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 (20)

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: 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
(1)
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)
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Rating: 4 stars
12/30/2020
substitute bok choy for artichokes. substitute chicken powder for mustard. Read More
(1)
Rating: 5 stars
06/28/2020
Followed recipe pretty much as described. Used one large chicken breast since the meal was just for my husband and me. Served over chicken stovetop stuffing. We both loved it and I will definitely make it again! Read More
(1)
Rating: 4 stars
03/01/2021
I made it as written, delicious flavor. However, I do agree perhaps a little garlic when cooking chicken would have been a great add. It was not quite thick enough of a sauce for us. I served over Mini Farfalle pasta, thinking now of an additional step: If I would have cooked the pasta, drained and then set aside in prepared baking dish until ready to put in chicken, artichokes, mushrooms, etc., it would have had same flavor and soaked up the extra liquid. Just an after thought Read More
(1)