New This Month

Chicken with Artichoke Hearts


Because the chicken in this Mediterranean-style dish is braised, thighs are best. Dark meat stays moister than white; it becomes even more tender when cooked in liquid.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2003


  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
  • Coarse salt and ground pepper
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup red-wine vinegar
  • 1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
  • 1 package (10 ounces) frozen artichoke hearts, thawed and halved
  • 4 ounces feta cheese, crumbled


  1. Heat oil in a large skillet over high heat. Season chicken with salt and pepper; add to skillet, and brown on all sides, about 10 minutes.

  2. Reduce heat to medium; add garlic, oregano, and crushed red pepper to skillet. Cook, stirring constantly, until fragrant, 1 to 2 minutes. Add vinegar; cook, scraping up browned bits from bottom of skillet with a wooden spoon, until liquid has evaporated, 1 to 2 minutes.

  3. Add 2 cups water to skillet, and simmer over medium heat 10 minutes. Add bell pepper and artichoke hearts; simmer until chicken is tender and liquid has thickened, 5 to 10 minutes. Remove from heat. Stir in feta cheese, season with salt and pepper as desired, and serve.

Cook's Notes

Since they are not packed in oil as many jarred artichoke hearts are, frozen ones taste the closest to fresh.

Reviews Add a comment

  • yellowpolkadots
    18 MAR, 2014
    Extremely easy and tasty. I add extra garlic and use jarred and marinated artichoke hearts. Sometimes I add asparagus or green pepper and put it over brown rice!
  • geeyouknit
    6 JUL, 2010
    I made this last night and it was delicious! I thought it was going to be a much more involved recipe than it actually was. I used jarred and marinated artichokes because that's all I could get at the store and I think they added a little more flavor. When I make this again I'll definitely use less water (maybe 1 1/2 cup rather than 2 cups) or use chicken stock. I also wish there were more veggies in the dish, so I might add a container of mushrooms close to the end.
  • beginneriam
    4 JUL, 2010
    even my non-chicken eating dad enjoyed this meal. took some advice and tried asparagus and artichokes in dish. pleased everyone all around. will be cooking again and trying out other meat choices.
  • Pierced
    29 MAR, 2009
    I made this last night and I quite enjoyed it. I used a rasberry flavoured red wine vinegar and I only used 1 cup water.. Turned out great!
  • podsnel
    8 JAN, 2009
    Yes-yes-yes! This was easy and yummy- took the suggestions of everyone and used all chicken broth and served over pasta- another great weeknight meal!
  • CaroA
    13 NOV, 2008
    I couldn't get hold of artichokes, so I used asparagus tips instead: delicious!
  • plasmatronix
    6 NOV, 2008
    My husband and I both loved this dish! I served it over a medium-sized pasta and with a garden salad. I used canned artichokes because I already had them in my pantry. I also used non-fat feta. It was a very delicious and easy meal!
  • CaroA
    29 OCT, 2008
    This was very tasty indeed - popular with the whole family. Ideal for cooking in the evening after work: little time and effort, great result.
  • NorbieK
    28 OCT, 2008
    Love the play of flavors. Great over quinoa.
  • livnntx
    28 OCT, 2008
    This was excellent. I was worried that the vinegar would over power the dish. I added a cup of chicken broth and 1cup of water instead of 2 cups of water. It turned out great and well flavored. I used frozen artichokes and they turned out great. The feta added a great addition to the over all taste of the dish.