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Broiled Chicken & Artichokes

My wife and I first made this chicken entree as newlyweds and have been hooked on it ever since, and make it almost weekly. It's so simple and affordable, yet delicious and healthy. Can't beat that. —Chris Koon, Midlothian, Virginia
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings

Ingredients

  • 8 boneless skinless chicken thighs (about 2 pounds)
  • 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons minced fresh parsley

Directions

  • Preheat boiler. In a large bowl, toss chicken and artichokes with oil, salt and pepper. Transfer to a broiler pan.
  • Broil 3 in. from heat 8-10 minutes or until a thermometer inserted in chicken reads 170°, turning chicken and artichokes halfway through cooking. Sprinkle with cheese. Broil 1-2 minutes longer or until cheese is melted. Sprinkle with parsley.
Nutrition Facts
1 serving: 288 calories, 21g fat (5g saturated fat), 77mg cholesterol, 584mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 22g protein.

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Reviews

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Average Rating:
  • Gregg
    Aug 4, 2020

    Super easy, also marinated the thighs in the artichoke marinade while some brown rice cooked on the stove. Will add more artichoke hearts next time. Great dish for beginners.

  • Allison
    Jul 30, 2020

    Not exciting. Took twice as long to cook, artichokes were burnt. Just not exciting or satisfying. I'm sure I went wrong somewhere but overall, wont do again.

  • JeanAbshire
    Jul 26, 2020

    I have made this recipe several times because it is very quick to assemble and the result is quite good. I have also added other vegetables and potato slices with good results.

  • Jennifer
    Apr 30, 2020

    I was impressed by the full flavors and simplicity of this recipe and will make it again.

  • Cindy
    Jun 28, 2019

    Sorry but I found this to be tasteless and boring.

  • Mark
    Jun 28, 2019

    Really tasty, even if the cook uses bone-in thighs. I had to cook them in the oven for half an hour, then add the artichokes and broil. Forgot the parsley too... I would definitely make this again!

  • dollydimples
    Jun 27, 2019

    This was just ok. Don't know if I'll make again. I felt like it was missing something.

  • Phil
    Jun 26, 2019

    Great dish! Nothing goes better with marinated artichoke hearts and olive oil than feta cheese. I turned it into a Mediterranean dish, substituting crumbled feta for the Parmesan. I also added halved cherry tomatoes and about 1/2 cup of halved pitted ripe kalamata olives.

  • diannevdv
    Jun 26, 2019

    Skinless chicken looks so unappetizing, I always ask the butcher at the supermarket if he will please debone the chicken and leave the skin on the chicken. If someone is averse to eating the skin, they can remove it. Baked or grilled chicken tastes sooo much better with skin left intact. The chicken is so much more moist, flavorful and golden brown. It is a fact that we all need a little fat in our diets, too. I grew up that way and I am of normal weight and have normal cholesterol. I plan to try this delicious sounding recipe but will leave the skin in place.

  • Tina
    Jun 26, 2019

    Quick, easy