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Chicken with Artichokes and Mushrooms
Chicken with Artichokes and Mushrooms
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Perfect combination of chicken, artichokes, and mushrooms in a flavorful sauce for a quick and easy meal.
Ingredients:
  • 1 serving cooking spray
  • 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
  • 2 tablespoons chopped fresh parsley, or to taste
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and generously coat a large casserole dish with cooking spray or olive oil mist.
  • Mix salt, paprika, and pepper together, then generously season the chicken cubes.
  • In a large skillet over medium-low heat, melt 2 tablespoons of butter. Lightly brown the chicken on all sides for about 4 minutes. Transfer the chicken to a casserole dish. Remove the artichoke hearts from the marinade and scatter them among the chicken cubes. Set aside 1 tablespoon of the marinade for later use.
  • In the same skillet, melt the remaining butter over medium heat. Add the mushrooms and stir until they are lightly browned, about 3 minutes. Stir in the flour and thyme mixture. Combine the chicken broth, sherry, and Dijon mustard. Slowly pour the mixture into the skillet, stirring constantly until it thickens slightly. Taste and adjust seasoning with salt and pepper as desired.
  • Cover the chicken and artichokes with the sauce, then drizzle them with the reserved artichoke marinade before covering.
  • Roast in the preheated oven until chicken is cooked through, about 15-18 minutes. Verify doneness with an instant-read thermometer, ensuring it reads at least 165 degrees F (74 degrees C). Sprinkle with fresh chopped parsley before serving.

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