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.
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
- Pat the chicken 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. Flip and brown the second side.
- Add the artichoke hearts with all of their oil, the pimiento olives, kalamata olives, oregano, thyme, and lemon juice to the skillet.
- Bring the liquid to a boil, then reduce heat to low and cover the pan.
- 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.
Nutrition
Calories: 311kcal | Carbohydrates: 5g | Protein: 34g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 729mg | Potassium: 436mg | Fiber: 2g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg
Servings: 4
Calories: 311kcal