One-Skillet Paleo Mediterranean Artichoke Chicken

Ingredients

For the Golden Chicken Cutlets:

• 1.5 lbs boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets and pounded to 0.5-inch thickness
• 2.5 tbsp arrowroot starch or tapioca flour (for light crispy crust)
• 1.5 tsp dried Italian herb blend (oregano, basil, thyme, rosemary)
• 1 tsp garlic powder and 0.5 tsp onion powder
• 1.5 tsp coarse Celtic sea salt and 0.75 tsp cracked black pepper
• 3 tbsp extra virgin olive oil or grass-fed ghee (for skillet searing)

For the Mediterranean Artichoke Pan Sauce:

• 1 can (14 oz) quartered artichoke hearts in water, drained and patted dry
• 0.5 cup oil-packed Mediterranean sun-dried tomatoes, drained and sliced into strips
• 2.5 tbsp non-pareil capers, drained
• 5 cloves garlic, thinly sliced
• 1 medium shallot, finely minced
• 1 cup rich organic chicken bone broth
• 3 tbsp fresh organic lemon juice and 1 tsp lemon zest
• 2 tbsp grass-fed ghee or cold extra virgin olive oil (swirled at end for glossy pan emulsion)

For Garnish & Serving:

• 0.33 cup fresh organic basil leaves, chiffonade cut
• 0.25 cup pitted Kalamata olives (optional)
• Steamed cauliflower rice, zucchini noodles, or roasted asparagus

Step-by-Step Instructions

1. Dredge Chicken Cutlets: Pat chicken cutlets bone-dry with paper towels. In a shallow bowl, whisk arrowroot starch, Italian seasoning, garlic powder, onion powder, Celtic sea salt, and black pepper. Lightly dredge both sides of each cutlet, shaking off excess starch.
2. Cast-Iron Searing (Crispy Edge Invariant): Heat 3 tbsp extra virgin olive oil in a 12-inch heavy cast-iron skillet over MEDIUM-HIGH heat until shimmering. Place chicken cutlets in skillet in a single layer. Sear undisturbed for 3 to 4 minutes until deeply golden-brown. Flip with tongs and sear for 3 minutes on second side until cooked through (internal temp 165°F / 74°C). Transfer cutlets to a warm platter.
3. Sauté Aromatics & Artichokes: Reduce skillet heat to MEDIUM. Add minced shallot, sliced garlic, quartered artichoke hearts, and sliced sun-dried tomatoes to the pan drippings. Sauté for 3 minutes until garlic is fragrant and artichoke edges develop light golden caramelization.
4. Deglaze & Simmer Pan Reduction: Pour in the chicken bone broth, fresh lemon juice, lemon zest, and drained capers. Use a wooden spoon to scrape up all browned caramelized bits from the skillet bottom. Simmer vigorously for 3 to 4 minutes until the liquid reduces by one-third.
5. Emulsify Sauce: Remove skillet from heat. Swirl in 2 tbsp grass-fed ghee (or cold olive oil) until melted into a silky, shimmering pan emulsion. Season with a pinch of sea salt and black pepper to taste.
6. Return Chicken & Spoon: Place seared chicken cutlets back into the skillet. Spoon the warm artichokes, sun-dried tomatoes, capers, and pan reduction generously over each cutlet.
7. Plate & Garnish: Scatter fresh ribbons of basil and Kalamata olives over top. Serve immediately alongside steamed cauliflower rice or garlic zucchini noodles!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Artichoke hearts (Cynara cardunculus) contain cynarin and prebiotic inulin fructans that stimulate hepatic bile flow and nourish beneficial Bifidobacteria. Extra virgin olive oil provides oleuropein and hydroxytyrosol polyphenols that enhance endothelial nitric oxide bioavailability.

Frequently Asked Questions