MEDITERRANEAN CHICKEN SKILLET

This Mediterranean chicken is made with sun-dried tomatoes, capers, roasted artichoke hearts and nestles in a creamy lemon sauce. They are so easy to make with just 30 minutes from start to finish. Tender and juicy chicken that’s full of flavor cooked in one skillet. The perfect healthy chicken dinner recipe for the entire family to enjoy with a serving of rice or spaghetti. This Mediterranean-style chicken breast recipe will be your go-to chicken recipe that will be on your weeknight rotation menu.

WHY YOU WILL LOVE MEDITERRANEAN CHICKEN BREAST RECIPE

• Quick and simple: This Mediterranean chicken is a quick, simple, and easy recipe to put together in just 30 minutes.
• Healthy: Made with clean and healthy ingredients, this easy chicken recipe is perfectly low in carbs and fat. A guilt-free chicken dinner recipe you enjoy every week. Also, they are perfect for those who like to meal prep their recipes for the week.
• So flavorful: This chicken dinner recipe is so delicious and flavorful. Full of Mediterranean flavors to satisfy those tastebuds.

Also Read: Moussaka (Greek Beef and Eggplant Lasagna)

MEDITERRANEAN CHICKEN SKILLET

Recipe by RecipeWikkiCourse: MainCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

249

kcal

This Mediterranean chicken is made with sun-dried tomatoes, capers, roasted artichoke hearts and nestles in a creamy lemon sauce. They are so easy to make with just 30 minutes from start to finish. Tender and juicy chicken that’s full of flavor cooked in one skillet

Ingredients

• 4 tablespoons olive oil

• 1 pound boneless, skinless chicken breasts, thinly sliced 

• 1 pint cherry tomatoes 

• 1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade 

• 1/2 cup marinated small pitted olives, such as from an olive bar 

• 1/2 cup roasted red peppers, such as from an olive bar 

• Kosher salt and freshly ground black pepper

• 1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden

• 1 bag frozen brown rice 

Directions

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
• Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.