Need a taste of some rustic comfort? These Tuscan Chicken Thighs should do the trick. The boneless bites of boldness bring bounds of beautiful flavor blends! Garlic, herbs, with a little hint of salt, it’s truly a tasty trifecta! The earthy artichokes, bursting tomatoes, and tangy olives bring the excitement that your dinnertime needs. So, fully satisfy your craving with these Tuscan Chicken Thighs! They’re everything you hoped for and more!
Ingredients
- water, to taste
- 3 small artichokes, halved lengthwise
- 1 tablespoon fresh lemon juice
- 5 chicken thighs, boneless and skinless
- sea salt, to taste
- freshly cracked pepper, to taste
- dried oregano, to taste
- garlic powder, to taste
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 1 large shallot, diced
- 4 cloves garlic, cut into thirds lengthwise
- crushed red pepper flakes, to taste
- 1 cup chicken broth
- 1 pint grape tomatoes, halved
- 2 cups spinach
- kalamata olives, to taste
- pitted green olives, to taste
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a large pot with a steamer inside, add the water and bring to a boil.
Step 3 –Discard the furry portions of the artichoke halves.
Step 4 –Add the lemon juice and the water to a large bowl.
Step 5 –Place the artichoke halves in the lemon water, drain, and then place them in the steamer.
Step 6 –With the lid on, steam the artichoke halves for 10 minutes.
Step 7 –While the artichoke halves are steaming, season the chicken thighs with the sea salt, the pepper, the oregano, and the garlic powder.
Step 8 –In a large Dutch oven over medium-high heat, heat 1 tablespoon of the oil.
Step 9 –Place the chicken in the hot oil and cook until golden-brown, about 3-4 minutes.
Step 10 –Flip the chicken and cook for 1 minute.
Step 11 –Transfer the chicken to a plate.
Step 12 –Heat the remaining oil in the Dutch oven over medium heat.
Step 13 –Add the shallot to the oil and cook, stirring frequently, until softened, about 1-2 minutes.
Step 14 –Add the garlic cloves and the crushed red pepper flakes to the shallots and cook, stirring constantly, for 1 minute.
Step 15 –Add the chicken broth to the shallot mixture and use a wooden spatula to scrape the browned pieces from the bottom of the pan.
Step 16 –Add the chicken, the tomatoes, the spinach, the kalamata olives, the green olives, and the fresh oregano to the broth mixture and place the lid on the Dutch oven.
Step 17 –Place the chicken mixture in the oven and bake until the meat reaches an internal temperature of 165 degrees F, about 20-25 minutes.
Step 18 –Serve the chicken thighs topped with the parsley.
