Mediterranean Chicken Thighs with Artichokes and Sun-Dried Tomatoes

Prep Time: 10 mins | Cook Time: 12 min | Course: Dinner | Servings: 4-6 

Artichokes, capers and sun-dried tomatoes spooned over chicken thighs. Also delicious with fresh mozzarella cheese slices melted over the top at the last minute. These Mediterranean flavors hit the spot and would be great with a pot of rice. Inspired by Julia of Julia’s Album https://juliasalbum.com/mediterranean-chicken-sun-dried-tomatoes-artichokes/#wprm-recipe-container-8999 

6 chicken thighs, rinsed and dried well in paper towels

1/4 cup flour 

Salt and pepper, to taste

2 tablespoons avocado oil

8 oz marinated artichoke hearts 

6 oz sun-dried tomatoes

3 tablespoons capers (drained)

2 tablespoons lemon juice freshly squeezed

Dredge chicken in a mixture of flour, salt and pepper. Heat avocado oil in a large skillet and brown chicken until a dark golden color, turning once; about 5-6 minutes aside. Chicken should be 165* taken with an instant-thermometer or when sliced into the thickest part, there is no pink color. Remove the cooked chicken to a platter and keep warm. Add the artichokes with marinade, sun-dried tomatoes, capers and lemon juice to the skillet and stir, scraping up any yummy browned bits from the skillet. Add the chicken back in along with any accumulated juices and turn off the heat. Serve chicken with veggies and a drizzle of sauce. Spoon some additional juices and veggies over rice if serving rice with the chicken.