Description
This Mediterranean Chicken Skillet is a flavorful, easy-to-make dish featuring tender chicken breasts cooked to perfection and simmered in a savory sauce with artichoke hearts, sun-dried tomatoes, capers, and a lemony cream sauce. Perfect for a quick weeknight dinner that combines bold flavors and wholesome ingredients.
Ingredients
Chicken
1.5 pounds chicken breast, cut in half lengthwise to cook faster
Dredging Mixture
2 tablespoons gluten-free flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cooking and Sauce
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
- Prepare the Chicken: In a medium bowl, mix the 2 tablespoons of gluten-free flour with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Lightly coat each piece of chicken with the seasoned flour to ensure an even coating.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 10-12 minutes per side, until fully cooked and golden. Cook in batches if necessary to avoid overcrowding. Once done, transfer to a plate and cover to keep warm.
- Make the Sauce Base: In a small bowl, whisk 1 tablespoon gluten-free flour with 1 cup almond milk until smooth, with no lumps remaining.
- Saute Vegetables and Combine: In the same skillet, add the drained artichoke hearts, sun-dried tomatoes, and capers. Saute for about 2 minutes to heat through and develop flavors. Pour in the milk mixture and add the lemon juice. Whisk to combine and allow the sauce to thicken, about 3-4 minutes.
- Return Chicken and Simmer: Place the cooked chicken back into the skillet, nestling it into the sauce. Let simmer for 2-3 minutes until the dish is heated through and flavors meld.
- Serve: Garnish with freshly chopped parsley and serve warm, ideally with side dishes like rice, quinoa, or crusty bread.
Notes
- Ensure the chicken breasts are evenly cut for uniform cooking.
- Adjust the seasoning and lemon juice according to taste preference.
- This dish pairs well with a side of roasted vegetables or a light salad.
- Can be made dairy-free by using a plant-based milk such as coconut or oat.
Nutrition
- Serving Size: 1/6 of recipe (~300g)
- Calories: 410 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 125mg
