Double Duty Chicken with Olives & Artichokes Recipe
A one-pan Mediterranean-inspired dish featuring golden chicken thighs simmered with briny green olives, tender marinated artichokes, and a lemony herb sauce. This Double-Duty Chicken not only shines at dinner but transforms into delicious leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
- 6 Bone-In, Skin-On Chicken Thighs
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, thinly sliced
- 4 Garlic Cloves, minced
- 1 cup Chicken Broth
- 1 jar (12 oz) Marinated Artichoke Hearts, drained and halved
- 1/2 cup Green Olives, pitted
- 2 tablespoons Lemon Juice
- 1 tablespoon Fresh Thyme or Oregano
- Salt and Black Pepper to taste
Instructions
- Heat a large skillet or Dutch oven over medium-high heat.
- Season chicken thighs with salt and pepper.
- Add olive oil to the skillet and sear chicken skin-side down for 5-7 minutes until golden. Flip and cook 2 more minutes. Remove and set aside.
- Add sliced onions and garlic to the skillet and sauté for 3-4 minutes until soft. Deglaze the pan with chicken broth.
- Stir in artichokes, olives, lemon juice, and herbs. Nestle chicken back into the pan.
- Cover and simmer on low for 20 minutes, then uncover and simmer 5 more minutes to thicken sauce.
- Garnish with fresh herbs and serve warm.
Notes
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg