Skinnytaste > Main Ingredient > Chicken Recipes > Chicken Thighs with Artichoke Hearts and Feta Cheese

Chicken Thighs with Artichoke Hearts and Feta Cheese

This post may contain affiliate links. Read my disclosure policy.

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.

Chicken Thighs with Artichoke Hearts and Feta Cheese

4.93 from 57 votes
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!
Course: Dinner
Cuisine: Mediterranean
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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 6 servings
Serving Size: 1 thigh with artichokes


  • 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


  • 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!

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.


Serving: 1 thigh with artichokes, Calories: 114 kcal, Carbohydrates: 2 g, Protein: 14.5 g, Fat: 5 g, Saturated Fat: 1.5 g, Cholesterol: 70.5 mg, Sodium: 204.5 mg, Fiber: 0.5 g


Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

255 comments on “Chicken Thighs with Artichoke Hearts and Feta Cheese”

  1. Avatar photo
    Ellen Kaye Miller

    Client and I love this recipe. It is a frequent repeat. Kids find it family friendly. She likes it served with a steamed or roasted broccoli. The artichoke marinade lends perfect flavor and acidity. Thnx

  2. I first posted my review in 2018. Since then I have tweaked the recipe just a little. My hubby is a BBQ king, so we grill this on a mesh sheet. When it comes off the grill it gets put into a shallow dish, sprinkled with feta and parsley and lemon juice. I’ve added sliced kalamata olives and next time I’ll add a few grape tomatoes to the last 10 minutes on the grill for color.
    So, 4 years later, still one of our favorite skinnytaste meals.

  3. This was easy and delicious. I only had a 12oz jar of artichoke hearts, which I was fine because I LOVE them! This is going to be on regular rotation for weeknight dinner!

  4. Avatar photo
    David Howard

    This is so delicious. Remarkably simple, but really really tasty. I would like more artichoke hearts next time, so will add another jar (drained) when I turn the thighs. By the way, I’m a thigh sceptic, but they are perfect in this recipe.

  5. 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!

  6. Avatar photo
    Sharon Campbell

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

  7. 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!

  8. 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!

  9. 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.

  10. Avatar photo
    Sandra staples

    This was absolutely delicious. My husband made it for me on Saturday and he did a fabulous job. Next time I think he would double the artichokes and add a couple of chicken Thighs.
    Definitely a keeper!!

  11. I’ve tried many recipes but this is a first for me to comment. SO SO GOOD! I doubled the artichoke and used parsley flakes because that’s what I had on hand. The flavors came together. Family loved it and a quick weeknight dinner.

  12. Wow! This dish is so good. I used the artichokes in oil and baked in oven at 375° ( don’t have broiler dish). 
    The flavors really came through in The thighs. 
    Served with side of ww couscous and green beans. 
    Thank you!

    1. Avatar photo
      Carol Mastria

      I seared the thighs in a cast iron pan on the stove.   Removed them from the pan, made a sauce with the artichoke heart marinade (added sautéed peppers, onions and white wine).  Then put the chicken back in the pan with the sauce and finished in a 375 degree oven for about 20 minutes.  Time may vary because my thighs were bone-in.  It was delicious!

  13. I don’t follow the calories on this. If it’s for 4 people and each serving is 1 thigh why are there 6 thighs? Can you supply a weight guide for purchasing the chicken? That would be easier to figure.

  14. Avatar photo
    Ed and Amber Boerner

    OMG A MUST EAT RECIPE!! I must admit up front we did not do this exactly as described. So now that that is said, I don’t have a boiler so we put it on the grill. Seared the chicken at the same time had the Artichoke heats, cherry tomatoes and garlic heated up in a cast iron skillet with the liquid from the artichokes then put the chicken in and sprinkled on the Feta!!  Make this twice now it’s a definite KEEPER!!!

  15. This was juicy, flavorful and a fast meal. I did marinade the chicken and artichokes for about 4 hours. I broiled on low the first ten mins, then turned it to high for another ten mins. Perfect! Another winner!

  16. My only question – is the chicken dry?  It sounds good but looks dry.  Does it need a sauce, maybe Italian dressing?

  17. Avatar photo
    Margaret Durney

    This is delicious. An easy and yummy efficient way to cook a great meal. I used more artichokes as there was room in the pan.

  18. Great recipe, works perfectly. You can use more artichokes if you want to, and a squeeze of lime works as well as lemon to finish.

