Chicken Thighs with Artichoke Hearts and Feta Cheese

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Chicken Thighs with Artichoke Hearts and Feta Cheese is made with just a few ingredients and is ready in less than 30 minutes!

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 is made with just a few ingredients and is ready in less than 30 minutes!

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.

This recipe is such an oldie from my site, I decided to re-shoot and revive it from the archives. I almost forgot how good it was!

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.

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.
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4.93 from 52 votes
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Chicken Thighs with Artichoke Hearts and Feta Cheese

107.5 Cals 16.5 Protein 4 Carbs 3 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: Mediterranean
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!

Ingredients

  • 6 skinless boneless chicken thighs, excess fat removed
  • 6 oz jar marinated artichoke hearts
  • 1 clove garlic, crushed
  • 1 tsp oregano
  • salt and fresh pepper
  • 1/4 cup feta cheese
  • 2 tbsp fresh chopped parsley
  • lemon juice, optional

Instructions

  • 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!

Nutrition

Serving: 1medium thigh with artichokes, Calories: 107.5kcal, Carbohydrates: 4g, Protein: 16.5g, Fat: 3g, Fiber: 1.5g
WW Points Plus: 3
Keywords: artichoke chicken, artichoke hearts, easy chicken one pot dinner, one pot

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246 comments

  1. My broil does not have a ‘low/medium/high/ but rather temperatures. I started this out for 10 minutes at broil 425 but the chicken is still pink and nowhere near ready to be turned over. Is it possible to give an actual temperature? Thanks!

  2. Great dish. Definitely putting this one in the rotation.

  3. I love this dish- quick, simple and extremely tasty. It’s a great recipe to make for a crowd and everyone loves it!

  4. I made this for dinner tonight after googling Skinnytaste boneless chicken thighs, because that’s what I defrosted for dinner.  This meal was delicious and ridiculously easy to make!  Super quick and tasty!  I served it as a quinoa brown rice bowl with arugula instead of parsley and it was perfect!  I’ll definitely be making it again!   Thanks for another wonderful recipe, Gina!

  5. Wow, yum! I just made this chicken last night and have already shared the recipe with multiple friends and family members suggesting they try it. So easy and delicious! I used fat free feta and doubled the feta for a little extra protein. Will definitely make again!

  6. This is great. I don’t have a broiler pan so I put 6 chicken thighs & artichoke hearts (my jar was 9 oz) in a baking dish topped with fresh oregano, salt, pepper, and garlic. Baked 375 for 25 min. Topped with feta and baked another 5 min. When I removed from the oven, I drained the liquid off, topped with fresh parsley and squeezed half a lemon on top. We ate this with steamed asparagus and palmini hearts of palm linguine. Will be adding this to the rotation.