In a 12-inch cast-iron skillet, heat oil over medium-high heat.
Sprinkle 1 teaspoon salt and black pepper all over chicken. Cook chicken until browned, about 4 minutes per side. Remove chicken from pan.
Add onion and fennel. Cook, stirring occasionally, until lightly browned and just tender, about 5 minutes. Stir in garlic; cook for 1 minute. Stir in tomato, artichokes, broth, wine, olives, capers, oregano, red pepper, and remaining 2 teaspoons salt; stir in pasta. Top with chicken and lemon slices. Cover skillet tightly with foil.
Bake for 20 minutes. Uncover and bake until pasta is tender and liquid has been absorbed, about 30 minutes more. Let stand for 10 minutes before serving. Garnish with fennel fronds, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/chicken-artichoke-orzo-bake/