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.
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!
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.
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!
- Brown the chicken in a skillet.
- Remove it while you create the sauce with garlic, wine, broth, sun-dried tomatoes, artichokes and herbs.
- Put the chicken back in the same pot and bake it in the oven.
- Add some cheese and pop it back in the oven to melt.
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.
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
- 8 chicken thighs bone-in, skin-on
- sea salt and pepper
- 1 tbsp olive oil extra virgin
- 6 cloves garlic coarsely chopped
- 1 cup chicken broth
- 1/4 - 1/2 cup white wine optional
- 6 oz sliced, oil-packed sun-dried tomatoes (170 ml) drained
- 6 oz marinated artichoke hearts (170 ml) drained
- 1 tsp each dried thyme, basil and oregano (or 2 tsp fresh thyme, basil and oregano)
- 1/3 cup Parmesan cheese grated (omit for Paleo diet)
- 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.
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