20-Minute Greek Chicken Thighs with Artichokes & Olives
If you love the flavor of Greek food, you definitely want to try this easy Greek Chicken Thigh recipe! This healthy meal features juicy chicken, yummy artichokes, and a combination of Greek olives. And the best part? It can be on the table in under half an hour from start to finish!
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Greek Chicken Thighs are one of my favorite things to whip up when I’m short on time but still want a yummy dish with amazing flavor.
It’s perfect over rice, noodles, and orzo – which you can cook in another pan while the chicken is simmering on the stovetop. When I want to make this a little bit heartier of a meal (trying to fill up a teenage boy before sports practice), I’ll make serve it with mashed potatoes. (No shame in instant – I serve these often and no one complains!)
What You’ll Need to Make This Easy Greek Chicken Recipe
- 1.5 – 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- Artichoke Hearts, 12-ounce jar, packed in oil, undrained
- 1/4 cup pimiento-stuffed olives
- 1/4 cup kalamata olives
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon lemon juice
- salt and pepper to taste
You can also swap out chicken breasts for the chicken thighs, just make sure to cut any larger chicken pieces into smaller portions to keep the cooking time consistent.
How to Make Flavorful Greek Chicken
This is a great recipe to serve when you’re in a hurry – the cook time is less than 20 minutes!
Step One
Season the chicken thighs with salt and pepper.
Heat the olive oil over medium-high heat in a large skillet.
Place chicken in the hot pan in a single layer and cook until browned (about 2 minutes). Flip the chicken and allow the second side to brown.
Step Two
Add the remaining ingredients and bring the artichoke liquid to a boil. Reduce the heat, cover, and allow to simmer until a meat thermometer stuck into the thickest part of the meat indicates an internal temperature of 165 degrees Fahrenheit (about 8-10 minutes).
Note: You are going to add the entire jar of artichokes – instead of making our own Greek marinade, we’re utilizing the oil in the jar as a shortcut.
Store leftovers in an airtight container in the refrigerator for up to three days.
What to Serve With Greek Artichoke Boneless Chicken Thighs
This delicious recipe is so full of Greek Flavors that you really only need a simple side dish or two to round out the meal. I like to let the simple ingredients stand out, so tend to serve it with sides that will “soak up” the delicious sauce this recipe creates. Here are a few of our “go-to’s”:
- Rice
- Orzo
- Crusty bread
- Green beans
- Mashed potatoes
- Noodles
More Chicken Recipes Perfect for a Quick Weeknight Dinner
- Broiled Artichoke Chicken with Feta Cheese
- Family Favorite Chicken Enchiladas
- Instant Pot Greek Chicken with Orzo
- 20-Minute Chicken LoMein Recipe
- Hawaiian Chicken Kabob Recipe
- Quick and Easy Chicken and Dumplings
- Easy Instant Pot Buffalo Chicken Wraps
- One Skillet Southwest Chicken and Rice Bowls
- 30-Minute Chicken Paprikash Soup
- No-Fail Chicken Parmesan
Easy 20 Minute Greek Artichoke and Chicken Thigh Recipe
Ingredients
- 1.5 – 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- Artichoke Hearts 12-ounce jar, packed in oil, undrained
- 1/4 cup pimiento-stuffed olives
- 1/4 cup kalamata olives
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
Step One
- Season the chicken thighs with salt and pepper.
- Heat the olive oil over medium-high heat in a large skillet.
- Place chicken in the hot pan in a single layer and cook until browned (about 2 minutes). Flip the chicken and allow the second side to brown.
Step Two
- Add the remaining ingredients and bring the artichoke liquid to a boil. Reduce the heat, cover, and allow to simmer until a meat thermometer stuck into the thickest part of the meat indicates an internal temperature of 165 degrees Fahrenheit (about 8-10 minutes).
- Note: You are going to add the entire jar of artichokes – instead of making our own Greek marinade, we’re utilizing the oil in the jar as a shortcut.
