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. After looking through the fridge and pantry, I made this Tuscan chicken with artichokes, tomatoes, and olives recipe. The chicken was moist, tender, and delicious, and we all loved the artichokes and other veggies, and I especially loved the tang from the olives. It was a tasty meal that warmed us up on a cold & rainy day and paired nicely with some garlic rice.

Tuscan Chicken with Artichokes, Tomatoes, and Olives

Ingredients:

• 3 small artichokes, halved
• 2 tbsp 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 of grape tomatoes, halved
• 2 cups of spinach
• A handful of pitted kalamata olives
• A handful of pitted green olives
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh parsley, chopped

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

Preheat the oven to 375 degrees.

Heat a large 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.

Meanwhile, season the chicken thighs evenly with sea salt, freshly cracked pepper, dried oregano, and garlic powder, to taste.

Heat 1 tablespoon 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 tablespoon 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, scraping up the browned pieces on the bottom of the pan.

Place the chicken back into the pan 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.