Ingredients

The following ingredients have 4 Servings
  • 4-5 chicken thighs (about 1 lb. total)
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • kosher salt and black pepper (to taste)
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 teaspoon fresh lemon juice
  • 4 ounces pitted Kalamata olives
  • 2 roma or on-the-vine tomatoes (diced)
  • 4 artichoke hearts (coarsely chopped)
  • parsley and additional lemon wedges (for serving)

Instruction

  • Sprinkle both sides of chicken thighs evenly with the oregano, garlic powder, salt and pepper to taste.
  • Warm oil in a large skillet, preferably one with a lid, set over medium heat. When the oil is hot, place chicken in the skillet. Cook for 3-4 minutes, then flip and cook for 3 minutes more, just until the pieces are browned on each side.
  • Add chicken broth and lemon juice to the skillet, then spoon the olives, tomatoes, and artichoke hearts around the pieces of chicken. Bring mixture to a boil, then reduce heat to medium-low and simmer, covered, for about 10 minutes, until the chicken reaches an internal temperature of 165 degrees Serve with fresh parsley and additional lemon wedges. Enjoy!