My weeknights are pretty hectic and my dinners are usually quick meals I can make in under 30 minutes. This is a quick Greek inspired chicken dish and a great way to make boneless chicken thighs. I'm sure chicken breast would work well with this too. Perfect with some fresh lemon and a Greek salad on the side. Two pieces with artichokes and cheese is 7 points plus.
Chicken Thighs with Artichoke Hearts and Feta Cheese
Gina's Weight Watcher Recipes
Servings: 6 • Size: 1 med thigh with artichokes • Old Points: 2 pts • Points+: 3 pts
Calories: 107.4 Fat: 2.8 g • Carb: 4.1 g • Fiber: 1.7 g • Protein: 16.6 g
Ingredients:
- 6 skinless boneless chicken thighs, excess fat removed
- 6 oz jar marinated artichoke hearts
- 1 clove garlic, crushed
- 1 tsp oregano
- 1/4 cup reduced fat feta cheese
- 2 tbsp fresh chopped parsley
- salt and fresh 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 oregano.
this looks super delicious. Thanks for maikng healthy things look yummy.
ReplyDeleteThat looks not only fantastic, but doable in terms of calories on any diet!
ReplyDeletewow, look at that, I'm already drooling, great color, looks delicious
ReplyDeleteI could spend hours looking at your recipes. Everyone looks so delicious and so doable. So far I have made the Skinny Chix Parmesan, the Sante Fe Chicken and Baked Zucchini Sticks. Have loved it all. Keep bringing it on, gonna do the Garlic Shrimp this weekend. I hit my WW goal last night. Lost 51.2 lbs since April.
ReplyDeleteThis is great! Good for you!
DeleteOh, I wish I hadn't already been to the grocery store for the week. Yum! This definitely goes on next week's menu.
ReplyDeleteCan't wait to try this one!
ReplyDeleteYum! That looks fantastic!
ReplyDeleteThis looks like tonight's dinner! Thanks so much!!
ReplyDeleteLooks terrific. I've saved it for the future. I love feta in anything!
ReplyDeleteWow!!! you have some really incredible recipes! I've been exercising and eating right and I've lost 40 pounds so far. I'm still in the proces of learning different foods and your site will come in handy!! Would you be interested in writing a guest post on my blog?
ReplyDeleteFitness Achievment
I LOVE your website! And I just want to let you know that my heart skipped a beat when I saw your Pio-Pio inspired Chicken! It's my FAVORITE restaurant! I will be making it this weekend, thanks so much for the wonderful recipes!!!
ReplyDeleteThis looks delicious - love all those flavors!
ReplyDeleteWow, I just stumbled on this site and wish I had found it a lot SOONER! My husband is on WW and it's so hard to find good WW recipes with the points factored in. I'm not on the plan, but why not eat like that for meals? It's healthier! Thanks!!
ReplyDeleteJan said:
ReplyDeleteCan't wait to try this recipe. I love all your recipes. The Cauliflower fritters are delicious.
Can't wait to try this recipe. Love all your recipes. Made the Cauliflower fritters last week, they were great!
ReplyDeleteGood for you Jill and Will!! That's an amazing accomplishment. Weight Watchers really works!
ReplyDelete@Liz- You're welcome!! Mine too :)
@Brandy- It can't hurt!!
Thanks Janice, aren't they?
I made this for dinner tonight and served it with a Mexican rice and the baked cauliflower. My first dinner in my new home, with a good friend, what a success! Thanks so much!
ReplyDeleteJust made and ate the Chicken Thighs with Artichoke Hearts and Feta Cheese. It was such and easy recipe, and so good!!! The whole family loved it! Love you site.
ReplyDeleteWhat type of pan do you broil the chicken in? Thanks!
ReplyDeleteA friend in my Weight Watchers group recommended your site. The first recipe I tried was the "Chicken Thighs w/ Artichoke Hearts & Feta Cheese". It was delicious and very easy to make. I will definitely try more recipes in the future. Thanks sooo much!
ReplyDeleteYes, this is super easy!
ReplyDeleteI would use a rimmed baking sheet.
I love how simple this is. Thanks for sharing!
ReplyDeleteI made this using the Harry and David Merlot Laced Artichokes and it was fantastic. It was so easy for a weeknight meal.
ReplyDeleteYum, they sound good!
ReplyDeleteAwesome! My husband and I just had this and I can't wait to make it again. Love your site!!!
ReplyDeleteThank you for sharing such excellent recipes. I made this one last night and thought it was supurb! I didn't have the marinated artichokes, so I used regular ones, added a little oil and soy sauce, with the spices and let it marinate for about 40 minutes. It turned out great! We had it with the breaded zucchinni too!
ReplyDeleteGreat! Thanks for leaving a comment :)
ReplyDeleteWe had this tonight for Valentine's Day dinner, and it was delicious! Broiling has always made me a bit nervous, because I've been afraid to burn things. Broiling on low was no problem at all, and the chicken turned out so moist and tender. What a great way to cook chicken!
ReplyDeleteThank you for your wonderful website!
