This Baked Sun-Dried Tomato and Artichoke Chicken features Mediterranean flavours of garlic, sun-dried tomatoes, artichoke hearts, and herbs. It's a one-pan dish!
1teaspooneach dried thyme,basil and oregano (or 2 teaspoon fresh thyme, basil and oregano)
⅓cupParmesan cheese grated
Instructions
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.
Notes
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.