You can use skin on/bone-in chicken breasts, or cut the breast off the bone yourself before cooking. You can also use boneless/skinless chicken breasts, if you prefer. As for the artichoke hearts, use canned, frozen and thawed or marinated, as you like. Dried sun-dried tomatoes can also be used by soaking, then slivering.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!