This One Pan Artichoke Chicken with Olives Recipe is a winner-winner chicken dinner. It is simple for a weeknight meal and special for a dinner party with friends. It is a chicken recipe that always gets rave reviews!
This recipe works well with Italian farro as a side you may also use white or brown rice, or even cauliflower rice. Serve with a simple salad and you have yourself a healthy meal! If you want to add Hot Mascarpone Spinach Artichoke Dip as an appetizer that's a bonus.
Why this recipe works
The chicken thighs simmer in white wine, green Castelvetrano olives, artichokes, and herbs. The best part is the briny decadent sauce is a dream boat for soaking flavor into the farro and for dipping bread.
This delicious meal is packed with so much flavor it is a always requested by my children.
Oh, and it all cooks in ONE PAN! Minus the farro that cooks separately. Truly friends, this meal sings to my heart strings.
My zia Rosella makes this dish in Italy and I can smell the aroma coming from her kitchen now. Run and make this meal for you and yours.
All it takes is a few simple ingredients for
- Farro (cooked)
- Olive oil (or avocado oil)
- Chicken thighs
- Shallot, thinly sliced
- Marinated artichokes in oil
- Castelvetrano olives
- Dry white wine
What is Farro?
Farro, a high-protein, high-fiber ancient whole-grain wheat, looks similar to barley, though with a slightly more oblong and larger grain. Like barley, farro retains a notable amount of chew when it gets cooked. Farro and barley can be used interchangeably in most recipes.
Along with other grains seeing a revival in modern American kitchens, such as Kamut, kaniwa, and freekeh, farro is considered an ancient grain, which the Oldways Whole Grains Council defines as a grain "largely unchanged over the last several hundred years."
This is in contrast to the modern wheat found in most processed grocery-store products, which has undergone genetic manipulation and cross-breeding in an attempt to maximize production and profits.
What Does Farro Taste Like?
Farro has a nutty flavor with a hint of cinnamon and a chewy texture perfect for salads, soups, and sides. Like most grains, it makes a good base for dishes that layer flavors, such as protein bowls, as it takes on the character of a dressing or sauce.
Source for Farro Facts: The Spruce Eats
Braising is a simple technique were you lightly fry your meat before letting it cook, or “stew” in liquid (generally wine or broth), in a covered dish until it is fully cooked. It creates crispy skin on the meat if you are using a skin-on variety.
The first part to braising involves lightly frying the seasoned chicken pieces in batches-about 5 minutes a side.
This allows the chicken to brown nicely and not fully cook. Set aside on a plate until needed.
The process requires only one pot and the result is an incredibly delicious chicken that is both crispy, tender and succulent.
After the chicken thighs simmer in the herb and olive wine sauce they achieve a rich and complex flavor unique to the braising process.
As an Italian I take my olives very seriously! There are as many raw olive varieties as tasty olive oils and they all taste equally different.
One of my favorite olive varieties is Castelvetrano Olives from Southern Italy (mainly Sicily). Castelvetrano olives are Italy’s most ubiquitous snack olive. Bright green, they’re often referred to as dolce (sweet), and come from Castelvetrano, Sicily, from the olive variety nocerella del belice.
They have a Kermit-green hue, meaty, buttery flesh, and a mild flavor. They are so delicious to snack on plain as the flavor is so unique and satisfying. These olives can make an olive lover out of anyone!
They also grow them in California and you can buy them now at most any American grocery store.
I highly recommend buying all olives, especially this variety, with the pit in them as they are more fresh that way. The Castelvetrno is tender and crisp, almost fruit-like. An olive you must try if you haven’t already.
Marinated Artichoke Hearts
For this recipe I like to use pre marinated artichoke hearts. I get them without added herbs and usually find them in olive and cheese bar section of the grocery store.
I love to eat the on salads or even enjoy them plain! They tend to have a very light taste that is often compared to celery or even young and fresh asparagus.
Some artichoke hearts, although not all of them, will often have a bit of a lemon aftertaste, which can be very bright and work well to lighten up the dish.
If you want to use fresh artichokes it will take more preparation to boil and clean them, but you can certainly do so. It will still turn out as a delicious artichoke chicken recipe.
Here are a few ways you can make this recipe your own:
Spicy- add red pepper flakes or black pepper to kick it up a notch!
Chicken Breast- instead of chicken thighs you can use chicken breasts. I think thighs are more flavorful!
Cherry Tomatoes- add a ½ cup cherry tomatoes with the olives and artichokes and watch them burst in the sauce and create another layer of flavor.
Cheesy- feel free to add a little parmigiano or parmesan cheese on the top right before serving! Even a dollop of sour cream would add a nice touch.
Olives- use kalamata instead of the green type.
Garlic- add fresh garlic if you like, in this dish I prefer the taste of the shallot without added garlic or onion.
Zesty- add a splash of lemon juice or freshly grated lemon zest to add a lemony kick. If you like lemon try BEST Lobster Ravioli Sauce with Lemon Brown Butter.
If this is your first time making this meal try it the original way and next time, add try a variation.
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Enjoy dinner tonight with this complete meal of delicious chicken. It is a great chicken recipe to make often!
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- 2 cups cooked farro (cooked according to package directions)
- 2 tablespoons olive oil
- 4-6 medium chicken thighs (skin on or off, your preference)
- 1 shallot, thinly sliced
- 1 cup marinated artichokes in oil
- ½ c green Castelvetrano olives
- 1 cup dry white wine
- 1 sprig fresh rosemary
- 1 spring fresh thyme
- 5 sprigs fresh parsley
- Pat chicken dry with a paper towel and season with salt and pepper. Set aside.
- Saute shallots in olive oil on medium-heat until translucent and slightly golden brown on edges, about 3-4 minutes. Add chicken thighs (do not crowd the pan) sear on both sides for about 4-5 minutes until well browned. Turn heat to medium low.
- Add artichokes, olives, and white wine. Mix to combine in pan and scrap any dripping off the bottom to add flavor to the broth. Place the herbs on top of the chicken.
- Cover and simmer on low for about 15-20 minutes until the center of chicken reaches an internal temperature of 165 degrees F and is fully cooked.
- Sprinkle with a little fresh parsley just before serving. Serve hot over prepared farro. Enjoy!
- Prep Time: 5 min
- Cook Time: 30 min
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: Chicken, chicken dinner, oven chicken, one skillet dinner, easy dinner, easy recipe, Italian recipe, farro recipe, olives and white wine