Braised Greek Chicken and Artichokes
Savor the Mediterranean flavors of Braised Greek Chicken and Artichokes, a hearty and aromatic one-pan dish that's perfect for weeknight dinners or casual gatherings. Tender bone-in chicken thighs are seared to golden perfection, then braised in a lemony, herb-infused broth alongside tender artichoke hearts and briny kalamata olives. A hint of white wine and garlic elevates the dish with layers of savory depth, while fresh parsley and lemon zest add a bright, zesty finish. Ready in just an hour, this comforting recipe pairs beautifully with crusty bread, fluffy rice, or roasted potatoes, making it a versatile meal bursting with Greek-inspired goodness. Perfect for fans of Mediterranean cuisine, this flavorful dish is bound to become a family favorite!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 cup dry white wine
- 1.5 cups low-sodium chicken broth
- 8 pieces artichoke hearts, halved (canned or frozen, thawed)
- 0.5 cup kalamata olives, pitted
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon lemon zest
Instructions
Pat the chicken thighs dry with paper towels. Season both sides generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 4-5 minutes. Flip and sear the other side for another 3-4 minutes. Remove the chicken and set aside.
Lower the heat to medium. Add the chopped onion to the skillet and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Deglaze the pan by pouring in 1 cup of dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Add 1.5 cups of chicken broth, 2 teaspoons of dried oregano, and the juice of 2 tablespoons of fresh lemon. Stir to combine.
Nestle the seared chicken thighs back into the skillet, skin-side up. Reduce the heat to low, cover, and let the chicken braise for 25 minutes.
Uncover the skillet and add the artichoke hearts and 1/2 cup of kalamata olives to the skillet. Spoon some of the sauce over the chicken and simmer uncovered for an additional 10 minutes, allowing the sauce to reduce slightly.
Stir in 2 tablespoons of chopped parsley and 1 teaspoon of lemon zest. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the braised Greek chicken and artichokes hot, garnished with extra chopped parsley. Pair with crusty bread, rice, or roasted potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
2887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.1 g | 257% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4674 mg | 203% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 11.6 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2940 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
