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Heat olive oil in a large skillet or saute pan over medium-high heat.
Season the chicken breasts on both sides with salt and black pepper.
Place the chicken breasts in the hot oil and cook until nicely browned on the first side, approximately 4-5 minutes. Flip the chicken and cook another 4-5 minutes or until the chicken is cooked through to 165 degrees in the thickest part. Transfer to a plate and tent to keep warm.
Add the shallot, and cook 1-2 minutes or until it begins to soften.
Add the wine, bring to a boil and cook for 1 minute.
Add the tomatoes and cook 1 minute or until they blister, pop and release some of their juices.
Add the artichoke hearts, marinade, olives, roasted red pepper, thyme, parsley, and crushed red pepper flakes. Cook until all the ingredients are heated through.
Transfer the chicken back to the skillet. Spoon the pan juices over the chicken and cook 1-2 minutes or until the chicken is heated back through to the pan temperature.
Adjust seasoning with salt and black pepper.
Serve with lemon wedges.