This one pan Greek chicken with artichokes and olives is the perfect recipe when you need a quick weeknight dinner meal. The combination of crispy chicken, briny olives, flavorful marinated artichokes, and fresh lemon just can’t be beat.
The Best One Pan Meal: Greek Chicken with Artichokes
I love one skillet recipes and this easy dish of Greek chicken with artichokes and olives is one that I make quite frequently. It’s hearty and comforting while somehow still light and fresh. Plus, it’s incredibly easy to make.
Watch How to Make This Recipe
The recipes uses a few simple and minimal ingredients and it comes together quickly, which makes it a great option when you need a meal that comes together on the faster side.
The combination of salty olives, fresh lemon, and marinated artichokes pack a ton of flavor while still managing to keep the dish light and fresh. It’s one of those staple dishes that you can always return to and I know you’ll love it!
More One Pan Recipes to Love
Sheet Pan Chicken Fajitas
Asian Inspired Chicken Stir Fry
Shrimp Sheet Pan Fajitas
Healthy Beef and Broccoli Stir Fry
Cajun Shrimp and Sausage Skillet
Garlic Butter Steak Bites
Chicken Thighs: this recipe uses bone-in, skin-on chicken thighs for the ultimate flavor and delicious crispy chicken skin. I love that chicken thighs are tender, juicy, and relatively inexpensive.
Spices: a combination of garlic, onion, dried oregano, and red pepper flakes help to give the chicken thighs some delicious flavor.
Fresh Garlic: to create even more flavor in the pan, you’ll throw in a few cloves of smashed garlic. Smashing the garlic before adding it helps to release all of that delicious garlic flavor without having to go through the work of mincing it.
Lemon and Lemon Juice: fresh lemon juice as well as a sliced whole lemon brighten up the dish.
Marinated Artichoke Hearts: if you have never used marinated artichoke hearts before then you are in for a treat. They are so delicious (right out of the jar!) and add so much flavor.
Olives: I used a blend of Castelvetrano and Kalamata olives for the ultimate punch of brine-filled olive flavor.
Ingredient Swaps and Additions
Chicken – if you prefer, you can use boneless, skinless chicken thighs or breasts instead of bone-in chicken. If you do use chicken breast, you will likely need to adjust the cooking time a bit to account for the leaner cut of meat.
Artichokes – I love using artichokes that have been marinated in water or oil and spices because they are packed with extra delicious flavor. If you prefer, you can use artichokes that have been marinated in water and with no added seasonings.
Olives – I love the combination of Castelvetrano and Kalamata olives but feel free to use your favorite olive in this recipe
How to Make
Step One: Start by preheating your oven to 425 degrees Fahrenheit.
Step Two: Next, prep the chicken. Use a paper towel to pat the skin of the chicken thighs dry. Once dry, liberally season the chicken with salt.
Step Three: Heat a large cast iron skillet or oven safe pan over medium-high heat. Once the pan is hot, add in a bit of oil and then add the chicken thighs to the skillet, skin side down.
Step Four: While the chicken thighs are browning, season the other side with pepper, garlic powder, onion powder, dried oregano, and the red pepper flakes if you are using them.
Step Five: Roughly seven to ten minutes later, when the chicken skin is golden brown, flip the chicken and turn off the heat. Tuck the slices of lemon in between the chicken. Then, add the marinated artichokes, smashed garlic, olives, and lemon juice to the pan.
Step Six: Place the skillet into a 425 degree oven and let the chicken cook for 25-30 minutes or until a thermometer reads 165 degrees. . Remove the chicken from the oven and let rest for 10 minutes before serving!
Tips and Tricks
- Want the ultimate crispy skin on your chicken? Be sure to pat the chicken fully dry to ensure that your thighs get perfectly crispy every time.
- Feel free to leave out the red pepper flakes if you prefer less heat or add a bit more if you like things on the spicier side.
- Be sure to use an oven-safe skillet or pan for this recipe so that you can easily pop it in and out of the oven. I love using a large cast-iron skillet.
- Let the chicken rest for a bit before serving so that you get a tender juicy bite of chicken every single time.
How to Serve
My favorite way to serve the chicken is with a side of white or brown rice and a fresh green salad on the side. It also pairs incredibly well with a few more of my favorite sides:
I hope you give this One Pan Greek Chicken with Artichokes and Olives a try! It’s the perfect cozy and delicious comfort food meal.
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- 6 bone-in, skin-on chicken thighs
- 2 tbsp avocado oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 3 cloves garlic, smashed
- ¼ cup lemon juice
- 1 lemon thinly sliced
- 8 oz marinated artichoke hearts, drained
- ½ cup castelvetrano olive
- ½ cup kalamata olives
- Preheat the oven to 425 degrees.
- Pat the skin of the chicken thighs dry with a paper towel then liberally season the chicken skin with salt.
- Heat a large cast iron skillet over medium-high heat. Once the skillet is hot, add the oil and then add the chicken thighs to the skillet skin side down.
- While the chicken thighs are browning, season the other side with pepper, garlic powder, onion powder, dried oregano, red pepper flakes.
- When the chicken skin is golden brown, roughly 7-10 minutes later, flip the chicken and turn off the heat. Tuck the lemon slices in between the chicken. Next add the artichokes, smashed garlic, olives, and lemon juice to the pan.
- Place the skillet into a 425 degree oven and let the chicken cook for 25-30 minutes or until the chicken is cooked through.
- Remove from the oven and let sit for 10 minutes to cool. Serve and enjoy!
Keywords: chicken with olives and artichokes, greek chicken with olives and artichokes, one pan chicken with olives and artichokes, braised chicken
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eats