Chicken with Artichoke Hearts Mushrooms
Indulge in the rich and savory flavors of Chicken with Artichoke Hearts and Mushrooms, a one-skillet recipe that's perfect for weeknight dinners or special occasions. Tender, golden-brown chicken breasts are simmered to perfection in a luxurious creamy sauce infused with garlic, sautéed mushrooms, and tangy artichoke hearts. A splash of dry white wine enhances the depth of flavors, while lemon juice adds a refreshing brightness. This dish comes together in just 45 minutes, making it a convenient yet restaurant-quality meal. Serve it over fluffy rice, al dente pasta, or with warm crusty bread to soak up every last drop of the velvety sauce. Garnished with fresh parsley, this recipe is both visually stunning and irresistibly delicious—an elegant comfort food you’ll want to make again and again.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 14 ounces artichoke hearts, drained and quartered
- 1 cup chicken broth
- 0.5 cup dry white wine (optional)
- 0.5 cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-6 minutes until the mushrooms are golden and tender.
Stir in the artichoke hearts and cook for 2 minutes to heat through.
Pour in the chicken broth and white wine (if using), and bring the mixture to a simmer. Let it cook for 3-4 minutes to reduce slightly.
Stir in the heavy cream and lemon juice, and mix well to create a creamy sauce.
Return the chicken breasts to the skillet, ensuring they are submerged in the sauce. Cover the skillet and simmer for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Garnish with fresh parsley before serving. Serve hot over rice, pasta, or with crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 4872 mg | 212% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 13.4 g | ||
| Protein | 240.0 g | 480% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 248 mg | 19% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4165 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
