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Artichoke Chicken Recipe

Artichoke Chicken Recipe photo by Taste of Home

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Rosemary, mushrooms and artichokes combine to give chicken a wonderful, savory flavor. I've served this dish for a large group by doubling the recipe. It's always a big hit with everyone—especially my family!

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Artichoke Chicken Recipe

Prep: 15 min. Bake: 50 min.

Yield: 8 Servings

15 50 65

Ingredients

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

Directions

In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13-in. x 9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside.
Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat and spoon over chicken.
Cover and bake at 350° for 50 to 60 minutes or until a meat thermometer reads 170°. Arrange noodles on a serving platter; top with chicken and sauce. Sprinkle with parsley. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 232 calories, 9 g fat (3 g saturated fat), 81 mg cholesterol, 752 mg sodium, 7 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as Artichoke Chicken in Taste of Home June/July 1993, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Artichoke Chicken

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(11-15) of 15 reviews

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Reviewed on Aug. 31, 2011 by darcien007

I used chicken tenders browned in olive oil. Sauted FRESH mushrooms. Instead of minced fresh parsley I used basil. Add a little hot red pepper flakes to the sauce and it was very good. Some lemon might be good added to it too.

Reviewed on Feb. 20, 2011 by linsvin

I absolutely loved this recipe. Made in for an early Sunday dinner and the whole house smelled homemade! Only thing it needed was more gravy. Next time I'll double that.

Reviewed on Feb. 02, 2011 by lucy66219@yahoo.com

It was very good. I used chicken thighs instead of breast, and olive oil and no butter and fresh mushrooms and it was fabulous. my family really liked it.

Reviewed on Jan. 18, 2010 by sunflwerchick

Easy to make and good all around meal.

Reviewed on Aug. 24, 2008 by nancymcsews

5 points

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