  19. Another winner!  Tons of delicious flavor, quick, and easy.  Can’t ask for more than that! Probably 95% of the meals I cook come from your site.   We are a skinnytaste house. 🙂  Thank you for all the years of yummy recipes! 🙂

  20. Avatar photo
    Rachael Johnson

    I made this last night, it was absolutely amazing! I definitely highly recommend it! Will be making again for sure. The chicken turned out juicy and tender, and the flavor of the chicken, artichoke and feta fit nicely together. I paired it with a salad made from cucumber, red onion. kalamata olives, yellow and orange bell pepper, feta and a drizzle of light balsamic vinaigrette.

  21. This recipe was a delightful surprise. I never cook with chicken thighs because they can be fatty and if cooked wrong just gross. This was really flavorful, and I loved the consistency of the skin and chicken. I cooked it in the oven at 500 for 8 minutes, flipped it and lowered it to 425 for 8 minutes, and then flipped it again broiling till done. The artichokes were so delicious that I wished I had doubled them in the recipe. Even my husband loved it (he usually hates artichokes). Thanks for this oldie that you reinvented!

  22. This was very delicious and full of flavor. I didn’t think my son would like but he proved me wrong. The husband loved the addition of artichokes. 

  23. Love skinny taste! All of the recipes are a hit for me! This one included! However, the calories count appears to be way off. I kept recalculating because I haven’t noticed this with any of the other recipes but the chicken thigh alone is around 160 calories (skinless, boneless 4oz thigh) so I just can’t figure out where she is getting 107 calories.  But, the recipe is delicious!

  24. One of or favorite easy and delish recipes! I add a pint of grape tomatoes to it and love it that much more!

  25. It has been awhile since I made this and I forgot how much I like it. I think it is a favorite. Cooks in exactly time given -10 on each side total 20 plus another minute with the feta. Love the marinated artichoke hearts. Seasonings just right and so easy to do. Had yellow squash and zucchini with some herbs and lemon juice and corn cut off cob shaved into the veggies. Great chicken recipe. Must do more often. I used some store brand marinated artichoke hearts and it does have oil in it, I see someone asked about that. Marinated artichokes I have ever seen do have some oil.

  26. Super weird thing happened, when I marinated in the juice, my chicken started to turn blue/grey. I am cooking it anyway.
    Also, I have never broiled on “low”. Would that be 325?

    1. Per a google search, it looks like low broil is 425. Which is good to know because the way we’ve cooked it before I’m pretty sure it took double the time because we were setting it much lower than that.

  27. Yet another winning recipe Gina! SO easy, SO delicious! Whole family LOVED it! Thank you; you’re awesome!

  28. I’ve made this recipe countless times and it’s ALWAYS delicious. I just realized I’ve been using artichokes marinated in oil and not water which could add more points. Do you use artichokes in water?? Where do you find them??

    1. Marinated artichokes are in an oil marinade. Canned artichokes are typically canned in water. Gina’s recipe calls for the ones marinated (in the oil) not the artichokes in the can. You could use the water canned ones, but then you won’t have the flavor the oil marinated ones provide.

  29. I don’t have a dish I can broil in. What would be the alternate temperature if I were to just bake it in the oven? 

  30. Avatar photo

    Awesome! This was so easy… way too easy. It turned out perfect. I served it with the lentil salad. Used the lemon to finish it off which I think added the perfect touch.

  31. I love this recipe. But I have a really hard time trimming the fat off the thighs. How much fat should I take off? Should I only take off from the top? Or the bottom too? Your video about taking the skin off drumsticks was so helpful, do you have tips about removing the fat from things?

    1. I use kitchen shears and it works great, Just be sure to really clean them after. I take off all globs of fat and if there’s a ribbon of it attached to the meat, I cut it almost off, leaving just a bit.

  32. This looks so yummy! Just wondering what kind of salad dressing I could use for a salad to go with it. Any suggestions?

    1. Any good Italian….we like Olive Garden’s… comes in a light version, or you can also make your own with Italian herbs, olive oil and red wine vinegar or a balsamic vinegar.

  33. Tomorrow is my lifetime weight watchers weigh in and today is my 25th wedding anniversary, so we went out last week for a big dinner and I made this at home for dinner tonight. It was sooooo good. I made it exactly as the recipe said and my entire family loved it. And I dont usually cook with feta and artichokes, so it was “fancy”. Lol. You are my go to site for WW recipes. Thanks for all your hard work!

