Delicious Chicken Skillet with Artichokes and Sun-Dried Tomatoes 🍗🍳
Welcome back to the blog, food enthusiasts! Today, I’m thrilled to share a quick and easy one-pan recipe that’s bursting with flavor—perfect for busy weeknights or a special dinner at home. This Chicken Skillet with Artichokes and Sun-Dried Tomatoes combines tender chicken breasts, zesty artichokes, tangy sun-dried tomatoes, and a creamy lemon-infused sauce that will have you savoring every bite.
Let’s dive into this delightful dish that’s not only gluten-free but also incredibly satisfying.
Ingredients:
- 1.5 lb chicken breast, cut in half lengthwise to cook faster 🐔
- 2 tbsp gluten-free flour 🌾
- 1/2 tsp salt 🧂
- 1/4 tsp ground black pepper 🌶️
- 2 tbsp olive oil 🫒
- 8 oz can of roasted artichoke hearts, drained 🌿
- 3 oz sun-dried tomatoes 🍅
- 3 tbsp capers, drained 🌸
- 2 tbsp lemon juice, freshly squeezed 🍋
- 1 tbsp gluten-free flour 🌾
- 1 cup almond milk 🥛
- 1 tbsp freshly chopped parsley 🌿
Instructions:
1️⃣ Prepare the Chicken:
In a medium bowl, combine 2 tablespoons of gluten-free flour with salt and pepper. Lightly coat each chicken piece in the seasoned flour, ensuring an even layer. This will help the chicken develop a nice golden crust when cooked. 🍗
2️⃣ Cook the Chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken pieces to the hot skillet and cook for about 10-12 minutes per side, or until the chicken is fully cooked through and golden brown. If your skillet isn’t large enough, cook the chicken in batches to avoid overcrowding. Once done, set the chicken aside on a plate and cover it to keep warm. 🔥
3️⃣ Prepare the Sauce:
In a small bowl, whisk together the remaining 1 tablespoon of flour with the almond milk until smooth and lump-free. This will be the base of your creamy sauce. 🍶
4️⃣ Sauté the Vegetables:
Using the same skillet (no need to clean it—those leftover bits add flavor!), add the drained artichoke hearts, sun-dried tomatoes, and capers. Sauté for about 2 minutes, allowing the flavors to meld together. Then, pour in the almond milk mixture and the freshly squeezed lemon juice. Whisk everything together until the sauce begins to thicken. 🍅🌿
5️⃣ Finish the Dish:
Return the cooked chicken to the skillet, nestling it into the sauce. Let it simmer for a couple of minutes until the chicken is heated through and coated in the delicious sauce. 🍗
6️⃣ Serve:
Serve the chicken skillet warm, garnished with freshly chopped parsley for a pop of color and freshness. This dish pairs beautifully with a side of steamed vegetables, quinoa, or a simple green salad. 🌿
Cooking Details:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
This Chicken Skillet with Artichokes and Sun-Dried Tomatoes is a wonderful, fuss-free recipe that delivers big on flavor without taking up too much of your time. The combination of the tender chicken, briny capers, and creamy lemon sauce is truly irresistible. Plus, it’s gluten-free and made with wholesome ingredients, so you can feel good about serving it to your family.
I hope you enjoy making and tasting this dish as much as I did. Don’t forget to share your thoughts in the comments below, and let me know if you made any tweaks or served it with a special side dish!
Happy cooking! 🥂
For more delicious recipes, be sure to check out the rest of the blog and follow along for updates. See you next time!
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Chicken Skillet 🍗🍳
- Total Time: 45min
Ingredients
1.5 lb chicken breast, cut in half lengthwise to cook faster 🐔
2 tbsp gluten-free flour 🌾
1/2 tsp salt 🧂
1/4 tsp ground black pepper 🌶️
2 tbsp olive oil 🫒
8 oz can of roasted artichoke hearts, drained 🌿
3 oz sun-dried tomatoes 🍅
3 tbsp capers, drained 🌸
2 tbsp lemon juice, freshly squeezed 🍋
1 tbsp gluten-free flour 🌾
1 cup almond milk 🥛
1 tbsp freshly chopped parsley 🌿
Instructions
1️⃣ In a medium bowl, mix the 2 tablespoons of flour with salt and pepper. Lightly coat each piece of chicken with the seasoned flour. 🍗
2️⃣ Heat 2 tablespoons of 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 it in batches to avoid overcrowding the pan. Set aside on a plate and cover to keep warm. 🔥
3️⃣ Meanwhile, in a small bowl, whisk the other 1 tablespoon of flour with the almond milk until no visible lumps. 🍶
4️⃣ To the same preheated skillet, add the artichokes together with the sun-dried tomatoes and capers. Sauté for about 2 minutes. Then, add the milk mixture to the pan along with the lemon juice; whisk well to combine. 🍅🌿
5️⃣ Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot. 🍗
6️⃣ Serve warm, garnished with fresh parsley. 🌿
- Prep Time: 15min
- Cook Time: 30min