Paprika Artichoke Chicken
A flavorful chicken dish featuring paprika, artichokes, mushrooms, and green onions in a savory sherry broth, perfect for a hearty family dinner or special occasion.
Ingredients
Instructions
- Sprinkle the chicken breasts liberally with paprika.
- Melt half of the butter in a skillet over medium heat.
- Brown the chicken breasts on both sides.
- Place the chicken in a 2-quart casserole dish and arrange the drained and quartered artichoke hearts between the chicken pieces.
- Add the remaining butter to the skillet, scraping the bottom to loosen any stuck bits.
- Add the sliced mushrooms and chopped green onions to the skillet.
- Saute until the vegetables are tender.
- Sprinkle the flour over the mushrooms and onions, stirring to combine.
- Stir in the chicken broth, sherry, and crushed rosemary.
- Cook for 3 to 5 minutes until the sauce thickens slightly.
- Pour the sauce over the chicken in the casserole dish.
- Bake at 375°F (190°C) for 40 minutes.
- Serve the dish with French bread for dipping into the sauce.
Tips & Substitutions
For added flavor, marinate the chicken in a mixture of paprika and sherry for an hour before cooking. If you don't have sherry, white wine or even chicken broth can be substituted. To enhance the dish, consider adding a splash of lemon juice before serving. This recipe is reminiscent of classic American recipes, making it a comforting choice for family dinners.
Serving Suggestions
Serve the Paprika Artichoke Chicken with a side of rice or mashed potatoes to soak up the delicious sauce. A crisp green salad or steamed vegetables pairs nicely, providing a fresh contrast to the richness of the dish. For a complete meal, consider serving it with French bread for dipping into the sauce, enhancing the dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a covered dish in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. Alternatively, you can microwave individual portions on medium power for 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Paprika Artichoke Chicken contains roughly 854 calories, with 49g protein, 131g carbohydrates, and 28g fat. It is an excellent source of vitamin A (293% of the Daily Value), iron (186% of the Daily Value), and dietary fiber (175% of the Daily Value). Note that it is relatively high in sodium, at 662mg per serving (29% 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 artichoke hearts instead of canned?
Yes, you can use frozen artichoke hearts. Just make sure to thaw and drain them before adding to the dish. They may need a bit more cooking time to ensure they're heated through, but they'll work well in this recipe.
What can I substitute for the green onions?
If you don't have green onions, regular onions or shallots can be used instead. Use about half the quantity, as these have a stronger flavor. You can also add a bit of garlic for an extra layer of taste.
Is there a way to make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. Just extend the baking time slightly, as it will be cold when you put it in the oven. This makes it a perfect option for entertaining or busy weeknights.
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).