Artichoke Chicken Saute Recipe

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"This is a fast but elegant entree that is perfect for company," writes Nancy Dreher of Birmingham, Alabama. "I've also made it with shrimp in place of chicken and asparagus or broccoli instead of artichokes," she adds.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 small onion, thinly sliced
  • 1 medium sweet red pepper, julienned
  • 2 tablespoons butter
  • 2 cups cubed cooked chicken
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup white wine or chicken broth
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1 cup heavy whipping cream, divided
  • Hot cooked rice or noodles

Nutritional Facts

1 each: 481 calories, 33g fat (19g saturated fat), 159mg cholesterol, 897mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 25g protein.


  1. In a large skillet, saute onion and red pepper in butter for 2-3 minutes. Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper. Cook and stir for 3 minutes.
  2. Combine cornstarch and 1/4 cup cream until smooth; stir into skillet. Add remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice or noodles. Yield: 4 servings.
Originally published as Artichoke Chicken Saute in Quick Cooking March/April 1999, p10

Full-Bodied White Wine

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

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CookingVal User ID: 6083647 32262
Reviewed Nov. 26, 2013

"Delicious and easy to throw together if you have the chicken ready to go."

PennyLund User ID: 1647087 49306
Reviewed Jan. 26, 2011

"This recipe is very fast, using cooked chicken, and incorporates items I typically keep on hand. I use half and half instead of whipping cream and also add 1/4- 1/2 cup of Parmesan cheese."

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