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A rustic dish of chicken with artichokes and olives, garnished with herbs.

Best way to grow your perfect Chicken with Artichokes & Olives

This recipe delivers a flavorful and tender chicken dish featuring succulent artichokes and briny olives. It's a perfect meal for a weeknight dinner or a special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • paper towels
  • large skillet
  • meat thermometer

Ingredients
  

Main Ingredients

  • 4 boneless, skinless chicken breasts
  • 14 ounce can, drained and quartered artichoke hearts
  • 1/2 cup, pitted and halved Kalamata olives
  • 1 pint, halved cherry tomatoes
  • 2 cloves, minced garlic
  • 1/2 cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons, chopped, for garnish fresh parsley

For Serving (Optional)

  • rice cooked
  • pasta cooked
  • crusty bread

Instructions
 

Preparation

  • Pat the chicken breasts dry with paper towels and season them with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat.

Cooking

  • Sear the chicken for 3-5 minutes per side until golden brown, then remove it from the skillet and set aside.
  • Add the minced garlic to the skillet and sauté for 1 minute until fragrant; be careful not to burn it.
  • Stir in the artichoke hearts, Kalamata olives, cherry tomatoes, dried oregano, chicken broth, and lemon juice.
  • Bring the mixture to a simmer, then return the chicken to the skillet, nestling it into the sauce.
  • Reduce heat to medium-low, cover, and cook for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Finishing and Serving

  • Garnish with fresh chopped parsley before serving.
  • Serve hot with your choice of cooked rice, pasta, or crusty bread.

Notes

For extra flavor, you can marinate the chicken in a little lemon juice and oregano for 30 minutes before cooking. Adjust the amount of olives to your preference. If you don't have fresh parsley, dried oregano can be used as a garnish too. This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.