Description
A flavorful Mediterranean chicken dish cooked with sun-dried tomatoes, artichokes, garlic, and herbs. This easy skillet recipe is perfect for a quick yet elegant weeknight dinner.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (in oil), drained and chopped
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional for creamy version)
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the chicken breasts with salt, pepper, and oregano on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Add sun-dried tomatoes and artichokes, and stir for 1–2 minutes.
- Pour in the chicken broth and heavy cream (if using). Stir and bring to a gentle simmer.
- Return the chicken to the skillet, spooning sauce over the top. Simmer for 5 minutes to let flavors combine.
- Garnish with fresh parsley before serving.
Notes
- Use sun-dried tomatoes in oil for richer flavor.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Serve with rice, pasta, or crusty bread.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg