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
Scale
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.
