Recipe Chicken Artichoke Hearts Sundried Tomatoes: Mediterranean One-Pan Dinner

This one-pan Mediterranean dinner brings bold flavors together with minimal effort. The combination of tender chicken, briny artichoke hearts, and sun-dried tomatoes creates a dish that feels special without complicated techniques.

I developed this recipe for busy weeknights when I wanted restaurant-quality results without the fuss. Everything cooks in a single skillet, so cleanup is just as simple as the preparation. The artichokes add a pleasant tang that cuts through the richness of the chicken.

The sun-dried tomatoes contribute concentrated sweetness and chewy texture, while fresh herbs brighten each bite. It’s a balanced meal that comes together in under 45 minutes, with most of that time being hands-off cooking.

Serve this with crusty bread to soak up the flavorful pan juices. The leftovers reheat beautifully for lunch the next day.

Ingredients for Recipe Chicken Artichoke Hearts Sundried Tomatoes

Tender chicken, briny artichokes, and sweet sun-dried tomatoes come together in this Mediterranean one-pan dish.

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The chicken thighs are essential here—bone-in, skin-on builds more flavor, but boneless work for ease. Trader Joe’s and Whole Foods carry excellent canned artichoke hearts in water (avoid the marinated kind). For sun-dried tomatoes, oil-packed in jars have superior texture. Look for artichokes with no added preservatives and tomatoes with minimal sulfur dioxide.

No white wine? Extra chicken broth with a squeeze of lemon works well. Fresh oregano or thyme can replace dried at triple the amount. Green olives substitute for Kalamata if needed. For a lower-sodium version, use no-salt-added broth and rinse the artichokes. The sun-dried tomatoes can be rehydrated if dry-packed (soak 10 minutes in warm water).

This dish reheats beautifully for 4-5 days in the fridge. The flavors actually deepen overnight. Freezes well for 3 months—portion into airtight containers. Serve with crusty bread to soak up all the juices (don’t skip this part).

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

This one-pan method ensures perfectly cooked chicken with vibrant Mediterranean flavors in every bite.

Step 1: Sear the Boneless Skinless Chicken Thighs

Pat the 1.5 lb boneless skinless chicken thighs completely dry with paper towels to ensure even browning. Season both sides with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Heat 2 tbsp extra-virgin olive oil in a large, deep skillet over medium-high heat until shimmering.

Add the chicken in a single layer, skin-side down if using skin-on thighs. Cook undisturbed for 5-6 minutes until deep golden brown and easily releases from the pan. Flip and cook for another 3-4 minutes until nearly cooked through. Transfer to a plate and tent with foil to keep warm.

Step 2: Sauté Aromatics and Build the Base

In the same skillet, add the remaining 1 tbsp extra-virgin olive oil. Add the thinly sliced yellow onion and cook over medium heat for 4-5 minutes until softened and translucent. Stir in the 4 minced garlic cloves, 1 tsp dried oregano, and 0.5 tsp dried thyme, cooking for 30 seconds until fragrant.

Add the 0.5 cup sliced sun-dried tomatoes and cook for 2 minutes to intensify their flavor. This step creates a deeply aromatic foundation for the dish.

Step 3: Deglaze and Simmer with Mediterranean Elements

Pour in the 0.5 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the wine reduce by half, about 2-3 minutes. Add the 14 oz drained and halved artichoke hearts, 0.5 cup halved kalata olives, and 0.5 cup chicken broth.

Simmer for 5-6 minutes until the liquid reduces slightly and the artichokes absorb the flavors. Return the chicken to the skillet, nestling it into the vegetable mixture.

Step 4: Finish and Garnish

Reduce heat to low and let the chicken simmer in the sauce for 3-4 minutes to finish cooking through and meld the flavors. The chicken should reach an internal temperature of 165°F and the sauce should coat the back of a spoon.

Remove from heat and sprinkle with the 0.25 cup chopped fresh flat-leaf parsley. Serve immediately with crusty bread to soak up the rich, savory sauce. The parsley adds a fresh, vibrant finish to this Mediterranean-inspired dish.

Troubleshooting This Recipe

Chicken Overcooked

If your chicken turns out dry, it likely cooked too long. Use a meat thermometer to pull it at 165°F internal temperature. Thighs cook faster than breasts, so start checking at 8-10 minutes per side. I always set a timer to avoid distractions. 🌡️

Sauce Too Thin

For a thicker sauce, simmer uncovered after adding the artichokes. If it’s still thin, mix 1 tsp cornstarch with 1 tbsp cold water and stir into the pan. Let it cook for 1-2 minutes until glossy and coats the chicken.

Artichokes Tough

Canned artichokes should be tender, but if yours are firm, simmer them in the sauce for an extra 5 minutes before adding the chicken back in. Halving them as directed helps too. I prefer Trader Joe’s brand for consistent tenderness.

Sun-Dried Tomatoes Dry

If using dry-packed tomatoes, rehydrate them first. Cover with hot water for 10 minutes, then drain and slice. Oil-packed varieties (like Bella Sun Luci) work best straight from the jar. Adjust cooking time to 1 minute to warm through.

Bitter Wine Taste

If your wine was too dry, balance it with 1 tsp honey or a pinch of sugar. This rounds out the acidity without making the dish sweet. I learned this trick from a Tuscan chef during my travels. 💡

Sticking Pan

Prevent sticking by ensuring your pan is fully hot before adding chicken. Use a heavy-bottomed skillet like All-Clad or Lodge cast iron. If food sticks, don’t force it—let it release naturally to avoid tearing.

Frequently Asked Questions