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Juicy chicken breasts cook up with tangy sun-dried tomatoes, briny artichoke hearts, and punchy capers in this easy skillet. The one-pan method keeps things simple for busy nights, but it still tastes fancy enough for when friends drop by. It’s impossible not to smile at how good this is—the flavors always make me think of summer evenings and family laughing outside.
I first tasted these flavors on a getaway by the ocean. Now I whip it up all year whenever I need something that feels fresh and cozy all at once.
Irresistible Ingredients
- Lemon juice: adds a burst of brightness You’ll want to squeeze your own if possible
- Capers: tiny sharp bites of salty brine If you spot smaller ones, they’re perfect
- Sun-dried tomatoes: tangy and sweet with so much rich depth Go for the oil-packed kind but drain out extra oil
- Roasted artichoke hearts: mellow earthy flavor adds heartiness Check for jars with fresh seals
- Olive oil: gives a lush base and more depth Choose your boldest extra virgin if you’ve got it
- Flour: helps chicken get a golden crisp edge Gluten free options swap in no problem
- Salt and cracked black pepper: brings chicken to life Flaky salt has the best punch when you can use it
- Chicken breast: cut into thinnish pieces for quick, juicy cooking Always pick plump cuts with no bruising
Simple How-To Guide
- Dig In and Enjoy:
- Heap the saucy vegetables generously over the chicken Dig in while it’s hot Don’t leave any tangy bits stuck to the pan—scoop everything out
- Nestle and Let Simmer:
- Move the veggie mix to the pan’s edges Pop chicken back into the skillet Spoon some of those veggies right on top if you’re feeling it Cover and simmer low for five to ten minutes The chicken finishes gently soaking up all that Mediterranean goodness Just check the thickest slice; it shouldn’t be pink anymore
- Cook the Vegetables:
- Stir the artichoke hearts, sun-dried tomatoes, and capers right into that warm, seasoned skillet Lemon juice goes in next Mix softly so all the veggies soak up the tasty oils Lower the heat and drizzle a touch more olive oil to mellow everything
- Brown the Chicken:
- Pour olive oil into your skillet and heat it up over medium-high Arrange the chicken in a single layer Let the first side sizzle and turn golden, about four minutes Flip and brown the other side for another four Then set the cooked chicken aside on a plate
- Season and Prep the Chicken:
- Place chicken slices flat and sprinkle both sides with salt and pepper Dust each piece lightly with flour so it’s all coated This helps get that beautiful golden crust
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Sun-dried tomatoes always make me smile in this dish They bring back childhood memories of the jars my grandma bought from seaside markets She’d always remind us not to waste that incredible tangy oil
How to Store Leftovers
Let everything cool all the way before packing up Use a tight-sealing container and stash in the fridge for up to three days Warm it gently in a pan with a splash of water or lemon juice For freezing, cut larger bits of chicken to help them thaw out fast
Swaps That Work
Switch chicken breasts for boneless thighs—just cook a tad longer No artichoke hearts? Roasted red peppers bring a sweet twist If capers are too bold, use chopped green olives for similar briny yum
Tasty Ways to Serve
This chicken is awesome piled over orzo or a scoop of steamy rice pilaf For fewer carbs, spoon it onto a big salad with cucumber and feta It’s also great with hunks of warm bread so you catch every last drop of sauce
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Frequently Asked Questions
- → What's the trick for moist chicken?
Give chicken a dust of flour and a hot pan—this locks in all the juiciness, and a little olive oil keeps it soft while cooking.
- → Can I swap in chicken thighs?
Totally—boneless thighs are great for this and stay juicy. Just cook them a bit longer since they're thicker.
- → Which sides taste best here?
Rice, crusty bread, or couscous are top choices for soaking up those rich juices. Roasted veggies also fit right in.
- → Do you have dairy or gluten-free ideas?
Skip the flour, or go for gluten-free flour if needed. It's already free of dairy, so no worries there!
- → Can I make this ahead of time?
Yep, make it early and rewarm gently. Splash in a bit of broth or water to keep things nice and moist.