Braised Greek Chicken Thighs

Category: Main Dish

Total Time: 20 mins

Servings: 4


  • 3 1/2 lbs chicken thighs (bone-in with skin for most flavor)
  • 1 cup chicken broth
  • 2 tbsp extra virgin olive oil
  • 15 oz marinated artichoke hearts (plus 1/4 cup brine from jar)
  • 1 tbsp dried oregano
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • 1 head garlic, halved crosswise
  • 6 oz green or Kalamata olives
  • 1 lemon, cut into large slices


  1. Season chicken with salt and pepper and set aside. Heat a large skillet (preferably cast iron) on medium-high heat. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12-15 minutes. Transfer cooked chicken to a plate.
  2. Reduce heat to medium. Add garlic and artichokes and cook until parts become golden brown, 5-7 minutes.
  3. Stir in olives, oregano, rosemary and thyme. Mix until combined. Add chicken broth, reserved artichoke brine and lemon slices, scraping and browned bits from bottom of pan.
  4. Return your chicken to the mixture in the pan. Reduce heat to low, partially cover and simmer approximately 10-12 minutes, until sauce thickens and internal temp of chicken reaches 165 F.