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Total Time
50mins
Prep 10 mins
Cook 40 mins

This recipe has a nice Greek flair using ingredients you might have on hand...making this a quick easy meal to put together! Great served with a Greek salad and crusty bread.

Ingredients Nutrition

Directions

  1. Salt and pepper the chicken thighs.
  2. Heat the olive oil on medium high in a large skillet. Brown the chicken on all sides. During the last minute of browning, add the garlic to the pan, between the chicken pieces, and cook just until soft.
  3. Pour in the tomatoes and artichokes including their juices. Stir in the sugar. Bring to a boil. Lower the heat and simmer uncovered, turning the chicken pieces occasionally to cook evenly. Chicken will take approximately 20 minutes to cook through.
  4. Turn the chicken pieces so that the top faces up. Crumble the feta on top and heat just until feta starts to melt.
  5. Garnish with generous handfuls of the fresh herbs.
  6. Note: The pan will have lots of juice with flecks of feta chunks. Spoon the chicken and sauce into a shallow bowl over cooked orzo or other pasta.
Most Helpful

2 5

This is a variation on a few other recipes I have for a Greek artichoke chiken. I really liked my old stand-bys better, with LOTS of lemon and more "sauce" for the pasta. This would work for "quick", since most of us would have all the ingredients handy, and it is fairly tasty for a busy family, but planning for guests, would need more flavor.

5 5

fantastic flavour this is a keeper

4 5

The whole family enjoyed this. I found it a tiny bit oily. Next time I think I'll use some of the marinade from the artichokes in the pan when I brown the chicken rather than the olive oil. I skinned the chicken thighs as well but didn't need any extra liquid. We ate it over egg noodles. I found I had to cook it longer than the recipe stated, but the thighs may not have been completely thawed when I started.