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.
Recipe Tips:
- 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?
Try my Vegan Jalapeño Lime Rice Pilaf, Wild Rice Squash Salad with Tahini Dressing, or Ratatouille without Eggplant Recipe.
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
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Mix chicken thighs and artichoke hearts (including liquid) in a large bowl. Allow to marinate for 20-30 minutes (optional).
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Drain the liquid.
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Add oregano, minced garlic, salt and pepper.
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Mix.
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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
*This post has affiliate links from which I would earn a small commission from each purchase*
leslie gerson says
Are the artichoke hearts marinated in olive oil?
Vicky says
You can use the ones marinated in olive oil or just water – both work.
Tara says
Love how easy this is to put together! Definitely perfect for a weeknight meal and the chicken looks beautiful!
Tracy | Baking Mischief says
This looks so good! I love all the charred bits on there, and I am so with you on chicken thighs. I like chicken breasts for some things, but thighs are definitely my favorite!
Platter Talk says
What textures & flavors in only a few ingredients! Looking forward to trying this.
Giselle Rochford says
Thanks for reminding me that as much as I love artichoke, I’ve never actually cooked with it myself. Need to rectify that ASAP!
Vicky says
You need to get your hands on some artichokes asap!
Jami says
What size are the artichoke jars you use?
Vicky says
I use 12 ounce jars.
Deena says
This was delicious! Thanks for such a great and easy recipe 🙂
Vicky says
YAY! So happy you enjoyed this : ))
Amy Baker says
What rack do you cook it on?
Vicky says
I cook these on the rack second from the top, and move the tray up to the top rack for the last 5 minutes or so.
Darlene says
Would this work with bone-in thighs?
Vicky says
Yes, definitely, you might just have to adjust the cooking time and cook them for longer.
Desiree says
It looks like there’s cauliflower in the pictures; why was that omitted from the recipe?
Vicky says
Not sure what you are referring to Desiree. There is no cauliflower in the picture nor in the recipe. You might be mistaking the artichoke hearts for cauliflower? I’m not sure.
Victoria says
What is that white veggie to the left of the chicken in the second picture then? That does not look like artichoke.
Vicky says
Those are artichokes. If it doesn’t look like artichokes, that must just be due to how I photographed the dish and how I edited the photo. I used the marinated artichokes sold in glass jars, normally, though you can used canned or even frozen artichokes too.
Toni says
Hi Vicky, this is a great recipe! So simple and yet so flavourful. My hubby said its ones of his new faves 🙂 it’s perfect as is, but I have some Greek seasoning & sundried tomatoes I might also add in next time. This is the first recipe I’ve made from your site and I look forward to trying more. Thanks for sharing!
Vicky says
So happy to hear you and you hubby enjoyed this recipe Toni! Thanks for commenting to let me know! The sun dried tomatoes and Greek seasoning sound like the perfect addition! Hope you find some more recipes on my site to try!
Toni says
And the additions would only be for variety, not because the recipe needs it 😉
Vicky says
Sure : ))
Ragia ElShapini says
Hi, how far from the broiler should I put it?
Vicky says
I like to add it the the second highest oven shelf for the majority of the cooking time and then place the tray on the top shelf (closest to the broiler) for the last few minutes just to get the chicken a bit crisped up.
Arlie says
Raw boneless thighs can cook under a broiler in 20/25min? I’m envisioning burn on the outside and pink on the inside. What’s the longest you’ve had to broil a batch? This sounds super delicious (art heart lover here), but I’m dubious of the cooking time and am afraid of ruining (and wasting money) on perfectly good organic chicken. Though, I think my oven might be shorter than most standard ovens (shorter, but slightly wider).
Vicky says
Yes they do cook under the broiler in 20/25 minutes. You just need to make sure to lay the chicken thighs completely flat on the baking tray and place on the second or third rack from the top so they are not directly under the broiler for the whole time. Chicken thighs are a lot thinner than whole chicken breasts so when flat they really are not that thick. As long as you do not put the tray on the top rack they will not burn. I only put them on the top rack for the last 5 or so minutes to get a nice crisp on them (this is optional though). I do not know how your oven works, naturally, but I have made this recipe dozens of times without any issues with the chicken thighs being burnt on the outside and raw on the inside. Please let me know how this works out for you if you end up making it?
Danita says
My oven only gives me the option to customize the broil temperature, no set broil temperature. What temperature should I broil it on?
