Creamy Mediterranean Chicken
A creamy, tangy Mediterranean chicken skillet with artichokes, sun-dried tomatoes, olives, and two cheeses.
Servings: 5 servings
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts pounded to 1/2-inch thickness
- 2 tablespoons olive oil
- salt to taste
- ground black pepper to taste
- 1 teaspoon minced garlic
- 1 1/4 cups half & half
- 14 ounce marinated artichoke hearts canned, drained
- 1/4 cup sun-dried tomatoes chopped
- 1/3 cup kalamata olives pitted
- 1/4 cup parmesan cheese
- 1/4 cup feta cheese
- 2 tablespoons fresh basil sliced
Instructions
- Pound the chicken breasts to 1/2-inch thickness and season both sides with salt and ground black pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chicken to the hot skillet and cook 4–5 minutes per side, until the internal temperature reaches 165°F and no longer pink; transfer chicken to a plate.
- Reduce heat to medium, add 1 teaspoon minced garlic to the skillet and cook, stirring, for about 30 seconds until fragrant.
- Stir in 1 1/4 cups half & half, the drained 14-ounce can of marinated artichoke hearts, 1/4 cup chopped sun-dried tomatoes, and 1/3 cup pitted kalamata olives; simmer 5–6 minutes until slightly thickened.
- Stir in 1/4 cup parmesan cheese until melted, return the chicken to the pan, reduce heat to medium-low, and cook about 5 minutes to warm through and meld flavors.
- Remove from heat, sprinkle with 1/4 cup feta cheese and 2 tablespoons sliced fresh basil, then serve.
Equipment
- Large Skillet
- meat mallet or rolling pin (for pounding chicken)
- Tongs or spatula
- Measuring Cups and Spoons
- Plate
Notes
- Pound chicken evenly for uniform cooking.
- Drain the artichokes well to avoid diluting the sauce.
- Use pitted olives for easier eating.
- Adjust salt carefully because feta and parmesan are salty.