Chicken with Artichokes and Olives

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Dinner, Main Course Mediterranean
By Adapted from Melissa Clark, NY Times Serves: 2-4
Prep Time: 10 Minutes Cooking Time: 15-30 Minutes Total Time: 25-40 Minutes

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.