Vicky says
Do you mean you can set the broiler on high or low? I have never seen a broil function on an oven with the ability to customize temperature – I’ve only seen high or low but if you can set the temperature I imagine something like 400 or 450 degrees F would work.
sara mcdermott says
Delicous!! I was skeptical about making this due to the broiler method. I had 6 thighs, added a jar of marinated artichokes and one can of regular artichokes with an additional sprinkle of olive oil. I served it with the line jalapeño rice, topped with chopped cherry tomatoes.I will definitely make this again.
Vicky says
Yay so happy to hear that!!!
Denise says
I don’t have a broiler can this be baked instead of broiled?? If so what temperature and for how long?
Vicky says
Yes you could bake these instead – I would bake these at 375 for 30-40 minutes — just keep an eye on them to make sure they do not burn or overcook.
Kirstin says
I just made this and my 6 year old and husband loved them! This is going in my rotation! I am always on the hunt for quick, easy, and DELICIOUS recipes 🙂 Thank you!
Vicky says
So happy to hear that Kirstin! This is a favorite in my family and one recipe I make all the time!
Kris says
This was a very flavorful recipe with few ingredients. I used a 16 oz jar of marinated artichoke hearts I had in the pantry. Next time, I will add an additlional jar (drained) and scatter around the chicken as it was awesome (a great “side dish”idea) as the 16 oz didn’t leave enough for leftovers (we really liked them!). I need to cook the chicken less time, maybe 15 minutes and last 5 at top of the rack. Assume my chicken thighs were a bit thinner than what you used. Definitely will be in our meal rotation! I will be checking out your other recipes—thank you!
Vicky says
So happy you enjoyed my recipe Kris! This is one of my favorites!
Kim Tucknott says
I can’t even tell you how much my family loves this recipe! We are European decent but Mediterranean at heart! This past Spring I decided that my 10 and 12 year old daughters needed to do more diner prep and cooking so I went nuts looking for sheet pan dinners that they could assemble themselves; with flavours from all over the world. (No picky eaters here) we have about 7 that really stand out and show up regularly in our dinner rotation but if I ask……this one would be weekly! Thank you for sharing it will the world but mostly with us Kim
Vicky says
Thanks so much for your sweet comment Kim! I make this recipe weekly too and it’s always in my dinner rotation – I’m happy to hear your family enjoyed it too!
Dayna says
Just had to come on here to say thank you for this recipe! This was so delicious! Also, I’m 34 and do a lot of cooking but for whatever reason have never used the broiler! After using it for this recipe, I want to broil everything! What a delicious difference! Thanks!
Vicky says
The broiler is great! I love to cook using the broiler and this is one of my favorite broiled recipes!
Courtney says
This is great! I can’t believe how easy it is and my family loved it. Have you had it come out just as well not leaving it to marinade? I’m going to be throwing it together in a hurry tomorrow and I’m torn between marinading all day (so I can prep before work and then throw in the oven when I get home) or not marinading at all. What do you think?
Vicky says
If you do not have time to leave it to marinate all day do not worry it will still be delicious! Most of the time I make this last minute and only leave it to marinate for a few minutes and it’s still amazing!
Geri says
Very easy to make. I did the thighs with bone. Cooked it for 30 minutes then used the broiler. My daughter asked what is the serving size for the artichokes.
Vicky says
Thanks for sharing your thoughts on this recipe Geri! I have made this with bone in thighs too and it works just as well! The serving size for the artichokes would be 5 ounces per person (if you use 2 jars), otherwise 2.5 ounces if you use one.
Mae Borkowski says
Made this for dinner tonight and it was a hit with family. I added asparagus, and cherry tomatoes and it was delicious.
Vicky says
Yay! SO happy to hear that. This is one of my go to dinner recipes that I make almost weekly. Love the addition of asparagus and tomatoes – I frequently add chopped zucchini too.
jen says
Wow this was an excellent recipe! I added capers as well. It was perfect!!
Vicky says
So happy to hear than Jen! Thanks for taking the time to comment and let me know. Love the addition of capers – will try that next time myself!
Anamika @ Supplement Crunch says
this Looks OSM, i love garlic broiled chicken, thank you so much to share your recipe.
Vicky says
Thanks! One of my favorite recipes!
Jen says
We love this dish! We’ve made it several times now and it never disappoints. The broil method is brilliant and such a time saver. I’ve made it both with and without Trader Joe’s artichoke tapenade and it’s great either way. The tapenade adds a lemony twist. Thanks for a great recipe!
Vicky says
Thanks so much for taking the time to comment on my recipe! SO happy to hear you enjoyed it – this is one of my go to easy recipes that I make over and over again. And yes it works both with the Trader Joe’s artichoke tapenade and with regular canned or jarred artichokes too.