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Easy 20-Minute Greek Artichoke and Chicken Thighs Recipe

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4.4 from 61 reviews

  • Author: Amelia
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Juicy chicken thighs cooked with tender artichoke hearts, fresh lemon, garlic, herbs, and crumbled feta cheese create a vibrant, Mediterranean-inspired meal that’s ready in just 20 minutes. This easy stovetop recipe combines bold flavors and wholesome ingredients perfect for a quick weeknight dinner.

Ingredients

Chicken and Marinade

  • 700 g boneless, skinless chicken thighs
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and black pepper, to taste

Vegetables and Flavorings

  • 1 can artichoke hearts, drained and quartered (approx. 240 g)
  • 3 garlic cloves, minced
  • 1 lemon, juiced
  • 1/2 cup cherry tomatoes (approx. 75 g)

Finishing Touches

  • 2 tbsp olive oil
  • 1/3 cup crumbled feta cheese (about 50 g)
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Season the Chicken: Pat the chicken thighs dry and season evenly on both sides with the dried oregano, paprika, salt, and black pepper to build the flavor base for the dish.
  2. Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil, allowing it to warm until shimmering but not smoking.
  3. Cook the Chicken: Add the seasoned chicken thighs to the hot skillet and cook for 5–6 minutes per side until they are golden brown and fully cooked through, reaching an internal temperature of 74°C (165°F). Remove the chicken from the skillet and set aside on a plate.
  4. Sauté Aromatics and Artichokes: In the same skillet, add the minced garlic and quartered artichoke hearts. Sauté for about 2 minutes, stirring frequently to release their flavors without burning the garlic.
  5. Add Tomatoes and Lemon: Stir in the cherry tomatoes and freshly squeezed lemon juice, allowing the mixture to simmer and meld together for 2–3 minutes, softening the tomatoes slightly.
  6. Return Chicken to Skillet: Place the cooked chicken thighs back into the pan with the artichoke and tomato mixture. Let everything simmer together for 2–3 minutes to combine flavors and reheat the chicken.
  7. Add Cheese and Herbs: Sprinkle the crumbled feta and chopped fresh parsley over the skillet just before serving, adding a creamy texture and bright herbal freshness.
  8. Serve: Serve the dish immediately, pairing it with your choice of rice, roasted potatoes, or crusty bread to soak up the flavorful pan juices.

Notes

  • Use well-drained jarred or canned artichoke hearts to avoid excess moisture diluting the sauce.
  • Ensure chicken thighs reach an internal temperature of 74°C (165°F) to guarantee safety and juiciness.
  • For extra vegetables, add a handful of spinach during the last few minutes of simmering to wilt it gently into the dish.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Main Course
  • Method: Stovetop
  • Cuisine: Greek, Mediterranean

Find it online: https://justsosweet.com/easy-20-minute-greek-artichoke-and-chicken-thighs-recipe/