Baked Chicken with Sun-dried Tomatoes and Artichokes

Okay, it’s not the most aesthetically appealing dish ever, but it is really delicious and really fast to make.  Artichokes and sun-dried tomatoes are really a fabulous combination.  I have seen this ingredient duo for pastas and frittatas as well, which I may have to try out soon.  I got this particular recipe off the Knorr®’s French Onion Soup Mix box back when I first started cooking, but you can make your own version of the sauce with household ingredients.  I always keep a jar of sun-dried tomatoes and artichokes in the fridge just so I can whip up this meal whenever I am short on time — just add chicken!

I’ve played with various substitute mixtures to replace the onion mix and it all really depends on your preference.  At the bare minimum, I think all your need is salt, pepper, minced onion flakes and some dried herbs to season the chicken.  I once tried to add fresh diced onions instead of dried flakes, but by the time the chicken is fully cooked, the onion is burnt so I vetoed that method.  (Alternative is to sauté onions separately and top after the chicken is cooked, but that defeats the purpose of this recipe being “quick and easy.”)

“Give  your chicken a little love tonight…” – Knorr

Baked Chicken with Sun-dried Tomatoes and Artichokes (from Knorr’s)

Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes


  • 4 chicken breasts
  • 2 T olive oil
  • 2 cloves garlic, finely chopped
  • 1/3 C sun-dried tomatoes packed in oil, drained and chopped
  • 1 jar (6oz) marinated artichoke hearts, undrained
  • 1 package Onion Soup recipe mix

OR create your own dry onion soup mix:

  • 1/4 C dry minced onion flakes
  • 2 T chicken bouillon (or to cut the sodium, I just rub the chicken with Poultry Seasoning and skip the bouillon)
  • 1/2 tsp onion powder
  • 1/4 tsp  pepper
  • 1 tsp dried herbs (Italian Seasoning or Herbes de Provence)


Preheat oven to 350°F.

In a large bowl, mix all the ingredients together so the chicken is well coated.  Pour all the contents in a large baking or roasting pan.

Bake for 30 minutes or until chicken is no longer pink.

That’s all!  Enjoy with rice and a side of Roasted Asparagus or Roasted Brussel Sprouts, which you can bake at the same time!

7 Responses to “Baked Chicken with Sun-dried Tomatoes and Artichokes”
  1. Sue says:

    Made this dish tonight and loved it! The only thing I added was 1/2 cup of white wine and served it over fettuccine. It was a big hit with the family!

  2. Jason says:

    You may not think it’s aesthetically appealing but I do think it looks gorgeous! Can’t wait to have a bite of it 🙂

  3. jenjen says:

    just tried this recipe tonight. I did it with the home made onion mix and it turned out really good! keep cranking out the delicious recipes. love your blog.

  4. This sounds soooo good!

Check out what others are saying...
  1. […] tried to cook whole artichokes before as always opted for the canned hearts (such as for use in my Baked Chicken with Sun-dried Tomatoes and Artichokes).  I had originally thought preparing artichokes was a bit of a waste since usually only the […]

  2. […] the recipe only requires a few ingredients).  For some other fast and simple chicken recipes, try Baked Chicken with Sun-Tomatoes and Artichokes, Turkish-Spiced Chicken Kebabs, or Simple Roast […]

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