Teresa- I only broil steaks or lamb chops on high...Chicken always on low and a bit of a distance from the flame. Thanks for leaving a comment!
ReplyDeleteI made this for my husband and parents last night and there were rave reviews all around! Only thing was it took a lot longer to cook than the recipe said - maybe my broil wasn't getting hot enough but it probably took me about 40 minutes total. Turned out delicious!
ReplyDeleteWow, 40 minutes! Is it an electric broiler or gas? Maybe it was too far from the flame? All ovens are different but that's a long time!
ReplyDeleteI am trying this tonight & I *can't* wait!!
ReplyDeleteI had this for dinner tonight and it was quite tasty!!! I added a bit more garlic since I love it and the flavors were delicious. I used a broiler pan for the person asking what kind of pan to use above. THANK YOU!!
ReplyDeleteThis is the first recipe that I've made from your site as I'm new to WW and someone on the WW boards referred me to your blog. All I can say is this recipe was unbelievably tasty!!! So much so, that I linked it from my WW blog so others will see it and make it......LOL
ReplyDeleteThanks for the simplicity and deliciousness. I'll be looking forward to trying many other recipes from your collection!
Thanks for sharing on your blog Stephanie!
ReplyDeleteGina, is there a problem leaving this to marinate all day? I leave for work about 7:30am, won't be able to get this into the broiler until 5:30pm, am I OK leaving it to marinate that long?
ReplyDelete@Kari- The longer the better! Will be fine!!
ReplyDeleteJust found out about your website on Thursday and made this artichoke dinner tonight. It was easy and delicious!! Thanks so much for creating this website and for taking the time to share your talents with us. I'm a huge fan!
ReplyDeleteYou're welcome, glad you liked it!
ReplyDeleteThis was delicious! I can't wait for the leftovers.
ReplyDeleteAfter spending a significant amount of time looking through the recipes on the WW site, I was starting to get a bit discouraged. So when I found this site, you have NO idea how happy I was. Everything looks amazing and there are sooooo many different recipes I look forward to trying.
ReplyDeleteI really appreciate this site and you being willing to put the work in to keep it going and updated and figuring out the points for it all as well.
Thank you so much Gina!
I live in an apartment and my old electric oven only goes to broil, no high or low option. Any suggestions?
ReplyDeleteThanks Steph!!
ReplyDeleteSamantha, You could always bake it, I'm not sure how your broiler would work.
THANK YOU THANK YOU THANK YOU!!!! I am a lifer on WW and I always have conflict bc I love to cook and am not creative enough to come up with my own recipes. Since I found your site about 2 weeks ago I have used it for almost all my meals for my family. Last night was the greek meatballs with tzazki, tonight its the chicken thighs with artichoke hearts. I have also made two other recipes from here....all have been wonderful!!! THANK YOU THANK YOU!!!!
ReplyDeleteTara
You're welcome Tara!
ReplyDeleteUPDATE: I used boneless, skinless breasts instead of thighs. I baked it for 25 minutes at 375. Then added the feta and baked for another 5 minutes. Finally, I put it on broil for 3 minutes. Turned out great! Thanks Gina!
ReplyDeleteThanks for your update Samantha!! Glad it turned out great!!
ReplyDeletePlease update this recipe for points plus. This is amazingly good and we are making it again. I could not see the info needed to use calculator.
ReplyDeleteThis is dinner #1 tonight for my new year's resolution to make 1 new recipe a week. I think I'll pair it with some couscous :)
ReplyDeleteMmmmm... I am definitely going to pair this with cous cous. I had a recipe very close to this the other night at a dinner party, but there were olives and something else thrown in. Not a fan. She had it with cous cous and it was a beautiful dinner.
ReplyDeleteThe feta sounds like it will be an amazing replacement. I am excited to try this and about 30 other recipes. Thank you so much!
Cous cous would be wonderful with this!
ReplyDeleteSounds Great! Love your website!!!!
ReplyDeleteI made this for dinner last night. It was awesome! My husband told me to make sure I hold onto the recipe and make it often! Thanks for making WW fun and delicious!
ReplyDeleteThis was sensational! This was my first time cooking with chicken thighs. I'm not sure if the sheer moist perfection of this dish was due to the cut of meat, the artichoke marinade, or the cooking method...but nonetheless, this was SUPER moist and FLAVORFUL. I increased the garlic to 4 cloves and doubled the artichokes to 12 oz to ensure we all got some of the artichokes. My 4 and 6 year old loved it. I served it with brown rice and a salad. Will definitely be making this again and again!
ReplyDeleteAnother absolute hit from your site, Gina!! Made this tonight and the whole family LOVED it! So far 4 for 4! I will definitely make this and serve next time we have company. Thank you!!!!!
ReplyDeleteSusan, I'm sure it was a combination of the thighs and artichokes that made this chicken moist.
ReplyDeleteAngelaS- 4 out of 4, great!
Fantastic!!! Made this last night and it was a hit! I used thinly sliced chicken breast and drizzled with a tiny bit of meyer lemon olive oil. Served with pine nut cous cous.
ReplyDeleteI made 5 meals from your blog in a row and all 5 were a hit! thank you!
