Can I use boneless skinless chicken thighs instead?

Yes, though you'll lose some flavor and richness that comes from the skin. If using skinless thighs, reduce the initial browning time to about 3 minutes per side and watch carefully during braising as they may cook faster.

What can I substitute for white wine?

For an alcohol-free version, use additional chicken stock with a tablespoon of white wine vinegar or lemon juice added for acidity. You'll still get a delicious result, though slightly less complex.

Can I prepare this dish in advance for a dinner party?

Absolutely! It's even better made a day ahead. Complete the recipe through braising, then refrigerate overnight. When ready to serve, gently reheat on the stovetop and reduce the sauce just before serving. The flavors will have developed beautifully.

How do I know when the chicken is perfectly cooked?

The safest method is using an instant-read thermometer, which should register 165°F when inserted into the thickest part of the thigh. Alternatively, cut into a piece - the juices should run clear and the meat should no longer be pink.

Braised Boneless Chicken Thighs with Artichokes and Olives Recipe

Name: Braised Boneless Chicken Thighs with Artichokes and Olives Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra virgin olive oil, divided; 8 boneless, skin-on chicken thighs; Kosher salt; Ground black pepper; 1 medium to large yellow onion, sliced 1/8 to 1/4-inch thick; 1 teaspoon sugar; 1 teaspoon chopped garlic; 2/3 cup white wine; 1 cup chicken stock; 4 teaspoons fresh thyme leaves, divided; 1 can (14.5 ounce) artichoke hearts in water, drained and quartered; 1/2 cup pitted Kalamata olives

This Mediterranean-inspired dish transforms humble chicken thighs into a restaurant-worthy meal with minimal effort. The combination of tender chicken, sweet caramelized onions, briny olives, and meaty artichokes creates a symphony of flavors that’s both sophisticated and comforting. Perfect for a weeknight dinner that feels special, this one-pan wonder delivers maximum flavor with surprisingly little hands-on time.

Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks in a single skillet, meaning less cleanup and more flavor as ingredients build on each other.
Weeknight Gourmet: Despite its impressive presentation and complex flavors, this dish comes together in about 40 minutes total.
Perfectly Balanced Flavors: The richness of the chicken skin balances beautifully with the acidity of the wine, the sweetness of the caramelized onions, and the briny olives.
Impressive Yet Approachable: Fancy enough for company, simple enough for a Tuesday night dinner.

Ingredients You’ll Need

Boneless Skin-on Chicken Thighs: The star of the show – they stay juicy while the skin crisps beautifully when browned. The skin is essential for flavor, so try not to skip it!
Olive Oil: Use a good quality extra virgin olive oil to enhance the Mediterranean flavors of this dish.
Yellow Onion: Sliced and caramelized, it creates a sweet foundation for the sauce.
Sugar: Just a touch helps the onions caramelize faster and more evenly.
Garlic: Adds depth and warmth without overwhelming the other flavors.
White Wine: Provides acidity and deglazes the pan, lifting all those delicious browned bits into the sauce.
Chicken Stock: Forms the base of the braising liquid, adding richness and savory depth.
Fresh Thyme: Its earthy, slightly floral flavor complements the Mediterranean ingredients perfectly.
Artichoke Hearts: They add meaty texture and a subtle tangy flavor that works beautifully with the chicken.
Kalamata Olives: These purple-black Greek olives bring a distinctive briny punch that elevates the entire dish.
Salt and Pepper: Essential for seasoning each layer of the dish properly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Change Up the Proteins

Substitute bone-in chicken thighs (adding 10 minutes to cooking time) or try with pork tenderloin medallions for a different spin.

Play with the Vegetables

Swap the artichokes for quartered mushrooms, add halved cherry tomatoes in the last 5 minutes of cooking, or toss in some baby spinach just before serving.

Herb Alternatives

No fresh thyme? Try rosemary, oregano, or a blend of herbes de Provence for a different aromatic profile.

Make It Spicy

Add red pepper flakes or a pinch of cayenne to the onions for a gentle heat that builds throughout the dish.

