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Artichoke Chicken

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone—especially my family! —Ruth Stenson, Santa Ana, California
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    8 servings


  • 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


  • 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. Spoon over chicken.
  • Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles 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 165°.
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.


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Average Rating:
  • mglahti
    Feb 19, 2021

    I doubled the gravy as someone else had suggested. That was almost too much, I'd try one and a half times the recipe next time. I used Better than Bullion instead of chicken broth to give it a little more seasoning. Also added garlic, love rosemary and garlic!

  • Katy's mom
    Jan 20, 2021

    My family and I like this dish, made with a few of my own tweaks. I always use fresh sauteed mushrooms, for one thing. For those who think it lacks flavor, try using bone-in skin-on chicken thighs. Boneless, skinless chicken breast is almost completely devoid of flavor! You don't need to eat the skin if you don't like it, but it adds so much flavor to any chicken dish.

  • Sheila
    Jan 6, 2021

    I liked it very well. I served it with white rice and a veggie. Family said OK, but men just eat different than women. I will cook again and serve with noodles next time.

  • Kyle
    Nov 3, 2020

    I give this base recipe 3 stars. It absolutely has the potential for a 5 star rating if you’re not afraid to add to recipes. Personally I use internet recipes like this as a base idea. With this recipe I seasoned my chicken with Pizza Magic, salt and pepper. With the gravy I used white wine and chicken broth but added tomato purée and tomato paste along with adding fresh garlic and herbs. To take it further I built the dish with cooked noodles on the bottom. Added chicken, mushrooms, and artichokes. Pour in the now tomato cream gravy and top with fresh mozzarella.

  • Lois
    Aug 24, 2020

    I made this exactly as the recipe called for. Substituted nothing. It was just awful. My husband hated it. To salvage something, I scraped off the gravy, mushrooms and artichoke hearts. Dipped the chicken in butter, rolled it in panko and reheated. I definitely don't like this recipe.

  • justfitin
    Mar 20, 2020

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  • Rebecca
    Feb 20, 2020

    I agree with another reviewer that the recipe as written is only about three stars. I took the advice of some others and it came out pretty good but I will add a few additional tweaks next time. I doubled the gravy, which I can't imagine what it would have been like if I hadn't (it needed it). I also doubled the mushrooms, because, well, I love mushrooms. I added a squirt of lemon juice to the gravy. I added some whole, peeled garlic cloves. I was thinking 40 minutes in the oven would be enough to roast them. It wasn't quite there, but they were soft and slightly tamed, so we liked it. The dish definitely needs the addition of some garlic though, however you want to add it (minced or previously roasted whole cloves). It needed a bit of a kick, so I added some cracked red pepper to mine after serving. My husband added garlic salt to his (which I didn't really think it needed, it was plenty salty). Next time I'll add some sun-dried tomatoes. Since the recipe makes 8 servings, and it's just me and my husband. I actually made the whole recipe and cooked half in an 8-in square dish and put the other half in the same size dish into the freezer. We'll see how it does when I cook the second batch.

  • Maria
    Oct 15, 2019

    No comment left

  • Alice
    Sep 18, 2019

    I cooked in skillet with minced onion and mushroom sprinkle from trader Joe's and the seasoning really made the dish tasty

  • Janice
    Aug 11, 2019

    Set up all ingredients,