Artichokes and chicken go along beautifully. Despite being a simple and fast recipe, it has an upscale flavor profile. Rice, noodles, riced cauliflower, or zucchini noodles are all suggested serving options.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- I recommend the artichoke hearts that are in oil, vinegar, and spices for this recipe.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 465 mg |
| Sugars | 0 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Added garlic n doubled the wine broth and dijon
Next time I’ll double the sauce.
Very good. I didn’t have mushrooms and added garlic, doubled the sauce. Also didn’t brown the meat to begin. We really liked it. I’m going to adapt for RVing using Costco rotisserie chicken in the bags. Would be easy and delish!
Just ok. It needs more mushroom, spice and maybe another vegetable. I don’t think I will make it again.
Loved it but did make some changes after reading other reviews. Added 3 cloves garlic, minced (I knew I would love the garlic), chopped the artichoke hearts so they would be small enough for my grandson to eat and doubled the sauce and served over brown rice. A keeper!
This is a delicious, versatile recipe. I made it almost as written, but made some suggested changes: increase the amount of broth to 1 cup, reduce the mustard to 1 tsp., add garlic (I just used garlic powder, although fresh would probably be even better.) I didn’t have sherry, so used balsamic vinegar. That was an excellent idea to cook pasta (I used penne) ahead of time and place it in the bottom of the pan, then place the chicken, etc. on top. I used chicken thighs instead of breasts, but I think this recipe would be great substituting eggplant to make it vegetarian.
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!
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
substitute bok choy for artichokes. substitute chicken powder for mustard.
Excellent recipe, I will add more mushrooms the next time.
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.
Love this dish! Next time I will increase the amount of sauce.
Excellent recipe – I cooked linguine and added to the dish along with some of the pasta water after removing from the oven – mixed and served topped with parmesan.
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
I used artichokes in water and added onions and garlic to the sauce! Just wonderful!
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.
Thought this recipe was quite bland as written. I love all the ingredients as stand alone foods, but together they just didn’t do it for me.
This was very good but the sauce was not thick enough. Served first night over spaghetti. Next night mixed chicken mixture with macaroni. Added additional butter, Marcella wine and grated Parmesan cheese.
Pretty much followed recipe…used plain artichokes (not marinated). Came out great.
I followed the recipe for the most part really closely but will not make it again as-is. Nobody liked the artichokes added (4 of us) and I think it would be far better without them. I also found there was barely enough sauce (I like a lot) so I would have made more and I would definitely add more mushrooms [the one change I made was to add additional mushrooms & a couple spoonfuls of cream of mushroom soup from the can, and I could probably have added half the can with more broth, so I don’t know how dry it would have been if I hadn’t added that extra]. I served with bowtie noodles. It was tasty otherwise (after we picked out all the artichokes) and is the kind of recipe you can modify to your own tastes and it will still be good.
Very good. I made exactly as printed and had over egg noodles. I like that it is a low calorie dish.