October 11, 2019

One Skillet Greek Chicken with Artichokes

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This easy one-skillet recipe is perfect when you need a quick weeknight meal. The combination of crispy chicken, briny olives, flavorful marinated artichokes, and fresh lemon just can’t be beat. Just a few simple simple seasonings, a few ingredients, and 30 minutes is all you need to make this comforting recipe!

One-Skillet Greek Chicken with ArtichokesOne-Skillet Greek Chicken with Artichokes

This easy One Skillet Greek Chicken with Artichokes is a dish that I make quite frequently. I usually have all of the ingredients in my fridge or freezer which means when I just can’t figure out what to make for dinner, I know I can make this.

Both my husband and I love this dish because it’s packed with flavor and comforting without feeling heavy. The combination of briney olives and fresh lemon pack a ton of flavor while still keeping this dish light and fresh.

One Skillet Greek Chicken with ArtichokesOne Skillet Greek Chicken with Artichokes

You can easily make this recipe Whole30 compliant by using Whole30 compliant artichokes and olives. I like to serve the chicken with roasted yukon gold potatoes and a big salad for an easy weeknight meal. I hope you love this dish!

if you love this One Skillet Greet Chicken with Artichokes recipe, here are few other delicious recipes you have to try!

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One-Skillet Greek Chicken with Artichokes

Ingredients:

  • 6 bone-in, skin-on chicken thighs

  • 2 tbsp avocado oil

  • 1/2 tbsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp dried oregano

  • 1/4 tsp red pepper flakes (optional)

  • 3 cloves garlic, smashed

  • 1 lemon, thinly sliced (plus one more lemon for juice)

  • 8 oz marinated artichoke hearts

  • 1/2 cup olives

Instructions:

  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 oven-safe 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 them with salt, pepper, garlic powder, onion powder, dried oregano, red pepper flakes, and a squeeze of fresh lemon juice.

  5. When the chicken skin is golden brown, roughly 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, and olives to the pan.

  6. Place the skillet into a 425 degree oven and let 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!


One Skillet Chicken and Artichokes_Pinterest.pngOne Skillet Chicken and Artichokes_Pinterest.png

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