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.
Servings: 6 servings
Calories: 315kcal
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.
Nutrition
Serving: 1g | Calories: 315kcal | Carbohydrates: 10g | Protein: 40g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 699mg | Fiber: 1g | Sugar: 2g