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Golden Chicken with Zesty Artichoke Cream

Tender, pan-seared chicken cutlets are bathed in a vibrant, creamy lemon-herb sauce, generously studded with tangy artichoke hearts, savory sun-dried tomatoes, and briny capers. This elegant skillet dish is surprisingly easy to make and perfect for a weeknight dinner or a special occasion.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 8
Calories 311 kcal

Ingredients
  

For the Chicken & Coating:

  • 2 lbs boneless skinless chicken breast, each breast sliced in half horizontally to create thinner cutlets
  • 2 tablespoons + 2 teaspoons gluten-free all-purpose flour
  • 2/3 teaspoon fine sea salt
  • 1/3 teaspoon freshly ground black pepper

Aromatics & Cooking Fat:

  • 2 large cloves garlic minced
  • 2 tablespoons + 2 teaspoons olive oil

Vegetables & Flavor Accents:

  • 10-11 ounces roasted artichoke hearts from a jar or can, drained well
  • 4 ounces sun-dried tomatoes dry-packed recommended; if oil-packed, drain very thoroughly and pat dry, julienned or roughly chopped
  • 4 tablespoons capers drained

For the Sauce:

  • 1 tablespoon + 1 teaspoon gluten-free all-purpose flour
  • 1 teaspoon dried oregano
  • 1 1/3 cups unsweetened almond milk or other milk of choice
  • 2 tablespoons + 2 teaspoons freshly squeezed lemon juice

Garnish:

  • 4 teaspoons approximately 1 1/3 tablespoons freshly chopped parsley

Instructions
 

  • Prepare Chicken: On a large plate or in a shallow dish, combine the 2 tablespoons + 2 teaspoons of gluten-free flour, salt, and pepper. Mix well. Pat the chicken cutlets dry with paper towels, then lightly dredge each piece in the seasoned flour, shaking off any excess.
  • Cook Chicken: In a large, heavy-bottomed skillet (approximately 12-inch diameter), warm the olive oil over medium-high heat. Once the oil is shimmering, carefully place the flour-dusted chicken pieces in the hot skillet. Ensure not to overcrowd the pan; cook in batches if necessary to achieve a good sear. Sauté for 5-7 minutes on each side, or until the chicken is beautifully golden brown and the internal temperature reaches 165∘F (74∘C) when checked with a meat thermometer. Remove the cooked chicken to a clean plate and tent loosely with foil to keep warm.
  • Sauté Aromatics & Vegetables: To the same skillet (do not wipe clean; the browned bits add flavor!), add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to let it brown. Stir in the drained artichoke hearts, sun-dried tomatoes, and capers. Cook for 2-3 minutes, stirring occasionally, allowing the flavors to meld and the vegetables to heat through.
  • Create Sauce Base: In a separate small bowl, thoroughly whisk the 1 tablespoon + 1 teaspoon of gluten-free flour and the dried oregano into the almond milk until no lumps remain.
  • Build & Thicken Sauce: Pour the almond milk mixture into the skillet along with the freshly squeezed lemon juice. Whisk continuously as you bring the sauce to a gentle simmer over medium heat. Continue to cook and whisk for 1-2 minutes, or until the sauce has noticeably thickened to a creamy consistency.
  • Combine & Finish: Reduce the heat to low. Return the cooked chicken (and any accumulated juices from the plate) to the skillet, nestling the pieces into the sauce. Allow to simmer gently for 2-3 minutes, just until the chicken is heated through and has absorbed some of the sauce flavor.
  • Serve: Serve immediately, garnished generously with freshly chopped parsley. This dish pairs wonderfully with pasta, rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

Notes

  • Chicken Thickness: Using thinner chicken cutlets ensures they cook quickly and evenly. If your chicken breasts are particularly thick, you may need to pound them slightly thinner even after slicing horizontally.
  • Milk Choice: Unsweetened almond milk was used for nutritional calculations, but any plain milk (dairy or non-dairy such as soy or oat) should work well in this recipe.
  • Artichoke Hearts: Ensure they are very well-drained to prevent the sauce from becoming watery. Roasted or marinated artichoke hearts (drained of packing liquid) typically offer more depth of flavor than those simply packed in brine.
  • Sun-Dried Tomatoes: If using oil-packed sun-dried tomatoes, it is crucial to drain them thoroughly and pat them with a paper towel to remove excess oil, which can otherwise make the sauce feel heavy or greasy.
  • Lemon Juice: Freshly squeezed lemon juice provides the brightest, most vibrant flavor. Good quality bottled lemon juice can be substituted if absolutely necessary.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Estimated Nutritional Information (per serving)
  • Calories: 311 kcal
  • Protein: 38.7 g
  • Fat: 10.1 g
  • Carbohydrates: 16.5 g
  • Fiber: 3.9 g
  • Sugar: 5.9 g
  • Sodium: 458 mg
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredient brands, precise measurements, and any substitutions made.