Easy Skillet Mediterranean Chicken has all the light, flavor-packed ingredients found in the sunny region of the Mediterranean. It makes a great healthy dinner any night of the week yet it's dressy enough for weekend entertaining!
4boneless skinless chicken breast halvesapproximately 2 pounds
Salt and freshly ground black pepper
½cupdry white wine
1pintcherry or grape tomatoes
1cupmarinated artichoke heartsquartered -PLUS- ¼ cup of the marinade
½cuppitted and halved Kalamata olives
1roasted red bell pepperfrom a jar, coarsely chopped
1tablespoonchopped fresh thyme
1tablespoonchopped fresh parsley
½teaspooncrushed red pepper flakes
Heat olive oil in a large skillet or saute pan over medium-high heat.
Season the chicken breasts on both sides with salt and black pepper.
Place the chicken breasts in the hot oil and cook until nicely browned on the first side, approximately 4-5 minutes. Flip the chicken and cook another 4-5 minutes or until the chicken is cooked through to 165 degrees in the thickest part. Transfer to a plate and tent to keep warm.
Add the shallot, and cook 1-2 minutes or until it begins to soften.
Add the wine, bring to a boil and cook for 1 minute.
Add the tomatoes and cook 1 minute or until they blister, pop and release some of their juices.
Add the remaining ingredients (except the lemon wedges) and cook until all the ingredients are heated through.
Transfer the chicken back to the skillet. Spoon the pan juices over the chicken and cook 1-2 minutes or until the chicken is heated back through to the pan temperature.
Adjust seasoning with salt and black pepper.
Serve with lemon wedges.
If you prefer not to use wine or don’t have any, chicken broth can be substituted. You may wish to add a little extra lemon juice at the end.