Description
This Mediterranean Chicken Skillet is a vibrant and flavorful dish that combines tender chicken breasts with savory artichoke hearts, sun-dried tomatoes, and tangy capers in a creamy lemon-infused sauce. Perfect for a quick and healthy weeknight dinner, this gluten-free recipe is cooked entirely on the stovetop and garnished with fresh parsley for an added burst of freshness.
Ingredients
Chicken
- 1.5 pounds chicken breast, cut in half lengthwise
- 2 tablespoons gluten-free flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
Sauce
- 8 ounces canned roasted artichoke hearts, drained
- 3 ounces sun-dried tomatoes
- 3 tablespoons capers, drained
- 2 tablespoons freshly squeezed lemon juice
- 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 2 tablespoons gluten-free flour with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Lightly coat each piece of the chicken breast with this seasoned flour mixture to ensure a flavorful and slightly crispy exterior once cooked.
- Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the coated chicken pieces carefully, cooking each side for about 10-12 minutes until fully cooked through and golden brown. Avoid overcrowding the pan by cooking in batches if necessary. Once done, transfer the chicken to a plate and cover it to keep warm.
- Prepare the sauce mixture: In a small bowl, whisk together 1 tablespoon gluten-free flour with 1 cup almond milk until the mixture is smooth and free of lumps. This will help thicken the sauce later.
- Cook the vegetables and build the sauce: In the same preheated skillet, add the drained artichoke hearts, sun-dried tomatoes, and capers. Sauté them for about 2 minutes to release their flavors. Then pour in the milk and flour mixture along with 2 tablespoons freshly squeezed lemon juice. Whisk everything together continuously until the sauce begins to thicken.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, nestling them into the sauce. Allow everything to simmer gently for a couple of minutes until the chicken is heated through and coated with the flavorful sauce.
- Garnish and serve: Remove from heat and sprinkle 1 tablespoon freshly chopped parsley over the dish for a burst of color and freshness. Serve the Mediterranean Chicken Skillet warm for a delicious and satisfying meal.
Notes
- Use gluten-free flour to keep this recipe gluten-free.
- You can substitute almond milk with any other plant-based or dairy milk depending on preference.
- Cook chicken in batches if the skillet is not large enough to avoid overcrowding and ensure even cooking.
- Sun-dried tomatoes can be oily or dry-packed; if oily, drain excess oil before using.
- This dish pairs wonderfully with rice, quinoa, or a fresh green salad.
