This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Chicken with artichokes and olives simmers in one pan with chickpeas, lemon, and warm spices for a dinner that’s cozy but far from boring. The bold, briny, citrusy flavors nod to the Mediterranean flavors, and it’s built for bread-dunking.
For another one pot chicken dinner, our easy Coq Au Vin is a French chicken stew with tender chicken and veggies simmered in white wine and broth.
Here is Why You Will Love This Chicken with Artichokes
Bursting with Mediterranean Flavors: This recipe combines the Mediterranean’s essence with a perfect blend of ingredients.
Versatile: This easy, one-pot meal allows room for creativity and personal preferences.
Family-Friendly: With its balanced flavors and ingredients, this dish can bring everyone together around the dinner table, even those picky eaters.
Speedy Yet Flavorful: This chicken recipe lets you serve up big flavors without investing hours in the kitchen, making it an efficient choice for your weeknight meal rotation.
If you’re into bold, savory dinners like this, try my star anise chicken for deep, spiced richness, or my chicken chorizo paella when you want something smoky and saffron-scented.
Recipe Tips
Searing first builds flavor: Browning the chicken first creates a savory base and locks in moisture before the braise.
Spice-forward but balanced: Turmeric, cumin, and cinnamon bring warmth without overwhelming, while lemon juice and zest keep it sharp.
Canned and frozen are fine: You can use either canned or frozen artichoke hearts and chickpeas. Just rinse, stir, and simmer.
Finish the dish: Kalamata olives and fresh lemon at the end deliver a bright, briny contrast that cuts through the richness.
Spices need fat + heat: Blooming the spices in oil for just a minute activates their flavor. Don’t skip or rush this step.
Storage: Leftovers keep well in the fridge for up to 3 days. Store in an airtight container with the sauce to keep the chicken moist.
Reheating: Warm gently on the stovetop over low heat or microwave in short bursts. Add a splash of broth or water if the sauce has thickened.
What to Serve Alongside Olive Chicken with Artichokes
Whether you’re hosting a dinner party or enjoying a casual family dinner, the right sides can transform a good meal into a great one. Here are a few suggestions.
- Quinoa pilaf
- Basmati rice pilaf
- Fondant potatoes
- Green salad with roasted beets
- Wilted greens with bacon
More Easy Recipes
Greek Chicken with Artichokes
This chicken with artichokes and olives is the kind of one-pan dinner that feels a little special but doesn’t ask much. It’s hearty, full of bold Mediterranean flavor, and easy to pair with couscous, orzo, or flatbread to catch every drop of sauce.
Pin this now to find it later!
Pin It
Chicken with Artichokes and Olives
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 pounds boneless skinless chicken thighs, trimmed of excess fat
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 yellow onions, roughly chopped
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground cinnamon
- 1 bay leaf
- ½ cup dry white wine
- 1 (15 ounce) can chicken broth
- 1 (15 ounce) can canned chickpeas, , drained
- 10 frozen artichoke hearts, thawed and quartered
- ½ cup Kalamata olives
- 2 lemons, zested and juiced
Instructions
- Season the chicken with salt and pepper then let sit for 20 to 30 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 3 minutes on each side until well browned (work in batches as adding all of the chicken at once will lower the heat of the pan and prevent the chicken from browning quickly) transfer the chicken to a plate.
- Decrease the heat to medium. Add the onion and sauté about 5 minutes until soft. Add the garlic, oregano, turmeric, cumin, salt, coriander, red pepper flakes, cinnamon, and bay leaf then cook, stirring constantly, until fragrant, about 1 minute.
- Pour in the wine and stir the bottom of the skillet to loosen the cooked on bits. Stir in the chicken broth, chickpeas, artichoke hearts, olives and the juice and zest of 2 lemons. Add the browned chicken and decrease the heat to medium-low and simmer for 25 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
How can I cook this in an Instant Pot?
I haven’t tested this in the Instant Pot Yet. I would start by sauteeing everything then deglazing the pot and cooking everything for 10 minutes on high pressure. However, this might be too much quantity for the Instant Pot. You may have to make a smaller batch.
Great dish! So loaded with good stuff. An 80 mile ride is a lot. I don’t ride any more (I really should get back into it) but I rarely rode more than 50 miles back when I did (no time, etc etc). Such a fun sport, though.
Thanks John, it was a tough 80 miles with constant hills but most of it was along the water which made for a beautiful ride.
yum.. love how hearty and delicious this is, so perfect for the winter weather here in australia at the moment!
Thank you Thalia, I hope you try it. I really enjoy this dish.