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