A Delicious Mediterranean Chicken Recipe
A simple Mediterranean chicken recipe can be prepared and served in less than half an hour. With every bite, you'll be delighted by its tenderness and juiciness, something simple, healthy, and tasty.
Top View Mediterranean Chicken In A Black Skillet
The flavors of the Mediterranean inspire this chicken dish, with sun-dried tomatoes, capers, roasted artichoke hearts, and a creamy lemon sauce. They may be ready in less than half an hour, beginning to end, because of how simple the process is. Chicken that is both juicy and tender packed with flavor and cooked in only one pan. The ideal recipe for a chicken meal that is low in fat and high in protein can be served to the whole family with a side of rice or spaghetti. This chicken breast recipe with a Mediterranean flavor profile will quickly become your favorite chicken dish and a staple on the dinner menu that you rotate through on weeknights.
Why You Will Fall In Love With Mediterranean Recipe For Chicken Breast
Quick and easy: A mediterranean chicken dish from the Mediterranean is a dish that can be prepared in only 30 minutes and is fast, simple, and easy to make.
Mediterranean Recipe straightforward chicken dish is both low in carbohydrates and fat, in addition to being made with only pure and wholesome ingredients—a recipe for a chicken meal that won't make you feel guilty after eating it. Additionally, people who prefer to prepare their meals and recipes in advance for the week will find these ideal.
The mediterranean chicken supper recipe is so delicious and full of flavor; you won't want to miss out on it!
Chicken from the Mediterranean region is served in a black skift.
Ingredients
The following is a list of the materials required to prepare this chicken dish inspired by Mediterranean cuisine. The whole dimensions are going to be published further down below.
- 1.5 pounds of boneless chicken thighs or boneless chicken breasts
- Don't use any flour that contains gluten.
- Salt and pepper
- Olive oil
- I canned artichoke hearts that had been roasted.
- Sun-dried tomatoes
- Capers
- Lemon juice
- Almond milk
- Freshly chopped parsley is used as a garnish.
Components are needed to make chicken that is creamy and Mediterranean.
How To Make Mediterranean Chicken
Prepare the chicken by mixing two teaspoons of flour, salt, and pepper in a medium bowl. Sprinkle seasoned flour evenly over each piece of chicken.
To prepare the chicken breasts:
- Put two tablespoons of olive oil over medium heat in a large pan.
- Add the chicken, and continue cooking for 10 to 12 minutes per side, or until the chicken is thoroughly cooked.
- Cook it in several batches if necessary so as not to cram too much food into the pan.
- Place on a platter and cover to keep warm before setting aside.
- Breasts of chicken fried in a cast iron pan
- Meanwhile, prepare the lemony chicken sauce by mixing the almond milk, the tablespoon, and half of the flour in a smaller bowl.
After the artichokes, sun-dried tomatoes, and capers have been added to the skillet in which they have been warmed, and the next step is to add the milk or sauce to the pan. After roughly two minutes of sautéing, transfer the milk mixture to the pan along with the lemon juice, and give everything good whisking to incorporate.
- Sauce with lemon, artichoke hearts, and capers to accompany the chicken.
- Next, cook the chicken in the sauce; add the chicken to the pan once the sauce has thickened. Slowly bring it up to temperature.
- Serve, and take pleasure in: Lastly, serve heated with fresh parsley as a garnish.
- As seen above, chicken breast is topped with a creamy sauce inspired by the Mediterranean.
Notes On The Recipe And Suggestions
Chicken: we used boneless chicken breasts, but you are welcome to use boneless chicken thighs if that is more to your liking.
Milk: You can use any milk you choose; we went with almond milk.
Capers are one of those foods that people either adore or despise. You don't have to eat the antics if you don't like them.
Adding artichoke hearts is one of our favorite things, but they are easily interchangeable with another vegetable of your choosing, such as asparagus, green beans, or broccoli.
For the best flavor, use lemon juice that has been freshly squeezed. You can get by by using bottled lemon juice if you're in a pinch.
The leftovers can be kept in the refrigerator for up to four days if stored in an airtight container.
Chicken breast with a lemon sauce and a Mediterranean flavor, cooked on a black pan. Side shot.
Frequently Asked Questions
What Exactly Are The Halves Of The Chicken Breast?
Chicken breasts are often sold in pairs. Two chicken breasts that have been cut in half. One of the pieces would be known as chicken breast halves, while the other would be chicken leg halves. Two pieces would be considered a whole chicken breast, and each side contributes one-half.
How Is It Possible To Boil Chicken Without It Becoming Dry?
