Artichoke and Black Olive Baked Chicken Recipe -
Artichoke and Black Olive Baked Chicken Recipe

Artichoke and Black Olive Baked Chicken

Recipe by  

"Chicken breasts and drumsticks baked with artichoke hearts and black olives in white wine and chicken broth; a light seasoning of tarragon, salt and pepper provides a perfect finish to this savory Mediterranean-inspired dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2006

Very tasty, fresh, and light. Different spin to a chicken recipe. I would not recommend this if you do not like olives, or an overall more sour type taste, but if you do then you should definitely try this recipe. I make chicken pretty often and this was one which stands out from the rest. The taste of this is not what you would generally encounter w/ most chicken recipes. Boneless chicken will not work with this; have to use bone in cuts. The skin gives it a lot of the flavor because the sauce seems to attach itself particularily to the skin, and falls into the crevices of where the bones are. When I was making this I thought 2 jars of artichokes were too much, however I still used the 2 and it was just enough (an extra jar on top of that wouldn't hurt either). As I've done many times in different recipes I substituted Vermouth for the wine because it is extra dry and as a result adds more flavor. I substituted the canned olives for premium natural organic olives from a glass jar. I find they have more taste and are generally healthier. A

Most Helpful Critical Review
Jan 24, 2004

Sorry, I hate to write a 2-star review, but my husband and I just didn't care for this. My mouth was watering thinking about making this, but even after kicking it up a bit with parmesan cheese and extra herbs (rosemary, basil) and plating it over angel hair pasta, the flavor didn't thrill me. I only had skinless, boneless chicken breasts on hand and quickly browned them prior to putting it all in the oven as I'm not a big fan of poached chicken, but they were dry after only half the amount of cooking time suggested (baked 1/2 hour). I'm sure bone-in and skin-on chicken would improve the chicken flavor/texture, but not necessarily the rest of the sauce. Mind you, it wasn't bad, just wasn't one I'd make again.

Mar 29, 2003

Make sure to rinse olives and artichokes. Add lots of capers and 4 to 6 cloves of fresh crushed garlic, double the chicken broth, change the wine to 2/3 a cup and add a little extra tarragon and this is awesome. Once done, take the remaining liquid, add a little cornstarch and thicken to taste. Serve on the side with plain white rice.

Jan 18, 2004

I love this! I have a huge round baking dish that's quite unusual and I like to make this in that and put it in the center of the table when it's done. Guests find it pretty impressive looking, and very delicious. I adapt it to a smaller dish when it's just the two of us. I also love the suggestions people have, like sprinkling it with feta..or substituting rosemary or oregano. I don't understand when people say they didn't like something when it's so easy to alter recipes to suit your own taste! Use your imagination and have fun, is what I say.

Jan 16, 2004

Followed some of the other suggestions. I used 3 chicken breasts and 4 legs , 1 jar of artichokes and 1/2 can (15 oz) sliced olives. I added capers, 3 cloves of garlic and instead of tarragon, I used fresh basil and rosemary. Sauce was great but meat was a little dry. Next time I will use boneless breasts and cook for 30 minutes. Artichokes, olives and sauce were great over rice.

Jan 15, 2004

With a few alterations, this recipe turned out wonderful. I cooked only 3 chicken breasts in 1/2 cup of wine and 1/2 cup of chicken broth. I also added 2 cloves of garlic finely chopped and diced tomatoes on top. I cooked fresh artichoke and removed the artichoke hearts myself for a fresh taste (this can take away from the easiness of the recipe, however...). Then I chose to leave out the tarragon. Served with fresh salad and wild rice, this recipe turned out great! It probably would taste even better with capers.

Jan 16, 2004

Super yummy! I added capers and a little more wine. I also used cornstarch to thicken the sauce and served over rice. Thanks for sharing!

Jan 24, 2003

O.k. but not outstanding. Won't make again.


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  • Calories
  • 737 kcal
  • 37%
  • Carbohydrates
  • 14 g
  • 5%
  • Cholesterol
  • 223 mg
  • 74%
  • Fat
  • 41.2 g
  • 63%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 74.4 g
  • 149%
  • Sodium
  • 1379 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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