2.
Heat olive oil in a large nonstick skillet over medium heat.
3.
Season chicken pieces with salt, pepper, and dried oregano. Add chicken pieces to skillet and cook for 2 to 3 minutes on each side, or until browned.
4.
Transfer chicken to a 9×13 baking dish. Add onions to the chicken.
5.
Remove artichoke hearts from marinade; DO NOT discard marinade. Arrange artichoke hearts over chicken and set aside.
6.
Add brown mustard and minced garlic to the marinade; whisk until completely incorporated. Pour the marinade over the chicken.
7.
Bake for 45 minutes, or until juices run clear and a meat thermometer reads 165F.
8.
Remove from oven and serve.