Skillet Chicken Thighs with Artichokes and Olives | CookOS

Skillet Chicken Thighs with Artichokes and Olives

Name: Skillet Chicken Thighs with Artichokes and Olives
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 lbs boneless, skinless chicken thighs; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp granulated onion powder; 1/2 cup dry white wine; 1 cup chicken broth; 1/2 cup Kalamata olives; 1/2 cup roasted red peppers, sliced; 1 (14 oz) can artichoke hearts, drained and quartered; 1/2 cup fresh parsley, chopped; 1 lemon, juiced; Angel hair pasta, for serving; Rice, for serving

This one-pan skillet chicken brings tender, bone-in thighs together with briny Kalamata olives, artichoke hearts, and roasted red peppers in a bright white wine and lemon sauce. It's a weeknight-friendly Mediterranean meal that feels restaurant-quality but cooks in under 30 minutes.

🌍Mediterranean 🏷️Chicken thighs 🏷️Skillet chicken 🏷️One-pan meal 🏷️White wine sauce Artichoke

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by antoinetteitaliankitchen

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Ingredients

2 lbs boneless, skinless chicken thighs
2 tbsp olive oil
3 cloves garlic, minced
1 tsp granulated onion powder
1/2 cup dry white wine
1 cup chicken broth
1/2 cup Kalamata olives
1/2 cup roasted red peppers, sliced
1 (14 oz) can artichoke hearts, drained and quartered
1/2 cup fresh parsley, chopped
1 lemon, juiced
Angel hair pasta, for servingoptional
Rice, for servingoptional

13 Ingredients

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Instructions

1
In a large skillet over medium-high heat, add olive oil. Sauté the chicken thighs seasoned with garlic and granulated onion powder until browned on both sides.
2
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
3
Add the chicken broth, Kalamata olives, roasted red peppers, and artichoke hearts to the skillet.
4
Cut the fresh parsley directly into the pan and stir to combine.
5
Squeeze fresh lemon juice over the entire dish.
6
Cover the skillet, reduce heat to low, and let it simmer for 15-30 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
7
Serve hot over angel hair pasta or rice, if desired.

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Tips & Notes

Pro tips

Pat chicken thighs dry before searing to develop a golden crust and improve browning—this adds depth to the final sauce.
Don't skip the initial sear: browning the chicken over medium-high heat for 4–5 minutes per side locks in flavor before simmering.
Simmer uncovered for the last 5 minutes to reduce and concentrate the white wine and lemon sauce if it looks too thin.
Stir in fresh parsley at the very end to preserve its bright color and fresh herbaceous flavor.

Substitutions

Kalamata olives → green Castelvetrano olives or Spanish Manzanilla olives (milder brine, less punch)
Dry white wine → dry vermouth or additional chicken broth with 1 tbsp white wine vinegar (less aromatic)
Roasted red peppers → fresh bell peppers, sliced and added at sear stage (requires 5 extra minutes cooking)
Fresh parsley → fresh basil or oregano (different but authentic Mediterranean alternatives)

Storage & make-ahead

Cool completely, then refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if the sauce has reduced too much. Not recommended for freezing due to texture changes in the artichokes.