Why You’ll Love This Recipe

Mediterranean Chicken with Sun-Dried Tomatoes and Artichokes is a savory, vibrant dish bursting with bold Mediterranean flavors. The juicy chicken is simmered in a rich, garlicky sauce infused with tangy sun-dried tomatoes, tender artichokes, and fragrant herbs. It’s an easy, one-skillet recipe perfect for weeknights yet elegant enough for entertaining.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastsolive oilgarliconionchicken brothsun-dried tomatoes (packed in oil)artichoke hearts (canned or jarred, drained)heavy creamdried oreganofresh spinachparmesansalt and pepper

directions

Season chicken breasts with salt, pepper, and dried oregano.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, sauté chopped onion and garlic until fragrant and translucent.

Add sun-dried tomatoes and artichokes, stirring for 2-3 minutes.

Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Stir in heavy cream and bring to a gentle simmer.

Return the chicken to the skillet and spoon sauce over the top. Simmer for 3-5 minutes until heated through.

Add spinach and cook until wilted. Sprinkle with parmesan cheese before serving.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Use chicken thighs instead of breasts for a juicier texture.

Add kalamata olives or capers for extra briny flavor.

Swap heavy cream with coconut milk for a dairy-free option.

Serve over orzo, rice, or cauliflower rice to complete the meal.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop over low heat or in the microwave until warmed through.For freezing, store in a freezer-safe container for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use frozen artichokes instead of canned?

Yes, just thaw and drain them before adding to the skillet.

Can I make this dish ahead?

Absolutely! It reheats well and can be made a day in advance.

What can I use instead of sun-dried tomatoes?

Cherry tomatoes or roasted red peppers can be a good alternative, though they’ll alter the flavor slightly.

Is this dish low carb?

Yes, it’s naturally low in carbs, making it great for keto or low-carb diets.

Can I add pasta?

Definitely! Toss in cooked pasta for a more filling meal.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors perfectly.

Can I make it without cream?

You can use a dairy-free substitute or leave it out for a lighter broth-based sauce.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C).

What type of pan should I use?

A large, deep skillet or sauté pan works best for this one-skillet recipe.

Can I use fresh artichokes?

Yes, but they require more prep and cooking time compared to jarred or canned.

Conclusion

Mediterranean Chicken with Sun-Dried Tomatoes and Artichokes is a flavorful, wholesome dish that brings the essence of the Mediterranean to your dinner table. With its rich, creamy sauce and colorful ingredients, it’s a satisfying meal you’ll want to make again and again. Perfect for busy nights or special occasions alike.