Recipe Chicken Artichoke Hearts Sun-Dried Tomatoes: Mediterranean One-Pan Dinner

This Mediterranean-inspired one-pan dinner combines tender chicken with artichoke hearts and sun-dried tomatoes for a flavorful weeknight meal. The ingredients come together quickly while delivering restaurant-quality results at home.

The dish relies on simple pantry staples and fresh herbs to create a bright, savory profile. A single pan means easy cleanup, while the combination of briny artichokes and sweet tomatoes adds depth to every bite.

You’ll achieve perfectly cooked chicken with a golden sear, all while the vegetables absorb the garlic-infused oil. The result is a balanced, satisfying meal that feels special without complicated techniques.

Serve it over rice, pasta, or with crusty bread to soak up the rich pan juices. This recipe proves that impressive dinners don’t require hours in the kitchen.

Ingredients for Recipe Chicken Artichoke Hearts Sundried Tomatoes

Chicken, artichokes, and sun-dried tomatoes form the backbone of this Mediterranean-inspired one-pan dinner.

The chicken thighs are essential here—bone-in, skin-on delivers superior flavor (though boneless works in a pinch). Trader Joe’s has excellent canned artichoke hearts in water, but oil-packed from Whole Foods adds richness. Sun-dried tomatoes should be oil-packed for the best texture; brands like Bella Sun Luci are reliable. Fresh herbs are non-negotiable for that restaurant-quality finish.

No white wine? Substitute chicken broth with a splash of lemon juice. Fresh herbs unavailable? Dried at one-third the amount works, but fresh truly elevates. Sun-dried tomato oil can replace regular olive oil for deeper flavor. For a quicker version, pre-minced garlic from a jar saves time (fresh is better though). Chicken breasts can be used but require careful cooking to avoid dryness.

This keeps well for 3-4 days in the fridge—reheat gently to maintain texture. The flavors deepen overnight, making leftovers a treat. Freezes for up to 3 months. Always bring chicken to room temperature before cooking for even doneness.

Step-by-Step Instructions for Chicken with Artichoke Hearts and Sun-Dried Tomatoes

This one-pan method ensures every element cooks to perfection with minimal effort.

Step 1: Sear the Chicken Thighs to Golden Perfection

Pat the 1.5 lb boneless skinless chicken thighs thoroughly dry with paper towels. This step is non-negotiable—moisture prevents proper browning. Season both sides generously with the 1 tsp sea salt and 0.5 tsp freshly ground black pepper. The coarse texture of the pepper adds subtle crunch to each bite.

Heat 2 tbsp of the 0.25 cup extra-virgin olive oil in a large, heavy skillet over medium-high heat until it shimmers but doesn’t smoke. Add the chicken thighs skin-side down and sear undisturbed for 5-6 minutes until the skin develops a deep golden-brown crust. The meat should release easily from the pan when ready to flip.

Step 2: Build the Aromatic Base for Depth of Flavor

Transfer the seared chicken to a plate and reduce heat to medium. In the same skillet, add the remaining extra-virgin olive oil if needed, then add the 5 cloves minced garlic cloves, 2 tbsp finely chopped fresh rosemary, and 1 tbsp fresh thyme leaves. Sauté for 30-45 seconds until the herbs release their fragrance and the garlic turns just slightly golden—don’t let it brown or it will turn bitter.

Next, stir in the 2 tbsp Kalata olive tapenade and cook for another 30 seconds. The tapenade’s briny, umami-rich flavor will form the foundation of your sauce. Add the 0.5 cup sliced sun-dried tomatoes and 14 oz quartered artichoke hearts, cooking for 2 minutes to allow the flavors to meld and the artichokes to take on a light sear.

Step 3: Deglaze and Braise for Tender, Flavorful Results

Pour in the 0.5 cup dry white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. These fond bits are packed with flavor and will dissolve into the sauce. Let the wine reduce by half, about 2-3 minutes, until the liquid is slightly syrupy and the alcohol smell has cooked off.

Return the chicken to the skillet along with any accumulated juices. Add the 0.5 cup chicken broth and 1 tsp lemon zest. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and let it braise for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the artichokes are tender.

Step 4: Finish and Garnish for a Restaurant-Worthy Presentation

Uncover the skillet and let the sauce reduce slightly for 2-3 minutes if it appears too thin. The sauce should coat the back of a spoon but still be fluid enough to pool around the chicken. Taste and adjust seasoning if needed, though the tapenade and sun-dried tomatoes should provide ample saltiness.

Sprinkle the 0.25 cup chopped fresh parsley over the top just before serving. The parsley adds a bright, fresh contrast to the rich, Mediterranean flavors. Serve directly from the skillet for a rustic presentation, ensuring each serving includes plenty of the artichokes, tomatoes, and herbed sauce.

Dietary Considerations for This Dish

Gluten-Free Friendly

This dish is naturally gluten-free as written, making it perfect for anyone with celiac disease or gluten sensitivity. All ingredients—chicken, artichokes, tomatoes, herbs—are inherently free from gluten. Just verify your chicken broth and white wine are certified gluten-free. 💪

Dairy-Free Adaptation

The recipe contains no dairy, so it’s suitable for lactose-intolerant diners. The olive tapenade and sun-dried tomatoes provide richness without butter or cream. Always check labels on packaged ingredients like artichokes to avoid hidden dairy derivatives.

Low-Carb Option

With only 12g net carbs per serving (mostly from artichokes and tomatoes), this fits well into keto or low-carb diets. Skip the suggested rice or pasta side and serve with cauliflower rice or a simple green salad instead.

Pescatarian Modification

Swap the chicken for 1.5 lb firm white fish like halibut or cod. Reduce braising time to 8-10 minutes since fish cooks faster. The artichokes and tomatoes pair beautifully with seafood, creating a coastal Mediterranean vibe.

Sodium Considerations

To reduce sodium, use low-sodium chicken broth and rinse the canned artichoke hearts thoroughly. The olive tapenade is salty, so taste before adding extra salt. This brings the sodium per serving down to about 400mg. 💡

Nut Allergy Safe

This recipe contains no nuts or nut-derived ingredients. However, always check the labels on sun-dried tomatoes and olive tapenade, as some brands may process in facilities that handle nuts.

Frequently Asked Questions