Broiled chicken thighs that are low fuss to make and require minimal clean up. With only 4 ingredients needed, this artichoke and garlic broiled chicken thighs dish takes only 25 minutes to make! A classic go to weeknight dinner recipe. Healthy and delicious. Paleo, Keto, Gluten Free and Dairy Free.
There are some recipes that I have made time and time again and yet have never written about them on here. Just those classic go to dinner recipes that I always put off snapping a proper photo of until the next time.
Well no more.
These garlic and artichoke broiled chicken thighs have been kept from you for way to long.
Over the years I have pretty much made this dish for every one of my friends and family members so it’s only fair you finally get to see this too.
Why these broiled chicken thighs are the best:
- One bowl prep with minimal clean up
- Only 4 ingredients needed (+salt)
- Ready in under 25 minutes
- A family favorite recipe
- Crispy chicken outside yet tender within with a Mediterranean flavor profile
- The broiler gives these a grill like taste
This is the perfect low fuss, minimal clean up, always stellar solid dinner recipe. It comes out delicious every time and requires only a handful of ingredients and minutes of your time. Literally 10 minutes or less of prep time and only 18-25 minutes under the broiler. And only four ingredients needed.
This was the first broiled chicken thighs dish I had ever made and while I was skeptical at first (I was a chicken breast gal through and through) after this I don’t think I’ve ever purchased chicken breasts again, as you can tell from all my various chicken thigh recipes (crispy paprika honey chicken thighs, broiled paprika garlic chicken thighs, etc)
Chicken breasts = dry meat, or very high risk of dry meat if you’re not uber careful and paying close attention.
Chicken thighs are way more forgiving, they’ve got a lot more fat to work with, and therefore it’s a lot harder to make these too dry.
I know I know, they don’t look as clean and nice as chicken breasts (especially when dealing with them raw). I completely agree, but you’ll just somehow have to get over aspect.
- Make sure your chicken is fully defrosted – otherwise when it cooks there will be a lot of water from the chicken in the pan
- Use artichoke hearts marinated in oil with spices for a more flavorful dish, though canned will work too
- Use a food thermometer to make sure the chicken thighs have cooked to at least 165 degrees F before serving (18 minutes on high broil on second shelf from the top will ensure they are cooked through)
- To cook the chicken thighs even quicker put them on the top rack, right under the broiler – but keep an eye on them so they do not burn.
- Add other veggies into the mix like zucchini, or the Trader Joe’s Artichoke Antipasto mix
Benefits of Broiling Chicken Thighs
- Chicken thighs are higher in fat than chicken breasts so the high heat from the broiler allows the fat to caramelize and the broiled chicken thighs almost taste like they have been grilled
- No preheating of the oven – the broiler gets hot right away
- High heat of the broiler means less time spent cooking the chicken thighs
- Broiling gives the food direct heat – similar to grilling but coming from the top instead of the bottom
Do you need to flip chicken thighs when broiling them?
- No! If you would like to flip them you certainly can, but they will be fully cooked after 18-20 minutes on high broil on the second highest oven shelf.
How to make my garlic artichoke broiled chicken thighs:
To get these prepped you mix the boneless skinless chicken thighs with the artichoke hearts and their liquid. If you’re feeling patient you can let this marinate for 10-30 minutes, but this is entirely optional.
If you’re short on time, just mix the drained artichokes with the chicken. To the same bowl add lots of dried (or even fresh if you’ve got it) oregano, minced garlic, and salt to taste.
Optional – add some roughly chopped zucchini into the mix! Once that is all mixed spread everything out on a large baking tray (or cast iron pan) in a single layer and place under the broiler.
Broil on high for 18-23 minutes on the rack second from the top rearranging the cast iron pan or baking sheet halfway through to ensure for even cooking.
The artichoke leaves will be nicely crisped up and the chicken will be soft and cooked through, with lightly charred edges here and there.
This is hands down one of the simplest and most flavorful chicken recipes you can make in no time at all. I am a huge fan of broiled sheet pan recipes (as you can probably tell from my recent 5 Ingredient Pesto Chicken Sheet Pan Dinner with Veggies).
Every bite is so flavorful with all those Mediterranean flavors dancing around in your mouth. Oh and did I mention that this recipe if also gluten-free, dairy-free, paleo, keto and whole30 friendly?
Next time you’re making chicken for dinner make sure to try these broiled chicken thighs and let me know what you think in the comments below.
Need some side dish ideas for these 4 ingredient artichoke chicken thighs?
Time to make my all time favorite broiled chicken thighs:
Only 4 key ingredients needed for these low fuss, minimal clean up 30 minute artichoke and garlic broiled chicken thighs. A classic go to weeknight dinner recipe. Healthy and delicious. Gluten Free, Dairy Free, paleo, whole30 and keto!
- 1.5 pounds boneless skinless chicken thighs 6
- 1-2 jars artichoke hearts (10 ounce jars)
- 2 tablespoons dried oregano
- 2 tablespoons minced garlic
- salt and pepper to taste
Mix chicken thighs and artichoke hearts (including liquid) in a large bowl. Allow to marinate for 20-30 minutes (optional).
Drain the liquid.
Add oregano, minced garlic, salt and pepper.
Broil on high for 18-25 minutes or until chicken is cooked through. (Broil on the second rack from the top for the first 18 minutes and then place the baking tray on the top oven shelf - closer to the broiler, to get a nice crisp on the chicken for the last 5 minutes)
Optional: halfway through cooking time you can flip over the chicken thighs, if you like.
Optional: To this recipe you can also add 1 zucchini, halved and cut into one inch thick pieces
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