  34. 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.

  35. Avatar photo
    Amanda Caswell

    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!

  36. 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!

  37. 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.

  38. Just made this for dinner. I used chicken breast instead and my artichokes
    Didn’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

  39. This is so super easy and delicious! My go-to dinner on a busy night. One of my husband’s favorite meals.

  40. 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.

  41. 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!

  42. Avatar photo
    Kirstin Weston

    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 🙂 

  43. 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.

  44. Fantastic flavour. Easy to make. The lemon really adds to the medley of tastes. I made a Tripple
    batch 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. 

  45. 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.

  46. 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! 

  47. Love love love this reciepe! Made it tonight and was a winner all the way around ! Will make it again!!!!!!!!

  48. 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. 

  49. 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!!!

  50. Pingback: Chicken Thighs with Artichoke Hearts « katecooking

  51. Pingback: Greek Chicken Thighs With Artichokes & Feta | Bomb Or Vom?

  52. This was amazing and easy for my husband to make.  In his words, “This is a keeper put it on the menu again”.

  53. 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. 

  54. 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.

  55. 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! 

  56. Pingback: Slow Cooker Mustard Maple Chicken | Weight Watchers Friendly Recipes

  57. 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.

  58. 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!

  59. Avatar photo
    Amanda Rundbaken

    Is it dry? Or because or the marinade and the fact that it’s dark meat it stays some what moist?

  60. 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.

  61. Made this lady night, so easy and so delicious. Followed the recipe as directed. Thank you for this gem!

  62. This was delicious! I added halved grape tomatoes and it made a nice saucy liquid. I served it over rice, yum!

  63. 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. 

  64. This was delicious, my only comment it took a little longer to cook. Definitely will be making it again. 

  65. 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

  66. 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.

  67. Avatar photo
    Michelle Flores

    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!! 🙂

  68. Hi ! going to try this tonight ! If I was going to bake it instead of broil what temperate and time do you recommend? Thanks !

  69. 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!

  70. How small are your thighs… I usually find mine are around 3-4oz which is around 150-200cal for the thigh alone.

  71. 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? 

  72. Avatar photo
    Ursula Hummel

    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!

  73. Pingback: Chicken Thighs with Artichoke Hearts and Feta Cheese | Good Kitchen Blog

  74. I got chicken thighs on a super good deal this week so came here looking for a recipe. These were SO good. We were amazed at how good they were. Our meals come from your blog or cook books at least half the week

  75. I made this last night. It was good! But not sure how you ended up with 3 SP for a serving when the chicken thigh alone is 4 SP. Total SP for me was 5-6 depending on how much feta was eaten. Still a good recipe though. Would make again.

  76. Pingback: » Meal Prep Wednesday

  77. Avatar photo
    Frances Locati

    Fantastic recipe and so easy. First I used broiling method for entire recipe and it worked out very well. I like using thighs as they are more forgiving if over done. Turned out just right, good dish for company.

  78. I discovered this recipe on Pinterest and couldn’t wait to give it a try. I just finished eating and it was amazing! I sat down to leave a comment and looked at the picture and realized I had been so excited to eat that I forgot to add the feta! 🙂 It was delicious even without the feta. I am sure I will be fixing this again soon! Thanks!

  79. I didn’t think I liked chicken thighs, but these were sooooo good.  I wasn’t quite clear on the “marinated in water” part, so I just used a 14 ounce can of artichoke hearts in water.  (We would have been fighting over 6 ounces of artichokes, anyways.)  Served with roasted red potatoes and roasted brussels sprouts.  I lined the baking sheet with foil for easy cleanup, too.  Off to see what other chicken thigh recipes I can find.

  80. I love this recipe and sometimes just cook it in our cast iron skillet on the stove top to cut down on time – we use boneless chicken breasts too. I also like to throw some baby arugula in and wilt it right at the end. We've added capers and sun dried tomatoes too. It's always a hit in our house!

  81. I made this tonight for my first meal in my new apartment. It's been a long week of moving, and my boyfriend and I are actually sick of pre-made junk food. This was so healthy, flavorful, and comforting that we both devoured it without appreciating how pretty it was (and it did look fancy).

    I used chicken breasts, which I baked for ~40 min at 375. I then added feta and baked for an additional 5 min. Finally, I threw it under the broiler until the cheese browned on top (~3.5 min).

