Ingredients40 m servings 211
- 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.
Per Serving: 211 calories; 9.9 6.3 24.1 74 465 Full nutrition
ReviewsRead all reviews 5
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!
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 t...
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 definite...
Great recipe. I used it with chicken that was already cooked and a little dry. The gravy helped. I only had 11 oz. of chicken but I didn’t reduce the gravy. I actually used 3/4 cup broth and it ...