Description
This Mediterranean Chicken Skillet is an easy, one-pan dinner that’s big on flavor and ready in under 30 minutes! Juicy, golden chicken breasts are simmered in a creamy lemon sauce with sun-dried tomatoes, capers, and artichoke hearts. It’s bright, savory, wholesome, and totally weeknight-worthy.
Ingredients
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1.5 pounds chicken breast, cut lengthwise to cook faster
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2 tablespoons gluten-free flour (for dredging)
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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2 tablespoons olive oil
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8 ounces canned roasted artichoke hearts, drained
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3 ounces sun-dried tomatoes
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3 tablespoons capers, drained
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2 tablespoons lemon juice, freshly squeezed
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1 tablespoon gluten-free flour (for the sauce)
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1 cup almond milk (or any milk of choice)
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1 tablespoon freshly chopped parsley, for garnish
Instructions
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In a medium bowl, combine 2 tablespoons gluten-free flour with salt and pepper. Lightly dredge each piece of chicken breast in the seasoned flour.
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Heat olive oil in a large skillet over medium heat. Add chicken and sear for 10–12 minutes per side, or until golden and cooked through. Work in batches if needed. Remove chicken and set aside, covered.
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In a small bowl, whisk 1 tablespoon flour into the almond milk until smooth.
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In the same skillet, add artichoke hearts, sun-dried tomatoes, and capers. Sauté for 2 minutes, then pour in the almond milk mixture and lemon juice. Stir well and let it simmer until slightly thickened.
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Return the chicken to the skillet and simmer for another 2–3 minutes, allowing everything to heat through.
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Garnish with chopped parsley and serve warm.
Notes
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Chicken: Boneless chicken thighs also work great for extra juiciness.
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Milk: Any unsweetened milk will work—dairy or plant-based.
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No capers? No problem—swap in sliced green or black olives.
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Artichoke options: Fresh or frozen artichoke hearts can be used too—just make sure they’re cooked or thawed first.
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Use freshly squeezed lemon juice whenever possible for the best flavor.
- Leftovers store well in the fridge for up to 4 days in an airtight container.
Equipment
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Large skillet
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Medium mixing bowl
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Whisk
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Knife
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Cutting board
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Tongs or spatula
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- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean