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.
- 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.
Always prepare all your ingredients before starting to cook. Rinse, dry, measure, chop etc. This makes the cooking process more enjoyable and relaxing.
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
- ½ 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.
Wow! Loved this. The flavour was great. Easy to make for a weeknight and fancy enough for company too.
Paired with your recommended Sautéed lemon garlic kale recipe. Thanks!
I'm so happy you enjoyed it Heather! Thanks so much for the comment ☺️
Andrea…just tried this tonight and got rave reviews! Your recipes are always so clearly explained and use such flavourful ingredients. This is a keeper for sure!
Roberta Goldby says
I absolutely love this recipe. Definitely company fare!
When looking for a new recipe to try, you are definitely my go to Andrea. What I love about your recipes is that the ingredients are typically in my pantry, the recipe isn’t complex and the outcome is delicious!
I'm so happy you are enjoying the recipes Roberta! Thanks for commenting!
Very delicious Andrea. Definitely will be making again and again. I don’t have a pot that can go from stove to oven but it was easy transfer. I didn’t have any cherry tomatoes so I had to substitute with last years frozen tomatoes. I just drain and cooked down alittle longer. You are a talented chef.
I'm so happy you enjoyed it! I bet the frozen tomatoes worked perfectly and tasted delicious! We just used up the last of ours from last year's harvest. Just in time for a new crop!
Made this last night and it is the bomb, the flavours are next level! This recipe is company worthy for sure.
I'm so happy you enjoyed it! Thanks for commenting!
Marilla Czulo says
This turned out delicious. Transported all ingredients, including the pan, to TO and made it for my mom this past weekend. Love the one dish meal ideas Andrea!
Oh how wonderful! So happy you enjoyed it. Thanks so much for commenting!
I made the recipe as written and served it over polenta. Very good recipe indeed. My family and I enjoyed it and it made a memorable mother's day. Yeah I cooked it. I have a small issue with people "helping" me in the kitchen. Unless it's to do the dishes 🙂
I'm so happy you enjoyed it for Mother's Day! Thanks for commenting!
Another hit with my family! Andrea, your recipes are the best! ❤️
So happy you enjoyed it Barb! Thanks for the comment!
Kim Hoare says
Hi Andrea, I know this maybe a stupid question but ... how do you season a cast iron frying pan?
I bought pre-seasoned pans. What I do to maintain them is after washing I put the pan back on the burner and get it hot. Take it off the heat and then oil it and put it away. That's it! Hope that helps!
Sarah Shulman says
Andrea, you are truly amazing. I love reading your recipes. All the substitutions, explanations, tips and tricks are so helpful. And everything I’ve made of yours has been fun to cook and absolutely delicious! Can’t wait to make this recipe!!