Artichoke Chicken Bake

The first time I served this dish to the hubs (aka Dr. Kremer) he exclaimed (before even trying the dish) “Wow chicken and artichokes! Two of my favorite foods in one dish! I think you nailed it with this one”. We’ve since tried the dish… a few times… and let me just say that I did in fact knock it out of the park with this one. Not to toot my own horn but “toot toot”! With that I present to you my all time favorite chicken dish. Ever. You’re welcome.


  • 1/4 cup white wine
  • 1 tbs avocado oil
  • 1 heaping tbs Dijon mustard
  • 1 tsp garlic
  • 1 tsp parsley
  • 1/4 tsp salt
  • About 2 cups artichokes (I use the frozen bagged ones at Traders Joes)
  • 1/2 red onion chopped
  • About 1/2 cup sundried tomatoes
  • 1-2 tbs capers
  • About 8 chicken thighs, more or less as desired



  1. Combine first 6 ingredients to form a marinade and marinate chicken overnight or at least 8 hours.
  2. Add chicken to baking dish and pour excess marinade on top.
  3. Add artichokes, onion and tomatoes
  4. Bake in 350 degree oven about 40 minutes


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