Name: One-Pan Mediterranean Chicken Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: – 680g chicken breast, cut in half lengthwise to cook faster (1.5 lb); – 30g gluten-free flour (2 tbsp); – 2.5g salt (1/2 tsp); – 1.25g ground black pepper (1/4 tsp); – 30ml olive oil (2 tbsp); – 227g can of roasted artichoke hearts, drained (8 oz); – 85g sun-dried tomatoes (3 oz); – 45g capers, drained (3 tbsp); – 30ml lemon juice, freshly squeezed (2 tbsp); – 15g gluten-free flour (1 tbsp); – 240ml almond milk, or any other milk (1 cup); – 15g freshly chopped parsley (1 tbsp)

Description

Discover how to make a delicious One-Pan Mediterranean Chicken Skillet with this easy recipe. Learn how to create a flavorful and satisfying meal in no time!

Ingredients

– 680g chicken breast, cut in half lengthwise to cook faster (1.5 lb)
– 30g gluten-free flour (2 tbsp)
– 2.5g salt (1/2 tsp)
– 1.25g ground black pepper (1/4 tsp)
– 30ml olive oil (2 tbsp)
– 227g can of roasted artichoke hearts, drained (8 oz)
– 85g sun-dried tomatoes (3 oz)
– 45g capers, drained (3 tbsp)
– 30ml lemon juice, freshly squeezed (2 tbsp)
– 15g gluten-free flour (1 tbsp)
– 240ml almond milk, or any other milk (1 cup)
– 15g freshly chopped parsley (1 tbsp)

Instructions

In a medium-sized bowl, combine 2 tablespoons of gluten-free flour with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Dredge each piece of the 1.5 pounds of chicken breast in the seasoned flour mixture.
Warm 2 tablespoons of olive oil in a large frying pan over medium heat. Place the chicken in the pan and cook for approximately 10-12 minutes on each side, or until thoroughly cooked. If necessary, cook in separate batches to prevent overcrowding. Transfer to a plate and cover to maintain warmth.
In the meantime, in a small bowl, blend the remaining 1 tablespoon of gluten-free flour with 1 cup of almond milk until smooth.
Using the same heated skillet, add the drained roasted artichoke hearts, sun-dried tomatoes, and drained capers. Cook for around 2 minutes, then pour in the milk mixture and add the lemon juice, whisking until well combined.
As the sauce begins to thicken, place the chicken back into the pan. Allow it to simmer for a few minutes until heated through.
Serve hot, topped with freshly chopped parsley.

Notes

For a richer sauce, use coconut milk or regular dairy milk instead of almond milk.
Ensure artichoke hearts and capers are well drained to avoid a watery sauce.
Enhance the dish’s flavor by adding garlic powder or Italian seasoning as desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: Italian

Nutrition

Calories: 400
Fat: 10g
Protein: 15g

Keywords: chicken breast, gluten-free, skillet cooking, creamy sauce, artichoke hearts, sun-dried tomatoes