Name: Chicken with Artichokes and Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 serving cooking spray; 0.5 teaspoon salt; 0.25 teaspoon paprika; 0.125 teaspoon ground black pepper; 1.5 pounds boneless, skinless chicken breasts, cut into large cubes; 3 tablespoons unsalted butter, divided; 0.5 (12 ounce) jar marinated artichoke hearts; 1 cup sliced baby bella mushrooms; 1 tablespoon all-purpose flour; 1 teaspoon dried thyme; 0.5 cup low-sodium chicken broth; 2 tablespoons dry sherry; 2 teaspoons Dijon mustard; salt and ground black pepper to taste; 2 tablespoons chopped fresh parsley, or to taste

Chicken with Artichokes and Mushrooms

4.4

(32)

30 Reviews

6 Photos

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.

Recipe by lutzflcat

Published on June 17, 2020

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 serving cooking spray
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
3 tablespoons unsalted butter, divided
½ (12 ounce) jar marinated artichoke hearts
1 cup sliced baby bella mushrooms
1 tablespoon all-purpose flour
1 teaspoon dried thyme
½ cup low-sodium chicken broth
2 tablespoons dry sherry
2 teaspoons Dijon mustard
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Directions

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

211	Calories
10g	Fat
6g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 211
% Daily Value *
Total Fat 10g	13%
Saturated Fat 4g	22%
Cholesterol 74mg	25%
Sodium 465mg	20%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	5%
Total Sugars 0g
Protein 24g
Vitamin C 9mg	44%
Calcium 19mg	1%
Iron 1mg	7%
Potassium 211mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.