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Mediterranean chicken with tomatoes and herbs

Mediterranean Chicken Skillet

Seared chicken cutlets in a creamy lemon garlic sauce with sun dried tomatoes, artichokes, capers, olives and spinach. One pan and under 30 minutes.
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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 430
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 lb boneless skinless chicken breasts sliced into thin cutlets
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
Sauce
  • 1 shallot minced
  • 3 cloves garlic minced
  • 1/2 cup sun dried tomatoes in oil chopped
  • 1 (14 oz) jar marinated artichoke hearts drained and quartered
  • 2 tbsp capers drained
  • 1/4 cup Kalamata olives halved
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • 1/3 cup Parmesan cheese grated
  • 1 lemon zested and juiced
  • 2 cups baby spinach
  • 2 tbsp fresh basil or parsley chopped

Method
 

  1. Season the chicken cutlets with the oregano, garlic powder, paprika, salt and pepper.
  2. Sear in olive oil over medium high heat 4 to 5 minutes per side until 165°F. Remove.
  3. Cook the shallot and garlic 1 minute. Add the sun dried tomatoes, artichokes, capers and olives for 2 minutes. Add the broth and scrape the pan.
  4. Stir in the cream, Parmesan and lemon zest and simmer 3 to 4 minutes. Add the spinach and lemon juice.
  5. Return the chicken, spoon over the sauce, warm 1 to 2 minutes and garnish with herbs.

Notes

Add lemon juice at the end to keep the sauce smooth.