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This Mediterranean Chicken with Sun Dried Tomatoes and Artichokes is my go to for those busy nights when I want something special but do not have much time. The chicken comes out juicy and flavorful thanks to a quick simmer with bright wine, savory artichokes, and tangy sun dried tomatoes. It is a complete dinner made in just one pan no fussy cleanup and every bite tastes like a little vacation to the Mediterranean coast.
The first time I made this dish I was so surprised how much my family loved the briny artichokes with sweet tomatoes. Now even my picky eater devours every bite and it is always a hit with dinner guests.
Ingredients
- Boneless skinless chicken breasts: Tender and lean chicken picks up all the flavors in the sauce. Look for plump pieces without excess liquid.
- Salt: Touch of seasoning at the start to help bring out the meat’s flavor.
- Black pepper: Freshly ground adds gentle heat and depth.
- Dried oregano: This dried herb is classic to Mediterranean cooking. Use a fresh jar for the most aroma.
- Olive oil: For sautéing and building the sauce. Choose a fruity extra virgin olive oil if possible.
- Garlic minced: Adds aromatic bite and layers of flavor. Go for fresh garlic cloves not jarred.
- Sun dried tomatoes packed in oil: Sweet and lightly chewy for a pop of umami. Drain extra oil and slice thin.
- Artichoke hearts canned: Briny tender bites bring signature Mediterranean tang. Rinse well and quarter.
- Cherry tomatoes optional: Bring fresh juiciness and color if you have them.
- Dry white wine or chicken broth: Wine brightens the sauce. Choose a crisp wine you would drink or swap with low sodium broth.
- Juice of half a lemon: Lifts all the flavors with a bit of acid. Use freshly squeezed for best taste.
- Fresh parsley chopped: Brings freshness and a gentle pop of green.
- Crumbled feta cheese optional: Salty and creamy finish. Choose a block and crumble yourself for the best result.
Step by Step Instructions
- Season the Chicken:
- Pat chicken breasts dry with paper towels. Sprinkle both sides evenly with salt black pepper and oregano pressing lightly so the seasoning sticks.
- Sear the Chicken:
- Heat olive oil in a large heavy skillet over medium heat. Add seasoned chicken and cook four to five minutes per side until golden brown. Remove chicken to a plate set aside. This step locks in the juices and develops a crust.
- Sauté Garlic:
- In the same pan lower the heat slightly and add garlic. Stir for about thirty seconds until fragrant but not browned this unlocks sweet mellow flavor.
- Build the Sauce:
- Add the sun dried tomatoes and artichoke hearts to the skillet. Stir and cook two minutes as the ingredients soak up the garlic oil and begin to soften.
- Deglaze with Wine and Lemon:
- Pour in white wine and squeeze in lemon juice. Use a wooden spoon to scrape up the browned bits from the pan bottom these are full of savory flavor.
- Simmer the Chicken:
- Return chicken and any juices back to the skillet. Cover and simmer on low heat for ten to twelve minutes until the chicken is cooked through and reaches one hundred sixty five degrees Fahrenheit internal temperature.
- Finish with Tomatoes and Garnishes:
- Remove lid add cherry tomatoes if using and let simmer two more minutes to slightly blister and soften. Scatter over fresh parsley and crumbled feta right before serving.
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The sun dried tomatoes are my favorite because they deliver so much sweet tangy richness to the sauce no other ingredient compares. I remember the first time my daughter tasted this dish she immediately asked for seconds and now it is one of our most requested family recipes.
Storage Tips
Refrigerate leftovers in a tightly sealed container for up to three days. The flavors improve overnight and the sauce thickens so leftovers are fantastic. Gently reheat on the stove over low until warmed through adding a splash of broth if needed.
Ingredient Substitutions
If you do not have white wine substitute with low sodium chicken broth for a milder taste that is still delicious. Use jarred roasted red peppers in place of sun dried tomatoes or swap artichokes with sliced olives if you need a change.
Serving Suggestions
This chicken shines when served over fluffy rice warm couscous or buttery orzo. Add a simple green salad or roasted vegetables on the side for a complete Mediterranean spread.
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Cultural Context
Chicken simmered with vegetables and wine is a classic in countries along the Mediterranean coast especially in Italy and Greece. This recipe brings together flavors you would find in both regions with a modern one pan twist for home kitchens.
Recipe FAQs
- → Can I substitute chicken thighs for breasts?
Yes, chicken thighs work well and may remain even juicier. Adjust cooking time to ensure they reach a safe internal temperature.
- → What can I use instead of white wine?
Low-sodium chicken broth makes a great alternative, keeping the sauce light and flavorful without alcohol.
- → Do I have to use feta cheese?
No, topping with feta is optional. You can omit it or try goat cheese for a creamier garnish.
- → How do I serve this dish?
It pairs beautifully with rice, couscous, or orzo to absorb the sauce, but crusty bread also works well.
- → Is this meal good for leftovers?
Definitely. The flavors deepen overnight, making it perfect for meal prep and next-day enjoyment.
- → Can I add more vegetables?
Certainly! Cherry tomatoes, spinach, or bell pepper can be added for even more color and nutrition.