Artichoke Chicken

Name: Artichoke Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 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; 3/4 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

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!

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
3/4 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 13x9-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 until thickened and bubbly, about 2 minutes. Remove from the heat and spoon over chicken.
Bake uncovered at 350° until a thermometer inserted in the chicken reads 170°, about 40 minutes. Serve with pasta and 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 the chicken to read 170°.

Nutrition Facts

1 serving: 232 calories, 9g fat (3g saturated fat), 81mg cholesterol, 752mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch.

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

Reviews

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Average Rating:

2124arizona

Jun 24, 2017

The flavors of this remind me of good holiday eatin!
ladycalledclaire

Apr 8, 2013

Delicious! Even for leftovers!
MommyTwo

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.
sstetzel

Aug 30, 2012

The nutritional information does NOT include the noodles.Hope this helps.
kublaipa

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.
yellow83

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.
s_pants

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!
lillybow

Apr 7, 2012

I used fresh mushrooms and 1/2 the chicken. We loved it, especially the gravy.
Annette0117

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.
meg_in_ok

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.