Golden Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes & Herbs
Description
This Golden Mediterranean Chicken is a vibrant, one-pan dinner inspired by coastal Mediterranean cooking. Juicy chicken is seared until golden, then gently simmered in a fragrant sauce of garlic, sun-dried tomatoes, tender artichokes, olive oil, lemon, and fresh herbs. It’s rustic yet elegant—perfect for weeknights or casual entertaining. Serve it with crusty bread, rice, or orzo to soak up every drop of that golden sauce.
Time & Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Chicken
4 boneless, skinless chicken breasts (or thighs)
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp dried oregano
½ tsp dried thyme
2 tbsp olive oil
For the Mediterranean Sauce
1 small onion, finely chopped
4 cloves garlic, minced
½ cup sun-dried tomatoes, sliced (oil-packed preferred)
1 cup canned artichoke hearts, drained and halved
½ cup chicken broth
¼ cup dry white wine (optional, or replace with more broth)
Zest of 1 lemon
2 tbsp fresh lemon juice
2 tbsp capers (optional but recommended)
1 tsp honey (balances acidity)
¼ cup fresh parsley, chopped
2 tbsp fresh basil or oregano, chopped
Optional Finish
¼ cup cream or Greek yogurt (for a creamy version)
Crumbled feta for garnish
Instructions
Season & Sear the Chicken
Pat the chicken dry and season both sides with salt, pepper, paprika, oregano, and thyme.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
Build the Flavor Base
In the same pan, lower heat to medium.
Add chopped onion and sauté for 3–4 minutes until soft.
Stir in garlic and cook 30 seconds until fragrant.
Mediterranean Magic
Add sun-dried tomatoes and artichokes. Stir and cook 2 minutes.
Pour in chicken broth and white wine, scraping up browned bits from the pan.
Simmer the Chicken
Return chicken to the skillet.
Add lemon zest, lemon juice, capers, and honey.
Cover and simmer gently for 12–15 minutes, until chicken is cooked through and tender.
Finish with Herbs
Uncover, adjust seasoning, and stir in fresh parsley and basil.
For a creamy version, swirl in cream or Greek yogurt at the end.
Serve
Garnish with extra herbs or feta. Serve hot.
Serving Suggestions
Fluffy basmati rice or lemon rice
Orzo or couscous
Creamy mashed potatoes
Crusty bread for dipping
Simple cucumber-tomato salad on the side
Questions & Answers
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs are juicier and work beautifully—just add 3–5 extra minutes of cooking.
Q: Is this dish spicy?
A: No, it’s more herby and tangy. Add chili flakes if you want heat.
Q: Can I make it dairy-free?
A: Absolutely—just skip the cream/yogurt and feta.
Q: Can I make it ahead of time?
A: Yes! It tastes even better the next day. Store in the fridge for up to 3 days.
Q: What can I use instead of sun-dried tomatoes?
A: Roasted cherry tomatoes or semi-dried tomatoes work well.