Greek Chicken with Artichoke Hearts
Bring the bold and vibrant flavors of the Mediterranean to your table with this Greek Chicken with Artichoke Hearts recipe! Tender, golden-browned chicken thighs are seasoned with a fragrant blend of oregano, paprika, and cumin, then simmered in a zesty lemon-garlic broth. Marinated artichoke hearts, juicy cherry tomatoes, and briny Kalamata olives add a burst of color and tang, while a sprinkling of crumbled feta cheese and fresh parsley elevates every bite. Ready in just 45 minutes, this one-pan dish is as easy as it is flavorful, making it perfect for weeknight dinners or casual entertaining. Serve it alongside fluffy rice, orzo, or crusty bread to soak up the irresistible sauce, and experience a true Mediterranean feast! Keywords: Greek chicken recipe, Mediterranean chicken, artichoke hearts recipe, one-pan chicken dinner, easy weeknight meals.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.5 cup chicken broth
- 1 14-ounce can marinated artichoke hearts, drained and quartered
- 0.5 cup kalamata olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 0.25 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs on both sides with salt, black pepper, oregano, paprika, and cumin.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.
Deglaze the skillet by adding the lemon juice and chicken broth, scraping the bottom of the pan to release any browned bits.
Return the chicken thighs to the skillet and lower the heat to medium. Simmer for 15 minutes, turning the chicken once halfway through.
Add the drained artichoke hearts, kalamata olives, and cherry tomatoes to the skillet. Stir gently to combine and cook for an additional 5 minutes until the vegetables are heated through.
Remove the skillet from the heat, sprinkle the crumbled feta cheese over the top, and garnish with fresh parsley.
Serve immediately with your choice of sides such as rice, orzo, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 5178 mg | 225% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 1.7 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 326 mg | 25% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1419 mg | 30% | |
*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.
