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Tuscan Chicken with Artichokes, Tomatoes, and Olives
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Tuscan Chicken with Artichokes, Tomatoes, and Olives

Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large Pot with Steamer
  • Large Dutch oven
  • Meat Thermometer

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 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 large pot of water to a 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 in the oven and bake for 20-25 minutes, until golden brown and cooked through according to a meat thermometer.
  • Remove from the oven and serve. Enjoy.