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Mediterranean Baked Chicken with Artichokes

Experience the sunny flavors of the Mediterranean with this easy, one-pan baked chicken and artichoke recipe. Quick, tender, and packed with vibrant ingredients, it's perfect for weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breast thinly sliced
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 0.25 cup flour you can use gluten free flour
  • 2 tablespoons olive oil
  • 8 oz roasted artichoke hearts drained
  • 6 oz sun-dried tomatoes
  • 3 tablespoons capers drained
  • 2 tablespoons lemon juice freshly squeezed
  • 3 tablespoons olive oil

Equipment

  • Large skillet
  • large plate

Method
 

Prepare the Chicken
  1. Season the chicken breast slices evenly with salt and pepper. On a large plate, spread out the flour and dredge each chicken slice, ensuring it’s lightly coated. Shake off any excess.
Sear the Chicken
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully add the floured chicken slices in a single layer (work in batches if necessary to avoid overcrowding). Sear for about 4 minutes per side until a beautiful golden-brown crust forms. Remove the chicken to a clean plate and set aside.
Sauté the Aromatics
  1. Reduce the skillet heat to medium. Add the drained artichoke hearts, sun-dried tomatoes, and drained capers to the same skillet. Stir gently to combine. Cook for 1-2 minutes, then stir in the fresh lemon juice.
Build the Sauce
  1. Reduce the heat to medium-low. Add the remaining 2-3 tablespoons of olive oil to the skillet with the vegetables and stir to incorporate, creating a light sauce. Push the vegetables to the sides of the skillet.
Finish Cooking
  1. Nestle the browned chicken slices back into the skillet amongst the vegetables. Cover the skillet and let it simmer gently on low-medium heat for 5-10 minutes, or until the chicken is cooked through (no longer pink in the center) and the sauce has slightly thickened. Adjust the heat between medium and medium-low as needed to ensure the chicken cooks without burning the vegetables.
Serve
  1. Serve the Mediterranean chicken immediately. Be sure to spoon the flavorful olive oil and vegetable mixture from the skillet over each piece of chicken.

Notes

This Mediterranean Baked Chicken with Artichokes is a delightful one-pan meal that brings the flavors of the Mediterranean to your table with minimal fuss. Perfect for a quick yet impressive dinner.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.