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One Pan Mediterranean Chicken

Prep Time 10 mins
Cook Time 15 mins
Total Time 45 mins
Servings 4 people

Ingredients
  

  • 1.5 lb boneless, skinless chicken breast see notes below
  • 1 teaspoon Salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup flour
  • 2 tablespoons olive oil
  • 8-12 oz artichoke hearts see notes below
  • 6 oz sun-dried tomatoes drained, reserving the oil
  • 3 tablespoons capers drained
  • 2 tablespoons lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1/2-1 teaspoon crushed red pepper
  • lemon zest
  • shredded Parmesan cheese
  • fresh basil

Instructions
 

  • Sprinkle chicken with salt and pepper on both sides. Allow chicken to rest 20 minutes.
  • Pour flour into a one-gallon resealable plastic bag. Add chicken pieces, seal and shake until chicken is coated in the flour.
  • Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add chicken (do not crowd the pan) and brown until golden brown (about 4 minutes). Reduce the heat to medium. Turn the chicken over and brown the other side (3-4 minutes).
  • Remove the chicken to a plate.
  • Add artichokes, sun-dried tomatoes, capers, lemon juice, garlic and crushed red pepper to the pan and stir to combine. Reduce heat to medium-low. Add 2 tablespoons of the oil from the sun-dried tomatoes, and stir in to combine.
  • Push the vegetables to the sides of the skillet, and return the chicken to the pan. Cover the pan and cook the chicken and the vegetables on low-medium heat for about 5-10 more minutes, or until the chicken is completely cooked through and no longer pink in the center.
  • Spoon the "sauce" from the skillet over the chicken.
  • Sprinkle chicken and vegetables with fresh lemon zest, Parmesan cheese and fresh basil.

Notes

Artichoke Tip: Frozen or jarred artichoke hearts can be used for this recipe. If using frozen, make sure to thaw completely. In either case, drain well before adding to the hot pan.
Chicken Tip: For best results, use chicken breasts that are about 1.5" thick. This can be achieved by pounding the chicken (placed between two pieces of plastic wrap) with a meat tenderizer or rolling pin to desired thickness. Extra thick breast pieces can be split in half lengthwise by running a sharp knife through the center, parallel to the cutting board.
Leftovers: If there are any leftovers, cube up the chicken and add it, the vegetable mixture, some chopped Kalamata olives and feta cheese to cooked pasta for a cold salad. This combination will also make a great Mediterranean pizza topping or panini-style sandwich!