Introduction
Cooking has always felt like more than just putting food on a plate—it’s like stepping into a story that’s been told through generations. Watching my grandmother in the kitchen, pouring all her heart and soul into meals, taught me that recipes are more than instructions; they’re memories and moments wrapped up in deliciousness. Sometimes things didn’t go quite as planned—burnt bits, missing ingredients, or a little extra mess on the countertop—but that was part of the charm, the imperfect art of home cooking. This Mediterranean chicken skillet isn’t just a quick dinner; it’s a nod to those times, blending simple ingredients with flavors that bring people together. It’s easy, fuss-free, and made in one pan, which honestly, is a total lifesaver on busy nights when the kitchen feels more like chaos than calm. So, grab your skillet, let’s bring some love and tradition back to the table. Print7-Ingredient Essential Mediterranean Chicken Skillet One-Pan Wonder!
- Total Time: 52 minutes
- Yield: 4 servings 1x
Description
This Mediterranean chicken skillet brings together vibrant flavors and wholesome ingredients in a single pan for an easy and delicious meal
It features tender chicken cooked with classic seasonings and fresh vegetables to create a satisfying dish perfect for any night of the week
The combination of herbs and savory elements offers a taste of the Mediterranean that is both comforting and bright
This recipe provides a balanced and flavorful option that can be enjoyed with family and friends without requiring complicated steps or multiple pots
Ingredients
1.5 pounds chicken breast, cut lengthwise to cook faster
2 tablespoons gluten-free flour (for dredging)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
8 ounces canned roasted artichoke hearts, drained
3 ounces sun-dried tomatoes
3 tablespoons capers, drained
2 tablespoons lemon juice, freshly squeezed
1 tablespoon gluten-free flour (for the sauce)
1 cup almond milk (or any milk of choice)
1 tablespoon freshly chopped parsley, for garnish
Instructions
In a medium bowl, mix 2 tablespoons gluten-free flour with salt and pepper Lightly coat each piece of chicken breast with the seasoned flour
Heat olive oil in a large skillet over medium heat Add the chicken and cook for 10–12 minutes on each side or until golden brown and fully cooked Cook in batches if necessary Remove the chicken and keep it covered
In a small bowl, whisk the remaining 1 tablespoon of flour into the almond milk until smooth
In the same skillet, add the artichoke hearts, sun-dried tomatoes, and capers Cook for 2 minutes then pour in the almond milk mixture and the lemon juice Stir and let the sauce simmer until it thickens slightly
Return the chicken to the skillet and cook for an additional 2–3 minutes to heat through
Sprinkle with chopped parsley and serve warm
Notes
Avoid overcrowding the pan to ensure even cooking
Let the chicken rest briefly for juicier results
Use medium heat to prevent burning
Taste and adjust seasoning gradually for best flavor balance
- Prep Time: 25
- Cook Time: 27
Ingredients and measurement
1.5 pounds chicken breast, cut lengthwise to cook faster 2 tablespoons gluten-free flour (for dredging) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons olive oil 8 ounces canned roasted artichoke hearts, drained 3 ounces sun-dried tomatoes 3 tablespoons capers, drained 2 tablespoons lemon juice, freshly squeezed 1 tablespoon gluten-free flour (for the sauce) 1 cup almond milk (or any milk of choice) 1 tablespoon freshly chopped parsley, for garnishPreparing time
10 minutesCooking time
25–30 minutesInstructions
Coat the chicken
In a medium bowl, mix 2 tablespoons gluten-free flour with salt and pepper. Lightly coat each chicken piece with this seasoned flour for a nice, even cover that’ll crisp up nicely in the pan.Cook the chicken
Heat the olive oil over medium heat in a large skillet. Place the chicken in the skillet and cook 10–12 minutes on each side until golden brown and cooked through. You might need to do this in batches; don’t crowd the pan or it’ll steam instead of sear. Take the chicken out and keep it covered so it stays warm.Prepare the sauce base
Whisk the remaining tablespoon of flour into the almond milk until the mixture is smooth, no lumps—this is gonna thicken your sauce perfectly.Make the sauce
In the same skillet (no need to clean it, all that leftover flavor is pure gold), toss in the drained artichoke hearts, sun-dried tomatoes, and capers. Let them cook for about 2 minutes, stirring to wake up their flavors. Then pour in your almond milk-flour mix and lemon juice. Stir gently and let the sauce simmer until it thickens just a bit.Finish the dish
Nestle the chicken back into the skillet with the sauce and cook for another 2 to 3 minutes to warm through and let the flavors marry.Garnish and serve
Sprinkle the freshly chopped parsley over the top before serving.Notes
Flour choice
Make sure your gluten-free flour works well for dredging. Some brands clump more than others, so if it’s not behaving, try sifting it first.Cooking in batches
Don’t rush this step by crowding the pan. You’ll get soggy chicken instead of that nice golden crust.Artichoke and tomato varieties
Canned roasted artichokes bring that wonderful tender bite but if you find fresh or frozen ones, just be mindful they might add a bit more cooking time. Same with sun-dried tomatoes—if they’re too dry, soak briefly in warm water to rehydrate.Milk alternatives
Almond milk works well, but any mild, unsweetened plant milk or regular milk is fine. Just avoid anything too thick or sweetened or it might change the flavor balance.Leftovers
This keeps well in the fridge for a day or two. The sauce might thicken further; just add a splash of milk when reheating to loosen it up.
