Tender braised chicken is accented with Mediterranean flavors in this mouth-watering Braised Chicken with Olives and Artichokes recipe.

braised chicken thighs with olives and artichoke hearts in a shallow Dutch oven

I love braised chicken – a traditional cooking method in which chicken pieces are browned and then simmered, covered, in liquid (usually wine and/or stock). The result is super moist, flavorful and colorful chicken. Browning the chicken first not only amps up the flavor, it also caramelizes the skin to a pretty golden color. Simmering in the wine/stock ensures it stays moist, and imbues it with even more flavor.

two braised chicken thighs with olives and artichoke hearts in a shallow bowl

This recipe for Braised Chicken with Olives and Artichokes came from my mom. Not surprising, since it fits all of her criteria for a good recipe – easy to prepare with readily available ingredients, attractive on the plate, and full of flavor. Browned chicken thighs, brin-y Kalamata olives and sweet artichoke hearts are simmered in a white wine-chicken stock sauce flavored with onion, garlic, and thyme. Delicious and attractive enough to serve to guests, easy enough for everyday!

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large baking dish displaying Braised Chicken with Olives and Artichokes

Note: This post is an update to a recipe I shared back in 2011. I’ve been playing around with it over the years, keeping the ingredients the same but varying the method, to increase the flavor and overall appeal. I hope you enjoy this new and improved version!

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two braised chicken thighs with olives and artichoke hearts in a shallow bowl

Braised Chicken with Olives and Artichokes

  • Author: (By Lee Clayton Roper)
  • Yield: 4 to 6 servings 1x
  • Category: main dish, poultry, healthy
  • Method: braising
  • Cuisine: Mediterranean
  • Diet: Gluten Free


Tender braised chicken is accented with Mediterranean flavors in this mouth-watering Braised Chicken with Olives and Artichokes recipe.



2 tablespoons extra virgin olive oil, divided

8 boneless, skin-on chicken thighs (see Note)

Kosher salt

Ground black pepper

1 medium to large yellow onion, sliced 1/8 to 1/4-inch thick

1 teaspoon sugar

1 teaspoon chopped garlic

2/3 cup white wine

1 cup chicken stock

4 teaspoons fresh thyme leaves, divided

1 can (14.5 ounce) artichoke hearts in water, drained and quartered (see Note)

1/2 cup pitted Kalamata olives


  1. In a large heavy skillet or shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Season the chicken with salt and pepper; place 4 pieces in the pan, skin side down, and cook until browned, around 4 to 5 minutes. Flip pieces over and continue cooking for 2 minutes. Remove from pan and set aside. Repeat with remaining 4 pieces – don’t clean out the pan when done!
  2. In the same pan, heat the remaining 1 tablespoon of olive oil over medium-low heat. Add the onions, cover and cook for 2 minutes. Remove cover, stir in sugar and continue cooking, stirring occasionally, until onions are softened and a nice golden brown.
  3. Stir in the garlic and then the wine. Simmer until the wine is almost all evaporated, around 5 minutes. Onions should now be a darker brown color.
  4. Stir in the chicken stock and 2 teaspoons of the thyme. Add the chicken skin-side up (it should all fit in one layer now, as they shrink a bit when browned). Nestle artichoke hearts and olives around the chicken pieces. Cover and simmer for 15 to 20 minutes, or until the chicken reaches 165 degrees on an instant read thermometer.
  5. Using a slotted spoon, remove chicken, artichokes and olives to a serving platter and keep warm. Stir remaining 2 teaspoons thyme into remaining sauce in pan, increase heat to high and cook for 3 to 5 minutes to thicken slightly. Season to taste with salt and pepper (doesn’t need much salt). Spoon sauce over chicken and serve.


Gluten free: Use gluten-free chicken stock.

Note about chicken thighs: Often boneless chicken thighs are also skinless. The thighs will look and taste best in this dish if cooked with the skin on. So, ask the butcher in your grocery store to remove the bones in 8 skin-on thighs. You can also use skin-on, bone-in thighs – add around 10 minutes to the cook time.

Note about artichoke hearts: I prefer to purchase canned organic whole artichoke hearts and quarter them myself vs. purchasing them already quartered – the latter tends to be smaller and doesn’t look as nice in this dish.

Keywords: braised chicken, stovetop

Note: the bowl in the recipe photo is melamine and bamboo by Q Squared Potter and can be purchased at Homefest.

Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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