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Mediterranean Chicken Skillet

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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!

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

  • Prepare the chicken: In a medium bowl, mix flour with salt and pepper. Coat each chicken breast with the seasoned flour.

  • 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.

  • 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.

  • 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.

  • 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.

Find it online: https://chocolatecoveredamy.com/mediterranean-chicken-skillet/