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Chicken Artichoke Recipe

February 18, 2020   7 Comments

This chicken artichoke recipe uses chicken thighs for a change. I have been getting sick of chicken breasts (but I still love chicken).

Chicken Artichoke Recipe

The Mediterranean diet has won best diet year after year and artichokes, olives, lemon and chicken is definitely on the plan.

My chicken breast recipes have been well received see healthy baked chicken recipe with lemon and healthy baked chicken breast with Southwest rub. These recipes are so easy and chicken breast is a great source of protein.

My baked chicken artichoke recipe has the advantage of being a one pot meal. I am always looking for ways to only clean one pot (in this case the casserole dish). This dish is easy because you aren’t really cooking – just dumping yummy ingredients into a casserole.

Slice the onion and toss the artichokes and olives in the bottom of the casserole. What you are trying to do is infuse the chicken thighs with the flavors of the vegetables.

Add the chicken with some salt and pepper.

Layer with more onions, artichokes and olives and put it in the oven. It takes about 35 minutes and then you have dinner!

Do you know about artichokes? Artichokes packed in water (not marinated because then you are adding oil) are a great vegetable. One large artichoke contains only 25 calories, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.

My daughter liked the chicken but wouldn’t eat the artichokes and my son demanded a cheese sandwich instead. Oh well.

I could see this with oregano, sun dried tomatoes, feta cheese, or other flavoring agents to pop it up a bit. But, if you are in a hurry to toss a meal into the oven – this works.

Do you eat artichokes for dinner? How do you serve them?

Chicken Artichoke Recipe

4.7 from 3 reviews

Makes 6 chicken thighs

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Ingredients

1 ½ pounds chicken thighs, boneless & skinless (6 thighs)
2 14-ounce cans artichoke heart quarters in water, drained
1 large onion sliced
½ cup pitted Kalamata olives, halved
freshly ground pepper
½ lemon

Instructions

Heat oven to 350 F. Spray a 9x13 inch casserole with non-stick spray. Place ½ onion slices, 1 can artichoke quarters, ½ olives in bottom of pan. Layer chicken thighs over vegetables. Add one more layer of onions, artichokes, and olives. Dust with pepper and bake for 35-45 minutes.

When cooked the internal temperature of the chicken should be 165 F. Squeeze lemon over top and serve hot.

Nutrition Facts

For one thigh and 1/6 vegetables: 220 calories, 11.2 g fat, 3.2 g saturated fat, 9.0 g carbohydrates, 1.5 g sugar, 21.7 g protein, 5.7 g fiber, 400 mg sodium, 5 Green, 4 Purple, 4 Blue SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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This healthy baked chicken recipe is for all the haters out there who don’t believe you can do anything with skinless chicken breast.....


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7 Comments:

Hi Lisa - love your new look! You are a super hero for sure! Can you tell me what you do with the 1/2 lemon in your chicken artichoke dish? I didn’t find it in the instructions. Have a super sparkly day 🤩👩‍🍳.

on February 18, 2020

Sounds great. Similar to a WW recipe that we love!

https://cmx.weightwatchers.com/nui/explore/details2/WWRECIP…

on February 18, 2020

The lemon is squeezed on at the end after the chicken is finished cooking. Thanks for your question!

on February 18, 2020

This sounds pretty good, Snack Girl!

I don’t know how to attach the link but I would be very curious to hear your opinion re the very recent chicken thigh/artichoke/wine recipe from the NYTimes (Feb 12 2020). Ms. Roman does say, at the end of step 2, that one may need to pour off some of the excess chicken fat...but I’m assuming that the flavor is probably worth it, even if it does mean eating a smaller portion, sigh. I’d love to know what you think!

on February 18, 2020

This recipe looks and sounds delicious. I think chicken thighs are more flavorful than breast. I purchase boneless, skinless thighs and trim off any visible fat before cooking.

My family enjoys steamed artichokes - even the young grandchildren like pulling the leaves off and pulling the meaty part through their teeth. I serve them with a bit of melted butter and about two table spoons of fresh lemon juice in their own custard cups. And getting to the 'heart' is the best treat!

★★★★ on February 18, 2020

Very cute likeness, Super Snack Girrl! I love one-pot meals! I happily tweak mainstream recipes to WFPB. This one rings a big bell. I forgot about my old one-pot vegan pasta. You sent me scouring my files and found this one instead, it's like gourmet dinner for dummies. It uses 1/2 lb pasta which I tweak to GF rice type [found to be way more agreeable of late] and I'll add artichokes [as my old misplaced recipe had]. What I like about this recipe, it's so easy, quick and healthy! Just like yours, and I may play around by adding some baked tofu cubes. I appreciate your inspiration as always!

https://www.youtube.com/watch?v=2NyMmJHRnE8

https://www.avantgardevegan.com/recipes/1-pot-vegan-meals/

on February 18, 2020

yes, it's time to get up & go, I tried both breast & dark meat. so everyone was happy. This was such a healthy meal. artichokes are very healthy, I put lots of sweet onions, & olives. The kids just loved those legs, & the men went for those breast. I loved those thighs w/my daughter - in laws. I wrote the recipes on a card for them. so everybody was happy. thank you snack girl. Blessings to all & families. Be safe. anneippi

on February 18, 2020


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