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One Skillet Mediterranean Chicken With Sun-Dried Tomatoes & Artichokes

One Skillet Mediterranean Chicken With Sun-Dried Tomatoes & Artichokes

This one skillet chicken recipe is easy to prepare, 30 minutes from start to finish.

You’ll love the play of flavors in this dish as it is filled with Mediterranean flavor. Sun-dried tomatoes, artichokes, capers and olive oil.

What Are Capers

Capers are the edible flower buds that grow on a perennial plant called Capparis spinosa or Flinders rose.


Capers are about the size of corn kernels. They typically harvested and pickled or used as a seasoning or garnishment.

Due to their strong taste, it’s best to use capers sparingly. They are purchased in jars and are ready to use.

Just give them a rinse so as to remove some of the salt or vinegar, which allows the true flavor of the caper to come through in the dish.

Try This Rotisserie Chicken Breast Topped With a Browned Butter Lemon Caper Sauce

Capers have a flavor described as lemony, olivey, and salty. Much of the briny, vinegary taste comes from packaging.

If you like this dish featured but find you do not like the flavor of capers, they can be easily substituted for finely chopped green olives.

One Skillet Mediterranean Chicken With Sun-Dried Tomatoes & Artichokes

1 1/2 lbs. chicken thighs, boneless, skinless

Read Here How To Successfully De-Bone Chicken Thighs

½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup flour

2 tablespoons olive oil

Artichokes – Sun-Dried Tomatoes & Capers

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

Season chicken with salt and pepper.  On a large plate, dredge chicken in flour. 

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

Add chicken and brown for about 4 minutes until it turns nice golden color. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat.

Remove the chicken to the plate.

Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet.  Stir to combine, on medium heat.  Reduce heat to medium-low.  Add 2 or 3 tablespoons olive oil, stir in to combine.  

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

Cook the chicken and the vegetables on low-medium heat for about 5-10 more minutes, covered, until the chicken is completely cooked through and no longer pink in the center.

Serve immediately. Make sure to spoon the olive oil mixture of vegetables from the skillet over the chicken.

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