Mediterranean Chicken
Prep Time: 15 minutes | Cook Time: 15-20 minutes | Total Time: 35 minutes | Serves: 4
I have learned so much since I first started Pantry To Table, yet I know I still have much more to explore, share, and grow into. I’ve looked back over some of the first few recipes I have sent and caught some (quite embarrassing) mistakes. I loved this recipe enough, though, to rewrite and hopefully make things clearer.
Let me say right off the bat to go easy on any additional salt you may want to add. The Gorgonzola blue cheese, canned artichoke hearts, and prosciutto are a few of the “salty” ingredients. That’s why I list UNsalted chicken stock in the ingredients.
The anchovy paste is optional, but I wouldn’t have listed it if I didn’t think it added a little something. I use anchovy paste in my Green Goddess Dressing, and stir it in other dishes where I want a little saltiness or umami flavor. Most pastes are simply a mixture of anchovies, oil, and salt. Anchovy paste dissolves very nicely in dishes, so when combined with other ingredients, it doesn’t taste “fishy.” It is fairly inexpensive and generally comes in a slender tube. Worth trying out if you’d like this dish to be all it can be.
Don’t skimp out on the Gorgonzola. It is a mild blue cheese that melts beautifully. If you really dig the stronger blues, you could substitute with a Roquefort or a Danish blue.
In the original email of my Mediterranean Chicken recipe, I suggested brining your chicken breasts. Where I live, I’ve learned the quality of chicken from certain grocers. I know that chicken purchased from a particular store will need to be brined to ensure moisture. You will find a myriad of brine recipes online. There are a few I prefer, but I’m also always adjusting according to what other flavors I will be adding during the cooking process. I may add brown sugar or certain fresh herbs or an acid like lemon slices. But, if brining is very new to you, try this brine recipe if you’d like to brine your four chicken breasts for this Mediterranean Chicken: 6 tablespoons Kosher salt, 1 1/2 cups water, 1/2 a lemon sliced, and 1 tablespoon whole peppercorns. Mix all these ingredients together until the salt is dissolved. Add the brine to a gallon zip top bag. Add the chicken breasts and seal the bag. Place the bag in a bowl big enough to hold your bag, in case of any leaks. Allow the chicken to brine for 30 minutes at room temperature or refrigerate for up to 2 hours. Again, there are some wonderful recipe variations out there. I will add brown sugar to my brine for Pulled Pork BBQ. So feel free to explore your options!
Have your ingredients prepped and ready to go. This dish comes together quite quickly after the chicken is cooked. “Mise en place” is the French term for having all your ingredients prepared in advance – chopped, measured out, pureed, heated, etc… whatever you need to do beforehand so that your ingredients are ready at the proper time to use. There is nothing worse than realizing you’ve got to stop midway cooking to chop something you overlooked. Been there, done that… more than once or twice.
I hope you enjoy this super-flavorful dish for dinner soon. I think you’ll be happily pleased. Serve alongside some veggies and bread to soak up that delicious sauce!
Mediterranean Chicken
Ingredients
- 4 chicken breasts, see Notes
- freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
- 3/4 cup unsalted chicken stock, divided
- 2 tablespoons garlic, minced
- 15 ounces can artichoke hearts, drained and chopped, see Notes
- 1 teaspoon anchovy paste, optional
- 1/2 cup heavy cream
- 3 ounces prosciutto, chopped
- 3 ounces Gorgonzola blue cheese, crumbled
- 1 lemon, zested
- 1/2 cup pitted Kalamata olives, drained, halved
- 1/4 cup fresh Italian parsley
Instructions
- Lightly sprinkle both sides of the chicken breasts with pepper only. (There is ample salt in the other ingredients in this recipe. You can always add salt later, if desired.)
- In a deep skillet over medium-high heat, heat the oil. When the oil is shimmering, add the chicken breasts and cook on both sides until nicely browned and just cooked through, about 5 to 7 minutes per side, depending on the thickness of the chicken breasts and your heat source. Remove the chicken from the pan and set aside. Cover to keep warm.
- Add 1/4 cup of the stock and deglaze the pan, scraping up the browned bits from the bottom of the pan.
- Add the garlic and sauté for 30 seconds, stirring constantly.
- Add the artichokes and anchovy paste. Stir to dissolve the paste.
- Add the remaining stock, cream, prosciutto, and Gorgonzola. Stir and warm through, allowing the cheese to melt.
- Turn the heat to low and nestle the chicken back into the sauce to warm through, also adding any liquid released by the chicken while resting.
- If your chicken was not completely cooked through, allow it to finish cooking.
- Sprinkle with the zest, olives, and parsley. Serve warm.
Notes
Artichoke hearts: canned artichoke hearts are super-convenient, but be aware that some of the outer petals can be tough. I usually remove one outer layer before chopping.
The addition of sun-dried tomatoes would be a pretty pop of color and would offer a nice tang, too.
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