7 Quick Recipes: Chicken Artichoke Olive Fusion from Sunset

Crispy Chicken Thighs with Artichokes, Olives, and Lemon

Embarking on a culinary adventure doesn't need to be daunting. With Crispy Chicken Thighs with Artichokes, Olives, and Lemon, you get to experience a fusion of Mediterranean flavors with minimal effort. Here’s a simple recipe that promises to deliver:

• 4 chicken thighs with skin
• 1 can of artichoke hearts
• 1 cup of pitted green olives
• 1 lemon, sliced thinly
• Fresh thyme sprigs
• Olive oil, salt, and pepper

Cooking Steps:

1. Preheat your oven to 425°F (220°C).
2. Season the chicken thighs with salt and pepper, then sear them skin-side down in a hot, oven-safe skillet with olive oil until the skin is golden.
3. Remove chicken and set aside. In the same skillet, sauté the artichoke hearts and olives until warmed through.
4. Place the chicken thighs back into the skillet, skin-side up, adding lemon slices and thyme.
5. Roast in the oven for 25-30 minutes until the chicken is fully cooked.

👌 Note: To keep the skin crispy, ensure you're using an oven-safe skillet and do not cover the dish while roasting.

Chicken Artichoke and Olive Pesto

Imagine spreading a vibrant, zesty pesto over freshly grilled chicken, creating a dish that sings with the flavors of spring. This is what awaits you with the Chicken Artichoke and Olive Pesto:

• 4 boneless, skinless chicken breasts
• 1 cup of packed basil leaves
• 1/2 cup of pitted green olives
• 1/2 cup of artichoke hearts
• 2 tablespoons pine nuts
• 1/4 cup extra-virgin olive oil
• 1 clove of garlic
• Parmesan cheese to taste
• Salt and pepper

Cooking Steps:

1. Season and grill or sauté the chicken breasts until cooked through.
2. Pulse together basil, olives, artichoke hearts, pine nuts, garlic, and olive oil in a food processor until smooth. Add Parmesan, salt, and pepper to taste.
3. Serve the chicken with the pesto spread generously on top or as a dipping sauce.

👩‍🍳 Note: Adjust the thickness of the pesto by adding more oil for a looser texture or less for a spreadable consistency.

Mediterranean Chicken Salad with Artichokes and Olives

For those seeking a healthy yet satisfying meal, look no further than Mediterranean Chicken Salad with Artichokes and Olives. Here's how to make this colorful dish:

• 2 cups cooked, shredded chicken
• 1 can of artichoke hearts, drained
• 1/2 cup pitted olives
• 1/4 cup diced red onion
• 1/2 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup chopped parsley
• 1/4 cup lemon vinaigrette dressing

Cooking Steps:

1. Mix all ingredients in a large bowl.
2. Toss gently to combine and coat the salad with the dressing.
3. Chill before serving to allow flavors to meld.

🌞 Note: Serve this salad on its own or with some toasted bread to soak up the dressing.

One-Pot Lemon Chicken with Artichokes and Olives

For those evenings when you want to minimize dishes but maximize flavor, try this One-Pot Lemon Chicken with Artichokes and Olives:

• 4 bone-in, skin-on chicken thighs
• 1 lemon, thinly sliced
• 1 can of artichoke hearts, drained
• 1 cup of green olives
• 1/2 cup dry white wine or chicken broth
• 2 cloves garlic, minced
• Fresh thyme
• Olive oil, salt, and pepper

Cooking Steps:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an oven-proof skillet, sear the chicken thighs until golden.
3. Add lemons, artichokes, olives, garlic, and thyme to the skillet.
4. Pour in wine or broth, season with salt and pepper.
5. Roast in the oven for 45-50 minutes until chicken is cooked through.

👩‍🍳 Note: This one-pot dish allows for easy cleanup, making it perfect for busy weeknights.

