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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

© A Well-Seasoned Kitchen ®