You mustn't cook the chicken over high heat or attempt to rush the cooking process. It is recommended to cook the chicken over medium heat for six to eight minutes on each side; however, this time frame is subject to change depending on the thickness of the chicken breast. It would take considerably longer to cook the chicken if I hadn't cut the breast in half beforehand. Utilizing a food thermometer until the chicken reaches an internal temperature of 165 degrees Fahrenheit is the chicken has been cooked. If you cook the chicken excessively, it will not only get dry but also acquire a more rubbery consistency.
If I Want My Chicken To Remain Juicy, What Can I Do?
When you are cooking, avoid using high heat and instead use medium heat. Before you cook the chicken, you might want to pound it flat. To do this, begin by slicing the chicken in half lengthwise and then flattening it. Cook on either side over a heat range from medium to low before flipping. In addition, you may acquire juicy and tender chicken by marinating it for thirty to sixty minutes before cooking it.
Chicken breast is served in a lemon cream sauce with artichoke hearts as a side.
Other Chicken Recipes You May Like
- Breast of Chicken Prepared in a Tuscan Stuffing
- Chicken Breasts grilled to perfection served with Avocado Salsa.
- Grilled Avocado Chicken Salad
- Lemon Chicken Skewers
- Creamy Chicken with Spinach and Bacon
- Chopped salad made with chicken
- A top view of chicken prepared with Mediterranean flavors in a pan
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Top View Chicken With A Mediterranean Flavor Cooked In A Cast Iron Pan
Skillet Chicken With A Mediterranean Flavor
A chicken breast dish that is simple to prepare and has sun-dried tomatoes, capers, and artichoke hearts encased in a sauce that is creamy and flavored with lemon.
- Five from 25 votes
- A Printout of the Pin Rate
- Course: Main Course
- The cuisine of the Mediterranean region
- Diet: Gluten Free, Low Fat Prep Time: 2 minutes
- Cook Time: 25 minutes
- Total Time: 27 minutes 6 portions (236,000 calories) are available. Rena, the author
- Ingredients
- To cook faster, slice 1.5 pounds of chicken breasts in half lengthwise.
- ▢2 tbsp gluten-free flour
- ▢1/2 tsp salt
- a quarter of a teaspoon of ground black pepper
- Two tablespoons of olive oil
- Drained artichoke hearts from an 8-ounce can that have been roasted
- ▢3 oz sun-dried tomatoes
- three tablespoons of capers, drained
- Freshly squeezed lemon juice, two tablespoons
- One teaspoon equivalent of gluten-free flour
- ▢1 cup almond milk
- One tablespoon of finely chopped fresh parsley
Instructions
- Combine the two tablespoons of flour, the salt, and the pepper in a basin of medium size. Use just a little bit of the seasoned flour to cover each piece of chicken lightly.
- Over medium heat, warm two tablespoons of olive oil.
- After adding the chicken, continue cooking for 10 to 12 minutes per side, or until the chicken is thoroughly cooked through. Cook it in several batches if necessary so as not to cram too much food into the pan. Place on a platter and cover to keep warm before setting aside.
- In the meantime, ensure no lumps are visible by whisking the remaining one tablespoon of flour with the almond milk in a small bowl.
- Add the artichokes, sun-dried tomatoes, and capers to the same pan that has already been prepared. After roughly two minutes of sautéing, transfer the milk mixture to the pan along with the lemon juice, and give everything good whisking to incorporate.
- Return the chicken to the pan after the sauce has reached the point where it begins to thicken. Allow it to come up to temperature slowly for a couple of minutes.
- Serve hot, with fresh parsley sprinkled over the top as a garnish.
Notes
Chicken: we used boneless chicken breasts, but you are welcome to use boneless chicken thighs if that is more to your liking.
Milk: You can use any milk you choose; we went with almond milk.
Capers are one of those foods that people either adore or despise. You don't have to eat the antics if you don't like them too much.
Artichoke hearts: although adding artichokes is one of our favorite things to do and may replace this ingredient with any vegetable of your choosing, such as asparagus, green beans, or broccoli.
For the best flavor, use lemon juice that has been freshly squeezed. You can get by by using bottled lemon juice if you're in a pinch. The leftovers can be kept in the refrigerator for up to four days if stored in an airtight container.
One chicken breast is equivalent to one serving.
Nutrition
236 calories; 13 grams of carbohydrates; 27 grams of protein; 9 grams of fat; 1 gram each of saturated fat, polyunsaturated fat, monounsaturated fat, and trans fat; 73 milligrams of cholesterol; 665 milligrams of sodium; 917 milligrams of potassium; 3 grams of fiber; 6 grams of sugar; 220 international units of vitamin A; 10 milligrams of vitamin C; 77 milligrams of calcium; 2 milligrams