Greek Style Chicken and Artichokes
Infused with the vibrant, sunny flavors of the Mediterranean, this Greek Style Chicken and Artichokes recipe is a one-skillet wonder that combines tender, golden-browned chicken thighs with a luscious sauce featuring briny artichoke hearts, kalamata olives, and a hint of citrus. A splash of dry white wine and a touch of cinnamon elevate this dish, while dried oregano and fresh parsley bring herbaceous depth. Ready in just 50 minutes, it’s a perfect weeknight dinner option that feels indulgent yet wholesome. Serve it over fluffy rice, nutty quinoa, or with crusty bread to soak up every drop of the tangy, savory sauce. This quick and flavorful recipe is sure to become a household favorite for anyone craving a taste of Greece!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 14 ounces artichoke hearts (canned or jarred), drained and quartered
- 1 cup chicken broth
- 0.5 cup dry white wine
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken in the skillet for 3-4 minutes per side until golden brown. Remove chicken and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Stir in the artichoke hearts and cook for 2 minutes, allowing them to lightly brown.
Deglaze the pan by adding the chicken broth and white wine, scraping up any browned bits from the bottom of the skillet.
Add the lemon juice, dried oregano, ground cinnamon, and another pinch of salt and pepper. Stir to combine.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to medium-low, cover, and let simmer for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F).
In the last 5 minutes of cooking, stir in the kalamata olives.
Taste the sauce and adjust seasoning if needed.
Garnish with fresh chopped parsley (if using) and serve hot. This dish pairs beautifully with rice, quinoa, or crusty bread.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 6262 mg | 272% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 11.2 g | ||
| Protein | 173.2 g | 346% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 424 mg | 33% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2798 mg | 60% | |
*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.
