Creamy Mediterranean Chicken is a delightful dish that brings the vibrant flavors of the Mediterranean right to your dining table. This recipe is all about tender chicken, a rich creamy sauce, and a mix of delicious Mediterranean ingredients that are sure to please anyone who tries it. Whether you’re preparing dinner for your family or hosting friends, this dish is a great choice to show off your cooking skills.
Why Make This Recipe
There are plenty of reasons to make Creamy Mediterranean Chicken! First, it is easy to prepare, making it perfect for busy weeknights. The combination of artichoke hearts, sun-dried tomatoes, and olives adds a wonderful burst of flavor to the creamy sauce. Plus, it’s a one-pan meal, which means less cleanup. And let’s not forget – it pairs beautifully with pasta or rice, so you can serve it up with your favorite sides.
How to Make Creamy Mediterranean Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (pounded to ½-inch thickness)
- 2 tablespoons olive oil
- Salt (to taste)
- Ground black pepper (to taste)
- 1 teaspoon minced garlic
- 1 ¼ cups half & half
- 1 (14-ounce) can drained marinated artichoke hearts
- ¼ cup chopped sun-dried tomatoes
- ⅓ cup pitted kalamata olives
- ¼ cup parmesan cheese
- ¼ cup feta cheese
- 2 tablespoons sliced fresh basil
Directions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and black pepper, and add them to the skillet. Cook for 4-5 minutes, then flip and cook for another 4-5 minutes, until the chicken reaches an internal temperature of 165°F and is no longer pink. Remove from the skillet and set aside on a plate.
- In the same skillet, add 1 teaspoon of minced garlic and cook for 30 seconds while stirring constantly.
- Pour in 1 ¼ cups of half & half, and add the drained marinated artichoke hearts, chopped sun-dried tomatoes, and kalamata olives. Cook for 5-6 minutes or until the sauce thickens slightly.
- Stir in ¼ cup of parmesan cheese, and then return the cooked chicken to the pan. Reduce the heat to medium-low and let it cook for an additional 5 minutes before removing from heat.
- Garnish with ¼ cup of feta cheese and 2 tablespoons of sliced fresh basil. Serve with pasta or rice.
How to Serve Creamy Mediterranean Chicken
Creamy Mediterranean Chicken is best served warm, paired with your choice of pasta or rice. You can also accompany it with a fresh green salad or roasted vegetables for a complete meal. The vibrant colors and rich textures make it visually appealing, making it perfect for entertaining guests.
How to Store Creamy Mediterranean Chicken
If you have leftovers of Creamy Mediterranean Chicken, store them in an airtight container in the refrigerator. It will keep well for 3-4 days. To reheat, simply warm it in a skillet over low heat or in the microwave until heated through.
Tips to Make Creamy Mediterranean Chicken
- Pound the chicken to an even thickness to ensure it cooks evenly.
- For a richer flavor, you can swap half & half with heavy cream.
- Feel free to adjust the amount of garlic or cheese to suit your taste preferences.
- Add in some spinach or other vegetables to make it even healthier and colorful.
Variation
You can easily customize this recipe! For a lighter version, consider using chicken thighs instead of breasts or omitting the cheese. You can also experiment with other Mediterranean ingredients, such as artichokes, roasted red peppers, or fresh herbs like parsley or oregano.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first to ensure even cooking.
2. Is there a vegetarian version of this dish?
Absolutely! You can substitute the chicken with zucchini, eggplant, or tofu to make a delicious vegetarian meal.
3. Can I freeze the leftovers?
Yes, you can freeze the leftovers. Place them in an airtight container, and they will keep for about 2-3 months. Just make sure to thaw and reheat thoroughly before eating.
Creamy Mediterranean Chicken
Ingredients
Chicken and Seasoning
- 1.5 pounds boneless skinless chicken breasts (pounded to ½-inch thickness) Pound the chicken to an even thickness for even cooking.
- 2 tablespoons olive oil
- Salt (to taste)
- Ground black pepper (to taste)
Sauce Ingredients
- 1 teaspoon minced garlic
- 1.25 cups half & half Can substitute with heavy cream for a richer flavor.
- 1 14-ounce can drained marinated artichoke hearts
- 0.25 cup chopped sun-dried tomatoes
- 0.33 cup pitted kalamata olives
- 0.25 cup parmesan cheese Can adjust to taste.
- 0.25 cup feta cheese For garnish.
- 2 tablespoons sliced fresh basil For garnish.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and black pepper, and add them to the skillet.
- Cook for 4-5 minutes, then flip and cook for another 4-5 minutes, until the chicken reaches an internal temperature of 165°F and is no longer pink. Remove from the skillet and set aside on a plate.
Sauce Preparation
- In the same skillet, add 1 teaspoon of minced garlic and cook for 30 seconds while stirring constantly.
- Pour in 1 ¼ cups of half & half, and add the drained marinated artichoke hearts, chopped sun-dried tomatoes, and kalamata olives.
- Cook for 5-6 minutes or until the sauce thickens slightly.
- Stir in ¼ cup of parmesan cheese, and then return the cooked chicken to the pan.
- Reduce the heat to medium-low and let it cook for an additional 5 minutes before removing from heat.
Serving
- Garnish with ¼ cup of feta cheese and 2 tablespoons of sliced fresh basil.
- Serve warm with pasta or rice.
