Preheat oven to 425 degrees.

While oven is preheating, mix together the homemade Italian dressing in a small bowl or glass measuring cup. To do this, whisk together the olive oil, vinegar, lemon juice, garlic, garlic powder, oregano, basil, red pepper flakes, garlic salt and pepper. Set dressing aside.

Lightly spray a 12" baking dish (you can also use a 9x13" baking dish or pan) with non-stick spray. To the bottom of the baking dish/pan, add the halved cherry tomatoes and the artichoke hearts that have been removed from their brine.

Place the chicken breasts on top of the tomatoes and artichokes. Pour the prepared Italian dressing over the top of the chicken, making sure to coat evenly.

Bake uncovered at 425 degrees for 25-28 minutes or until internal temperature of the thickest chicken breast reads 165 degrees. (See notes for additional baking times/chicken options.) While chicken is baking, cook orzo pasta according to package directions. (If you choose to serve with orzo.)

Once chicken is done baking, remove from oven and transfer chicken breasts to cutting board. Let rest for 5 minutes. Add the cooked orzo pasta to the cooked tomatoes and artichokes and stir to combine. Slice the chicken breasts and serve with the tomato and artichoke orzo on the side. Top with fresh grated Parmesan cheese, if desired.