Mediterranean Chicken Recipe

This simple Mediterranean chicken skillet features juicy chicken cutlets nestled in an olive- and artichoke-studded fresh tomato sauce.

Course Main Course

Cuisine Mediterranean

Keyword mediterranean chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 348kcal

Prep the chicken for frying. Trim any excess fat from 1 ½ pounds chicken breasts and slice each in half lengthwise to make two thin cutlets (four total). With 1 teaspoon freshly ground black pepper and 1 teaspoon Kosher salt, evenly season both sides of the chicken breasts. Add 2 tablespoons flour to a plate and dredge each side of the breasts in the flour, shaking off any excess.
Brown the chicken. Heat 2 tablespoons olive oil and 1 tablespoon butter in a 12-inch skillet over medium-high. Add the chicken breasts and cook for 2-3 minutes per side or until golden brown. Transfer to a platter or sheet pan and cover with foil.
Add the vegetables and sauce. Add 2 cups minus one tablespoon chicken broth (add to a small bowl) to the skillet with 8 ounces cherry tomatoes, ½ cup halved kalamata olives, and ¼ cup capers. Bring to a boil then reduce to simmer and cook for 5 minutes, stirring occasionally. Use a fork to mash the reserved 1 tablespoon flour into the reserved 1 tablespoon chicken broth to make a paste (this helps avoid clumps.) Whisk into the sauce until smooth and taste for seasoning, adding more salt or pepper to taste.
Add the artichoke hearts. Stir in the drained 14 ounces of quartered artichoke hearts, then nestle the chicken breasts back into the skillet. Cook for 5-10 more minutes until the artichokes are warmed through and the sauce thickens. Serve with pasta, rice, or pearl couscous.