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.

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.

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.

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.

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).

Serve : Garnish with freshly chopped parsley and serve immediately. Pair with rice, quinoa, or a side salad for a complete meal.