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Tuscan Chicken with Artichokes, Tomatoes, and Olives

Tuscan Chicken with Artichokes, Tomatoes, and Olives

We had some cooler and rainy weather last week which always makes me want to cook comforting meals for dinner. I had a few baby artichokes and chicken thighs in the refrigerator and decided to make a meal using them. I also grabbed some spinach, tomatoes, kalamata olives, and green olives to add to the dish. I steamed the artichokes for a bit before finishing them off in the pan with the chicken. I loved the flavor the different olives gave to this dish. The chicken was moist, tender, and delicious and we all loved the artichokes and other veggies. It was a tasty meal that warmed us all up on a cold & rainy day.

Tuscan Chicken with Artichokes, Tomatoes, and Olives

How to Make Tuscan Chicken with Artichokes, Tomatoes, and Olives

Preheat the oven to 375 degrees.

Heat a big pot of water to boil with a steamer inside. Cut the artichokes in half, lengthwise, and remove the furry portion of the artichoke heart in each half. Place the cleaned artichoke half in a bowl of water with lemon juice. Repeat with the remaining halves.

Tuscan Chicken with Artichokes, Tomatoes, and Olives

Place the artichokes in the steamer and place a lid on top. Steam for 10 minutes.

While the artichokes are steaming, season the chicken thighs evenly with sea salt, freshly cracked pepper, dried oregano, and garlic powder, to taste. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Place the chicken into the HOT Dutch oven and cook for 3-4 minutes or until the chicken is golden brown, flip and cook for 1 minute. Remove the chicken and place it on the plate. Set aside.

Heat the remaining 2 teaspoons of olive oil over medium heat. Add the shallot then cook, stirring often, for 1-2 minutes, until softened. Add the garlic pieces and crushed red pepper flakes to the pan and cook, stirring constantly, for 1 minute. Add the chicken broth, making sure to scrape up the browned pieces on the bottom of the pan. Place the chicken back into the pan along with the tomatoes, spinach, kalamata olives, green olives, and fresh oregano.

Tuscan Chicken with Artichokes, Tomatoes, and Olives

Place into the oven and bake for 20-25 minutes, or until the chicken is cooked through. Remove from the oven and serve. Enjoy.

Tuscan Chicken with Artichokes, Tomatoes, and Olives

Tuscan Chicken with Artichokes, Tomatoes, and Olives

Tuscan Chicken with Artichokes, Tomatoes, and Olives

Total Time: 40 minutes
Servings: 4

Ingredients

  • 3 small artichokes halved
  • 1 tbsp + 2 tsp olive oil divided
  • 5 boneless skinless chicken thighs
  • Sea salt and freshly cracked pepper to taste
  • Dried oregano to taste
  • Garlic powder to taste
  • 1 large shallot diced
  • 4 cloves garlic each clove cut into thirds lengthwise
  • Pinch of crushed red pepper flakes
  • 1 cup chicken broth
  • 1 pint grape tomatoes halved
  • 2 cups of spinach
  • Handful pitted kalamata olives
  • Handful pitted green olives
  • 1 tbsp fresh oregano chopped
  • 1 tbsp fresh parsley chopped

Instructions

  • Preheat the oven to 375 degrees.
  • Heat a big pot of water to boil with a steamer inside. Cut the artichokes in half, lengthwise, and remove the furry portion of the artichoke heart in each half. Place the cleaned artichoke half in a bowl of water with lemon juice. Repeat with the remaining halves. Place the artichokes in the steamer and place a lid on top. Steam for 10 minutes.
  • While the artichokes are steaming, season the chicken thighs evenly with sea salt, freshly cracked pepper, dried oregano, and garlic powder, to taste. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Place the chicken into the HOT Dutch oven and cook for 3-4 minutes or until the chicken is golden brown, flip and cook for 1 minute. Remove the chicken and place it on the plate. Set aside.
  • Heat the remaining 2 teaspoons of olive oil over medium heat. Add the shallot then cook, stirring often, for 1-2 minutes, until softened. Add the garlic pieces and crushed red pepper flakes to the pan and cook, stirring constantly, for 1 minute.
  • Add the chicken broth, making sure to scrape up the browned pieces on the bottom of the pan. Place the chicken back into the pan along with the tomatoes, spinach, kalamata olives, green olives, and fresh oregano.
  • Place into the oven and bake for 20-25 minutes, or until the chicken is cooked through. Remove from the oven and serve. Enjoy.
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14 Comments

  1. Gloria Roa Baker says:

    I LOVE this recipe Pam look beautiful!!

  2. Kim in MD says:

    Yum- I love all of the flavors in this dish!

  3. It’s cold and rainy here this week also, and I’m loving how this feels like comfort but has some spring essence also!

  4. I like to keep it simple but delicious with Artichokes. I will definitely give this recipe a try, thanks!

  5. I love all of the flavors in this, I’d scarf it down for sure. I like the idea of pre-steaming the chokes. I’m going to do that when I grill them the next time. You’re so smart!

  6. We made this last night and it was fabulous. I still had San Marzanos and some artichokes in my fall veggie garden and I had a lot of basil too. Adding the herbs at the end really made the dish special. Homemade chicken stock pushed it over the top. I had bone in chicken thighs, so it took a bit longer in the oven. A new favorite!