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    Home » Entrées/Main Dishes » Baked Sun-dried Tomato and Artichoke Chicken

    Baked Sun-dried Tomato and Artichoke Chicken

    Published: Apr 27, 2018 · Modified: Jul 18, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 10 Comments

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    Baked Sun-dried Tomato and Artichoke Chicken with title

    Full of the flavours of the sunny Mediterranean, this Baked Sun-dried Tomato and Artichoke Chicken features juicy chicken thighs with garlic, herbs, sun-dried tomatoes and artichoke hearts. A one-pot dish! Paleo without the cheese.

    Baked Sun-dried Tomato and Artichoke Chicken thighs in a white baking dish.
    Feeling Italian tonight? These chicken thighs with sun-dried tomatoes and artichoke hearts may be just what you need! This one-pot chicken dinner will transport you from your kitchen table to the rolling hillsides and warm sunshine of Tuscany in one succulent bite.

    Garlic, wine, sun-dried tomatoes, artichokes, parmesan and fresh herbs:  if that doesn't make you feel like you're under the Tuscan sun then I don't know what will.

    I originally published this recipe a couple of years ago, but it's just so good that I've updated it with new photos and new information to answer questions from my readers. Enjoy!

    Baked Sun Dried Tomato and Artichoke Chicken thighs in a cast iron pan

    Crispy skin, juicy chicken, intense tomato and artichoke flavours and oh! Did I mention the cheese? Melted gooey Parmesan cheese to smother it all and tie all the Mediterranean flavours together. Ah, that's amoré.

    Baked Sun-dried Tomato and Artichoke Chicken in white serving dish garnished with fresh herbs.

    As always, I'm all about creating easy meals and this one is no exception.

    This Baked Sun-dried Tomato and Artichoke Chicken Thigh dish is an easy meal.

    It's a one-pot dish!

    1. Brown the chicken in a skillet.
    2. Remove it while you create the sauce with garlic, wine, broth, sun-dried tomatoes, artichokes and herbs.
    3. Put the chicken back in the same pot and bake it in the oven.
    4. Add some cheese and pop it back in the oven to melt.

    Close-up view of Baked Sun-dried Tomato and Artichoke Chicken in cast iron skilet.

    Can I use regular sun-dried tomatoes in this recipe?

    Yes, if you don't have oil-packed sun-dried tomatoes, soak an equal amount of dried tomatoes in water until softened, drain, then slice and add to the pan.

    Baked Sun-dried Tomato and Artichoke Chicken Thighs ready to serve.

    What should I serve with this chicken thigh dish?

    Keep it traditionally Italian by serving it with pasta or gluten-free pasta, or add more vegetables into your meal by serving it with this simple, so-easy-to-make Cauliflower Rice. This dish is delicious with lightly steamed broccoli or asparagus, too. We often have it with one of these salads:

    • Cauliflower Lemon Basil Salad with Toasted Capers
    • Mediterranean Chopped Salad with Cannellini Beans
    • Hearty Tuscan Salad with Creamy Gorgonzola Dressing  (Omit the cheese from the chicken dish if serving with this salad.)

    Make ahead and freeze for busy nights!

    Baked Sun-dried Tomato and Artichoke Chicken thighs in cast iron skillet.

    Baked Sun-dried Tomato and Artichoke Chicken

    This Baked Sun-Dried Tomato and Artichoke Chicken features Mediterranean flavours of garlic, sun-dried tomatoes, artichoke hearts, and herbs. It's a one-pot dish!
    Print Pin Rate
    Course: Entrée/Main
    Cuisine: American, Canadian, Italian
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8 thighs
    Calories: 353kcal
    Author: Elaine
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    Ingredients

    • 8 chicken thighs bone-in, skin-on
    • sea salt and pepper
    • 1 tablespoon olive oil extra virgin
    • 6 cloves garlic coarsely chopped
    • 1 cup chicken broth
    • ¼ - ½ cup white wine optional
    • 6 oz sliced, oil-packed sun-dried tomatoes (170 ml) drained
    • 6 oz marinated artichoke hearts (170 ml) drained
    • 1 teaspoon each dried thyme, basil and oregano (or 2 teaspoon fresh thyme, basil and oregano)
    • ⅓ cup Parmesan cheese grated (omit for Paleo diet)

