Creamy Artichoke Mushroom Chicken

Name: Creamy Artichoke Mushroom Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 boneless skinless chicken breast halves; 2 tablespoons butter; 1 (12 oz.) jar artichoke hearts, drained; 5 ounces fresh mushrooms; 1/2 cup chopped onion; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 1 tablespoon fresh rosemary, chopped; 3/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups chicken broth; 1/4 cup heavy cream; Minced fresh parsley

CREAMY ARTICHOKE MUSHROOM CHICKEN — This easy to make baked chicken dish features artichoke hearts and fresh mushrooms for a unique and tasty twist on the usual chicken dinner.

It can be so hard to find delicious new ways to prepare chicken breasts, so this Creamy Artichoke Mushroom Chicken was a welcome change from our usual chicken dinners.

Of course, not everyone in my family loves artichokes and mushrooms, but they can choose not to eat them, and just opt for chicken. And everyone loved the chicken.

It smothered in a creamy, savory sauce that’s loaded with flavor. Perfect for spooning over noodles, rice, or even mashed potatoes.

And I love that this recipe can be easily halved, or doubled, depending on how many people you’re serving. If you prefer, you can use bone in chicken breasts, chicken thighs, or even a whole cut up chicken to prepare this recipe.

Whatever you do, don’t skimp on the sauce. It’s what makes this chicken dish extra special!

My husband is a huge fan of mushrooms. Artichokes, not so much. So sometimes I make this without artichokes and add extra mushrooms. I’ve also added sliced bell peppers, for some extra color and flavor.

If you don’t have fresh mushrooms handy, you can use canned. But I definitely prefer fresh.

All you need to turn this dish into a complete meal is a side of green beans, carrots, or your favorite roasted veggies. I most often serve it with hot buttered noodles. But this chicken is completely delicious on it’s own too.

This chicken was a welcome change from our usual, boring baked chicken dinners. It’s easy enough for a week night meal, but nice enough to share with company.

If you’re looking to change up your chicken dinner routine, you’ll definitely want to give this Creamy Artichoke Mushroom Chicken a try.

Be sure to save this Creamy Artichoke Mushroom Chicken recipe to your favorite Pinterest board for later.

Tips for Choosing and Storing Mushrooms

Appearance: Choose mushrooms that appear plump, fresh and smooth. The mushrooms should be dry, but not look dried out.

Flavor: A closed veil under the cap indicates the mushroom will have a more delicate flavor, while an open veil with exposed gills suggests a richer flavor.

Cleaning: Mushrooms absorb water like a sponge, so if you’re planning on eating them raw, don’t rinse them. Instead, use a dry paper towel to brush off any dirt. If the mushrooms are really dirty, it’s okay to wipe them off with a dampened paper towel.

If the mushrooms are being cooked, it’s okay to rinse them if they’re really dirty.

Storing: Most mushrooms will keep for about a week in the refrigerator when stored in their original packaging, or a porous paper bag.

Mushrooms tend to absorb odors from other foods, so keep them away from anything strong-smelling in your refrigerator.

Here’s what you’ll need to make Creamy Artichoke Mushroom Chicken

Chicken
Butter
Canned artichoke hearts
Produce: mushrooms, onions, garlic, rosemary, parsley
Flour
Salt and pepper
Chicken broth
Cream

Creamy Artichoke Mushroom Chicken

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

This easy to make baked chicken dish features artichoke hearts and fresh mushrooms for a unique and tasty twist on the usual chicken dinner.

Ingredients

6 boneless skinless chicken breast halves
2 tablespoons butter
1 (12 oz.) jar artichoke hearts, drained
5 ounces fresh mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
1/3 cup all-purpose flour
1 tablespoon fresh rosemary, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1/4 cup heavy cream
Minced fresh parsley

Instructions

Preheat oven to 350 degrees. In a large skillet, cook chicken in butter until browned (chicken does not need to be cooked through).
Remove chicken to a 9x13 inch baking dish. Arrange artichokes and mushrooms around chicken.
In the same skillet, saute onion and garlic until tender. Add flour to pan and cook a few minutes more. Stir in rosemary, salt and pepper. Add chicken broth. Bring to a boil, cook and stir until thickened and bubbly, about 2 minutes. Stir in cream. Spoon sauce over chicken.
Bake, uncovered, for about 35-40 minutes, or until until a thermometer inserted in the chicken reads 165. Sprinkle with fresh chopped parsley before serving.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 125mgSodium: 699mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 40g