Mediterranean Chicken Skillet Easy

This Mediterranean chicken skillet is my answer when I crave something bright and comforting yet still want dinner on the table fast With artichokes sun-dried tomatoes and capers all simmered in a lemony sauce each bite tastes like summer on the coast It is especially handy for weeknights and pleases both picky and adventurous eaters

The first time I made this recipe everyone rushed to the table before I could call them My husband asked for leftovers in his lunch the next day and now it is a regular request whenever artichokes show up in my pantry

Ingredients

• Chicken breast: tender and lean pick breasts of even thickness for best results
• Gluten free flour: helps brown the chicken and keeps the sauce creamy brands like Bob’s Red Mill work well
• Salt and black pepper: simple but key for drawing out flavor
• Olive oil: classic Mediterranean flavor use extra virgin for best taste
• Roasted artichoke hearts: tangy and delicate look for jars packed in water not oil for lighter flavor
• Sun dried tomatoes: sweet and chewy check they are not too hard and packed in oil or vacuum
• Capers: briny and punchy rinse and drain for best control over saltiness
• Lemon juice: adds brightness use freshly squeezed from a ripe lemon
• More gluten free flour: helps thicken the sauce
• Almond milk: makes a creamy sauce without dairy unsweetened plain works best
• Fresh chopped parsley: for garnish choose vibrant leaves no wilting

Step-by-Step Instructions

Dredge the Chicken:

Mix the gluten free flour salt and pepper in a bowl Toss each piece of chicken until evenly coated with flour mixture Shake off any excess to avoid clumping

Brown the Chicken:

Warm olive oil in a large skillet over medium heat Gently lay in the coated chicken breasts Cook undisturbed for ten to twelve minutes per side The chicken should take on deep golden color and feel firm to the touch Do not crowd the pan as this cools the oil and prevents browning Set cooked chicken on a warm plate and cover

Prepare the Sauce:

In a small bowl whisk together remaining gluten free flour and almond milk Mix until fully smooth with no lumps This mixture will lend body to your sauce

Sauté Vegetables:

Return to the hot skillet and add the artichoke hearts sun dried tomatoes and capers Stir constantly for about two minutes until the tomatoes are glossy and the artichokes are warmed through Their aroma will signal readiness

Combine and Thicken:

Pour in the milk and flour mixture Then stir in the lemon juice Whisk the pan mixture let it simmer a few minutes until sauce thickens into a light creamy coating Taste and adjust with a pinch of salt if needed

Finish the Chicken:

Nestle chicken breasts back into the skillet Spoon some sauce over Let everything simmer gently for several minutes This melds the flavors and warms the chicken through

Garnish and Serve:

Turn off the heat Sprinkle fresh parsley across the pan Serve straight from skillet tasting each bite with the tangy sauce

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My favorite part is the way the capers and artichokes make even weeknight chicken so memorable My little one once asked if I put magic in it that is how much the bright ingredients shine

Storage Tips

Let leftovers cool before transferring to an airtight container Store in the fridge up to three days To freeze slice the chicken and cover with sauce in a freezer bag Defrost overnight in fridge before reheating gently on the stove for best texture

Ingredient Substitutions

Chicken thighs work if you prefer juicier meat Use regular all purpose flour if gluten is not a concern For nut allergies swap almond milk for oat or dairy milk If using oil packed artichokes or tomatoes blot them to avoid an overly oily sauce

Serving Suggestions

Pair with roasted potatoes or a lemony rice pilaf for a heartier meal A simple salad with arugula and feta balances the warmth of the sauce Warm crusty bread is excellent for scooping up the last drops

Mediterranean Roots

This dish borrows the sun drenched flavors of southern Europe Artichokes capers and tomatoes turn simple chicken into a celebration meal Much like classic chicken piccata it brightens the palate thanks to plenty of lemon and herbs

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Frequently Asked Questions

→ What pairs well with Mediterranean chicken skillet?

Try serving it with rice, roasted potatoes, or crusty gluten-free bread to absorb the flavorful sauce. A fresh green salad makes a perfect side.

→ Can I use regular flour instead of gluten-free?

Yes, you can substitute all-purpose flour if a gluten-free option is not required for your meal.

→ Do I have to use almond milk?

No. Any milk or plant-based alternative such as oat or soy milk works well, allowing you to adapt the dish as needed.

→ How do I know the chicken is cooked through?

The chicken is done when there's no pink in the center and juices run clear. An internal temperature of 165°F/74°C is ideal.

→ What can I substitute for artichoke hearts?

If artichoke hearts aren't available, try using sautéed zucchini or baby spinach for a different take on flavor and texture.