Creamy Mediterranean Chicken
A delightful one-pan dish featuring tender chicken in a rich creamy sauce with Mediterranean flavors from artichokes, sun-dried tomatoes, and olives.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm in a skillet over low heat or in the microwave until heated through. Customizable with additional vegetables like spinach or roasted red peppers.