Description
This Chicken Artichoke Skillet is a flavorful and healthy one-pan meal featuring tender chicken breasts simmered in a zesty lemon garlic sauce with artichoke hearts, green olives, and fresh oregano. Perfect for a quick yet elegant dinner, this gluten-free recipe uses simple ingredients and a straightforward stovetop method to deliver a comforting Mediterranean-inspired dish.
Ingredients
Chicken:
- 1 1/2 lbs boneless skinless chicken breast
- Sea salt and freshly ground black pepper to taste
- 1/4 cup gluten-free flour or Arrowroot powder
- 2 tablespoons grass-fed butter or ghee
Sauce:
- 3 fresh garlic cloves, minced
- 1 cup chicken bone broth
- 1 tablespoon gluten-free flour or Arrowroot powder
- 2 tablespoons fresh lemon juice, or juice of 1 large lemon
- 1 jar (14 oz) water-packed quartered artichoke hearts, drained
- 1/2 cup pitted green olives, sliced diagonally
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- Fresh lemon slices to garnish
Instructions
- Prepare the Chicken: If your chicken breasts are thick, pound them to an even thickness for uniform cooking. Season both sides thoroughly with sea salt and freshly ground black pepper. Place the gluten-free flour or Arrowroot powder in a shallow dish and lightly coat each chicken breast on both sides by dipping them and shaking off excess flour.
- Sear the Chicken: Melt the grass-fed butter or ghee in a large skillet over medium heat. Add the coated chicken breasts and sear until golden brown on each side, about 3 to 4 minutes per side. Once seared, remove the chicken and set aside on a plate.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Make the Sauce: In a small bowl, whisk together the chicken bone broth with the tablespoon of gluten-free flour or Arrowroot powder until fully dissolved to prevent lumps. Pour this mixture into the hot skillet with garlic, along with the fresh lemon juice. Stir constantly to deglaze the pan, scraping up all brown bits stuck to the bottom to add flavor.
- Simmer with Ingredients: Return the seared chicken breasts to the skillet and add the drained artichoke hearts, sliced green olives, and minced fresh oregano. Partially cover the skillet and reduce heat to low. Simmer gently until the chicken cooks through completely and is no longer pink inside, about 8-10 minutes.
- Serve: Once cooked, garnish with fresh lemon slices and serve the chicken hot, spooning the flavorful sauce and vegetables over the top for a delicious meal experience.
Notes
- Pounding the chicken ensures even cooking and tenderness.
- Arrowroot powder is a great gluten-free alternative to flour for coating and thickening.
- Use bone broth for added depth of flavor and nutrients.
- Partially covering the skillet traps moisture, helping to cook the chicken through without drying it out.
- Fresh oregano adds a bright, herbal note, but dried oregano works well in a pinch.
- Serving suggestion: pair with a side of steamed vegetables or a simple green salad.
