Mediterranean Chicken Breasts

  • Author: kate jones


These Mediterranean Chicken Breasts look (and taste) fancy, but you can make it start to finish in 30 minutes! Creamy goat cheese, salty sun dried tomatoes and marinated artichoke hearts, and garlicky spinach all combine in this amazing dinner!



4 Boneless skinless chicken breasts (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup low sodium chicken broth + 1-2 teaspoons white wine vinegar added to it OR 1/2 cup dry white wine
6 cloves garlic, minced
Juice of 2 small lemons
2 tablespoons butter
About 3/41 cup of Sautéed Garlic Spinach (I make this in advance as a side dish earlier in the week and save the rest for this recipe)
1/4 cup sun dried tomatoes packed in oil, chopped
1/4 cup marinated artichoke hearts, chopped (about 1/2 of a 6 ounce jar)
3 ounces goat cheese, crumbled


In a heavy skillet with a lid, heat 2 tablespoons olive oil over medium heat. While the oil is heating, season the chicken breasts on both sides with kosher salt and freshly ground pepper. When the pan is hot, add the chicken breasts and cover the pan. Cook for 7 minutes (you might want to check while it’s cooking and make sure the chicken isn’t sticking to the pan). After 7 minutes, flip the chicken breasts and cook for another 7 minutes or until an internal temperature reaches 165 F (if you don’t have a ThermoPop, you should get one–accurate, affordable, and really cute!)

While the chicken is cooking, prepare the sauce ingredients–measure out the chicken broth + vinegar or the wine, slice the lemons in half, mince the garlic, and measure the butter. If you still have time, prepare the toppings–have the spinach ready to go, chop the sun dried tomatoes and artichokes, and crumble the cheese. Set aside.

When the chicken breasts are done cooking, remove from heat and lower the heat to medium-low. Add the chicken broth mixture or wine to the pan and scrape the browned bits off the bottom of the pan into the liquid. Add the garlic, butter, and squeeze the lemons into the pan. Return the chicken breasts to the pan and top with the spinach, sun dried tomatoes, artichoke hearts, and goat cheese. Cover the pan and heat until the spinach is heated through and the cheese is soft and warm. 

Transfer the chicken breasts to serving plates and spoon the sauce from the pan over the chicken. Serve immediately.