Skillet Greek Chicken Thighs with Artichokes and Olives

Boneless chicken thighs cook in one skillet with artichoke hearts, kalamata olives, and Greek herbs. Ready in about 20 minutes with almost no prep.

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I first started making this recipe after I had warm marinated olives as an appetizer at a restaurant. They were so good that I kept thinking about them on the drive home. Warm olives with herbs and a little olive oil are just completely different from eating them straight from a jar, and that one bite is basically what inspired this dish.

This is one of those meals I come back to occasionally when I want something that feels a little special but don’t want to spend much time in the kitchen. The chicken sears quickly in the skillet, and then the artichokes, olives, and their oil all go in together and create a simple sauce while everything simmers. It smells really good and comes together in about 20 minutes.

One thing that makes this even easier at home: I start the rice in my rice cooker before I do anything else. By the time the chicken is done, the rice is ready too, and the whole dinner comes together at once without any extra coordination.

The artichoke oil is the real shortcut here. Instead of making a separate marinade, you pour the entire jar, oil and all, into the sauceand it becomes the base of the sauce. It does a lot of flavor work without any extra effort on your part.

Why You’ll Love This Recipe

• This recipe comes together in about 20 minutes, which makes it easy to pull off on a busy weeknight.
• Everything cooks in one skillet, so cleanup is simple.
• The oil from the jarred artichokes doubles as the sauce, so there is no separate marinade to make.
• The combination of kalamata olives, herbs, and lemon gives the chicken a lot of flavor without a long ingredient list.
• Leftovers reheat well and work great over rice the next day.

What Makes This Recipe Work

• Chicken thighs stay juicy over a quick stovetop cook in a way that chicken breast sometimes doesn’t, which is why this recipe works so well with a 20-minute cook time.
• Using the oil from the jarred artichokes is the key move. It already carries herb and garlic flavor from the marinating process, and it becomes the sauce as everything simmers together.
• Searing the chicken first before adding the other ingredients builds a little color on the outside, which adds depth to the finished dish.
• A small amount of lemon juice at the end brightens the whole pan and keeps the sauce from tasting too heavy.

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 Skillet Greek Chicken Thighs

Season and Sear the Chicken

Pat the chicken thighs dry and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 2 minutes until browned on the bottom. Flip and brown the second side.

Add the Artichokes and Olives

Add the entire jar of artichoke hearts with their oil, the pimiento olives, kalamata olives, oregano, thyme, and lemon juice to the skillet. Stir gently to combine everything around the chicken.

Simmer Until Cooked Through

Bring the liquid to a boil, then reduce the heat to low and cover the pan. Let everything simmer for 8 to 10 minutes until the chicken reaches an internal temperature of 165°F. Serve directly from the skillet over rice or with crusty bread alongside.

Ingredient Highlights

• Chicken thighs hold up well to the quick simmer and stay tender throughout. If you only have chicken breasts on hand, cut them into smaller pieces so they cook evenly in the same amount of time.
• Jarred artichoke hearts packed in oil are doing double duty in this recipe. They add texture to the dish and their oil becomes the base of the sauce, which is what keeps the ingredient list so short.
• Kalamata olives bring a briny, slightly fruity flavor that pairs well with the herbs. The pimiento olives add a milder note and a little color. Using both gives the dish more depth than either one would on its own.

Make It Your Way

• Add a handful of cherry tomatoes to the pan along with the artichokes. They soften into the sauce and add a little brightness.
• Stir in a few tablespoons of crumbled feta right before serving. It melts slightly into the warm sauce and adds a nice salty finish.
• Add a pinch of red pepper flakes if you want a little heat. It works well with the briny olives without overpowering the dish.
• Swap chicken thighs for boneless chicken breasts if that’s what you have. Cut larger pieces in half so they cook through in the same amount of time.

What to Serve With Greek Artichoke Boneless Chicken Thighs

Rice is my go-to with this recipe. I start it in the rice cooker before I begin cooking the chicken, and everything finishes at the same time. If you want to make the rice a little more interesting, the Za’atar Rice with Roasted Veggies is really good alongside this.

• Warm crusty bread also works well for soaking up the sauce from the pan.
• A Greek Village Salad is a natural pairing and keeps the whole meal feeling fresh and light.
• Refreshing Mediterranean Mini Bell Pepper Salad is bright and simple and works well with the olive oil sauce from the pan.
• Quick and Easy Greek Tzatziki Appetizer Dip with warm pita alongside makes a great addition to the table.

Frequently Asked Questions

Can I use chicken breasts instead of chicken thighs?

Yes. Boneless chicken breasts work in this recipe, but they are a little less forgiving than thighs if they cook a few minutes too long. Cut larger breasts into smaller pieces so they cook evenly and check the internal temperature at the 8-minute mark.

Can I make this ahead of time?

This recipe reheats well, which makes it a good option for meal prep. Cook it fully, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth to loosen the sauce.

Can I freeze this dish?

The chicken itself freezes fine, but the artichokes and olives change texture after freezing and thawing. The flavor will still be there, but the vegetables won’t hold their shape the way they do fresh. It is better enjoyed straight from the refrigerator within a few days.

What can I serve this over?

Rice is the easiest option and what I reach for most often. Orzo and egg noodles both work well too. The sauce from the pan has enough flavor that you don’t need much else alongside. Mashed potatoes are also a good option if you want something a little heartier.

Simple Tips

• Pat the chicken dry before seasoning so it browns properly in the pan. Wet chicken steams instead of sears, and you lose that golden color on the outside.
• Use a skillet large enough that the chicken sits in a single layer. If pieces are overlapping, they will steam rather than brown.
• Don’t drain the artichoke jar. The oil is the sauce, and you need all of it.
• Start your rice before you begin cooking the chicken. Everything will finish at the same time.

Final Thoughts

This is one of those dinners that feels a little more interesting than your average weeknight meal without asking much of you. One skillet, a short ingredient list, and about 20 minutes is all it takes.

If you enjoy Greek flavors and easy cooking, this one is worth keeping in your rotation. It is the kind of recipe that makes you feel like you went to a little more effort than you actually did.