How to Make Braised Boneless Chicken Thighs with Artichokes and Olives

Step 1: Brown the Chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then place skin-side down and cook until golden brown (about 4-5 minutes). Flip and cook 2 more minutes. Work in batches of 4 thighs, removing the first batch before cooking the second. This step builds incredible flavor!

Step 2: Caramelize the Onions

In the same pan (those browned bits are gold!), add remaining oil and sliced onions. Cover and cook for 2 minutes, then add sugar and continue cooking until onions turn golden brown. This creates a sweet foundation for your sauce.

Step 3: Build the Sauce

Add garlic to the onions and cook until fragrant. Pour in wine, letting it bubble away until nearly evaporated. This concentrates flavors while removing the alcohol. Next, stir in chicken stock and half the thyme.

Step 4: Braise Everything Together

Return chicken to the pan skin-side up, then nestle artichokes and olives between the pieces. Cover and simmer for 15-20 minutes, until chicken reaches 165°F. This gentle cooking method ensures juicy, tender results.

Step 5: Finish the Sauce

Remove chicken and vegetables to a serving platter. Stir remaining thyme into the sauce and simmer on high for 3-5 minutes until slightly thickened. Season to taste, then pour this liquid gold over your chicken and vegetables.

Pro Tips for Making the Recipe

Don’t Skip the Browning: Those extra minutes creating a golden crust on the chicken skin translate to incredible flavor in the final dish.
Deglaze Completely: When adding wine, scrape up all the browned bits from the bottom of the pan – that’s concentrated flavor you don’t want to waste!
Watch Your Heat: Keep the simmer gentle during braising to prevent tough chicken.
Choose the Right Pan: Use a heavy skillet or Dutch oven with a tight-fitting lid that can move from stovetop to oven if needed.
Quality Ingredients Matter: Since there are relatively few ingredients, opt for high-quality olives, fresh thyme, and good chicken stock for the best results.

How to Serve

Perfect Pairings

Serve over creamy polenta, buttered egg noodles, or with crusty bread to soak up the delicious sauce. A simple green salad with a lemon vinaigrette makes an ideal side.

Wine Suggestions

The dish pairs beautifully with the same white wine you used in cooking – try a crisp Pinot Grigio or Sauvignon Blanc.

Presentation

For an impressive presentation, transfer everything to a shallow serving bowl, arrange the chicken pieces on top of the vegetables, and sprinkle with additional fresh thyme leaves and a drizzle of your best olive oil.

Make Ahead and Storage

Storing Leftovers

This dish actually improves with time! Store in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen as it sits.

Freezing

The dish freezes well without the artichokes (they can become mushy). To freeze, cool completely, store in airtight containers for up to 3 months, and add fresh artichokes when reheating.

Reheating

Warm gently in a covered skillet over medium-low heat with a splash of chicken stock to revive the sauce. Alternatively, microwave in 1-minute intervals at 70% power, stirring between intervals.

FAQs

Can I use boneless skinless chicken thighs instead?

Yes, though you’ll lose some flavor and richness that comes from the skin. If using skinless thighs, reduce the initial browning time to about 3 minutes per side and watch carefully during braising as they may cook faster.
What can I substitute for white wine?

For an alcohol-free version, use additional chicken stock with a tablespoon of white wine vinegar or lemon juice added for acidity. You’ll still get a delicious result, though slightly less complex.
Can I prepare this dish in advance for a dinner party?

Absolutely! It’s even better made a day ahead. Complete the recipe through braising, then refrigerate overnight. When ready to serve, gently reheat on the stovetop and reduce the sauce just before serving. The flavors will have developed beautifully.
How do I know when the chicken is perfectly cooked?

The safest method is using an instant-read thermometer, which should register 165°F when inserted into the thickest part of the thigh. Alternatively, cut into a piece – the juices should run clear and the meat should no longer be pink.

Final Thoughts

This Braised Boneless Chicken Thighs with Artichokes and Olives recipe proves that impressive, flavor-packed meals don’t require complicated techniques or hard-to-find ingredients. The magic happens in the layering of simple, quality components that complement each other perfectly. Whether served for a weeknight family dinner or a special gathering with friends, this Mediterranean-inspired dish delivers satisfaction in every bite. Give it a try – your kitchen will smell amazing, and your taste buds will thank you!