Chicken Artichokes Roasted Peppers and Olives
Elevate your weeknight dinner with this Mediterranean-inspired dish, Chicken Artichokes Roasted Peppers and Olives. Featuring crispy, golden-brown chicken thighs nestled in a flavorful medley of tender artichoke hearts, smoky roasted red peppers, and briny Kalamata olives, this one-skillet recipe is a feast for both the eyes and the palate. A splash of chicken broth and a touch of fresh lemon juice bring everything together, while garlic and parsley add a fragrant, herbaceous touch. Ready in just 50 minutes and baked to perfection, this easy yet elegant meal pairs beautifully with crusty bread, fluffy rice, or roasted vegetables for a complete and satisfying dinner. Perfect for anyone craving bold flavors and simple preparation!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 14 ounces Canned artichoke hearts (quartered and drained)
- 1 cup Roasted red peppers (sliced)
- 0.75 cup Kalamata olives (pitted)
- 0.5 cup Low-sodium chicken broth
- 2 tablespoons Fresh parsley (chopped)
- 1 whole Lemon (zested and juiced)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels, then season them on both sides with kosher salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin side down, and sear for 5–7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 2–3 minutes. Remove the chicken from the skillet and set it aside on a plate.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Be careful not to burn it.
Add the quartered artichoke hearts, roasted red peppers, and Kalamata olives to the skillet. Stir gently to combine.
Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits. This will add extra flavor to the dish.
Return the seared chicken thighs to the skillet, skin side up. Spoon some of the vegetable mixture and juices over the chicken.
Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and drizzle the lemon juice over the dish. Sprinkle with lemon zest and chopped fresh parsley for a bright finishing touch.
Serve immediately with your choice of side dishes, such as crusty bread, rice, or roasted vegetables.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 55% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 4.1 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 681 mg | 14% | |
*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.
