Mediterranean Chicken with Artichokes and Tomatoes

• 4 boneless, skinless chicken thighs
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1 pint cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tbsp capers

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Season chicken thighs with salt and pepper, then add to skillet and cook until golden brown on both sides, about 5 minutes per side.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, add garlic and sauté for 1 minute.
5. 5 Add cherry tomatoes, artichoke hearts, olives, oregano, and red pepper flakes to the skillet.
6. 6 Cook for about 5 minutes until tomatoes start to soften.
7. 7 Return chicken to skillet, reduce heat to low, and cover for 10 minutes.
8. 8 Stir in lemon juice, capers, and fresh parsley.
9. 9 Serve warm.

Equipment

• Large skillet with lid

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add spinach or kale for extra greens.

Substitutions

• If you can't find Kalamata olives, use any brine-cured olives.
• Use fresh oregano if you have it on hand for a brighter flavor.

Pairings

• Crispy pita bread
• Tzatziki sauce

Nutrition

Tips

• For a richer flavor, marinate the chicken in olive oil, garlic, and oregano for an hour before cooking.
• If you prefer crispy chicken, finish cooking under the broiler for a couple of minutes.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with a side of fluffy couscous or crusty bread.
• Pairs beautifully with a fresh Greek salad.

FAQ