Easy to make Mediterranean Chicken recipe that’s ready in just 30 minutes. Simple, healthy, and full of flavor for everyone to enjoy. Enjoy tender and juicy chicken with each bite.

top view Mediterranean Chicken in a black skillet

This Mediterranean chicken is made with sun-dried tomatoes, capers, roasted artichoke hearts, nestles on 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 this chicken breast recipe

  • Quick and simple: This Mediterranean chicken is 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 quilt-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.
close up Mediterranean chicken in a black skillt

Ingredients you will need

This is just a list of the ingredients you will need to make this Mediterranean chicken. Full measurements will be listed further down below.

1.5 lb chicken breast or boneless chicken thighs
flour- any kind, we used gluten-free
salt and pepper
olive oil
roasted artichoke hearts, canned
sun-dried tomatoes
capers
lemon juice
almond milk
fresh parsley to garnish

ingredients to male creamy Mediterranean chicken

How to make this Mediterranean Chicken

  • Prepare the chicken: In a medium bowl, mix the 2 tbsp of flour with salt and pepper. Lightly coat each piece of chicken with the seasoned flour. 
  • Cook the chicken breast: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for about 10-12 minutes per side, or until fully cooked through. If needed, cook it in batches to avoid overcrowding the pan. Set aside on a plate and cover to keep warm.
chicken breast cooked in black skillet
  • Prepare to make the lemony chicken sauce: Meanwhile, in a small bowl whisk the 1 tbsp flour with the almond milk until no visible lumps.
  • Add the milk/sauce to the skillet: Next, to the same preheated skillet, add the artichokes together with the sun-dried tomatoes and capers. Sautee for about 2 minutes, then add the milk mixture to the pan and the lemon juice; whisk well to combine.
lemon sauce with artichoke and capers for the chicken
  • Then, cook chicken in sauce: Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot.
  • Serve and enjoy: Finally, serve warm garnished with fresh parsley.
top view chicken breast in a creamy Mediterranean sauce

Recipe notes and tips

  • Chicken: we used bonesless chicken breast, but you may use boneless chicken thighs if you prefer.
  • Milk: Any milk of choice will work, we used almond milk.
  • Capers: Some either love or hate capers. If you aren’t too fond of capers you can skip it.
  • Artichoke hearts: we love adding artichokes, but can be substituted with another veggie of choice like asparagus, green beans, or broccoli.
  • Use freshly squeezed lemon juice for optimum flavor. If in a pinch you can use bottled lemon juice.
  • Store leftovers in a sealed container in the fridge for up to 4 days.
side shot of chicken breast in a Mediterranean lemon sauce in black skillet

Frequently asked questions

What are chicken breast halves?

Chicken breasts come in two pieces. Two halves of chicken breasts. One of those halves would be referred to as chicken breast halves. Full chicken breasts would be two pieces. one half from each side.

How do you cook chicken without drying out?

It is very important to not cook the chicken on high heat and try to speed up the process. It is better to cook the chicken on medium heat for 6-8 minutes on each side depending on the thickness of the chicken breast. If the chicken breast hasn’t been sliced in half it would need more time. The best way to check if the chicken is done is to use a food thermometer until it reaches an internal temperature of 165F. Overcooking the chicken will also cause your chicken to dry out and get a more rubbery texture.

How can I make my chicken juicy?

Do not cook on high heat and instead cook on medium heat. Consider flattening the chicken before cooking. To do so, slice the chicken in half lengthwise first before flattening. Cook on medium to low heat on each side before flipping. Also, you can marinate your chicken for 30-60 minutes to get juicy and tender chicken.

side shot of chicken in a creamy lemon sauce with artichoke

Other chicken recipes you may like

top view of Mediterranean chicken in a skillet

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top view Mediterranean Chicken in a black skillet

Mediterranean Chicken Skillet

Easy to make chicken breast with sun-dried tomatoes, capers, and artichoke hearts, nestled in a creamy lemony sauce.

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Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free, Low Fat

Prep Time: 2 minutes

Cook Time: 25 minutes

Total Time: 27 minutes

Servings: 6

Calories: 236kcal

Instructions

  • In a medium bowl, mix the 2 tablespoon of flour with salt and pepper. Lightly coat each piece of chicken with the seasoned flour.

  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for about 10-12 minutes per side, or until fully cooked through. If needed, cook it in batches to avoid overcrowding the pan. Set aside on a plate and cover to keep warm.

  • Meanwhile, in a small bowl whisk the other 1 tablespoon of flour with the almond milk until no visible lumps.

  • To the same preheated skillet, add the artichokes together with the sun-dried tomatoes and capers. Sautee for about 2 minutes, then add the milk mixture to the pan and the lemon juice; whisk well to combine.

  • Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot.

  • Serve warm garnished with fresh parsley.

Notes

  • Chicken: we used boneless chicken breast, but you may use boneless chicken thighs if you prefer.
  • Milk: Any milk of choice will work, we used almond milk.
  • Capers: Some either love or hate capers. If you arent too fond of capers you can skip it.
  • Artichoke hearts: we love adding artichokes, but can be substantiated with another veggie of choice like asparagus, green beans, or broccoli.
  • Use freshly squeezed lemon juice for optimum flavor. If in a pinch you can use bottled lemon juice.
  • Store leftovers in a sealed container in the fridge for up to 4 days.
  • Serving size: one chicken breast

Nutrition

Calories: 236kcal | Carbohydrates: 13g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 665mg | Potassium: 917mg | Fiber: 3g | Sugar: 6g | Vitamin A: 220IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 2mg