Three of my favorite things all in one pan – chicken, artichokes, and Feta Cheese! This is a fast and easy recipe which goes well over rice or along side some rustic bread to dip in the juices.
Artichoke, Feta Pan Chicken
About two pounds skinless chicken thighs (if you go boneless, allow for a bit more)
Splash of olive oil
5 cloves of fresh garlic, peeled, smashed, and chopped.
About two cups of canned diced tomatoes
1 teaspoon salt
½ teaspoon freshly ground pepper
1 teaspoon dried Basil
1 teaspoon garlic powder
½ teaspoon Oregano
½ teaspoon chili flakes
1 cup, approximately, marinated artichoke hearts not drained
4-6 ounces Feta Cheese
Garnish with freshly chopped parsley and fresh Basil, if available
Brown the chicken on all sides. Just before they are done, add the garlic and continue cooking until the garlic softens. Add the tomatoes and artichokes, juice and all! Add the salt, pepper, and spices. Bring to a boil and then lower to a simmer and continue cooking uncovered. Turn the chicken pieces to cook evenly. Depending on the thickness, this could take 15-25 minutes.
Crumble the Feta on top of the chicken and heat until the cheese starts to melt a bit. Garnish with the parsley and fresh Basil. There will be a lot of juice in the pan. Place the chicken into bowls and serve with the sauce poured over it. Crusty bread goes great with this but you could serve it over freshly-cooked pasta or steamed rice. Put out some freshly grated Parmesan or Romano along with extra chili flakes.
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