    Instructions

    • Heat oven to 400°F.
    • Pat chicken dry with paper towel. Sprinkle with sea salt and pepper.
    • Heat oil in a heavy-bottomed oven-proof skillet over medium-high heat. Put the chicken in the pan, skin side down. Shake the pan just a little to prevent sticking. Cook on one side for 4-5 minutes or until lightly browned. Flip with tongs and brown on the other side for 3-4 minutes.
    • Remove to a plate. Drain the excess oil.
    • Add garlic cloves to the pan and cook, stirring until just starting to brown.
    • Stir in chicken broth, white wine (optional), sun dried tomatoes, artichokes, thyme, oregano and basil. Continue to cook until liquid is reduced slightly, then add chicken back in.
    • Transfer skillet to oven and bake for 30 minutes or until chicken has reached an internal temperature of 175°F. Remove from oven and sprinkle with grated Parmesan cheese. Return to oven for 5 -10 minutes or until cheese has melted and chicken has browned.
    • Serve with gluten-free pasta, or cauliflower rice or a hearty salad.

    Nutrition

    Calories: 353kcal | Carbohydrates: 7g | Protein: 21g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 399mg | Potassium: 596mg | Fiber: 1g | Vitamin A: 605IU | Vitamin C: 28.9mg | Calcium: 81mg | Iron: 1.8mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
    Nutrition Facts
    Baked Sun-dried Tomato and Artichoke Chicken
    Amount Per Serving
    Calories 353 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 6g38%
    Cholesterol 113mg38%
    Sodium 399mg17%
    Potassium 596mg17%
    Carbohydrates 7g2%
    Fiber 1g4%
    Protein 21g42%
    Vitamin A 605IU12%
    Vitamin C 28.9mg35%
    Calcium 81mg8%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
    SAVE THIS TO ONE OF YOUR PINTEREST BOARDS and connect with me on Pinterest! I’m always finding new tasty recipes to pin. Subscribe to my weekly newsletter and never miss a recipe!

    This post may contain affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The commission is paid by the third party, not by you. I am a participant in the Amazon Services LLC Associates Program. It’s an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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    Reader Interactions

    Comments

    1. Lizzy

      April 29, 2018 at 4:38 pm

      5 stars
      Ohhh this looks delicious Elaine! I love that it can be made paleo so easily as well. It's on the menu this week and I'm excited to make it! Thanks for sharing!

      Reply
      • Flavour & Savour

        April 29, 2018 at 4:42 pm

        Thanks Lizzy! Hope you love it, too!

        Reply
    2. Cassie

      May 24, 2017 at 11:06 am

      How would you modify this for boneless and skin less thighs?

      Reply
      • Flavour & Savour

        May 24, 2017 at 1:12 pm

        Great question! While I haven't tried it like that, I think it would be really good. I'd follow the recipe instructions, but reduce the cooking time by searing for 3-4 minutes on each side, add the sauce ingredients as the recipe describes, then bake in the oven for just 15 to 20 minutes or until the chicken is cooked through. Add the parmesan on top, return to the oven to melt it quickly and serve. I'd love to hear how it turns out if you try it!

        Reply
    3. Kari Peters

      April 20, 2016 at 9:38 am

      5 stars
      I'm always feeling like Italian for dinner, and chicken skillet dinners are a favorite!

      Reply
      • Flavour & Savour

        April 20, 2016 at 9:47 am

        I'm dreaming of Italian food lately--we leave for Italy soon!

        Reply
    4. Jackie

      April 11, 2016 at 8:22 am

      5 stars
      It was beyond expectations! Note to self: next time make sure the tomatoes are not exposed on top of the chicken when going into the oven. They started to burn a bit, but I just mixed them under about half way through when I realized this and it made no difference. I made heated cauliflower rice and since we had not had greens yet I spooned in some homemade dried chard flakes before heating. Thank you Elaine!!!

      Reply
      • Flavour & Savour

        April 11, 2016 at 8:27 am

        I'm glad you liked it as much as we do! Like you, I've served it with cauliflower rice, but I've also made it with pasta for the kids. I used diced chicken breasts instead and adjusted the cooking time. This is one dish I'll make again and again. Thanks for letting me know!

        Reply
    5. Jackie

      April 10, 2016 at 11:22 am

      5 stars
      Hello, Sunday dinner!

      Reply
      • Flavour & Savour

        April 10, 2016 at 1:05 pm

        🙂 Make double for Monday. too!

        Reply

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    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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