    Next time I'm going to use 12 oz of artichokes and add lemon. Maybe a little bit in the marinade, or some zest on top to serve? Plated it with some asparagus and olive loaf bread, and will make it again and again.

  82. Avatar photo
    Kyle and Ali

    May I ask what size chicken thighs you use? Mine are approximately 4 oz each and the Tyson website says that is 160 calories. Obviously would be more per serving once you add in the feta and other ingredients. Wondering how many ounces you used to get 107 calories. Thank you!

  83. Any ideas how long it would take for bone-in skin-on chicken breasts? They are large…. about 1lb each. Should I bake first, then broil? Thx!

  84. This is my second time making this recipe. It's fantastic, easy, special and delicious! I served it with tabbouleh salad once and chickpea salad once. Two thumbs up!

  85. How much does an average thigh weigh.. Im trying to put this in my cacluator and for this recipe to come out to 3 points a piece they would be 1.5 oz is that correct?

  86. Avatar photo
    Lindsey Porges

    I know Gina said the artichokes should be in water, but I have never seen marinated artichokes in water and not oil…Can anyone recommend a particular brand to use?

  87. Avatar photo
    melissa blackwell

    Made this last night – I'm not a fan of chicken thighs and this recipe confirms that. This meal might have tasted better with breasts. This was my least favorite meal of yours but since I use your recipes 99% of the week I'm okay with having one recipe not work. My husband liked it. But don't thi k I'd make this.

  88. I 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!

  89. So 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.

  90. Gina 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!

  91. This 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!

  92. I 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!

  93. This 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!

    1. would 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

  94. 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!

  95. Made 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.

    Like a previous poster said, the last line should be changed to say parsley instead of oregano.

  96. Avatar photo

    My 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?

  97. This 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!

  98. Gina! 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

  99. I 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!

  100. This was so delicious! My husband and 3 year old loved it. Will definitely make this again. Thanks so much!

  101. Had 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

  102. We 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!!!!!

  103. @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!

  104. Avatar photo
    Gina @ Skinnytaste

    hi Stella, the chicken stated is boneless, which is never thick. I'm wondering if you used bone-in?

    I'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.

  105. This 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?

  106. Avatar photo
    Random Musings of a Cluttered Kitchen

    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.

    I made 5 meals from your blog in a row and all 5 were a hit! thank you!

  107. Avatar photo
    Gina @ Skinnytaste

    Susan, I'm sure it was a combination of the thighs and artichokes that made this chicken moist.

    AngelaS- 4 out of 4, great!

  108. Another 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!!!!!

  109. This 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!

  110. I 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!

  111. Avatar photo
    ♥ Elizabeth

    Mmmmm… 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.

    The feta sounds like it will be an amazing replacement. I am excited to try this and about 30 other recipes. Thank you so much!

  112. This 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 🙂

  113. Please 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.

  114. UPDATE: 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!

  115. 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!!!!


  116. Avatar photo
    Gina @ Skinnytaste

    Thanks Steph!!

    Samantha, You could always bake it, I'm not sure how your broiler would work.

  117. I live in an apartment and my old electric oven only goes to broil, no high or low option. Any suggestions?

  118. After 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.

    I 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!

  119. Just 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!

  120. Gina, 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?

  121. This 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

    Thanks for the simplicity and deliciousness. I'll be looking forward to trying many other recipes from your collection!

  122. I 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!!

  123. Wow, 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!

  124. I 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!

  125. 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!

  126. We 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!

    Thank you for your wonderful website!

  127. Thank 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!

  128. I made this using the Harry and David Merlot Laced Artichokes and it was fantastic. It was so easy for a weeknight meal.

  129. A 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!

  130. Just 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.

  131. 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!

  132. Good for you Jill and Will!! That's an amazing accomplishment. Weight Watchers really works!

    @Liz- You're welcome!! Mine too 🙂

    @Brandy- It can't hurt!!

    Thanks Janice, aren't they?

  133. Can't wait to try this recipe. Love all your recipes. Made the Cauliflower fritters last week, they were great!

  134. Jan said:

    Can't wait to try this recipe. I love all your recipes. The Cauliflower fritters are delicious.

  135. Wow, 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!!

  136. Wow!!! 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?

    Fitness Achievment

  137. 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!!!

  138. Avatar photo
    Weird Unsocialized Mom

    Oh, I wish I hadn't already been to the grocery store for the week. Yum! This definitely goes on next week's menu.

  139. I 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.