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-pan dish!
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.
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.
I originally published this recipe a few 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.
I've also tweaked the recipe to include instructions for using boneless, skinless chicken or bone-in skin-on thighs.
- ❤️ Why you'll love this recipe
- 🛒 Ingredients
- 🔪 How to make sun-dried tomato and artichoke chicken
- 👍🏼 Helpful Tips for sun-dried tomato chicken
- ❓Reader's Questions
- Storing Leftovers Safely
- 🍽 Serving Suggestions
- 🗒 More healthy chicken recipes to try
- ❓Did you make this sun-dried tomato and artichoke chicken recipe?
- 📖 Recipe
❤️ Why you'll love this recipe
- Easy! As always, I'm all about creating easy meals and this one is no exception.
- Flavour! 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 these Mediterranean flavours together.A one-pan dish! That means easy cleanup.
- Use your choice of chicken: I've included instructions to use both boneless, skinless chicken and bone-in skin-on chicken thighs. Your choice!
- A one-pan dish! Like these other baked one-pan chicken dishes, this means easy clean-up.
- 8 chicken thighs bone-in, skin-on OR boneless, skinless chicken thighs.
- garlic: fresh cloves
- chicken broth
- white wine: optional, but it adds a mellow sweetness to this dish.
- oil-packed sun-dried tomatoes
- marinated artichoke hearts
- thyme, basil and oregano: These Mediterranean herbs add full rich flavour to this dish.
- Parmesan cheese: You'll grate a little cheese to melt on top of the chicken before serving.
🔪 How to make sun-dried tomato and artichoke chicken
Here's a short summary of what you'll do to make this yummy baked chicken dish. You'll find complete instructions in the recipe card below.
It's a one-pan dish!
- Brown the chicken in an oven-proof skillet.
- Remove it while you create the sauce with garlic, wine, broth, sun-dried tomatoes, artichokes and herbs.
- Add the chicken back into the same pan with the sauce, then bake it in the oven.
- Add some cheese and pop it back in the oven to melt.
👍🏼 Helpful Tips for sun-dried tomato chicken
Sun-dried tomatoes. If you like, you can drain the tomatoes and save the oil. Brown the chicken in this oil, instead of olive oil. A real flavour burst! Be sure to slice the tomatoes into thin strips before adding them to the pan.
Artichokes. Marinated artichoke hearts usually come quartered. Leave them this size, so they don't get "lost" in the sauce.
Garlic. This recipe calls for 4 - 6 cloves of garlic. The number you use will depend on their size. Often home-grown garlic cloves are much larger than store-bought.
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.
Storing Leftovers Safely
Store: Refrigerate leftovers in a covered container for 3 to 4 days.
Freeze: Make ahead and freeze for busy nights! You can also freeze the leftovers. I'd suggest freezing this dish without the pasta. Some brands of gluten-free pasta freeze well, others tend to become a little mushy.
Reheat: Thaw the chicken dish overnight in the fridge, then reheat in the microwave.
🍽 Serving Suggestions
Wondering what to serve with this sun-dried tomato chicken?
Make it traditionally Italian by serving it with rice, with pasta or gluten-free pasta.
Keep it low carb and add more vegetables into your meal by serving it with this simple, so-easy-to-make Cauliflower Rice.
This dish is delicious with roasted vegetables, too. Roast veggies on a sheet pan while the chicken bakes!
I often have it with one of these salads:
- Kale and Cara Cara Orange Salad
- Mixed Green Salad with Berries
- Hearty Tuscan Salad with Creamy Gorgonzola Dressing (Omit the cheese from the chicken dish if serving with this salad.)
🗒 More healthy chicken recipes to try
❓Did you make this sun-dried tomato and artichoke chicken recipe?
When you make this recipe, please leave a comment and a star rating below. I love hearing when you've made one of my recipes. Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
Baked Sun-dried Tomato and Artichoke Chicken
- 8 chicken thighs bone-in, skin-on OR boneless, skinless
- ¼ teaspoon each sea salt and pepper
- 2 tablespoons flour, gluten-free if necessary
- 1 tablespoon olive oil extra virgin
- 4 - 6 cloves garlic, coarsely chopped
- 1 cup chicken broth
- ¼ - ½ cup white wine, optional
- 6 oz. (170 ml) sliced, oil-packed sun-dried tomatoes (170 ml) drained
- 6 oz (170 ml) 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
- Heat oven to 375°F.
- If using boneless, skinless chicken thighs, cut them into bite-sized pieces.
- Pat chicken dry with paper towel. Sprinkle with sea salt and pepper and toss with 2 tablespoons flour (gluten-free if necessary.)
- Heat oil in a heavy-bottomed oven-proof skillet over medium-high heat. Carefully add the chicken thighs to the pan. If using bone-in skin on thighs, place them 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. If you're using boneless, skinless thighs, add the bite-sized pieces to the pan and cook for a few minutes until they're no longer pink inside.
- Remove the chicken to a clean bowl along with the juices from the chicken.
- Add minced garlic cloves to the pan and cook, stirring for 1 minute.
- 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 the chicken and its juices back in to the pan.
- Transfer the skillet to the oven and bake for 15 - 18 minutes or until chicken has reached an internal temperature of 165°F. Remove from the oven and sprinkle with grated Parmesan cheese. Return to oven for 5 minutes or until cheese has melted and chicken has browned.
- Serve with gluten-free pasta, or cauliflower rice and a fresh green salad.