Amazing Olive and Artichoke Chicken

This olive and artichoke chicken is so easy and delicious!

If you want to change up the regular chicken dinner, put this recipe on your menu. Olives and artichokes pair well together. My family ate every bit of this and there were no leftovers. My hubby went back and finished what little bit was left, they loved it! This is a low carb, trim healthy mama s recipe. I served ours with a side salad and the chicken and sauce on top of mashed cauliflower.

Have a pressure cooker, instant pot, or foodi?

This is also a pressure cooker recipe that can be easily adapted to a crockpot if desired. I have been wanting to come up with more pressure cooker recipes. So many ladies don’t have time to get the crockpot going but have time to make a pressure cooker dinner. If you want to make this in your crockpot (your instant pot and foodi are also slow cookers), just brown everything in your skillet and transfer to your crockpot and cook on low 4-5 hours or high 2-3 hours.

Eating healthy doesn’t need to be boring.

This recipe is so delicious and easy, I wouldn’t hesitate to serve this to company or a potluck. It is also a perfect recipe for busy weeknights. This is also one of my recipes that I prepped in the totes. When I meal prep like this, it makes busy weeks so much easier. If your family likes olives (I know not everyone is a fan), add this to your next menu, you won’t be disappointed. Here is a link to my meal prep.

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Olive and Artichoke Chicken

Servings 0

Equipment

• Pressure Cooker or Crockpot

Ingredients

• 2 Lb Boneless, Skinless Chicken breasts or thighs
• 5.75 oz Jar of Green Olives
• 12 oz Jar of Artichoke Hearts
• 1 Med Onion, diced
• 1 T Minced Garlic
• 1 Med Lemon, Juiced or 2 T bottle lemon juice
• 2 T Olive Oil

Sauce: 1/3 C Lemon Juice, 1/2 C Chicken Broth, 1 t Dried Thyme, 1 t Salt, 1/2 t Black Pepper, 1/2 t Dried Rosemary, 1 Bay Leaf

Instructions

• Over medium heat with 1 tablespoon of olive oil, brown chicken.
  
• Remove chicken, add the remaining 1 tablespoon of olive oil and add the diced onion. After 3 minutes, add the garlic. Cook for another 2-3 minutes.
  
• Mix together the sauce and add to the pot.
  
• Stir and add the chicken back. Place lid on top, lock into place, make sure valve is closed. Cook on high for 10 minutes.
  
• Cut olives in halves or thirds.
  
• When the 10 minutes are up, manually release pressure. When the pressure is released, remove lid. Add the olives and drained artichokes to the pot. Replace lid and cook for another 3 minutes on high. When the 3 minutes are up, manually release the pressure. When the pressure is released, remove lid.
  
• Serve warm.