Forktionary

Aegean Chicken Recipe

A vibrant and flavorful Mediterranean chicken dish bursting with sun-dried tomatoes, earthy mushrooms, briny olives, and tender artichoke hearts. Succulent chicken breasts are pan-seared to perfection, then baked in a rich, savory sauce. Serve this delightful creation over your favorite pasta or fluffy rice for a truly unforgettable meal! #AegeanChicken #MediterraneanRecipe #ChickenRecipe #OnePanMeal #EasyRecipe

Prep Time 20 mins
Cook Time 45 mins
Calories 420.5 kcal
Protein 65g
Rating 4.7 (7 Reviews)
Aegean Chicken 85

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aegean Chicken

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (14 ounce) can marinated artichoke hearts, drained (reserve 2 tablespoons marinade)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces sliced fresh mushrooms
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 tablespoons dry sherry (optional)
  • 1/2 cup pitted Kalamata olives

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How to Make Aegean Chicken

  1. Cut 1.5 lbs boneless, skinless chicken breasts into 2-3 pieces each.
  2. Gently pound chicken to 1/4-inch thickness between sheets of plastic wrap (using a meat mallet).
  3. In a shallow dish, combine 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge chicken in flour mixture.
  4. Drain 14 oz can artichoke hearts, reserving 2 tablespoons of marinade.
  5. Heat 2 tablespoons reserved artichoke marinade and 2 tablespoons olive oil in a large skillet over medium heat.
  6. Brown chicken in the oil mixture for about 3-4 minutes per side, until lightly golden.
  7. Transfer chicken to a 9x13 inch baking dish. Reserve pan drippings.
  8. Add 2 tablespoons butter to the reserved pan drippings. Melt over medium heat.
  9. Add 8 oz sliced mushrooms to the skillet and sauté for 3 minutes, until softened.
  10. Transfer mushrooms to a bowl. Set aside.
  11. Add 1 (14.5 oz) can of undrained diced tomatoes, 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon black pepper to the skillet.
  12. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
  13. Pour tomato mixture over chicken in the baking dish.
  14. Drizzle with 2 tablespoons dry sherry (optional).
  15. Bake at 350°F (175°C) for 15 minutes.
  16. Add the reserved mushrooms and 1/2 cup pitted Kalamata olives to the baking dish. Gently combine with the artichoke hearts.
  17. Bake for another 10 minutes, or until bubbly and chicken is cooked through.
  18. Serve over hot cooked pasta or rice.

Nutrition Information (Approximate per serving)

Sodium

65 g

Sugar

24g

Fat

27g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European Mediterranean Healthy

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Poultry Greek Easy European Dinner Party Chicken Meat Chicken Breasts