Feta Artichoke Chicken

Our marinated chicken and artichoke dish features tender, juicy chicken, savory artichokes, and golden-browned feta cheese. Broiled in the oven, it’s a delicious blend of creamy richness and savory, tangy flavor in every bite. 

What can I expect?

All the ingredients are cooked in a single pan, and the dish is ready in less than 30 minutes. This easy chicken recipe is fancy enough for date nights and yet simple enough for a weeknight dinner. You can even prepare it a day in advance! 

Bone-in, skin-on chicken thighs marinate with artichoke hearts, absorbing their zesty flavor. Then, the mixture is seasoned and broiled in the oven until crisp on the outside and juicy in the center. Feta cheese is the finishing touch, adding a creamy consistency and a salty, tangy taste. 

Every bite is loaded with protein, fiber, and nutrients. More importantly, the bold, savory flavor is unbelievably delicious and sure to satisfy even the pickiest eaters.  

Is Feta Artichoke Chicken Healthy? 

Let’s take a look at the main ingredients:

• Chicken thighs
• Marinated artichoke hearts
• Garlic cloves
• Feta cheese

Marinated artichoke hearts and garlic cloves are natural, nutritious ingredients. Use them to add flavor and nutrients to a variety of recipes. 

But what about chicken thighs? And the chicken skin? Aren’t they both fatty and unhealthy?  

Neutral Eating has a practical stance on dark meat and chicken skin: 

If you’re going to eat meat, make full use of the animal. Eating the whole animal is sustainable, nutritious, and humane.

Both dark meat and chicken skin are rich sources of vitamins, minerals, protein, and natural fat energy. And the stuff is delicious. Doing right by the animal means you get to eat it all. Enjoy the dark meat. Enjoy the skin! Learn more about the Neutral Eating Food Philosophy here.

But what about feta cheese? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and try to eat less. 

Feta Artichoke Chicken Tips

1. Add sides

Thanks to the abundance of protein and fiber, this dish is already incredibly filling. However, if you want to make it even more satisfying, feel free to pair it with sides like cauliflower rice, crispy zucchini chips, or a lemon parmesan salad. 

2. Store leftovers

Once cooled, you can transfer leftovers to an airtight container. Store them in the fridge for 2-3 days. Then, warm them in the microwave, a skillet over medium heat, or the oven when you’re ready to eat! 

3. Include more veggies

Feel free to incorporate more vegetables when broiling the chicken. It’s a great way to use up any leftovers you have on hand! For instance, asparagus, zucchini, mushrooms, or bell peppers would all taste great.

Feta Artichoke Chicken

Print Recipe

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Ingredients

• 4 bone-in skin-on chicken thighs
• 6 oz jar marinated artichoke hearts zero sugar added
• 8 cloves garlic minced
• 2 teaspoons oregano
• Salt and pepper to taste
• ¼ cup feta cheese

Instructions

• Combine artichoke hearts along with liquid and chicken in a glass baking dish. Let it marinate in the fridge for at least 20 minutes or overnight.
• After marinating, drain all liquid.
• Add garlic, oregano, salt and pepper. Push down artichoke hearts so they lay flat with the chicken (to prevent burning).
• Broil about 6 inches from the top of the oven for 10 minutes. Flip chicken and cook for an additional 10 minutes.
• Top with feta and insert a meat thermometer. Continue to bake until the internal temperature hits 165 F.
• Remove from oven and enjoy!

Notes

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #neutraleating

 

 

 

 

 

 

 

 

Recipe from Neutral Eating: https://neutraleating.com/feta-artichoke-chicken

Servings: 4

Author: Neutral Eating