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Creamy Mediterranean Chicken is a quick and easy comforting dish. It’s full of tender chicken, artichokes, kalamata olives, and sun dried tomatoes all robed in a delicious creamy sauce.
Hey guys! I’m Melanie from Garnish & Glaze and I’m so psyched to join Alyssa’s team and share a recipe with you each month. Get ready for some yummy and easy recipes from dangerously delicious desserts to scrumptious suppers like this Creamy Mediterranean Chicken.
I’m obsessed with Greek & Mediterranean flavors. Give me anything from Gyros with Tzatziki to Greek Panzanella and I’m a happy girl. I just love the strong flavors of kalamata olives, artichokes, and sun dried tomatoes. This chicken has it all plus a delicious creamy sauce that brings it all together.
Besides tasting delicious, this meal is also awesome because it comes together in less than 25 minutes. Perfect for those busy weeknights with school back in session. And you just need one skillet, making dish duty a little less daunting.
You can serve this Creamy Mediterranean Chicken with rice or pasta. Since the chicken doesn’t take too long to make you’ll want to start things out by getting your pot of water on the stove to start boiling and cook the noodles while you’re making the chicken and sauce.
I wasn’t lying when I said this chicken is a cinch. Just heat up a little oil in a skillet and cook the seasoned chicken on both sides until cooked through. Then you take it out of the pan and spend the next 5 minutes making the creamy sauce consisting of half-and-half cream, garlic, sun dried tomatoes, artichoke hearts, and kalamata olives. Once the cream thickens you toss the chicken back in, sprinkle on some basil and feta and serve with your pasta (or rice). So beautiful and packed with flavor. Enjoy!
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Creamy Mediterranean Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breasts pounded to ½-inch thickness
- 2 tablespoons olive oil
- salt to taste
- ground black pepper to taste
- 1 teaspoon minced garlic
- 1 ¼ cups half & half
- 1 (14-ounce) can drained marinated artichoke hearts
- ¼ cup chopped sun-dried tomatoes
- ⅓ cup pitted kalamata olives
- ¼ cup parmesan chees
- ¼ cup feta cheese
- 2 tablespoons sliced fresh basil
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Season 1 ½ pounds boneless skinless chicken breasts with salt and ground black pepper, then place it in the skillet. Cook for 4-5 minutes before flipping it and cooking for another 4-5 minutes, until the internal temperature reaches 165 degrees Fahrenheit and the chicken is no longer pink. Remove it from the skillet to a plate.
- Add 1 teaspoon minced garlic and cook for 30 seconds, stirring constantly. Add 1 ¼ cups half & half , 1 (14-ounce) can drained marinated artichoke hearts, ¼ cup chopped sun-dried tomatoes, and ⅓ cup pitted kalamata olives and cook for 5-6 minutes, until slightly thickened.
- Stir in ¼ cup parmesan chees, then add the chicken back into the pan. Turn the heat to medium-low and cook for about 5 minutes before removing it from the heat.
- Garnish with ¼ cup feta cheese and 2 tablespoons sliced fresh basil and serve with pasta or rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delightful. Can this be made with pork cubes?
Yes, that will work too.
hey girl- this looks so yummy!