Artichokes, tomatoes, and green olives bathed in loads of garlic and fresh basil, brings a taste of the Mediterranean to your kitchen! Nestle in some crispy chicken thighs, top it off with Parmesan cheese, pop it in the oven, and you have a quick and easy One-Pan Chicken and Artichoke Bake!
This recipe was inspired by my Spanish Chicken Bake, and pairs well with this Sauteed Lemon Garlic Kale for some added leafy greens! The combination of dredging the chicken in flour, frying, and then topping with Parmesan cheese creates a crispy skin that resembles fried chicken!
Here is a list of what you will need to make this recipe. For quantities see the recipe card below.
This recipe comes together quickly and easily!
First coat the chicken pieces in the seasoned flour. This helps to crisp the chicken. Trust me, you won't be disappointed! Brown the chicken and set aside while you cook the vegetables.
Nestle the chicken pieces into the vegetables and bake for 15 minutes. Sprinkle the Parmesan cheese over the top and continue baking for another 15 minutes or until the chicken reaches 160 degrees F with a Quick Read Thermometer (affiliate link).
- Chicken Thighs - instead of bone-in, skin-on chicken thighs you can use boneless skinless. Keep in mind the cooking time will be less without the bone and the coating won't be as crispy. You can also substitute chicken breasts. Cooking times will need to be adjusted for both substitutions. Always check with a quick read thermometer to be sure the chicken is cooked properly. Or cut into it to make sure it is cooked through.
- Artichokes- Hearts of palm, asparagus or another favourite vegetable such as zucchini or bell peppers can replace the artichokes.
- Red onion - Spanish, white, or yellow onions can be used instead of red.
- Green olives - I used Castelvetrano olives but you can use any type of green olives you like. Kalamata olives also make a great substitute. You can also leave the olives out if you are not a fan.
- White wine - replace the wine with chicken stock or water.
- Fresh basil - I don't recommend using dried basil in this recipe but if you decide to use it you will need 2 tbsp. Add in at the same time as the fresh. You can also use fresh parsley or a combination of the two herbs.
Here are my favourite tools for preparing this recipe. These are affiliate links which means I receive a small commission when a purchase has been made. I never recommend products I don't use and love.
Thermaworks Thermapen - one of my favourite kitchen tools is a quality, reliable quick-read thermometer to take the guess work out of knowing if your meat is cooked.
12" Pre-seasoned Cast Iron Skillet - a good cast iron skillet in an invaluable pan for your kitchen.
If you don't have an oven proof pan - prepare everything in your frying pan as instructed in the recipe. Transfer vegetable mix to a casserole dish and nestle the chicken pieces in and continue with the recipe instructions.
Artichokes are often compared to asparagus, celery, and brussels sprouts. They are mild and nutty.
Yes always rinse canned artichokes well and let them drain completely. Squeeze out any excess liquid with a paper towel.
Artichokes are the bud of a flower and are a good source of fiber, vitamin K, folate, vitamin C, magnesium, potassium, and antioxidants.
Store covered in the fridge for 3 days.
Always prepare all your ingredients before starting to cook. Rinse, dry, measure, chop etc. This makes the cooking process more enjoyable and relaxing.
For The Livy Method
If you are following the Livy Plan this dish makes a great dinner. Just add some leafy greens by serving with a side salad, cooked greens, or on top of a bed of leafy greens. You can also add greens like spinach right to the dish. Stir in the spinach in step 5 with basil and olives before baking. Leftover vegetables from this recipe are a great addition to a vegetable forward lunch!
This is a one-pot meal but you might want to serve it on top of some pasta (I love orzo with this dish!), zucchini noodles, or riced cauliflower. If you are looking to add a bit extra try some of these side dishes:
One-Pan Chicken and Artichoke Bake
- 4 chicken thighs, bone-in, skin-on
- 1 cup all-purpose flour
- 1 ½ tsps salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika, or regular
- 2 tablespoon olive oil
- 1 small to medium red onion, sliced
- 5-6 cloves garlic, chopped
- ¼ teaspoon chili pepper flakes
- 1 can, (398 mls) artichoke hearts rinsed and drained well, cut in quarters
- 12 green olives, approximately
- 1 cup cherry, cocktail, or grape tomatoes cut in half
- ⅓ cup dry white wine
- ¼ cup chicken broth
- 1 cup loosely packed fresh basil leaves torn
- 1 cup Parmesan cheese, grated
- Preheat oven to 375 degrees F
- Remove any excess fat and/or skin from the chicken thighs. Mix flour with salt, pepper, and smoked paprika. Coat the chicken pieces with flour mixture, tap off excess and place on a plate.
- Heat olive oil in a deep skillet or cast iron pan over medium-high heat. Add chicken pieces, skin side down first, and brown well on both sides, 3-5 minutes per side depending on your pan. Once browned remove from pan and place on a plate. Set aside.
- Reduce heat to medium. Remove all but 1 tablespoon of the oil. Add onions and saute for about 3 minutes or until starting to soften.
- Add garlic, pepper flakes, tomatoes, artichokes, white wine and chicken stock. Reduce heat to a simmer and cook for 5 or 6 minutes or until the tomatoes are softened and the liquid has reduced. Turn off the heat, add basil leaves and olives. Stir to combine.
- Nestle chicken pieces into the vegetable mixture. Place in oven and bake for 15 minutes. Remove from oven, top with Parmesan cheese. Return to the oven for another 15 minutes or internal temperature reaches 165 F.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove