artichoke chicken

Chicken Thighs with Artichoke Hearts and Feta Cheese is made with just a few ingredients and is ready in less than 30 minutes! Perfect with a salad on the side for a quick, weeknight meal!

Chicken Thighs With Artichoke Hearts And Feta Cheese

chicken thighs (excess fat removed)

oz jar marinated artichoke hearts

garlic (crushed)

oregano

salt and fresh pepper

feta cheese

parsley

lemon juice (optional)

Chicken Thighs with Artichoke Hearts and Feta Cheese

Combine artichoke hearts along with liquid and chicken and let it marinade about 20 minutes.

After it's marinated, drain all liquid.

Add garlic, oregano, salt and pepper.

Broil on low about 6 inches from the flame for about 10 minutes or until golden brown, turn chicken and cook an additional 8-10 minutes and chicken is fully cooked.

Top chicken with feta and broil an additional minute.

Remove from oven and top with fresh parsley. Squeeze with lemon juice, if desired!

Crispy Braised Chicken Thighs with Artichoke hearts, leeks, potatoes and tarragon- a delicious, French-inspired one-pan recipe perfect for spring!

Crispy Braised Chicken Thighs with Artichokes

artichokes,

lemon,

chicken thighs (bone in skin on)

Kosher Salt

pepper

olive oil

butter, divided.

leek,

potatoes

fennel seeds (optional)

vermouth

chicken stock

mustard

Cup half and half

tarragon, divided

Optional Addtions: Mushrooms, ramps, pearl onions, fresh English peas, fennel bulb

Prep the artichokes. Fill a med bowl with 4 cups cold water and squeeze with the juice from the lemon. Because artichokes will easily brown, work on one at a time as quickly as possible. Snap off all the hard out leaves using your fingers ( Save for later) With a sharp paring knife, trim off all the outer green skin around the base and stem, keeping the stem in tact. Remove the yellowish soft leaves and using a spoon, gently scrape away the white or purple silk like threads. Immediately place in the lemon water, to prevent browning. Slice just before placing in the skillet.

Preheat oven to 425F.  Pat chicken dry and season with kosher salt and pepper. Heat 1 T butter and 1 T olive oil in a heavy bottom oven proof skillet over med high heat. Place chicken skin side down and sear for until golden, about 5 minutes. Turn and brown undersides until golden, about 7-8 minutes. Remove chicken and set aside. Drain some of the chicken fat, leaving about 1 tablespoon oil in the pan. Add 1 tablespoon more butter. Add leeks, sliced artichokes, sliced potatoes and fennel seeds. Saute on med heat for 8-10 minutes, stirring frequently, until they just begin to soften. Season with a generous pinch of kosher salt and pepper. 

Deglaze the pan with vermouth (or white wine). Reduce by half, about 4 minutes. Add stock, mustard and fennel seeds, half and half, half of the fresh tarragon and 1/2 of the zest. Give a stir, bring to a simmer, and taste broth adjusting salt and pepper. Nestle the chicken pieces into the stew with skin sides up, and roast in a hot 425 F oven for 20-30 minutes, until golden, and thigh internal temp is 170F, or breast internal temp is 160F.  If needed, broil for a couple minutes to get skin extra crispy.

Garnish with remaining lemon zest and fresh tarragon before serving. 

Extraordinary recipe!!  I was actually overwhelmed with gratitude and tears to be blessed with such a beautiful dinner in such hellish times. Thank you Sylvia, for the reminder that the world is not yet flat...blessings to you for sharing

Fabulous &amp; beautiful recipe! My husband and I loved it, made it exactly as written and it turned out perfect. Really appreciate the step-by-step photos on how to prepare an artichoke. I was intimated at first and thought about using frozen but moved forward and am now a fan and a pro with artichokes. This this meal is something that you would get at a restaurant!  Couldn’t stop saying it’s “very good!” So much so, that we made this recipe again, this past weekend. This time we used a pork tenderloin, no artichokes, instead carrots, potatoes, leeks, mushrooms with sautéed kale on the side. It was excellent. In general, my husband I absolutely love your recipes. They are reliably excellent and easy to follow. I feel confident experimenting with new flavors and dishes. Thanks so much for sharing them.  P.S. For dessert, my husband made your Strawberry turnovers.  He made the homemade pie dough.  Gees, they too, were so good.

A simple, low carb, one pan tomato, chicken and artichoke meal

Sheet Pan Tomato and Artichoke Chicken

boneless skinless chicken thighs

tbsp avocado oil

tsp salt

tsp pepper

artichoke

unsalted diced tomatoes

parmesan cheese

basil

Preheat oven to 400F and line a baking sheet with parchment paper

Arrange chicken thighs on a baking sheet and drizzle with avocado oil

Surround chicken with artichokes and diced tomatoes

Season the full sheet with salt and pepper

Place in the oven and cook for 20 minutes at 400F

Remove from the oven but leave the oven on

Sprinkle the entire sheet pan with shredded parmesan cheese and bake for an additional 5 minutes

Remove from the oven and season with fresh basil

Enjoy immediately or store in the refrigerator for up to 4 days

DON'T SLEEP ON THIS SHEET PAN DISH! Not only is it incredibly easy to make, it is delicious and has so. much. flavor. for the minimal amount of ingredients needed to make it. Honestly, it is practically a 'raid the pantry' meal (yes, I will now be making room in my tiny kitchen pantry for marinated artichokes - it's that good)!

Made this before and my family loved it! Just looked up the recipe so I can make it again tonight.

This recipe was SO GOOD and SO EASY! The perfect weeknight meal. I reread the instructions twice to make sure I wasn’t missing a step because it seemed so quick haha. Added garlic powder and dried basil to the chicken before baking too!

This came together so fast and easy! It's perfect for a quick, tasty weeknight dinner. I premade some rice earlier in week and just flavored it with similar spices and Parm. Loved it!

So simple and delicious! Going to be a regular in our fam. Loved that there was minimal prep and clean up. Perfect weeknight meal!!

This Artichoke Chicken is a quick Instant Pot dinner that gets major flavor from smoked paprika, thyme, and butter for creaminess. 

Artichoke Chicken - Instant Pot recipe

chicken breasts

salt

smoked paprika

butter

(14 oz) chicken broth

thyme leaves

(14 oz) marinated artichoke hearts, drained

cornstarch

water

rice

Preheat the pressure cooking pot using the sauté...

Preheat the pressure cooking pot using the sauté button. Season the chicken with salt, pepper, and smoked paprika. Melt butter in the cooking pot. Add 2 chicken breasts and brown until golden on both sides, about 2 minutes per side. Remove to a plate and repeat with remaining chicken breasts.

Add chicken broth and thyme to the pressure...

Add chicken broth and thyme to the pressure cooking pot. Add browned chicken. Lock the lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, use a quick pressure release.

In a small bowl, dissolve cornstarch in cold...

In a small bowl, dissolve cornstarch in cold water. Push chicken to one side of the pot and add cornstarch mixture and stir to combine. Select Sauté and stir constantly until sauce thickens and boils. Stir in the artichoke hearts

Serve chicken and sauce over prepared rice or...

Serve chicken and sauce over prepared rice or pasta.

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