Mushroom And Artichoke Chicken
A savory chicken dish featuring mushrooms, artichokes, and a flavorful sherry sauce, perfect for comforting dinners or entertaining guests with its rich, aromatic taste.
Ingredients
- 1/4 tsp. black pepper ⓘ
- 1/4 tsp. salt ⓘ
- 1 tsp. powdered rosemary ⓘ
- 1 tsp. paprika ⓘ
- 2 boned, skinned chicken breasts ⓘ
- 2 tsp. olive or canola oil ⓘ
- 1 14 oz. can water-packed artichoke hearts, drained and quartered ⓘ
- 1/4 pound sliced mushrooms ⓘ
- 2 green onions, chopped ⓘ
- 2/3 can chicken stock
- 1/4 cup dry sherry
- 2 Tbsp. flour ⓘ
Instructions
- In a shallow pan or plastic bag, combine black pepper, salt, powdered rosemary, and paprika; dredge chicken breasts in the seasoning mixture.
- Heat oil in a skillet over medium heat, add chicken, and brown 3-5 minutes on each side.
- Arrange the browned chicken in a 2-quart baking dish.
- Tuck the drained artichoke hearts around the chicken in the dish.
- In the same skillet, add sliced mushrooms and chopped green onions; sauté for 2-3 minutes.
- Add chicken stock and dry sherry to the skillet; bring to a boil.
- In a small bowl, combine flour with water to make a slurry.
- Reduce heat to low, add the slurry to the skillet, and stir constantly for 2-3 minutes at a simmer.
- Pour the mushroom and sherry sauce over the chicken in the baking dish.
- Cover the dish and bake at 375°F for 40 minutes.
Tips & Substitutions
For a more intense flavor, marinate the chicken in the seasoning mixture for a few hours before cooking. If you don't have dry sherry, white wine or chicken broth can be used as substitutes. Fresh herbs like thyme or sage can also enhance the dish. A sprinkle of parmesan cheese right before serving can add a nice touch.
Serving Suggestions
This dish pairs beautifully with crusty bread and a green salad, making it perfect for a hearty meal. For a side, consider serving it with roasted vegetables or mashed potatoes to soak up the delicious sauce. You might also like to explore other chicken recipes for more ideas.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through. Alternatively, microwave in short intervals, checking frequently to avoid drying out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom And Artichoke Chicken contains roughly 249 calories, with 12g protein, 49g carbohydrates, and 7g fat. It is an excellent source of vitamin A (137% of the Daily Value), dietary fiber (68% of the Daily Value), and iron (68% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1888mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Just make sure to thaw them completely in the refrigerator before dredging in the seasoning. Adjust cooking times if needed, ensuring the chicken is fully cooked to an internal temperature of 165°F.
What can I substitute for artichoke hearts?
If you don't have artichoke hearts, you can substitute with other vegetables like green bell peppers or zucchini for a different flavor profile. Alternatively, canned mushrooms can be used for added texture.
Can I make this dish ahead of time?
Absolutely! You can prepare the entire dish up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to serve, simply bake as directed, adding a few extra minutes to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).