Why You’ll Love This Recipe
This Mediterranean Chicken Skillet is incredibly easy to make in just 30 minutes. The creamy lemon sauce with sun-dried tomatoes and capers adds a burst of flavor to the tender, seared chicken. The combination of Mediterranean ingredients like artichokes and capers creates a dish that’s fresh, flavorful, and full of vibrant textures. Whether you’re cooking for the family or preparing a dinner for yourself, this recipe is sure to satisfy.
Ingredients
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2 boneless, skinless chicken breasts (or thighs)
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2 tablespoons flour (or gluten-free)
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Salt and pepper
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2 tablespoons olive oil (or avocado oil)
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1 can roasted artichoke hearts
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1/4 cup sun-dried tomatoes (dried or in oil)
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2 tablespoons capers
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Juice of 1 lemon
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1 cup almond milk (or milk of choice)
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Fresh parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the chicken: In a medium bowl, mix the flour with salt and pepper. Lightly coat each chicken breast with the seasoned flour.
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Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 10-12 minutes on each side until fully cooked through and golden brown. Set aside on a plate to keep warm.
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Make the sauce: In a small bowl, whisk the flour with almond milk until smooth. Add the artichokes, sun-dried tomatoes, and capers to the same skillet. Sauté for 2 minutes, then pour in the milk mixture and lemon juice, whisking until combined.
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Simmer the chicken: Once the sauce thickens, return the chicken to the skillet. Let it simmer for a few minutes until the chicken is hot and coated in the sauce.
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Serve: Garnish with fresh parsley and serve warm.
Servings and Timing
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Servings: 2
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Prep Time: 5 minutes
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Cook Time: 25 minutes
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Total Time: 30 minutes
Variations
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Chicken Thighs: You can swap chicken breasts for boneless, skinless chicken thighs for a juicier texture.
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Non-Dairy Options: Use any milk of your choice, like coconut or oat milk, in place of almond milk.
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Vegetable Substitutes: If you don’t like artichokes, try substituting with green beans, asparagus, or zucchini.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
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Reheating: Reheat in a skillet over medium heat until warmed through, or in the microwave for 1-2 minutes.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs will work well and provide a juicier texture.
2. Can I make this recipe dairy-free?
Yes, simply use dairy-free milk such as almond, coconut, or oat milk.
3. What if I don’t like capers?
Capers add a tangy flavor, but you can leave them out if you prefer.
4. Can I make this ahead of time?
Yes, you can prepare the chicken and sauce in advance, then reheat when ready to serve.
5. Can I use frozen chicken?
Yes, but be sure to thaw the chicken before cooking for best results.
6. How can I prevent the chicken from drying out?
Cook the chicken over medium heat and avoid overcooking. Using a meat thermometer to check for an internal temperature of 165°F is helpful.
7. Can I add other vegetables to the sauce?
Yes! Feel free to add bell peppers, spinach, or olives for more Mediterranean flavors.
8. What can I serve with this dish?
This dish pairs perfectly with rice, couscous, roasted potatoes, or a simple side salad.
9. Can I make this recipe without flour?
Yes, you can omit the flour or use a gluten-free alternative if needed.
10. Is this recipe spicy?
No, this Mediterranean chicken is not spicy, but you can add red pepper flakes for a little heat if you like.
Conclusion
The Mediterranean Chicken Skillet is a quick, flavorful, and healthy meal that’s perfect for busy evenings. Packed with Mediterranean ingredients like sun-dried tomatoes, artichokes, and capers, it’s bursting with fresh flavors that complement the tender chicken. Easy to prepare and versatile, this recipe is sure to become a family favorite.
Mediterranean Chicken Skillet
This Mediterranean Chicken Skillet features juicy chicken breasts in a creamy lemon sauce with sun-dried tomatoes, capers, and roasted artichokes. Quick and easy to make in 30 minutes, it’s the perfect healthy and flavorful dinner for busy weeknights. A zesty Mediterranean-inspired dish the whole family will love!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course, Healthy Meal
- Method: Skillet Cooking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
2 boneless, skinless chicken breasts (or thighs)
2 tablespoons flour (or gluten-free)
Salt and pepper to taste
2 tablespoons olive oil (or avocado oil)
1 can roasted artichoke hearts
1/4 cup sun-dried tomatoes (dried or in oil)
2 tablespoons capers
Juice of 1 lemon
1 cup almond milk (or milk of choice)
Fresh parsley for garnish
Instructions
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Prepare the chicken: In a medium bowl, mix flour with salt and pepper. Coat each chicken breast with the seasoned flour.
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Cook the chicken: Heat olive oil in a large skillet over medium heat. Add chicken breasts and sear for 10-12 minutes on each side until golden brown and fully cooked through. Set aside to keep warm.
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Make the sauce: In a small bowl, whisk flour with almond milk until smooth. Add artichokes, sun-dried tomatoes, and capers to the skillet. Sauté for 2 minutes, then pour in the milk mixture and lemon juice, whisking until combined.
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Simmer the chicken: Once the sauce thickens, return the chicken to the skillet. Let it simmer for a few minutes until the chicken is heated through and coated in the sauce.
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Serve: Garnish with fresh parsley and serve warm.
Notes
Chicken Thighs: Swap chicken breasts for chicken thighs for a juicier result.
Non-Dairy Options: Use coconut or oat milk in place of almond milk for dairy-free options.
Vegetable Substitutes: Green beans, zucchini, or asparagus can replace artichokes.
Storage: Leftovers can be stored in an airtight container for up to 4 days.
Reheating: Reheat in a skillet over medium heat or in the microwave for 1-2 minutes.
