There is something truly magical about a dish that transports you straight to the sun-warmed shores of the Mediterranean, and this Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers Recipe does exactly that. Imagine tender, golden chicken breasts nestled in a vibrant, tangy, and slightly salty sauce bursting with sun-dried tomatoes, briny capers, and tender artichoke hearts, all brightened by a splash of fresh lemon juice. It’s a feast for the senses that’s surprisingly straightforward to whip up, perfect for those evenings when you want to impress without the fuss. Trust me, once you try this recipe, it will quickly become a beloved staple in your dinner rotation.
Ingredients You’ll Need
These ingredients may be simple, but each one brings its own unique flair to the table, balancing flavors and textures that make every bite a delight. From the softness of artichoke hearts to the zing of fresh lemon juice, every element sings in harmony.
- 1.5 lb chicken breast (thinly sliced): The star protein, tender and quick to cook, absorbing all the vibrant flavors beautifully.
- 1/2 teaspoon salt: Essential for bringing all the flavors to life.
- 1/4 teaspoon ground black pepper: Adds a gentle kick and depth to the seasoning.
- 1/4 cup flour (can use gluten-free): Creates a light coating that helps achieve a gorgeous golden crust on the chicken.
- 2 tablespoons olive oil: Used for browning the chicken, lending a rich, fruity note.
- 8 oz roasted artichoke hearts (drained): Offer tender, earthy bites that complement the tangy sun-dried tomatoes.
- 6 oz sun-dried tomatoes: Bring a concentrated sweetness and chewy texture that lifts the entire dish.
- 3 tablespoons capers (drained): Add a bold, salty pop that’s absolutely addictive.
- 2 tablespoons lemon juice (freshly squeezed): The fresh acidity that brightens everything and cuts through richness.
- 3 tablespoons olive oil: Stirred in at the end for a luscious, silky finish.
How to Make Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers Recipe
Step 1: Season and Dredge the Chicken
Start by seasoning the thinly sliced chicken breasts with salt and pepper. Then, dredge each piece in the flour – this creates the perfect base for a golden crust that locks in juices and adds delightful texture.
Step 2: Heat the Oil and Brown the Chicken
Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for about 4 minutes on one side until it develops that beautiful golden color. Flip and brown the other side for another 4 minutes; this step sets the stage for juicy, flavorful chicken.
Step 3: Remove Chicken and Sauté the Vegetables
Remove the chicken from the skillet and set aside. Keep that flavorful oil in the pan, then add the artichoke hearts, sun-dried tomatoes, capers, and freshly squeezed lemon juice. Stir everything together over medium heat; the lemon juice will release a lovely aroma that wakes up the pan.
Step 4: Add Remaining Olive Oil and Combine
Lower the heat to medium-low and stir in 2 to 3 tablespoons of olive oil. This gives the sauce a rich, silky texture and helps all the ingredients marry beautifully.
Step 5: Return Chicken to the Skillet
Push the vegetables to the sides of the skillet, creating space in the middle to nestle the chicken back in. This harmonious assembly will allow the chicken to soak up the flavors while finishing its cooking gently.
Step 6: Simmer Covered Until Cooked Through
Cook everything over low to medium heat, covered, for about 5 to 10 minutes. Keep an eye on your stove’s heat settings; the goal is tender chicken with no pink inside, perfectly infused with the savory vegetable mixture.
Step 7: Final Touch and Serve
Once the chicken is cooked to perfection, serve immediately. Don’t forget to spoon that luscious olive oil and vegetable mixture over each piece, letting those Mediterranean flavors shine on every bite.
How to Serve Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers Recipe
Garnishes
Brighten this dish with a handful of chopped fresh parsley or basil for added color and freshness. A lemon wedge on the side also invites your guests to add a fresh squeeze of citrus, enhancing the lively flavors.
Side Dishes
This recipe pairs wonderfully with simple sides like fluffy couscous, herbed quinoa, or even a light Greek salad. Roasted potatoes or crusty bread also work beautifully to soak up the flavorful sauce.
Creative Ways to Present
For a stunning presentation, layer the chicken and Mediterranean vegetable mixture over a bed of creamy polenta or even a swirl of garlic mashed cauliflower. Drizzle with a touch more olive oil and a sprinkle of freshly cracked pepper to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect candidate for a next-day lunch or easy dinner.
