Recipe Review

Mediterranean Chicken with Artichokes Is a Dreamy Weeknight Contender

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Jars of things like artichoke hearts, sun-dried tomatoes, and capers seem to appear in my kitchen cabinets entirely under their own power. I don’t remember buying them, but if they aren’t opened they last forever, and with an occasional gift basket here or a professional sample there, I often find myself with tiny jars of artichokes in my pantry and absolutely no idea how they got there.

They’re very useful to have around, though. Sun-dried tomatoes and capers are salty and briny and full of flavor, and while they look posh, they’re remarkably easy to use. Toss them into a pan with some chicken breasts, and 30 minutes later you’ll have an easy dinner that feels fancy and looks pretty enough for Instagram.

This Mediterranean chicken takes about 30 minutes from start to finish to make, and it makes great use of all three of those ingredients to make what is otherwise a plain sautéed chicken breast into something special. After dredging some chicken breasts in flour and cooking them in a bit of olive oil until they’re crisp and golden, take the chicken out of the pan and then use the same pan to cook the artichoke hearts, sun-dried tomatoes, capers, and lemon juice. The author suggests not draining the sun-dried tomatoes, because you’ll be cooking in olive oil anyway, so you might as well use the oil in the sun-dried tomato jar.

Then put the chicken back in the pan with the vegetables and let them cook in the olive oil and soak up all those salty, savory flavors for about five minutes, or until the chicken is cooked through. Once the chicken is no longer pink, it’s ready to serve immediately. Try it with vegetables, or over pasta or rice. The olive oil, tomato, artichoke, and caper sauce left in the pan would also be great tossed over pasta.

Credit: Joe Lingeman

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