Sprinkle chicken with salt and pepper on both sides. Allow chicken to rest 20 minutes.
Pour flour into a one-gallon resealable plastic bag. Add chicken pieces, seal and shake until chicken is coated in the flour.
Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add chicken (do not crowd the pan) and brown until golden brown (about 4 minutes). Reduce the heat to medium. Turn the chicken over and brown the other side (3-4 minutes).
Remove the chicken to a plate.
Add artichokes, sun-dried tomatoes, capers, lemon juice, garlic and crushed red pepper to the pan and stir to combine. Reduce heat to medium-low. Add 2 tablespoons of the oil from the sun-dried tomatoes, and stir in to combine.
Push the vegetables to the sides of the skillet, and return the chicken to the pan. Cover the pan and cook the chicken and the vegetables on low-medium heat for about 5-10 more minutes, or until the chicken is completely cooked through and no longer pink in the center.
Spoon the "sauce" from the skillet over the chicken.
Sprinkle chicken and vegetables with fresh lemon zest, Parmesan cheese and fresh basil.