Mediterranean Chicken Casserole with Tomatoes, Olives, and Artichokes

Name: Mediterranean Chicken Casserole with Tomatoes, Olives, and Artichokes
Yield: Serves 8
Cuisine: Europe, Greek
Ingredients: 2 , (9-ounce) boxes frozen artichokes, thawed and drained (see the headnote); 2 tablespoons plus 4 teaspoons, olive oil; , Salt and ground black pepper; 8 , split bone-in, skin-on chicken breasts (about 10 to 12 ounces each), trimmed according to illustration below; 1 , large onion, minced; 2 teaspoons, minced fresh thyme leaves; 6 , medium garlic cloves, minced or pressed through a garlic press; 1/2 cup, dry white wine; 1/2 cup, orange juice; 2 (14.5-ounce) cans, diced tomatoes; 1 tablespoon, tomato paste; 1 cup, kalamata olives, pitted and chopped coarse; 2 tablespoons, chopped fresh parsley leaves

7 comments

We took this time-consuming classic and turned it into a quick weeknight meal.

SERVES8

TIME2¼ hours

WHY THIS RECIPE WORKS

With convenience in mind, we decided to oven-roast bone-in, skin-on chicken breasts instead of braise them for our Mediterranean chicken casserole recipe. We started our sauce on the stovetop, too, which meant we could use the pan juices to...

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