Freezing
You can freeze this dish, but for best texture, freeze the cooked chicken and sauce separately from any sides. Wrap tightly in freezer-safe containers or bags and freeze for up to 2 months.
Reheating
Reheat gently on the stovetop over low heat to preserve the tenderness of the chicken and flavors of the sauce. If reheating from frozen, thaw overnight in the fridge for the best results.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Absolutely! Bone-in chicken will add even more flavor, but increase cooking time and ensure it’s cooked through by checking the internal temperature reaches 165°F (74°C).
What if I don’t have sun-dried tomatoes? Can I substitute something else?
While sun-dried tomatoes offer a unique sweetness, you can try roasted red peppers as a good alternative to keep that vibrant taste and color.
Is this recipe gluten-free?
Yes! Simply swap regular flour for gluten-free flour when dredging the chicken, and you’re good to go without sacrificing any flavor or texture.
Can I use canned artichokes instead of roasted?
Definitely. Just be sure to drain and pat them dry well to avoid excess moisture in the dish.
How can I make this recipe dairy-free?
Good news! This recipe is naturally dairy-free, so it’s perfect for those avoiding dairy without needing any substitutions.
Final Thoughts
This Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers Recipe captures the heart of Mediterranean cooking with its fresh flavors and simple yet elegant prep. It’s a dish that feels special enough for guests but easy enough for any weeknight. I truly hope you enjoy making and sharing it as much as I do – it’s a guaranteed crowd-pleaser that brings sunshine to your table no matter the season.
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Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
A vibrant Mediterranean chicken dish featuring tender thinly sliced chicken breasts cooked with sun-dried tomatoes, roasted artichoke hearts, capers, and fresh lemon juice, all simmered together in olive oil to create a flavorful, tangy sauce perfect for an easy weeknight dinner.
Ingredients
Chicken
- 1.5 lb chicken breast, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup flour (gluten free flour can be used)
Vegetables and Flavorings
- 8 oz roasted artichoke hearts, drained
- 6 oz sun-dried tomatoes
- 3 tablespoons capers, drained
- 2 tablespoons freshly squeezed lemon juice
Oils
- 2 tablespoons olive oil (for cooking chicken)
- 3 tablespoons olive oil (for vegetables and sauce)
Instructions
- Season and Dredge Chicken: Season the thinly sliced chicken breasts evenly with salt and black pepper. On a large plate, dredge each piece thoroughly in flour, ensuring an even coating.
- Heat Oil: Place a large skillet over medium-high heat and heat 2 tablespoons of olive oil until shimmering but not smoking.
- Brown Chicken: Add the floured chicken pieces to the skillet. Brown them on one side for about 4 minutes until they achieve a golden color. Flip and brown the other side for another 4 minutes over medium heat.
- Remove Chicken: Transfer the browned chicken onto a plate and set aside temporarily.
- Sauté Vegetables: In the same skillet, add the drained artichoke hearts, sun-dried tomatoes, capers, and freshly squeezed lemon juice. Stir well to combine over medium heat.
- Add Olive Oil and Combine: Reduce the heat to medium-low, then add 2 to 3 tablespoons of olive oil. Stir again until the oil is well incorporated into the vegetable mixture.
- Rearrange Skillet: Push the vegetables toward the edges of the skillet and place the browned chicken pieces back into the center.
- Simmer Until Cooked: Cover the skillet and cook everything together on low to medium-low heat for 5 to 10 minutes. This allows the chicken to cook completely through, ensuring no pink remains inside.
- Adjust Heat as Needed: Depending on your stove’s heat distribution, you may need to adjust between medium and medium-low to cook the chicken properly without overcooking the vegetables.
- Serve: Serve immediately, spooning the olive oil-infused sun-dried tomato, artichoke, and caper mixture over the chicken for maximum flavor.
Notes
- Use gluten free flour to make this recipe gluten free.
- Thin slicing the chicken breasts ensures quick and even cooking.
- To intensify flavor, marinate the chicken with lemon juice and seasoning before dredging.
- Serve with rice, couscous, or crusty bread to soak up the delicious sauce.
- Adjust salt carefully, as capers and sun-dried tomatoes add natural saltiness.