Random musings, that oil sounds delicious!
ReplyDeleteThis is a tasty recipe, but I will have to agree with the others that the cook time is a bit off. I did the broil on low for 10 minutes on each side as on the recipe, and the skin got nice and dark and crispy-looking, but after we took them out and sliced into the thicker portions, they were still pink and bloody. Back into the oven at 375 for another 20 minutes to finish them off. I really don't think that just cooking them on broil will cook thick chicken thighs all the way through without burning the skin. Maybe first 375 for 25 minutes and then broil on each side for 10 minutes at the end?
ReplyDeletehi Stella, the chicken stated is boneless, which is never thick. I'm wondering if you used bone-in?
ReplyDeleteI've been broiling chicken for years, Its my favorite way to make chicken actually! On a low broil not too close to the flame it broils wonderfully. Not all broilers are the same or have hi low options, so it could be your oven, or maybe you just like a more well done chicken. This of course could be baked as well.
@Gina- Yep I have been using bone-in, as boneless chicken thighs are harder to find where I am. I really didn't think bone-in versus boneless would really make a difference. I guess it does!
ReplyDeleteWe Have made this 3 times now. The first 2 times in the broiler and it was great. Today, because it is so hot, we decided to make it on the grill in a grill basket....It turned out awesome!!!!!
ReplyDeleteHad this bookmarked and finally got to try it tonight. It was wonderful. I used chicken breast that I had on hand instead of thigh and it was still very moist. Next time I will add some kalamata olives and sun dried tomatoes yummm
ReplyDeleteDefinitely making this again! Great recipe.
ReplyDeleteHi, Are the artichokes in oil or water? Thanks!
ReplyDeleteThe artichokes are in water.
ReplyDeleteThis was so delicious! My husband and 3 year old loved it. Will definitely make this again. Thanks so much!
ReplyDeleteI made this last week and it was delicious. So simple and the broiled crispy chicken thighs mixed so well with the artichoke hearts. I used to only cook with chicken breasts but now I'm started to like chicken thighs more - the meat is more flavorful and doesn't dry out as much as chicken breasts do!
ReplyDeleteGina! I'd like to make this for the weekend, but I only have bone-in chicken thighs in the freezer! any suggestions on time/temp differences? -Mia
ReplyDeleteThis was fantastic, Gina! I do a lot of proofreading at work, so habitually caught a possible error in the instructions paragraph. I'm assuming you mean, top with fresh parsley vs. oregano. I also noticed that in the photo, the artichokes look a bit charred. Do you put them directly on the pan when baking or on the chicken? Thank you!
ReplyDeleteMy oven doesn't have a high or a low broil, it just says broil. I think it gets pretty hot though. What do you suggest I do?
ReplyDeleteJust keep an eye on it so it doesn't burn.
ReplyDeleteMade this tonight and it was terrific!! I used fat free feta bc that's all I could find in the store (aside from regular) and it was still great. Topped it with the recommended fresh lemon for just the right touch. Cook time was perfect for me.
ReplyDeleteLike a previous poster said, the last line should be changed to say parsley instead of oregano.
I used my broiler for the first time to make this. It was delicious! I eschewed the seasonings and instead added a jar of no-salt-added, cubed tomatoes which were pre-seasoned with basil, garlic, and oregano. This was so quick and easy and tasted so incredibly good. Definitely something I will cook again!
ReplyDeleteThis was so easy and yummy! I served it with cous cous and roasted broccoli. Husband had thirds and my 7 year old loved it too!
ReplyDeletewould it be possible to bake this with thighs bone in. Mt broiler is iffy at best. I'll let you know how they turn out...i love your website, it has been a Godsend to my family...thank you so much
DeleteI made this with bone-in thighs; I baked at about 400 for 15-20 minutes, skin side down, then flipped the chicken over for another 15-20, then 5 minutes under the broiler for a little more color. Delicious--my meat-and-potatoes husband said, "Ooh, fancy!" when he saw it and, "Wow!" when he tasted it. Served it with some couscous. Super easy and delicious!
ReplyDeleteThis was AMAZING!!! We just had it for supper and my hubby and I loved it! I made it in my Pampered Chef stone, and before putting the chicken in, I oiled the bottom of the stone and brushed garlic, oregano, and the salt and pepper in the oil. Then I placed the chicken and artichoke on top, and brushed another layer of the garlic, oregano, salt, and pepper. When I added the feta, I also sprinkled Greek seasoning on top. Simply AMAZING!! Great recipe!
ReplyDeleteGina thank you for all the fantastic recipes. This has become one of our favorites and my husband said he would never call it a diet recipe. He liked it so much, he has been making some of your other recipes!
ReplyDeleteSo so yummy and fast. It turned out flavorful and moist after only 20 minutes of marinating. My hubby and I loved it. I served it with a Mediterranean type salad and bit of couscous.
ReplyDeleteI tried this for dinner tonight....absolutely delicious! I sauteed in a bit of olive oil and herbs rather than broiled but kept the rest the same. It was so easy! Thank you!
ReplyDelete