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Artichoke Chicken

 Artichoke Chicken
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!
8 ServingsPrep: 15 min. Bake: 50 min.


  • 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


  • 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.

2 of 2

Artichoke Chicken (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.