Description
A bright and savory one-pan chicken dish featuring tender chicken thighs simmered with artichokes, olives, and fresh lemon in a garlic-herb broth.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken thighs
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup Kalamata olives, pitted
- 1 lemon, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 cup chicken broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Season chicken thighs with salt, pepper, oregano, and thyme.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides, about 4-5 minutes per side.
- Remove chicken and set aside. In the same skillet, add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
- Return chicken to the skillet. Add artichoke hearts, olives, and lemon slices. Bring to a simmer.
- Cover and cook for 20-25 minutes, until chicken is cooked through and tender.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.