chicken with artichokes and olives | kelly’s kitchen
Hello friends! Welcome back to Kelly’s Kitchen. It’s so great you’re here today! I am sure you have all heard about the benefits of the Mediterranean diet: the plant-based diet traditional in places like Greece and Italy. Daily consumption of fruits, veggies, whole grains and healthy fats, with limited red meat and dairy is sustainable, well-balanced and has proven health benefits.
Chicken with Artichoke and Olives
Today, I am sharing a Mediterranean dish: Chicken with Artichoke and Olives. This recipe is an adaptation of Melissa Clark’s Braised Chicken with Artichokes and Olives. And I have to say that this recipe is a keeper!
Preheat your oven to 375 degrees. I am starting with four boneless, skinless chicken thighs. Pat them dry and get your pan hot over medium high heat with a couple tablespoons of olive oil. Salt and pepper your thighs and brown them for about 5 minutes on each side. Then, transfer the browned chicken thighs to a separate plate and set aside.
To the pan, add four cloves of smashed and roughly chopped garlic, one can of rinsed and drained chickpeas, and one can of artichoke hearts (drained and patted dry). Generously sprinkle the crushed red pepper flakes. Add more olive oil if you need to.
Once the artichokes have a little browning and the chickpeas soften (about 7 minutes on medium high heat), pour in the white wine, add olives, rosemary sprigs and lemon zest. Stir it up and nestle your chicken thighs back in the pan and bring to a simmer.
Cover the pan with foil or a lid and place in a 375 degree oven for 15-30 minutes or until chicken thighs are cooked through. My chicken thighs are pretty small and cooked quickly, but if your’s are bone-in, they might need the whole 30 minutes.
After pulling the pan from the oven, transfer chicken thighs to a plate. Over medium high heat, stir in a tablespoon of butter. Once the butter is melted, remove the pan from heat and place your chicken back in the pan. Squeeze lemon juice over the pan and sprinkle with chopped parsley.
Plate up your Chicken with Artichokes and Olives!
This dish is so easy and so very delicious. I love the way olives season a dish – such a flavor boosting ingredient. I used Kalamata olives and green Chalkidiki olives. The beans add a heartiness to this dish that I think is perfect for fall. I used chickpeas for this recipe, but I think Cannellini beans would be a good choice, too.
Thank you for spending some of your Saturday with me this week. We really enjoyed this dish and I hope it inspires you to try using Mediterranean flavors and ingredients in your cooking. An easy way to add Mediterranean flavor to any dish is with an herby green sauce; it amps up everything from roasted veggies to grilled fish. Don’t forget you can find me on Instagram and Facebook too! Take care everyone, be well. xo Kelly
Chicken with Artichokes and Olives
- 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
- Salt and Pepper to taste
- Crushed Red Pepper Flakes to taste
- Flat Leaf Parsley (garnish) (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.
Sounds delicious. Plus anything with artichokes and olives is a winner to me. Can’t wait to try this. Thanks, Kelly.
Hi Carolyn, I agree; artichokes and olives make a great combination! Thanks for stopping by today. Have a great weekend! xo Kelly
Wonderful reminder of the flavors and benefits of the Mediterranean diet. You’re amazing, Kelly! I hope to try this mouth-watering recipe soon. Got to enjoy two weeks’ worth of Mediterranean foods while in Israel in ’05. Unforgettable! Thanks for this week’s inspiration~
Hi Sylvia, happy Saturday to you! How wonderful it must have been to travel to Israel. Thank you so much for writing in today, I really enjoy hearing from you. Let me know how you like this recipe, xo Kelly
This looks wonderful and I’ll bet it would also be great with fish.
Hello Carroll, yes I agree it would be great with fish! Thanks for stopping by today, it’s nice to hear from you, xo Kelly
Hi Kelly,
This sounds wonderful, although I’ll do it with boneless chicken breasts, yes, I’m a rebel! Love the combination of artichokes, olives and chickpeas, I’ll be making the recipe this week, all the ingredients are in my pantry and freezer. I enjoy your Saturday blog posts, thanks Kelly!
Hi Denise, I say go with what you like! Chicken Breasts are just fine! I think it would be good without chick altogether – go vegetarian 🙂 Do let me know how you like the recipe when you make it this week. Take care and thanks so much for taking the time to write in, I really appreciate your support! xo Kelly
We tried the Chicken W/artichokes&olives today; absolutely scrumptious! A real keeper for sure.
Just wanted to say how much I look forward to your posts. Your editorial style and cooking are spot on! I’ve tried most of the recipe posts and each successive one is more wonderful than the last. Thanks so much for sharing all of your cumulative tips which you’ve gathered along the way. Everyone is unique, appreciated, and so delicious.
The current recipe reminds me of a dish which my husband and I love from a favorite restaurant in Coeur d’alene, ID, The White House, where authentic Greek food is served. Our favorite is The Spring Bowl – onions, garlic, chick peas, chopped peppers over a bed of risotto with largish chunks of chicken arrayed around the perimeter of the bowl with crusty buttered garlic bread. If you’ve a recipe for it I’d love to try your spin on it.
Best, Eileen
Hello Eileen, thank you so much for your kind words. It really makes me happy to know that you make and enjoy the recipes! I haven’t had a dish like the one you describe, but it sounds delicious. I will definitely play around with that and see what i can come up with! Thank you for sharing it with me. Thanks again for writing in, I love to hear from Beth’s readers and that y’all are enjoying my Saturday posts, take care and have a great rest of your week. See you Saturday! xo Kelly