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!

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recipe ingredients

Simple Ingredients

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. 

browned chicken in skillet

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

chicken in skillet with olives

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. 

chicken on plate with fork

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. 

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

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chicken with artichokes in skillet

One Pan Greek Chicken with Artichokes and Olives

  • Author: Ashlea Carver
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mediterranean
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

  • 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 

Method

  1. Preheat the oven to 425 degrees.
  2. Pat the skin of the chicken thighs dry with a paper towel then liberally season the chicken skin with salt.
  3. 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.
  4. While the chicken thighs are browning, season the other side with pepper, garlic powder, onion powder, dried oregano, red pepper flakes. 
  5. 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.
  6. Place the skillet into a 425 degree oven and let the chicken cook for 25-30 minutes or until the chicken is cooked through.
  7. Remove from the oven and let sit for 10 minutes to cool. Serve and enjoy!
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eats

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39 Comments

  1. Top notch recipe, I didn’t change a thing. I’ve saved this one for future quick, easy, delicious dinners.

    In future, I think I’ll add chick peas to the bake. Also, more smashed garlic, because holy holy. So good against the citrus. One of the few times I wish I had a bit of toasted bread.

    Total thumbs up on this one.






  2. So easy and delicious!






  3. Abigail Leaf says:

    This was absolutely delicious and easy to make. I will definitely make it again!






    1. Natalie Perkins (ATHT) says:

      So glad you loved this one, Abigail! Thanks for sharing!

  4. Liz Sullivan says:

    I don’t normally leave reviews for food, but man was that a great recipe! I love anything with artichokes, and this was just fabulous. I didn’t change anything, next time though I will add more artichokes, and less olives. I did find the olives didn’t have that much brineness, which I wanted.






  5. Toni Tansey says:

    Could I use chicken broth in place of the lemon juice. I can not have lemon in my diet.

    1. Ashlea Carver says:

      Hi, Toni! yes – that will work!

  6. Wow!! This recipe is absolutely delicious and so easy to make. My husband & I are both olive lovers and will be putting this into our regular rotation. It’s great for a weeknight but would also impress at a dinner party. Make this!






  7. When I say that I believe this is one of the best recipes on the internet, I am not exaggerating! I am not a fan of dark meat or meat on a bone with skin, and I LOVE this chicken. It is juicy and salty and citrusy yumminess in one pan. It’s fantastic and I wouldn’t change a thing.






  8. Loved this!
    Easy and delicious. I had it with orzo






  9. Sophia Sanchez says:

    This recipe was delicious. The chicken was so moist! I’m not a big fan of artichokes but this recipe did them justice. I’m also not a fan of olives so I didn’t add any. I had smaller chicken breasts so I only seared the chicken for 7 minutes and baked for 25 minutes and the chicken was perfect. Thank you for sharing this recipe!






  10. So dang easy to put together and it tastes amazing!! I didn’t have enough chicken so had to just guess on the amount of seasoning and cook time, still turned out perfect! I used green olives (mom doesn’t like kalamata) and more artichokes because we love them. Served with yellow rice with the lemon sauce from pan….YUM! Thank you !!






  11. This recipe is so easy and SO delicious!!!






  12. These flavors are spot on and it was perfect for a busy weeknight!






  13. This dish is DELICIOUS! I made it last week with thighs and made it again tonight with breasts – wonderful with both!. It will be in meal rotation a lot in my house!






    1. Ashlea Carver says:

      so happy to hear that, Susan!