Mediterranean Chicken Skillet

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Transport your taste buds to the Mediterranean with this flavorful Mediterranean Chicken Skillet. Juicy chicken breasts are seared and simmered in a rich sauce of sun-dried tomatoes, roasted artichoke hearts, and capers, all brought together with a creamy almond milk base. This gluten-free recipe is quick, healthy, and bursting with vibrant, fresh flavors, perfect for a weeknight dinner or an elegant meal.

Ingredients

Meat :

  • 1 1/2 lbs chicken breasts, cut into thin fillets

Produce :

  • 8 oz roasted artichoke hearts (canned or jarred, drained)
  • 3 oz sun-dried tomatoes (packed in oil, drained)
  • 1 tbsp fresh parsley, chopped

Refrigerated :

  • 1 cup almond milk

Condiments :

  • 3 tbsp capers, drained
  • 2 tbsp freshly squeezed lemon juice

Baking & Spices :

  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 3 tbsp gluten-free flour

Oils & Vinegars :

  • 2 tbsp olive oil

Instructions

  1. Prepare the Chicken : Pat the chicken breasts dry with paper towels. Season with salt and black pepper. Coat lightly in gluten-free flour, shaking off excess.
  2. Sear the Chicken : Heat olive oil in a large skillet over medium-high heat. Sear the chicken fillets for 3–4 minutes per side, or until golden brown. Remove and set aside.
  3. Create the Sauce Base : In the same pan, lower the heat to medium. Add the sun-dried tomatoes, roasted artichoke hearts, and capers. Sauté for 2–3 minutes, stirring frequently.
  4. Deglaze and Simmer : Stir in the almond milk and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer. Let the sauce simmer gently, stirring occasionally, until it reaches a slightly thicker consistency, which should take about 2 to 3 minutes.
  5. Combine and Finish : Return the chicken to the skillet, spooning the sauce over the fillets. Cover and simmer for 5–7 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C).
  6. Serve : Garnish with freshly chopped parsley and serve immediately. Pair with rice, quinoa, or a side salad for a complete meal.

Conclusion

This Mediterranean Chicken Skillet delivers a delightful medley of tangy, briny, and creamy flavors in every bite. It’s a wholesome, one-pan dish that’s as easy to make as it is to enjoy. Whether for a casual dinner or a special occasion, this recipe is sure to become a household favorite.

Mediterranean Chicken Skillet

A quick, one-skillet Mediterranean chicken recipewith sun-dried tomatoes, artichoke hearts, and capers in a creamy almond milksauce.

Meat :

  • 1 1/2 lbs chicken breasts (cut into thin fillets)

Produce :

  • 8 oz roasted artichoke hearts (canned or jarred, drained)
  • 3 oz sun-dried tomatoes (packed in oil, drained)
  • 1 tbsp fresh parsley (chopped)

Refrigerated :

  • 1 cup almond milk

Condiments :

  • 3 tbsp capers (drained)
  • 2 tbsp freshly squeezed lemon juice

Baking & Spices :

  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 3 tbsp gluten-free flour

Oils & Vinegars :

  • 2 tbsp olive oil
  1. Prepare the Chicken : Pat the chicken breasts dry with paper towels. Season with salt and black pepper. Coat lightly in gluten-free flour, shaking off excess.
  2. Sear the Chicken : Heat olive oil in a large skillet over medium-high heat. Sear the chicken fillets for 3–4 minutes per side, or until golden brown. Remove and set aside.
  3. Create the Sauce Base : In the same pan, lower the heat to medium. Add the sun-dried tomatoes, roasted artichoke hearts, and capers. Sauté for 2–3 minutes, stirring frequently.
  4. Deglaze and Simmer : Stir in the almond milk and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer. Let the sauce simmer gently, stirring occasionally, until it reaches a slightly thicker consistency, which should take about 2 to 3 minutes.
  5. Combine and Finish : Return the chicken to the skillet, spooning the sauce over the fillets. Cover and simmer for 5–7 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C).
  6. Serve : Garnish with freshly chopped parsley and serve immediately. Pair with rice, quinoa, or a side salad for a complete meal.
Main Course
Mediterranean-inspired
Mediterranean chicken

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