Mediterranean Chicken Skillet: A Flavor-Packed, Healthy Dinner Option
Looking for a vibrant, healthy, and quick dinner option? This Mediterranean Chicken Skillet is just what you need! Bursting with fresh flavors from roasted artichokes, sun-dried tomatoes, capers, and a tangy lemon-infused sauce, this dish is both satisfying and nutritious. It’s made gluten-free, and the creamy sauce is lightened up with almond milk, making it a great option for those following a dairy-free lifestyle. This easy-to-make skillet dinner is perfect for busy weeknights and will have you feeling like you’re dining on the Mediterranean coast.
Why You’ll Love This Recipe
This recipe is all about simplicity without compromising on flavor. With juicy, tender chicken breasts simmered in a tangy and savory sauce, it’s perfect for those who love bold Mediterranean ingredients like artichoke hearts, sun-dried tomatoes, and capers. It’s also quick to prepare, coming together in just 35 minutes, making it ideal for busy nights when you need something delicious and healthy on the table fast. Plus, it’s gluten-free and dairy-free, catering to a variety of dietary needs.
Ingredients
- 1.5 lb chicken breast, halved lengthwise
- 2 tbsp gluten-free flour
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp olive oil
- 8 oz can roasted artichoke hearts, drained
- 3 oz sun-dried tomatoes
- 3 tbsp capers, drained
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp gluten-free flour
- 1 cup almond milk
- 1 tbsp freshly chopped parsley
Instructions
Step 1: Prep and Season the Chicken
Start by combining 2 tablespoons of gluten-free flour, salt, and black pepper in a medium bowl. Halve the chicken breasts lengthwise and lightly coat each piece with the seasoned flour mixture. This step helps create a light crust on the chicken that will hold up well during cooking.
Step 2: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the coated chicken pieces to the skillet and cook for 10-12 minutes on each side, or until the chicken is fully cooked through and golden brown. If needed, cook the chicken in batches to avoid overcrowding the skillet. Once the chicken is cooked, transfer it to a plate and cover with foil to keep warm while you prepare the rest of the dish.
Step 3: Make the Sauce
In a small bowl, whisk together 1 tablespoon of gluten-free flour with 1 cup of almond milk until smooth and lump-free. This mixture will help thicken the sauce without the need for heavy cream.
Using the same skillet (with all those delicious pan drippings from the chicken), add the drained artichoke hearts, sun-dried tomatoes, and capers. Sauté for about 2 minutes until fragrant and slightly softened.
Step 4: Combine and Simmer
Pour the almond milk mixture and 2 tablespoons of freshly squeezed lemon juice into the skillet with the vegetables. Whisk everything together until well combined. Allow the sauce to simmer for a few minutes, stirring occasionally, until it thickens.
Step 5: Finish the Dish
Once the sauce has thickened, return the cooked chicken to the skillet, spooning the sauce over the top to coat the chicken evenly. Let the chicken simmer in the sauce for an additional 2-3 minutes until it’s heated through and the flavors meld together.
Step 6: Garnish and Serve
Remove the skillet from the heat and garnish the dish with freshly chopped parsley for a pop of color and freshness. Serve the Mediterranean Chicken Skillet warm, either on its own or over a bed of rice, quinoa, or roasted vegetables for a complete meal.
Serving Suggestions
This Mediterranean Chicken Skillet pairs beautifully with fluffy couscous, quinoa, or rice to soak up the delicious sauce. For a lighter option, serve it alongside a simple green salad or roasted vegetables like zucchini, bell peppers, or asparagus. A side of warm pita bread or crusty bread would also be a great addition to help mop up the flavorful sauce.
Recipe Notes
- Gluten-Free Option: This recipe uses gluten-free flour to keep it celiac-friendly, but regular flour can be substituted if gluten-free is not necessary.
- Dairy-Free Alternative: Almond milk is used to create a creamy sauce without the use of dairy. Feel free to substitute with another plant-based milk like coconut milk or oat milk if you prefer.
- Customize: You can easily add extra veggies like spinach, cherry tomatoes, or olives to this dish to bulk it up with even more Mediterranean flavors.
Recipe Summary
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Calories: 350 kcal per serving
Final Thoughts
This Mediterranean Chicken Skillet is a delicious, quick, and healthy dinner option that brings the fresh, vibrant flavors of the Mediterranean straight to your kitchen. With tender chicken, artichokes, sun-dried tomatoes, and a zesty lemon sauce, this dish is both comforting and packed with flavor. Best of all, it’s gluten-free and dairy-free, making it accessible for a variety of dietary preferences. Whether you’re cooking for a family meal or entertaining guests, this skillet dish is sure to impress. Enjoy!
Print
Mediterranean Chicken Skillet
- Total Time: 35 minutes
- Yield: 4 1x
Description
This Mediterranean Chicken Skillet is a quick and flavorful dish featuring tender chicken breasts paired with roasted artichoke hearts, sun-dried tomatoes, and capers. The light and tangy sauce, made with lemon juice and almond milk, adds a refreshing brightness to the dish. Finished with fresh parsley, this meal brings all the vibrant flavors of the Mediterranean to your table.
Ingredients
1.5 lb chicken breast, halved lengthwise
2 tbsp gluten-free flour
½ tsp salt
¼ tsp ground black pepper
2 tbsp olive oil
8 oz can roasted artichoke hearts, drained
3 oz sun-dried tomatoes
3 tbsp capers, drained
2 tbsp freshly squeezed lemon juice
1 tbsp gluten-free flour
1 cup almond milk
1 tbsp freshly chopped parsley
Instructions
In a medium bowl, combine 2 tablespoons of gluten-free flour with salt and pepper. Lightly coat each piece of chicken with the seasoned flour.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 10-12 minutes on each side, or until fully cooked through. If needed, cook in batches to avoid overcrowding the pan. Once cooked, set aside on a plate and cover to keep warm.
In a small bowl, whisk together the remaining 1 tablespoon of flour with the almond milk until smooth and lump-free.
In the same preheated skillet, add the drained artichoke hearts, sun-dried tomatoes, and capers. Sauté for about 2 minutes, then pour in the almond milk mixture and lemon juice. Whisk well to combine.
Once the sauce begins to thicken, return the cooked chicken to the skillet and let it simmer for a couple of minutes until hot and fully coated with the sauce.
Serve warm, garnished with freshly chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350