– **Title**: Mediterranean Chicken with Sun-Dried Tomatoes and Artichokes
– **Ingredients**:
– 4 boneless, skinless chicken breasts
– 1 cup sun-dried tomatoes, chopped (packed in oil for extra flavor)
– 1 can (14 oz) artichoke hearts, drained and quartered
– 1/2 cup kalamata olives, pitted and sliced
– 1/2 cup feta cheese, crumbled
– 1 medium onion, diced
– 4 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup fresh basil, chopped (or 1 tbsp dried basil)
– 2 tbsp olive oil
– 1 tsp dried oregano
– Salt and pepper to taste
– Juice of 1 lemon
– **Instructions**:
1. Preheat your oven to 375°F (190°C).
2. In a large, oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Season the chicken breasts with salt, pepper, and dried oregano. Add the chicken to the skillet and sear each side for about 4-5 minutes until golden brown.
5. Once the chicken is browned, add the sun-dried tomatoes, artichoke hearts, kalamata olives, and chicken broth to the skillet. Bring the mixture to a simmer.
6. Sprinkle the crumbled feta cheese and fresh basil over the top. Squeeze the lemon juice over the dish.
7. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
8. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C).
9. Remove from the oven and let it rest for 5 minutes before serving.
10. Serve the Mediterranean chicken with a drizzle of the sauce from the skillet and garnish with additional basil if desired.
Enjoy your flavorful Mediterranean Chicken with Sun-Dried Tomatoes and Artichokes!
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are lean and cook quickly. If you’re looking for a twist, you can use chicken thighs for more flavor or even tofu for a plant-based option.
Sun-Dried Tomatoes: These add a concentrated sweetness and color. If you can’t find them, try using fresh tomatoes or tomato paste, but keep in mind that the flavor will change a bit.
Artichoke Hearts: Canned artichokes are great for convenience. If you have fresh artichokes, you can use them; just be sure to cook them until tender. Frozen artichokes are also a good choice—just thaw before using!
Capers: They bring a nice briny taste. If you’re not a fan, you can skip them or substitute with green olives for a different kind of saltiness.
Olive Oil: Extra virgin olive oil is my go-to for flavor, but you can use any neutral oil like vegetable or canola if you’re looking for something lighter.
How Do I Ensure the Chicken is Perfectly Cooked?
Getting the chicken just right is key in this recipe. Here’s how:
- Start by seasoning the chicken well with salt, pepper, and Italian seasoning. A good seasoning helps bring out the flavors.
- When you heat the oil, make sure it’s hot enough before adding the chicken. It should sizzle when you add it.
- Cook the chicken about 5-7 minutes per side—they should be golden and cooked through.
- You can check for doneness by cutting into the thickest part; if the juices run clear and there’s no pink, it’s ready!
How to Make Mediterranean Chicken with Sun-Dried Tomatoes and Artichokes
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Sauce:
- 1/2 cup sun-dried tomatoes, chopped
- 1 can (14 oz) artichoke hearts, drained and quartered
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup capers, rinsed and drained
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional for heat)
How Much Time Will You Need?
This delicious Mediterranean chicken dish will take about 10 minutes to prepare and approximately 30 minutes to cook. In total, you’re looking at about 40 minutes from start to finish for a flavorful dinner that will impress!
Step-by-Step Instructions:
1. Seasoning the Chicken:
Start by seasoning the chicken breasts with Italian seasoning, salt, and pepper on both sides. Make sure they are well-coated for great flavor!
2. Cooking the Chicken:
In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook them for about 5-7 minutes on each side, or until they’re golden brown. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Sautéing the Garlic:
In the same skillet, add the minced garlic. Sauté it for about 30 seconds, just until it becomes fragrant. Be careful not to burn it!
4. Adding the Veggies:
Next, stir in the sun-dried tomatoes, artichoke hearts, chicken broth, capers, and red pepper flakes (if you want a bit of heat). Bring this mixture to a gentle simmer, allowing the flavors to come together.
5. Combining with Chicken:
Return the cooked chicken back to the skillet. Spoon the vegetable mixture over the chicken, then cover the skillet. Let it all simmer together for about 10-15 minutes, or until the chicken is fully cooked through and all the flavors meld beautifully.
6. Finishing Touches:
Once cooked, drizzle fresh lemon juice over the chicken, and sprinkle with chopped parsley for a fresh finish. This brightens up the dish and adds even more flavor!
7. Serve and Enjoy:
Serve the Mediterranean chicken hot over rice, quinoa, or alongside your favorite vegetables. Enjoy your homemade Mediterranean meal, filled with sunshine and flavor!
Can I Substitute Fresh Ingredients for Dried Ones?
Absolutely! If you prefer fresh tomatoes, you can use about 1 cup of diced fresh tomatoes in place of the sun-dried tomatoes. Just be sure to cook them a little longer to reduce their moisture. For artichokes, you can use fresh artichokes, but it will require more prep time as you’ll need to clean and cook them beforehand.
What If I Don’t Have Capers?
No worries! If you don’t have capers on hand, you can substitute them with green olives or omit them entirely for a milder flavor. If you use olives, consider using pitted Kalamata or green olives for a more Mediterranean vibe.
Can I Use Bone-In Chicken Breasts?
Yes, you can! Just be aware that bone-in breasts will take longer to cook. Make sure to cook them until they reach an internal temperature of 165°F (75°C). You might need to adjust the simmering time in step 5 to ensure the chicken is fully cooked.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing the dish in a freezer-safe container, where it will be good for up to 3 months. To reheat, simply thaw overnight in the fridge and warm in a skillet or microwave until heated through.
