Chicken Thighs with Artichoke Hearts and Feta Cheese
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!
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!
Chicken Thighs with Artichoke Hearts and Feta Cheese
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
Directions:
- 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 Information
Yield: 6 servings, Serving Size: 1 medium thigh with artichokes
- Amount Per Serving:
- Freestyle Points: 4
- Points +: 3
- Calories: 107.5 calories
- Total Fat: 3g
- Saturated Fat: g
- Cholesterol: mg
- Sodium: mg
- Carbohydrates: 4g
- Fiber: 1.5g
- Sugar: g
- Protein: 16.5g
Vegetarian Meals
Freezer Friendly
Paleo
Slow Cooker Recipes
Kid Friendly
Dairy Free
Pressure Cooker Recipes
Whole 30 Recipes
'
We made this a couple weeks ago and it was delicious! And definitely so easy.
How big are the chicken thighs?
P.s. I love all things skinnytaste…great recipes! Thank you so much!
Just made this – took a little longer to cook because my chicken thighs were bone in; and I didn’t have lemon, but it was delicious. We were just about ready to lick our plates at the end. Will definitely make this again! Other than missing the lemon, the only other change I made was to add 3 more cloves of garlic, we really love garlic on our chicken dishes. Fabulous recipe! Thank you, Gina!
Awesome!
I have frozen artichokes. What can I marinate them (and the chicken) in? I imagine I could use something like an Italian marinade? Or make my own Greek marinade?
I’m not sure it will be the same
Can I bake these in the oven?
I baked in the oven and then broiled the last couple of minutes.
how long did you bake and broil for?
How small are your thighs… I usually find mine are around 3-4oz which is around 150-200cal for the thigh alone.
Made this tonight and it was awesome! Broiled 10 min on each side.
This was outstanding! Thank you!
Hi! After the first 10 minutes do you remove the artichokes? Or do you simply turn the chicken & broil everything for an additional 10 minutes?
Thanks for your help-this looks delicious!
Broil it all together.
I’m confused, nothing new for me, lol — what do we do with the artichokes?
eat them! I will share the video here.
Hi ! going to try this tonight ! If I was going to bake it instead of broil what temperate and time do you recommend? Thanks !
In the video is that a cast iron skillet or is it an oven safe pan?
both would work, the skillet is oven safe as well
I made this for dinner last night and it was out of this world!! We love artichokes and the charred bits of them were just DELISH!! Even my young son enjoyed it!! I will FOR SURE be making this again!! I can excited to try more of your recipes!! 🙂
🙂
Made this on Monday with bone in skinless thighs and boneless breasts. My husband and I like different parts. It’s so good! Definitely keeping this in the rotation. Thanks again Gina for another great recipe.
You’re welcome Pat!
We made this the other night but because it was so warm we opted to put the cast iron on the Grill outside. Probably didn’t the same golden brown but boy was it good. Will try it in the oven on Broil when the weather gets cooler
Great!
This is delicious and easy! A great weekday meal.
This was delicious, my only comment it took a little longer to cook. Definitely will be making it again.
anyone try this in a pressure cooker?
Hi, I couldn’t find the link to the video. Do you mind posting it again?
You should be able to just click on the video picture.
I made this last night. Five stars!! Whole chicken thighs were on sale this week so I boned them myself. It only took me about 5 minutes per thigh if that.
But the pieces were irregular in size so some took quite a bit longer to get to 165 degrees at the thickest part.
I confess to adding some chucks of sweet red pepper to the marinating chicken and artichokes to use up one I had. The pepper went well with the rest of the recipe and the added color was pretty.
Don’t skip the squeeze of lemon to finish. That pulls all the flavors together. Thanks for a fabulous dinner, Gina.
Glad you enjoyed it!
Would the artichokes reheat well? Was thinking of using the leftovers for lunch meal prep.
I did it as a meal prep and it reheated great!
This was delicious! I added halved grape tomatoes and it made a nice saucy liquid. I served it over rice, yum!
This was delicious! It totally sold my mom on artichokes.
🙂
Made this lady night, so easy and so delicious. Followed the recipe as directed. Thank you for this gem!
This was a delicious and very easy weeknight meal! I bought a bigger jar of artichokes in order to add more chicken to the dish and it worked perfectly. We had with quinoa which soaked up all the yummy juices.
Is this chicken dish dry or juicy?
Is it dry? Or because or the marinade and the fact that it’s dark meat it stays some what moist?
I didn’t expect something that seemed so simple to taste so good. I accidentally ate 2 servings. Oops!
Lol! Glad you enjoyed it!
This has become one of my staples. It’s just as good as it looks! I like a little more lemon though, so I squeeze lemon on the chicken before I season it in the pan, and after its cooked. Great recipe! Thanks!
I made this tonight and it was absolutely fantastic!!!!!!!!! I had to cook it a little differently because I’m terrified of my broiler. I’m in an apartment and the oven is probably older than I am. I simply cooked the whole thing on the stovetop in a skillet and it was perfection. My hubby loved it and he is super picky.
