Artichoke Chicken Recipe
Artichoke Chicken Recipe photo by Taste of Home
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Artichoke Chicken Recipe

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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!
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 8 servings

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

Nutritional Facts

232 calories: 1 each, 9g fat (3g saturated fat), 81mg cholesterol, 752mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 28g protein .

Directions

  1. 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.
  2. 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.
  3. 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.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 170°.
    Yield: 8 servings.
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.


Reviews for Artichoke Chicken

AVERAGE RATING
(30)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (4)
3 Star
 (5)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
ladycalledclaire
Reviewed Apr. 8, 2013

"Delicious! Even for leftovers!"

MY REVIEW
MommyTwo
Reviewed Mar. 3, 2013

"It was impossible that this dish was rated a 4.5 stars. The taste was awful and required a boost. My children and husband didn't care for it and neither did myself. It needed flabor and color. Sorry."

MY REVIEW
sstetzel
Reviewed Aug. 30, 2012

"The nutritional information does NOT include the noodles.

Hope this helps."

MY REVIEW
kublaipa
Reviewed Aug. 30, 2012

"Does the nutritional information include the hot noodles? The calorie and carb count seem rather low. The nutritional info should specify that this is without the noodles. I am diabetic and I am skeptical of the nutritional info. Not withstanding the recipe has wonderful flavors and I served the noodles on the side for everybody else. I did not feel deprived-- the chicken was still excellent."

MY REVIEW
yellow83
Reviewed Aug. 23, 2012

"My husband and little brother loved this recipe, so did I. It smells just like it tastes! I wouldn't change a thing."

MY REVIEW
s_pants
Reviewed Jun. 23, 2012

"We enjoyed this, but I felt like the gravy was missing something...maybe add some red pepper flakes like a previous reviewer mentioned. Definitely like it better when you have chicken, mushroom and artichoke all in one bite!"

MY REVIEW
lillybow
Reviewed Apr. 7, 2012

"I used fresh mushrooms and 1/2 the chicken. We loved it, especially the gravy."

MY REVIEW
Annette0117
Reviewed Jan. 19, 2012

"This dish is fairly simple to put together and very tasty. I served it to some friends who basically eat 'plain food' and they really enjoyed it."

MY REVIEW
meg_in_ok
Reviewed Oct. 26, 2011

"Made exactly as the recipe is written, except with only half the chicken and fresh baby portobello mushrooms. It was delicious! The boyfriend isn't a huge fan of rosemary, so I may try substituting some sage and thyme for the rosemary next time. Definitely a "keeper" recipe that we'll add to our rotation."

MY REVIEW
AnetJ
Reviewed Oct. 5, 2011

"I first made this dish and served the chicken to my parents one evening. They both loved the recipe and my mother had to have the recipe. She has served it other times with the same opinion, the chicken was wonderful. If you are not a rosemary fan, try this one without and you will receive compliments on this recipe."

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