Place flour, salt, and pepper in a shallow plate. Dredge chicken in mix, tapping to remove any excess.
In a large skillet, heat oil over medium-high heat. Cook chicken until lightly browned, turning once, about 4 minutes. Transfer to baking dish.
Add onion to pan and saute until softened, about 2 minutes. Add mushrooms and saute until lightly golden, about 3 more minutes. Add garlic and saute until aroma is released, about 30 seconds. Stir in wine, artichokes, rosemary, and red pepper flakes and bring to a simmer.
Pour artichoke mix over chicken, cover, and bake 40 minutes, until chicken is tender and cooked through.
Season with salt and pepper, and stir in oregano before serving.