Greek Artichoke Chicken

"This recipe has a nice Greek flair using ingredients you might have on hand...making this a quick easy meal to put together! Great served with a Greek salad and crusty bread."
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Ready In:




  • Salt and pepper the chicken thighs.
  • Heat the olive oil on medium high in a large skillet. Brown the chicken on all sides. During the last minute of browning, add the garlic to the pan, between the chicken pieces, and cook just until soft.
  • Pour in the tomatoes and artichokes including their juices. Stir in the sugar. Bring to a boil. Lower the heat and simmer uncovered, turning the chicken pieces occasionally to cook evenly. Chicken will take approximately 20 minutes to cook through.
  • Turn the chicken pieces so that the top faces up. Crumble the feta on top and heat just until feta starts to melt.
  • Garnish with generous handfuls of the fresh herbs.
  • Note: The pan will have lots of juice with flecks of feta chunks. Spoon the chicken and sauce into a shallow bowl over cooked orzo or other pasta.

Questions & Replies

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  1. This is a variation on a few other recipes I have for a Greek artichoke chiken. I really liked my old stand-bys better, with LOTS of lemon and more "sauce" for the pasta. This would work for "quick", since most of us would have all the ingredients handy, and it is fairly tasty for a busy family, but planning for guests, would need more flavor.
  2. fantastic flavour this is a keeper
  3. The whole family enjoyed this. I found it a tiny bit oily. Next time I think I'll use some of the marinade from the artichokes in the pan when I brown the chicken rather than the olive oil. I skinned the chicken thighs as well but didn't need any extra liquid. We ate it over egg noodles. I found I had to cook it longer than the recipe stated, but the thighs may not have been completely thawed when I started.
  4. I was inspired to make this because I had received a small jar of marinated artichoke hearts in a Christmas basket. I liked this a lot and am enjoying left overs because I made it using a large quantity of chicken thighs. I skinned the chicken thighs to reduce fat and was afraid things would be too dry, so I added about 1/2 can of low sodium, low fat chicken broth. Definitely more saucy that way. I wanted more herb flavor than that provided by the tomatoes, so I added 3/4 tsp of basil and oregano each. I served this over orzo and it is tasty.


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