1️⃣ Season the chicken with salt and pepper. On a large plate, dredge the chicken in flour. 🍗🧂🌾

2️⃣ Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. 🫒🔥

3️⃣ Add the chicken and brown for about 4 minutes until it turns a nice golden color. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat. 🍗🌟

4️⃣ Remove the chicken to a plate. 🍽️

5️⃣ Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet. Stir to combine, on medium heat. 🥗🍅🧄🍋

6️⃣ Reduce heat to medium-low. Add 2 or 3 tablespoons of olive oil and stir to combine. 🫒

7️⃣ Push the vegetables to the sides of the skillet, and add the chicken back. 🍗

8️⃣ Cook the chicken and vegetables on low-medium heat for about 5-10 more minutes, covered, until the chicken is completely cooked through and no longer pink in the center. 🍲⏳

9️⃣ Serve immediately. Make sure to spoon the olive oil mixture of vegetables from the skillet over the chicken. 🍽️🥄