Chicken Artichoke and Olive Spaghetti

Transform your pasta night with the addition of Chicken Artichoke and Olive Spaghetti. Here’s how to create this twist on a classic:

• 1 pound spaghetti
• 2 cups cooked, diced chicken
• 1 can of artichoke hearts, quartered
• 1 cup pitted olives
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt, pepper, and red pepper flakes to taste

Cooking Steps:

1. Cook spaghetti according to package instructions, reserving 1 cup of pasta water.
2. In a large skillet, sauté garlic in olive oil, add artichokes, olives, and sun-dried tomatoes, cooking until heated.
3. Add chicken, pasta, and reserved water, tossing to combine.
4. Season with salt, pepper, and red pepper flakes. Add Parmesan cheese.

💡 Note: Save some of the pasta water to adjust the consistency of the sauce if needed.

Chicken and Artichoke Flatbread with Olives

For a twist on traditional flatbread, this Chicken and Artichoke Flatbread with Olives adds a burst of Mediterranean flavor:

• 1 pre-made flatbread or naan
• 1 cup shredded mozzarella
• 1/2 cup cooked, shredded chicken
• 1/2 cup artichoke hearts, drained and chopped
• 1/4 cup sliced green olives
• 1/4 cup crumbled feta cheese
• Olive oil, oregano, salt, and pepper

Cooking Steps:

1. Preheat oven to 400°F (200°C).
2. Brush flatbread with olive oil, sprinkle with salt, pepper, and oregano.
3. Top with mozzarella, chicken, artichoke hearts, olives, and feta.
4. Bake until cheese is melted and flatbread is crispy, about 12-15 minutes.

🍽️ Note: This flatbread is versatile enough for any meal, from a quick lunch to an appetizer for dinner guests.

Chicken Stew with Artichokes and Olives

If you’re yearning for comfort food with a Mediterranean twist, Chicken Stew with Artichokes and Olives is the answer:

• 2 lbs boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can of diced tomatoes
• 1 can of artichoke hearts, drained
• 1 cup pitted green olives
• 1 cup chicken broth
• 1 lemon, zest and juice
• 1 teaspoon dried oregano
• 1/4 cup chopped parsley
• Salt, pepper

Cooking Steps:

1. Heat olive oil in a pot, season and brown the chicken, then remove.
2. In the same pot, sauté onions and garlic, add tomatoes, artichokes, olives, and broth.
3. Return chicken to the pot, season with lemon zest, juice, and oregano.
4. Simmer until chicken is tender, about 45 minutes.
5. Stir in parsley before serving.

With these seven recipes, you can experience the vibrant and rich flavors of the Mediterranean through the versatility of chicken combined with artichokes and olives. Each dish provides a unique culinary journey, adapting to your taste preferences and the time you have to prepare a meal. Whether you’re planning a quick weekday dinner or a leisurely weekend feast, these recipes offer something for every occasion. Not only do they pack in the flavors, but they also introduce you to the healthful benefits of the Mediterranean diet, rich in healthy fats and nutrient-dense ingredients.

Can I use chicken breast instead of thighs in these recipes?

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Absolutely! You can substitute chicken breasts for thighs in any of these recipes. Just be mindful that chicken breasts cook faster and tend to be leaner, so they might not offer the same succulence and moisture as thighs. Adjust cooking times accordingly to prevent overcooking.

Are there any vegetarian options for these recipes?

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Yes, you can easily make these recipes vegetarian by omitting the chicken or replacing it with proteins like tofu, chickpeas, or roasted vegetables. The pesto, salad, and pasta dishes, in particular, would adapt well to a vegetarian diet.

What can I do with leftover chicken from these recipes?

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Leftover chicken can be used in numerous ways. Here are a few ideas:

• Create a chicken salad with leftover chicken, fresh greens, and vinaigrette.
• Add it to a wrap or sandwich.
• Make a quick soup by adding broth and vegetables.