Description
A vibrant Mediterranean chicken dish featuring tender chicken breasts cooked with tangy sun-dried tomatoes, briny artichokes, and salty capers, simmered in a fragrant garlic and herb white wine sauce. This flavorful recipe is perfect for a wholesome weeknight dinner or entertaining guests with a taste of the Mediterranean coast.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
Vegetables and Flavorings
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 cup marinated artichoke hearts, drained and quartered
- 2 tablespoons capers, drained
- 4 cloves garlic, minced
- 1 small onion, finely chopped
Liquids and Herbs
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Season and Sear the Chicken: Pat the chicken breasts dry and season both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.
- Sauté Aromatics: In the same skillet, reduce heat to medium. Add the chopped onion and garlic, sautéing until softened and fragrant, about 2-3 minutes.
- Add Vegetables and Herbs: Stir in the chopped sun-dried tomatoes, artichoke hearts, and capers. Cook for 2 minutes to combine flavors. Then sprinkle in the dried oregano and thyme, stirring well.
- Deglaze and Simmer: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce for about 2 minutes, then add the chicken broth and lemon juice. Stir to combine and bring the mixture to a gentle simmer.
- Return Chicken to the Skillet: Nestle the seared chicken breasts back into the skillet, spooning some of the sauce and vegetables over the top. Cover and simmer gently over low heat for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Remove the skillet from heat. Sprinkle freshly chopped parsley over the dish for brightness and aroma. Serve the chicken hot, spooning the artichoke, sun-dried tomato, and caper sauce over each serving. This pairs wonderfully with rice, couscous, or crusty bread to soak up the flavorful sauce.
Notes
- For best flavor, use sun-dried tomatoes packed in oil rather than dry ones; they contribute more moisture and richness.
- If you prefer, baby spinach or olives can be added to enhance the Mediterranean profile.
- Use low-sodium chicken broth to control the saltiness, especially because capers are naturally salty.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- To make the dish dairy-free and gluten-free, this recipe as written already suits those dietary needs.
