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Busy weekday and want something yummy and a bit fancy? This Mediterranean chicken is my go-to fix. Chicken stays juicy after a quick simmer with zesty wine, tangy artichokes, and those chewy sun dried tomatoes. It’s a full dinner in one skillet—no mountain of dishes after and every mouthful tastes like a sunny trip far away.
First time I whipped this up, I couldn’t believe how much my crew loved the salty artichokes and the sweet tomatoes together. Even my fussy eater asks for more and it’s pretty much a win every time I make it for company.
Tasty Ingredients
- Chicken breasts, boneless and skinless: These soak up all the good stuff from the sauce. Try to grab thick pieces with little liquid.
- Salt: Kickstart flavor right away with a pinch to season the chicken.
- Black pepper: Fresh ground is best, adds a little heat and makes it interesting.
- Oregano, dried: A must for that real Mediterranean taste. Fresh jar? Even better.
- Olive oil: Use it to cook and make the sauce richer. Extra virgin if you’ve got it adds fruitiness.
- Garlic, minced: Makes the dish way more fragrant. Real cloves instead of the jarred stuff work best.
- Sun dried tomatoes in oil: Adds a sweet-chewy punch. Drain extra oil, slice thin for max flavor.
- Canned artichoke hearts: Give the tang that makes this so distinct. Rinse them and chop in quarters.
- Optional cherry tomatoes: If you want some juicy bursts and bright color, these are awesome.
- Dry white wine or chicken broth: Wine gives the sauce some zip, but broth is a solid swap if you like it milder.
- Half a lemon’s juice: Squeeze fresh for the brightest lift in flavor.
- Chopped fresh parsley: Sprinkles freshness and green on the dish at the end.
- Optional crumbled feta: Finish with salty, creamy crumbles—buy a block and crumble yourself if you can.
Easy Steps
- Top It Off with Garnishes:
- Lift the lid, toss in cherry tomatoes if you want, and let them pop for two minutes. Add parsley and feta just before serving and dig in.
- Simmer Chicken:
- Put chicken (and any juices) back in your pan. Cover and cook on low for 10–12 minutes—chicken’s ready when it hits 165°F inside.
- Deglaze and Add Lemon:
- Pour in wine, squeeze that lemon in, and scrape up all the browned goodness from the bottom—big flavor here.
- Build the Sauce:
- Next, get your artichokes and sun dried tomatoes in with the garlic. Stir around for two minutes so everything soaks up the flavor.
- Sauté Garlic:
- Lower heat a bit and add garlic to the same pan. Keep it moving for about 30 seconds—just until it smells awesome, but don’t let it go brown.
- Brown the Chicken:
- Heat olive oil over medium in a sturdy skillet. Sear the seasoned chicken for 4–5 minutes per side—it’ll get golden and stay juicy. Move chicken to a plate and keep it handy.
- Get Chicken Ready:
- Dry off chicken with paper towels. Season both sides with salt, pepper, and oregano—press the seasoning in so it sticks well.
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I just adore sun dried tomatoes in this—they give the whole dish this crazy sweet and tangy depth nothing else does. My daughter tried it once and instantly wanted seconds. It quickly became a staple at our house.
Storing Leftovers
Pop leftovers in a lidded container in the fridge and they’ll stay good for three days. Flavors actually get better overnight. Warm up gently on low on the stovetop with a splash of broth if it looks too thick.
Swap Options
No white wine? Chicken broth will still taste fab and a bit gentler. Try swapping artichokes for some sliced olives, or use jarred roasted red peppers instead of the sun dried tomatoes if you want a twist.
How To Serve
This chicken is awesome over orzo, fluffy rice, or some couscous. Add a simple leafy salad or toss some roasted veggies alongside for a full-on Mediterranean meal.
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About the Dish
Simmering chicken with veggies and wine is super common on Mediterranean coasts—think Italy or Greece. This version grabs flavors from both places but keeps it easy in just one pan for home cooks.
Recipe FAQs
- → Would chicken thighs be okay instead of breasts?
For sure. Thighs stay nice and moist, just make sure they’re cooked all the way through since they take a few more minutes than breasts.
- → What do I do if I don't want to use white wine?
No worries—swap in chicken broth (the low-salt kind is best) to get that same light, tasty sauce. No booze needed.
- → Is feta cheese a must-have here?
Absolutely not, you can leave it out. Or, swap for some creamy goat cheese on top for a fresh twist.
- → What should I serve alongside?
Pour it over orzo, couscous, or rice so nothing’s left of the sauce. Crunchy bread’s awesome for mopping it up, too.
- → Will it work for leftovers?
Yes, and honestly—flavors get even better by tomorrow. Great way to meal prep or pack lunch for later.
- → Can I boost the veggies?
Go for it! Toss in spinach, sliced bell peppers, or even whole cherry tomatoes for more color and nutrition.