Pingback: Slow Cooker Mustard Maple Chicken | Weight Watchers Friendly Recipes
Just made this…added sun dried tomatoes and calamata olives. Out of this world!!!!!
Made this recipe tonight with farro and salad on the side. So good and so easy! I’ve been wanting to make this for a while now and so glad I finally got around to it!
Great!
Made this tonight – it was a big hit! I added the garlic and oregano to the marinade rather than afterward, which worked out beautifully. The only complaint was not enough artichokes, so next time I may double them.
Just made this tonight! Got the marinated artichokes from Tradee Joe’s and it was delicious! Not sure if it was my oven or what but had to broil on high because low was just not cooking fast enough at all. Maybe gas vs electric makes a difference. Since my timing was off I just kept checking them until they looked golden.
This was amazing and easy for my husband to make. In his words, “This is a keeper put it on the menu again”.
Pingback: Greek Chicken Thighs With Artichokes & Feta | Bomb Or Vom?
We aren’t big fans of chicken thighs. Can I use breasts instead or will it not taste the same?
Sure!
Pingback: Chicken Thighs with Artichoke Hearts « katecooking
Just made this tonight and it is GOOD! I added a little bit bigger jar of artichoke hearts and no lemon juice and VERY little salt and no pepper. The chicken was flavorful, tender and while I didn’t broil it I put the temp up to around 475 and cooked it a bit longer 12 to 13 minutes a side. I like how the chicken juices seeped into the artichoke hearts and vice versa. I thought I would be put off by the burned blackened pieces of the chicken and artichoke hearts but NOPE VERY GOOD!!!
Can you marinate overnight?
Great combination of flavors and textures.
This was so easy and delicious!!
LOVE THIS DISH! SOOOOO easy to make and it has so much flavor!
Do y’all think you could make this in the crockpot?
Made this tonight. I love when a dish is this easy and tastes so good!
We made it last night. It was quick and delicious. This is definitely one to repeat.
Ive looked through the comments and haven’t seen this asked so I guess I’m the only daft one ;-). I can only find artichokes marinated in oil. Your video seems to show much thinner liquid am I using the wrong thing? Not much of the oil drained off the dish before i put it in the pan, just concerned it will increase the fat substantially.
Love love love this reciepe! Made it tonight and was a winner all the way around ! Will make it again!!!!!!!!
This is SO good! I add lemon zest before cooking for an extra lemony flavor. I have made this twice now, and will make it regularly. Thank you, thank you!
This was awesome! The amount of flavor the chicken picked up in just 20 minutes was phenomenal. Super easy and delicious. We will do it again and again. Thanks.
Fantastic flavour. Easy to make. The lemon really adds to the medley of tastes. I made a Tripplebatch thinking there would be left overs but my family of 4 adults and 3 kids under 4 ate it all up. Next time I will use more feta You can never have enough feta.
This is terrific. I used extra garlic and feta and next time I might use a 12 oz jar of artichokes because my spouse loves them. It was a hit.
Ok, just wasn’t as flavorful as I thought it would be.
How can I airfry this recipe?
I made this last year when I needed dinner in a hurry and we just gobbled it up! Looking at it again, I’m thinking I should make it soon 🙂
I guess I was confused by “broil” because 10 minutes on low broil and my thighs were still very raw. Does she mean to cook them on a grill? Anyway, I ended up putting them back in the oven at 400 for another 10 minutes, turned and cranked up the heat to 475 for another 10-15 minutes. Flavor was good though!
We have made this twice and loved it. Served it for guests who asked for the recipe. Went a bit heavy on the garlic and feta because we love them. Easy and really good.
This is so super easy and delicious! My go-to dinner on a busy night. One of my husband’s favorite meals.
Just made this for dinner. I used chicken breast instead and my artichokesDidn’t really have a marinade so I added a little olive oil, thyme and basil along with white wine vinegar. Marinated it all for 20 mine and drained then baked in the oven for 20 minutes turning half way. Husband swore he hated artichokes. Now he can’t stop talking about how great it was. Thank you
So easy! And soooo tasty!! Thank you!
This is now one of my go-to recipes for the family or even company. The flavors are great together and it is so easy to make. I add tons more garlic and incorporate it into the marinade. When making a large batch, I cook the chicken separately from the artichoke hearts. Another hit from Skinnytaste – thank you.
This is a new staple in our house! I ended up using a bigger jar of artichokes bc we love them so, and had the chicken marinate for a few hours. Such an easy dinner with amazing flavors–another winner from Gina!
I absolutely love artichoke hearts and feta, and marinating the chicken in the artichoke heart liquid makes it superb! It comes together quickly and has been delicious each time I’ve made it. I had to check and make sure I hadn’t reviewed this already, I’ve made it that often!
Well, if the husband asks for seconds, you know it’s good! This is probably our favorite recipe so far from you, Gina! Thanks so much. The flavor combination is perfection. We grilled it on a grill pan instead of broiling. I added the cheese once it came off the barbecue. I made a salad with bulgur, white beans and lots of fresh veggies (tomatoes, corn, zucchini, scallions) for a summer side.