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A rustic dish of chicken with artichokes and olives, garnished with herbs.

Best way to grow your perfect Chicken with Artichokes & Olives

This recipe combines tender chicken with the distinct flavors of artichokes and olives for a Mediterranean-inspired dish. It's a simple yet elegant meal that's perfect for a weeknight dinner or entertaining guests.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken thighs
  • 14 oz, canned, drained and quartered artichoke hearts
  • 0.5 cup, pitted and halved Kalamata olives
  • 1 cup, halved cherry tomatoes
  • 3 cloves, minced garlic
  • 0.5 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp, chopped (for garnish) fresh parsley

Equipment

  • Large skillet
  • Tongs

Method
 

Preparation
  1. Pat the chicken thighs dry with paper towels; season them with salt, pepper, and oregano.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown and cooked through; remove and set aside.
Cooking
  1. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in artichoke hearts, Kalamata olives, and cherry tomatoes.
  2. Pour in the chicken broth, bringing it to a simmer and scraping up any browned bits from the bottom of the pan.
  3. Return the cooked chicken to the skillet, coating it in the sauce. Simmer for 5-7 minutes longer, allowing the flavors to meld.
Serving
  1. Garnish with fresh parsley before serving. Serve hot with your preferred side dish, such as rice or pasta.

Notes

For extra flavor, you can marinate the chicken in a little lemon juice and olive oil for 30 minutes before cooking. Adjust the amount of olives to your preference.