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.
TerryFebruary 8, 2021 at 10:43 am
This sounds great I think gma will like this ♥️Mom
Kelly DjalaliFebruary 8, 2021 at 10:54 am
Hi Mom, It’s a really easy, quick recipe. I am sure you’ll like it! xo Kelly
Sylvia EspinozaFebruary 8, 2021 at 11:53 am
Hi, Kelly! Enjoy Mediterranean recipe ideas very much. Love that your shares have taken us to different places in the world. Hope to try this one! Have a great day! Hugs~
Kelly DjalaliFebruary 8, 2021 at 11:59 am
Hi Sylvia! I do love the Mediterranean recipes. Give this one a try, it’s so simple and delicious! xo Kelly
CatherineFebruary 8, 2021 at 11:57 am
Thanks for posting this Kelly. I’ve been craving it since I tried it a few months ago. I’ll be making it this week.
Kelly DjalaliFebruary 8, 2021 at 12:00 pm
Wonderful Catherine, I am so happy you enjoyed it the first time! Take care, xo Kelly
Mary.February 8, 2021 at 1:12 pm
You post such interesting recipes that are easy to make and delicious. I like your selections and look forward to getting them each day. A low sugar, healthy muffin recipe would be nice when you get a chance.
Kelly DjalaliFebruary 8, 2021 at 1:31 pm
Hi Mary, Thank you so much! I love the idea of a muffin recipe. I will play around with this and post something soon! Thanks so much for tuning in and for your request! Have a great day, xo Kelly
Beth CrawfordFebruary 9, 2021 at 8:22 am
If you think it’s a good idea I think your readers might enjoy a post on the pots and pans that you love and use. I love my cast iron pans and find them easy to use and care for, but some people hate them. I would love to know your favorites. I love your recipes and look forward to trying more !
Kelly DjalaliFebruary 9, 2021 at 8:33 am
Hi Beth, This is a great idea! Thanks so much for your suggestion, I will definitely put a pots and pans post together. Have a great day! xo Kelly
RheaFebruary 17, 2021 at 9:59 am
How did I miss this recipe earlier? I love olives and artichokes as well as chicken thighs so can’t wait to try this. I think I’ll use bone-in because in the past the boneless thighs lacked flavor to me.
Kelly DjalaliFebruary 17, 2021 at 10:34 am
Hey Rhea! Yeah, go for it – Bone-in thighs are great! Let me know how you like this one, it’s so easy and delicious. Thank you for hanging out today! xo Kelly