This Skillet Chicken with Artichokes and Sun Dried Tomatoes is a savory, Mediterranean-inspired dish that’s both quick to make and rich in taste. Looking for a delicious one-pan meal that’s packed with flavor? Tender chicken, tangy artichokes, and the deep, sweet flavor of sun dried tomatoes and capers come together beautifully, making it an easy dinner you’ll love. This is truly one of my favorite artichoke recipes with chicken and I’m sure you’ll love it too!
Table of Contents
Why You’ll Love Chicken With Tomatoes And Artichokes
Here’s why you’ll love this Chicken with Artichokes and capers.
- Bold Mediterranean Flavors: This dish brings together sun dried tomatoes, artichokes, capers, and fresh herbs, creating a flavor profile that’s both rich and refreshing.
- Quick and Easy: With just a few steps and minimal prep, this skillet meal is perfect for busy weeknights without compromising on taste.
- One-Pan Wonder: It’s all done in one pan, meaning fewer dishes and easy cleanup, while the flavors blend together beautifully in the skillet.
Ingredients
- Boneless Skinless Chicken Breasts: Delivers tender, juicy protein as the recipe’s hearty base.
- Sun Dried Tomatoes: Infuse a rich, tangy depth that enhances the dish.
- Fried Artichokes: Add a distinctive texture and unique flavor profile.
- Olive Oil: Provides a flavorful medium for cooking and crisping.
- Lemon Juice: Brings a fresh, bright acidity that balances flavors.
- Kosher Salt and Black Pepper: Essential seasonings that enhance overall taste.
- Capers: Offer a briny punch, adding complexity to the dish.
How To Cook Skillet Chicken With Artichokes And Sun Dried Tomatoes
Step One: Slice and season both sides of the chicken breast using kosher salt and pepper. This simple step enhances the flavor of the chicken. In a large skillet, heat a drizzle of olive oil over medium-high heat. Once hot, add the seasoned chicken fillets and cook for about 4-5 minutes per side, until golden brown and cooked through.
Step Two: In the same skillet, add a bit more olive oil if needed. Add the fried artichokes, stirring occasionally until they become fragrant and lightly crisped for around 10 minutes.
Step Three: Add the sun dried tomatoes and capers. Next add lemon juice, stirring occasionally until they become fragrant and lightly crisped, about 2-3 minutes. This adds brightness and a bit of briny tang to the dish.
Step Four: Plate the chicken fillets artichoke and sun dried tomato mixture. Serve warm and enjoy the layers of flavor!
Top Tips For Nailing This Recipe
- Cut Chicken Evenly: To ensure even cooking, cut the chicken fillet into similar-sized pieces. This helps all pieces cook at the same rate and keeps the chicken juicy.
- Drain The Capers Well: Excess liquid from the capers can dilute the flavor. Pat them dry before adding to the pan to keep the dish rich and flavorful.
- Use High-Quality Olive Oil: A good-quality olive oil will enhance the Mediterranean flavors in the dish and give it a fragrant finish.
Substitutions
- Chicken Fillet: Substitute with boneless skinless chicken thighs for a juicier, richer flavor. Try turkey breast for a leaner option that’s just as delicious.
- Sun Dried Tomatoes: Use cherry tomatoes for a fresher, lighter taste. Just cook them a bit longer to concentrate the flavor. Roasted red peppers also work well for a smoky, slightly sweet twist. You can also use our Sun-Dried Tomatoes Without Oil recipe.
- Olive Oil: Replace with avocado oil for a neutral, high-heat option. Butter can add richness if you’re okay with a bit of dairy.
- Extra Herbs, Add extra herbs such as fresh parsley and fresh thyme for extra flavor.
Storage Instructions
Here are the storage instructions for your Skillet Chicken with Artichokes and Sun-Dried Tomatoes:
- Refrigerate: Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or microwave until warmed through.
- Freeze: Transfer the cooled dish to a freezer-safe container and freeze for up to 2 months.
- Thaw: When ready to enjoy, thaw in the refrigerator overnight, then reheat on the stovetop over low heat or in the microwave.
What Goes With Chicken With Artichokes And Lemon?
- Couscous or Quinoa Salad: A light, fluffy grain like couscous or quinoa brings texture and balances the richness of the chicken. Toss it with herbs, cucumbers, and a squeeze of lemon for a refreshing side.
- Lemon Parmesan Asparagus: The bright citrus and parmesan notes complement the dish, adding a fresh, slightly tangy side.
- Air Fried Broccolini: Broccolini adds a fresh, slightly bitter contrast to the lemony chicken, and it’s quick to prepare for an easy, nutritious side.
- Instant Pot Wild Rice: Nutty wild rice mixed with pomegranates offers a hearty yet light side that absorbs the dish’s flavors well.
FAQ’S
Yes. If you don’t have fresh artichokes, canned artichoke hearts make an excellent substitute. Canned artichokes offer the same tender texture and distinct flavor, making them perfect for this dish with minimal prep!
No. If you’re not a fan of capers, you can opt to use green olives or jalapenos in this artichoke chicken recipe.
Yes, adding chicken broth can enhance the flavors and create a bit more sauce for the dish. After cooking the chicken and adding the artichokes and sun-dried tomatoes, you can pour in 1/4 to 1/2 cup of chicken broth to deglaze the pan and add depth to the flavors. Let it simmer for a few minutes to slightly reduce before serving.
Yes, this recipe is similar to Chicken Piccata! Both dishes feature chicken cooked with tangy, briny ingredients and lemony flavors. Traditional Chicken Piccata includes capers and lemon in a buttery sauce, whereas this recipe incorporates artichokes and sun-dried tomatoes, which add a unique Mediterranean twist.
Skillet Chicken With Artichokes And Sun Dried Tomatoes
Ingredients
- 1 lb Chicken Fillet
- 1/2 Cup Sun Dried Tomatoes
- 1 Cup Fried Artichokes
- 1/4 Cup Olive Oil
- 2 tsp Lemon Juice
- Salt
- Black Pepper
- 1/4 Cup Capers
Instructions
- Slice and season both sides of the chicken breast using kosher salt and pepper. This simple step enhances the flavor of the chicken. In a large skillet, heat a drizzle of olive oil over medium-high heat. Once hot, add the seasoned chicken fillets and cook for about 4-5 minutes per side, until golden brown and cooked through.
- In the same skillet, add a bit more olive oil if needed. Add the fried artichokes, stirring occasionally until they become fragrant and lightly crisped for around 10 minutes.
- Add the sun dried tomatoes and capers. Next add lemon juice, stirring occasionally until they become fragrant and lightly crisped, about 2-3 minutes. This adds brightness and a bit of briny tang to the dish.
- Plate the chicken fillets artichoke and sun dried tomato mixture. Serve warm and enjoy the layers of flavor!
