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.

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.

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.

Tuscan Chicken with Artichokes, Tomatoes, and Olives

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Total Time: 40 minutes 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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