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Mediterranean Chicken

Updated: Mar 24, 2023

This is the perfect dish to serve at your next dinner party. Delicious, beautiful and healthy!

Servings: 4


· 4 small to medium chicken breasts (about 1.5 lbs.)

· 1/2 tsp. salt

· 1/4 ground black pepper

· 1/4 cup flour (you can use gluten free flour)

· 4 Tbsp. olive oil, divided

· 14 oz. artichoke hearts, drained and chopped

· 4 oz. sun dried tomatoes, chopped

· 2 Tbsp. capers, drained

· 2 Tbsp. lemon juice (if you have a zester, use the lemon zest to garnish)

· 1 Tbsp. parsley, optional


  1. Use a paper towel to dry off chicken breasts.

  2. In a piece of folded plastic wrap, use a meat tenderizer to flatten the thick side of the chicken until it’s 1 cm thick. This also tenderizes the chicken. NOTE: Tenderizing chicken breast helps it to cook quicker and more evenly. Don’t skip this step.

  3. Place on a large plate and season with salt and pepper.

  4. Sprinkle chicken breast with flour to coat chicken evenly.

  5. Zest lemon (optional) and place zest on your cutting board or in a bowl.

  6. Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.

  7. Add chicken and brown for about 4 minutes. Flip the chicken over to the other side and brown the other side for about 4 minutes.

  8. Remove the chicken from the pan to a clean plate.

  9. Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet. Using a wooden spoon or rubber spatula, scrape the bits from the bottom of the pan. Reduce heat to medium-low. Add the other 2 tablespoons olive oil, stir in to combine.

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

  11. Cook the chicken and the vegetables on low-medium heat for about 5-10 more minutes, covered, until the chicken is completely cooked through (if you have a meat thermometer, it should reach 160 degrees F).

  12. Serve the chicken with the vegetables and sauce spooned over it. You can top with lemon zest and parsley.

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