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Rating: 4.39 stars
28 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.

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  • Combine salt, paprika, and pepper, and sprinkle over chicken cubes.

  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.

  • Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.

  • Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.

  • Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

Cook's Note:

I recommend the artichoke hearts that are in oil, vinegar, and spices for this recipe.

Nutrition Facts

211 calories; protein 24.1g; carbohydrates 6.3g; fat 9.9g; cholesterol 74.1mg; sodium 464.7mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/28/2020
Great flavor! Really easy to make. I didn’t have thyme so I subbed fresh rosemary. I also added garlic. I will be making this many more times! Read More
(2)

Most helpful critical review

Rating: 3 stars
07/03/2020
The marinated artichokes were over powering.....would not make it again..... Read More
(3)
28 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/03/2020
The marinated artichokes were over powering.....would not make it again..... Read More
(3)
Rating: 4 stars
07/24/2020
Very easy to make, I do all my prep first then do the cooking and assemble. Tasted really good...I think even the kids would like this. I have to say I think 3 tablespoons of butter is too much, I love butter but I’d reduce it by half...the food was bathing in butter. Read More
(2)
Rating: 5 stars
06/28/2020
Great flavor! Really easy to make. I didn’t have thyme so I subbed fresh rosemary. I also added garlic. I will be making this many more times! Read More
(2)
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Rating: 5 stars
06/30/2020
I tried this recipe because artichokes and mushrooms are my favorite vegetables. Absolutely delicious! I did not have sherry so I used red wine instead. Very easy to prepare. My children loved this dish. Read More
(1)
Rating: 5 stars
11/11/2020
Delicious! I made this and served over cauliflower rice. I ended up using more than 1/2 cup of broth, but we tend to like things more saucy. My hubby likes spice and added Jalapenos to his. I will make this again and add some fresh garlic when searing the mushrooms. Read More
(1)
Rating: 4 stars
08/02/2020
Good flavor, did make extra sauce. Served over egg noodles. Will probably add garlic to the chicken mixture next time. That may make this recipe a 5 star Read More
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Rating: 4 stars
01/27/2021
We thought this was pretty good. I added minced garlic, of course. I doubled the sauce and we had it with penne pasta and salad. I thought the mustard was a little too strong when I taste tested, so I added a little of the artichoke marinade and it really helped level it out. Next time I will reduce the mustard and I think I'll slice the artichokes lengthwise as well, just so they're not so big. I think I'll increase the artichokes to 8oz rather than 6 as well. Definitely a keeper! Read More
Rating: 4 stars
07/08/2020
This was pretty good, BUT I felt it needed some garlic & thyme. I'm not too sure about the addition of mustard, which so many people add into their dishes. IMO, if you know how to season properly while cooking, you won't need to add mustard in order to achieve flavor. Read More
Rating: 5 stars
07/18/2020
Pretty much followed recipe...used plain artichokes (not marinated). Came out great. Read More