Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers (30-Minute One-Pan Meal)

 

Ingredients:

 

▪️4 boneless, skinless chicken breasts (pounded to even thickness)

▪️2 tbsp olive oil (divided)

▪️1 tsp garlic powder

▪️1 tsp paprika

▪️1/2 tsp onion powder

▪️1/2 tsp dried oregano

▪️1/2 tsp salt (or to taste)

▪️1/4 tsp black pepper (or to taste)

▪️1/2 cup sun-dried tomatoes (drained and chopped)

▪️1 cup artichoke hearts (drained and quartered)

▪️2 tbsp capers (rinsed and drained)

▪️1/2 cup chicken broth

▪️1/4 cup fresh parsley (chopped, for garnish)

▪️Lemon wedges (for serving)

 

Instructions:

 

Step 1. Prep the Chicken:

Season both sides of the chicken breasts with garlic powder, paprika, onion powder, oregano, salt, and pepper.

 

Step 2. Sear the Chicken:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the chicken breasts to the skillet and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove the chicken and set aside.

 

Step 3. Cook the Vegetables:

In the same skillet, add the remaining 1 tablespoon of olive oil.

Stir in the sun-dried tomatoes, artichoke hearts, and capers. Sauté for 2-3 minutes until fragrant.

 

Step 4. Add the Broth:

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes to allow the flavors to combine.

 

Step 5. Combine and Serve:

Return the chicken breasts to the skillet, spooning the sauce and vegetables over the top. Cook for 1-2 minutes to reheat the chicken.

Garnish with fresh parsley and serve with lemon wedges.

 

Notes:

Pair with cauliflower rice, zucchini noodles, or a fresh salad for a complete low-carb meal.

Add fresh spinach to the skillet during the last 2 minutes for extra greens.

 

Enjoy!