Mediterranean Chicken Skillet
Easy Mediterranean Chicken Skillet with sun-dried tomatoes, capers, and artichoke hearts in a creamy lemony sauce.
Equipment
- large skillet
- medium bowl
- Small bowl
Ingredients
Chicken and Seasoning
- 1.5 pounds chicken breast cut in half lengthwise
- 2 tablespoons gluten-free flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Cooking Ingredients
- 2 tablespoons olive oil
- 8 ounces roasted artichoke hearts drained
- 3 ounces sun-dried tomatoes
- 3 tablespoons capers drained
- 2 tablespoons lemon juice freshly squeezed
- 1 cup almond milk or any other milk
- 1 tablespoon gluten-free flour
- 1 tablespoon freshly chopped parsley for garnish
Instructions
Cooking Instructions
- In a medium bowl, mix the gluten-free flour with salt and ground black pepper. Lightly coat each piece of chicken breast with the seasoned flour.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 10-12 minutes per side, or until fully cooked through. If needed, cook in batches to avoid overcrowding the pan. Set aside on a plate and cover to keep warm.
- Meanwhile, in a small bowl whisk the gluten-free flour with almond milk until no visible lumps.
- To the same preheated skillet, add roasted artichoke hearts, sun-dried tomatoes, and capers. Sauté for about 2 minutes, then add the milk mixture and lemon juice, whisking well to combine.
- Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot.
- Serve warm garnished with freshly chopped parsley.
Notes
Store leftovers in a sealed container in the fridge for up to 4 days. Use freshly squeezed lemon juice for optimum flavor.
Nutrition
Serving: 1chicken breastCalories: 236kcalCarbohydrates: 13gProtein: 27gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 73mgSodium: 665mgPotassium: 917mgFiber: 3gSugar: 6gVitamin A: 220IUVitamin C: 10mgCalcium: 77mgIron: 2mg
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