Mediterranean Chicken with Sun-Dried Tomatoes and Artichokes

Mediterranean Chicken with Sun-Dried Tomatoes and Artichokes is a wholesome, savory, and vibrant dish inspired by classic Mediterranean flavors. Juicy chicken breasts are cooked with tangy sun-dried tomatoes, tender artichoke hearts, and aromatic herbs in a light, flavorful sauce. It’s a one-pan meal that’s simple enough for weeknights but elegant enough for entertaining.

Why You’ll Love This Recipe

• Packed with Flavor: Briny, sweet, and citrusy elements come together beautifully.
• One-Pan Simplicity: Less mess and cleanup, perfect for busy nights.
• Healthy and Satisfying: Lean protein with nutrient-rich vegetables.
• Mediterranean Diet Friendly: Naturally low-carb, gluten-free, and heart-healthy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken breasts
• salt and freshly ground black pepper
• olive oil
• garlic cloves, minced
• sun-dried tomatoes (oil-packed or rehydrated)
• artichoke hearts (canned or jarred, drained and quartered)
• chicken broth
• fresh lemon juice
• dried oregano
• fresh parsley, chopped
• optional: capers, Kalamata olives, crumbled feta cheese

Directions

1. Season the Chicken
   Pat the chicken breasts dry and season both sides with salt and pepper.
2. Sear the Chicken
   In a large skillet, heat olive oil over medium-high heat. Sear chicken for 34 minutes per side until golden. Remove and set aside.
3. Sauté Garlic and Tomatoes
   In the same skillet, add minced garlic and sun-dried tomatoes. Cook for 1 minute, until fragrant.
4. Add Artichokes and Deglaze
   Stir in artichokes, lemon juice, and chicken broth. Scrape up any browned bits from the pan.
5. Return Chicken and Simmer
   Return chicken to the skillet. Sprinkle with oregano, cover, and simmer over medium-low for 1015 minutes, or until the chicken is cooked through (165°F internal temp).
6. Finish and Serve
   Stir in capers or olives if using. Garnish with parsley and crumbled feta. Serve hot.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes

Variations

• Use Chicken Thighs: Substitute with boneless thighs for richer flavor.
• Make it Creamy: Add a splash of cream or a dollop of Greek yogurt for a richer sauce.
• Add Veggies: Toss in spinach, mushrooms, or roasted red peppers.
• Cheese Choices: Goat cheese or shaved Parmesan also work well in place of feta.

Storage/Reheating

• Storage: Refrigerate in an airtight container for up to 3 days.
• Reheating: Warm gently on the stovetop over medium heat or microwave until heated through. Add a splash of broth if needed to loosen the sauce.

FAQs

Can I use jarred artichokes?

Yes, jarred artichokes work well—just drain and rinse before using.

Are sun-dried tomatoes in oil or dry better?

Both work! Oil-packed tomatoes add more flavor, but dry tomatoes rehydrated in water are great too.

Can I make this dairy-free?

Yes, just omit the feta or use a plant-based cheese.

What’s a good side for this dish?

Serve with rice, couscous, or crusty bread to soak up the sauce.

Can I cook this in the oven?

Yes, after searing the chicken, you can bake everything in a 375°F oven for 1520 minutes.

Is this dish freezer-friendly?

Yes, freeze without the garnish in an airtight container for up to 2 months.

How do I keep chicken breasts juicy?

Don’t overcook. Simmer gently and check internal temp with a thermometer.

Can I use lemon zest too?

Definitely! Lemon zest will boost the fresh citrus flavor.

How can I make it spicy?

Add crushed red pepper flakes or a pinch of cayenne with the garlic.

Is this recipe gluten-free?

Yes, just ensure your chicken broth and any jarred ingredients are gluten-free.

Conclusion

Mediterranean Chicken with Sun-Dried Tomatoes and Artichokes is a bright, savory, and satisfying dish perfect for any night of the week. It’s simple, healthy, and layered with classic Mediterranean flavors—sure to become a favorite at your table.

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