Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts (pounded to an even thickness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
For the sauce and vegetables
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1/2 cup pitted kalamata olives
- 1/4 cup capers, drained
- 1/2 cup dry white wine (or chicken broth)
- 1 cup chicken broth
- 1/4 cup heavy cream
- Juice of 1/2 lemon
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
Instructions
1. Prep the chicken: Season chicken breasts generously with salt, pepper, and garlic powder.
2. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove cooked chicken to a plate and set aside.
3. Make the sauce: In the same skillet, add the remaining olive oil and sauté chopped onion until softened, about 3 minutes. Add the garlic and cook for another 30 seconds.
4. Add the flavors: Deglaze the pan with white wine (or broth), scraping up any browned bits. Then, stir in sun-dried tomatoes, artichoke hearts, olives, and capers.
5. Simmer and thicken: Add the chicken broth and let the sauce simmer for 5-7 minutes, or until slightly reduced. Stir in the heavy cream and lemon juice. Let it simmer until it thickens a bit more.
6. Return the chicken: Nestle the chicken back into the sauce. Spoon the sauce over the chicken to coat.
7. Finish and serve: Sprinkle with chopped parsley and top with feta cheese (if using). Serve over pasta, rice, or couscous. Garnish with additional fresh parsley, if desired.
Tips
Adjust the flavors: Feel free to add other Mediterranean-inspired ingredients like fresh oregano, roasted red peppers, or a splash of balsamic vinegar.
Make it creamy: For a richer sauce, substitute half & half for the heavy cream or stir in a couple of tablespoons of cream cheese near the end of cooking time.
Serving suggestions: This dish is delicious with a variety of sides. Try crusty bread to soak up the sauce, a simple green salad, or roasted vegetables.
