5.0 from 408 votes
Mediterranean Chicken Skillet
Easy to make chicken breast with sun-dried tomatoes, capers, and artichoke hearts, nestled in a creamy lemony sauce.
Prep Time
2 mins
Cook Time
2 mins
Total Time
27 mins
Servings: 6
Calories: 236 kcal
Course:
Main Course
Cuisine:
Mediterranean
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 ground black pepper
- 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 any other milk
- 1 tablespoon freshly chopped parsley
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.
Cup of Yum
Notes
- Chicken: I used boneless chicken breast, but you may use boneless chicken thighs if you prefer.
- Milk: Any milk of choice will work, I used almond milk.
- Capers: Some either love or hate capers. If you aren't too fond of capers you can skip it.
- Artichoke hearts: I love adding artichokes, but can be substantiated with another veggie of choice like asparagus, green beans, or broccoli.
- Use freshly squeezed lemon juice for optimum flavor. If in a pinch you can use bottled lemon juice.
- Store leftovers in a sealed container in the fridge for up to 4 days.
- Serving size: one chicken breast
Nutrition Information
Calories
236kcal
(12%)
Carbohydrates
13g
(4%)
Protein
27g
(54%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
665mg
(28%)
Potassium
917mg
(26%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
220IU
(4%)
Vitamin C
10mg
(11%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 236
% 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.