This Mediterranean-inspired artichoke chicken is a delicious one-pan recipe with juicy bone-in chicken pieces baked with briny marinated artichoke hearts, dried herbs, and garlic. Just add a side of rice, and dinner is served!
There are just too many delicious ways to eat chicken. Try my Carrabba’s copycat Chicken Bryan, lemon baked chicken, and chicken with mushrooms next.
With its briny flavors, this artichoke chicken reminds me a lot of chicken marbella, another favorite baked chicken dinner that includes olives and capers. This recipe is savory, a little spicy, and just as delicious, with very few ingredients. I’ll show you how to make it in under an hour with juicy baked chicken pieces and artichoke hearts. Also, if you’re keto, this artichoke chicken makes a perfect easy dinner!
What Makes Artichoke Chicken So Dang Good
- Repurpose the artichoke marinade. I upcycle the leftover marinade from the jar of my favorite marinated artichokes and turn it into the BEST dressing for this chicken.
- Easy to make. Artichokes, bone-in chicken, and onions, plus a few simple seasonings, are all you need. This artichoke chicken has so few ingredients, and it’s so full of flavor.
- Bake it altogether. Give the chicken a quick pan-sear, then load everything into a pan and bake. Talk about an effortless dinner that’s ready in under an hour!
5-Star Review
“This was SO GOOD. Artichoke in every bite, well-seasoned chicken, and just overall delicious! New fave comfort food!” – Alex
Ingredients in This Chicken and Artichoke Bake
- Olive Oil – For browning the chicken before you bake it. You can substitute avocado oil, canola oil, or another cooking oil if needed.
- Chicken Drumsticks – I like to make this recipe with bone-in chicken, like drumsticks or thighs, as these cuts are harder to overcook. You could also use whole chicken leg quarters.
- Seasonings – Dried oregano, salt, and freshly cracked black pepper. You could use fresh oregano here, or another herb like thyme, rosemary, or basil. Italian seasoning is also an easy shortcut.
- Artichoke Hearts – You’ll need canned or jarred marinated artichoke hearts.
- Onion – Cut into thick slices. I recommend yellow onion or shallot.
- Brown Mustard – I love the Heinz spicy brown mustard for a bit of a kick. Substitute wholegrain mustard, yellow mustard, or Dijon if needed.
- Garlic – Because freshly minced garlic goes in everything! If fresh garlic isn’t available, you can substitute 1 tablespoon of jarred garlic (or ½ teaspoon of garlic powder) per fresh clove.
Use Whole Roasted Artichokes
If you feel like putting in the effort, you can make this dish with fresh, whole artichokes. You’ll need to trim and chop your artichokes and soak them in lemon water for 5 minutes before you roast them with the chicken. I recommend following the directions and borrowing the lemon garlic marinade from my roasted artichokes recipe in this case.
Recipe Tips
- Save the artichoke marinade. Don’t discard the leftover liquid from your jar of marinated artichokes. It doubles as a perfect base for the sauce.
- Maximize the flavors. Browning the chicken on the stovetop before baking locks in all the flavor and juiciness. Don’t skip this step! For even more flavorful chicken, marinate the chicken in the artichoke marinade overnight.
- Rest the chicken. Allow the baked chicken to rest outside of the oven for at least 10 minutes before serving. This gives the juices a chance to redistribute all throughout the meat for super juicy bites.
- Add more veggies. In addition to the onions, feel free to add bell peppers or cherry tomatoes for a pop of color and extra vegetable goodness. You could also add greens like spinach for a dish similar to my spinach artichoke chicken bake.
Frequently Asked Questions
Absolutely, you can substitute the drumsticks with chicken thighs or breasts. Just be sure to adjust the cooking times accordingly. Chicken breasts take less time to bake than bone-in thighs and drumsticks.
While you could use artichokes in water instead of the marinated ones, in the absence of the marinade/liquid, the overall chicken dish will lack flavor. In this case, I’d suggest replacing the water with olive oil and dried herbs or Italian seasoning.
Use a meat thermometer to check the temperature at the thickest part of the chicken. The internal temperature of cooked chicken should register at least 165°F.
Serving Suggestions
Serve this artichoke chicken with fluffy couscous or lemon rice and freshly steamed broccoli for a tasty, satisfying meal. A glass of crisp white wine, like Pinot Grigio or a Greek varietal, like Assyrtiko, can also really bring out the Mediterranean flavors here! If you’re more of a cocktail person, try a blood orange margarita or a refreshing Campari spritz.
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Prep. Preheat the oven to 375˚F. Heat the olive oil in a large nonstick skillet over medium heat.
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Brown the chicken. Season the chicken pieces with salt, pepper, and dried oregano. Add the chicken pieces to the skillet and cook for 2 to 3 minutes on each side or until browned.
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Assemble. Transfer the chicken to a 9×13 baking dish. Scatter the onion slices all around the chicken. Remove the artichoke hearts from the marinade inside the jar; do not discard the marinade. Arrange the artichoke hearts over the chicken and set aside.
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Add the marinade. Add brown mustard and minced garlic to the marinade; whisk until completely incorporated. Pour the marinade over the chicken.
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Bake. Bake for 45 minutes or until the juices run clear and a meat thermometer reads 165˚F.
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Serve. Remove the artichoke chicken from the oven and let it rest for several minutes before serving.
- Chicken Selection: Use any cut of chicken, but adjust cooking times accordingly. Chicken breasts cook quicker than, say, drumsticks or bone-in chicken thighs.
- Marinate: For more flavor, marinate the chicken in the artichoke marinade for a few hours or overnight.
- Herbs: Additional dried herbs like thyme or rosemary enhance the flavor.
- Veggies: Add chopped bell peppers or cherry tomatoes.
- Doneness: Use a meat thermometer to ensure the chicken is cooked through.
- Rest: For juicier chicken, allow the dish to rest for 10 minutes before serving.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days and reheat as needed.
Calories: 393kcal | Carbohydrates: 4g | Protein: 36g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 186mg | Sodium: 213mg | Potassium: 522mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 2.1mg | Calcium: 50mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make This Artichoke Chicken Recipe
Here are the quick, easy steps to assemble and bake this delicious artichoke chicken.
- Brown the chicken. While the oven preheats to 375ºF, season the chicken pieces with salt, pepper, and oregano. Afterward, sear the chicken in a skillet with olive oil over medium heat, about 2-3 minutes per side, just enough to brown it.
- Fill the pan. Move the chicken pieces to a 9×13-inch baking dish. Scatter over your onion slices, and arrange the artichoke hearts over and around the chicken. Reserve the liquid leftover in the jar of artichokes.
- Add the marinade. Now, whisk brown mustard and garlic into the artichoke marinade, and pour this over the chicken.
- Bake. This artichoke chicken goes into the oven at 375ºF for 45 minutes, or until the chicken is thoroughly cooked. For juicy chicken pieces, rest the chicken for 10 minutes before serving.
Make-ahead, Storage, and Reheating
- Make it ahead. You can assemble, cover, and refrigerate this artichoke chicken up to 48 hours in advance. When you’re ready, bake it in the preheated oven as directed. You may need a few extra minutes of baking time if the casserole is cold from the fridge.
- Refrigerate. Store leftover chicken and artichokes in an airtight container in the fridge for up to 4 days.
- Reheat. Microwave leftovers or reheat them in the oven until the chicken is hot throughout.
- Freeze. You can freeze this artichoke chicken bake for up to 2 months. Double-wrap the pan in plastic wrap or store the chicken in a freezer-safe container. Before reheating, thaw the chicken in the fridge overnight.
