tart lemon, and rich artichokes adds complexity while the almond milk provides a smooth texture. Freshly chopped parsley finishes the dish.
The method used ensures the chicken stays moist and tender while absorbing the sauce’s bright and savory elements. Cooking the vegetables in the pan before adding the sauce helps build layered flavors. The natural acidity from lemon juice lifts the dish and balances the richness from olive oil and creamy sauce, making it a balanced and flavorful skillet meal.
Serve this chicken dish alongside grains or a simple salad to complement its bold taste. The recipe notes mention alternatives like chicken thighs and vegetable substitutions such as asparagus, green beans, or broccoli, providing flexibility. Leftovers can be stored covered in the refrigerator for up to four days, maintaining flavor and texture.
Ingredients
- 1.5 pound chicken breast cut in half on lengthwise to cook faster
- 2 tablespoons gluten-free flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 2 tablespoons olive oil
- 8 ounces roasted artichoke hearts drained, can
- 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 parsley freshly chopped
Instructions
- In a medium bowl, mix the 2 tablespoons gluten-free flour with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Lightly coat each piece of the 1.5 pound chicken breast with the seasoned flour.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken and cook for about 10-12 minutes per side, or until fully cooked through. If needed, cook it in batches to avoid overcrowding the pan. Set aside on a plate and cover to keep warm.
- Meanwhile, in a small bowl whisk the other 1 tablespoon gluten-free flour with the 1 cup almond milk until no visible lumps.
- To the same preheated skillet, add the 8 ounces can of roasted artichoke hearts together with the 3 ounces sun-dried tomatoes and 3 tablespoons capers. Sautee for about 2 minutes, then add the milk mixture to the pan and the 2 tablespoons lemon juice and whisk well to combine.
- Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot.
- Serve warm garnished with 1 tablespoon freshly chopped parsley.
Notes
- Boneless chicken thighs can substitute for chicken breasts as desired.
- Any milk can replace almond milk according to preference.
- Capers are optional if not preferred; they add a distinct briny taste.
- Artichoke hearts can be swapped with asparagus, green beans, or broccoli.
- Use freshly squeezed lemon juice for best flavor; bottled juice works in a pinch.
- Store leftovers refrigerated in a sealed container for up to 4 days.
- Suggested serving size is one chicken breast per portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 665mg | 28% |
| Potassium | 917mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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