Hello Everyone! I recently had a request from a reader to republish this recipe from Kelly’s Kitchen. So today, we have Chicken with Artichokes and Olives. This is a great Mediterranean recipe that is even better as leftovers! The olives give it so much flavor; it’s perfect for meal planning and it makes a great weeknight dinner.
Preheat your oven to 375 degrees. I am starting with four boneless, skinless chicken thighs. Pat them dry and get your pan hot over medium high heat with a couple tablespoons of olive oil. Salt and pepper your thighs and brown them for about 5 minutes on each side. Then, transfer the browned chicken thighs to a separate plate and set aside.
To the now empty pan, add four cloves of smashed and roughly chopped garlic, one can of rinsed and drained chickpeas, and one can of artichoke hearts (drained and patted dry). Generously sprinkle the crushed red pepper flakes. Add more olive oil if you need to.
Once the artichokes have a little browning and the chickpeas soften (about 7 minutes on medium high heat), pour in the white wine, add olives, rosemary sprigs and lemon zest. Stir it up and nestle your chicken thighs back in the pan and bring to a simmer.
Cover the pan with foil or a lid and place in a 375 degree oven for 15-30 minutes or until chicken thighs are cooked through. My chicken thighs are pretty small and cooked quickly, but if your’s are bone-in, they might need the whole 30 minutes.
After pulling the pan from the oven, transfer chicken thighs to a plate. Over medium high heat, stir in a tablespoon of butter (you can sub olive oil to avoid the butter fat, if you like) Once the butter is melted, remove the pan from heat and place your chicken back in the pan. Squeeze lemon juice over the pan and sprinkle with chopped parsley.
Plate it up!
Spoon the chickpea artichoke mixture onto a plate and top with a chicken thigh. Sprinkle more parsley and cracked pepper, if you like. And that’s it!
This dish is so easy and so very delicious. I love the way olives season a dish – such a flavor boosting ingredient. I used Kalamata olives and green Chalkidiki olives, which is a great Mediterranean flavor blend. The beans add heartiness and texture to this dish that is hard to beat. Cannellini beans would be another good choice. If you wanted to add a little richness, a sprinkling of crumbled feta would be outstanding.
Thanks for joining me today, I hope you enjoyed this reposting of Chicken with Artichokes and Olives. If there is something specific you’d like to see on the blog, drop me a line here, or on facebook or Instagram. If you want to try another Mediterranean-inspired dish, try the Spanakopita Pasta Bake! Check out Pinterest for the latest recipes, in easy-to-pin format. Thanks everyone, take care and be well. xo Kelly
Chicken with Artichokes and Olives
Mediterranean flavors come together in this light and easy, one-pan dish. Flavored with olives, wine, herbs and lemon, this healthy dish is great for meal prep and it's an easy weeknight meal.
- 4-6 Boneless, Skinless Chicken Thighs
- 2 tbsp. Olive Oil, more if needed
- 1 14-oz. Can of Artichoke Hearts, drained, halved and patted dry
- 1 15.5-oz. Can of Chickpeas, drained and rinsed
- 1/2 cup Olives (Kalamata, Chalkidiki, or whatever you like), halved or quartered
- 4 cloves Fresh Garlic, smashed and rough chopped
- 3/4 cup Dry White Wine
- Zest of Half a Lemon
- Juice of 1/2 - 1 Lemon
- 3-4 Rosemary Sprigs
- 1 tbsp. Unsalted Butter (or olive oil)
- Salt and Pepper, to taste
- Crushed Red Pepper Flakes, to taste
- Flat Leaf Parsley, rough chopped
Preheat oven to 375 degrees.
Salt and pepper chicken and brown in pan over medium high heat, about 5 minutes each side. Transfer chicken to separate plate.
Add garlic, artichokes, chickpeas and crushed red pepper flakes to pan. Add more olive oil if necessary. Lightly brown the artichokes, about 7 minutes.
Add olives, wine, lemon zest and rosemary to pan. Stir, then add chicken back to pan and bring to a simmer.
Cover and place in oven for 15-30 minutes or until internal chicken temp reads 165-170, or juices run clear.
Remove pan from oven and transfer chicken to separate plate.
Over medium high heat, bring remaining juices to a simmer and add one tablespoon butter. Simmer until butter is melted.
Return chicken to the pan and add lemon juice and parsley.