Cooking tips : Preparing the Chicken Evenly
Cutting Chicken Breast Lengthwise
Slicing the chicken breast lengthwise isn’t just for looks—it helps the pieces cook faster and more evenly. I’ve learned the hard way that thick chunks can stay raw inside while outside burns. So, thinner slices really save you from that awkward “oh no, is this done?” moment.Cooking tips : Getting That Perfect Golden Crust
Dredging with Gluten-Free Flour
Coating the chicken lightly in seasoned gluten-free flour is like magic. It creates that golden, slightly crispy crust that makes every bite just right. Just don’t overdo it—too much flour and the coating gets gummy. I’ve definitely had a sticky mess before figuring this out!Cooking tips : Building a Flavorful Sauce
Simmering with Artichokes, Sun-Dried Tomatoes, and Capers
Adding the artichokes, tomatoes, and capers to the pan after cooking chicken means you soak up all those browned bits stuck to the skillet—flavor party! Tossing in almond milk mixed with a little flour thickens the sauce without making it heavy. Lemon juice at the end gives it that fresh zing that brightens everything.FAQ
Can I use regular flour instead of gluten-free?
Yes! Regular flour works just fine if gluten isn’t a concern, but gluten-free keeps it safe for everyone at the table.What milk works best for the sauce?
I like almond milk for a light, subtle flavor, but honestly, any milk—dairy, oat, or coconut—will do. Just pick what you enjoy or have on hand.How can I tell if the chicken is fully cooked?
Chicken should be cooked until no longer pink inside and juices run clear. Cutting into the thickest part or using a meat thermometer (165°F) works great!Can I prepare this recipe ahead of time?
You can cook chicken and sauce separately and combine before serving. Just reheat gently to keep chicken juicy and avoid drying out the sauce.What if I don’t have sun-dried tomatoes?
Fresh cherry tomatoes can work in a pinch but won’t be as intense. You might want to add a touch of tomato paste for more depth.Conclusion
This chicken skillet dish is one of those recipes that feels like a warm hug after a long day. The tangy lemon and salty capers brighten the rich artichokes and sun-dried tomatoes, while that creamy almond milk sauce keeps everything cozy. I’ve lost count of how many times I’ve doubled the sauce because it just disappears too fast—finger-licking good! It’s quick enough for weekday dinners, yet fancy enough to impress family or friends without the stress. Just watch out when flipping the chicken; I once ended up with a tiny splatter of oil on my shirt, classic kitchen chaos! But hey, those little imperfect moments always make the meal taste even better, don’t they?Suggestions of another similar recipes
Chicken Piccata with Capers and Lemon Sauce
A light and zesty dish that pairs chicken breasts with a buttery lemon-caper sauce, perfect served over gluten-free pasta or rice.Sun-Dried Tomato and Artichoke Chicken Bake
A cozy baked chicken recipe stacked with sun-dried tomatoes, artichokes, and a sprinkle of Parmesan for a golden crust without any fuss.Gluten-Free Mediterranean Chicken Stir-Fry
Quick stovetop chicken stir-fried with olives, cherry tomatoes, and fresh herbs—easy to throw together and bursting with flavor.Lemon Herb Chicken with Roasted Vegetables
Marinated chicken breasts roasted alongside seasonal veggies, enhanced with fresh lemon juice and herbal notes to keep things fresh and light.