Chicken with Artichokes and Mushrooms
Transform your weeknight dinner into a gourmet experience with this Chicken with Artichokes and Mushrooms recipe! Tender, golden-seared chicken breasts are nestled in a luscious sauce infused with earthy cremini mushrooms, tangy artichoke hearts, and a velvety blend of chicken broth, white wine, and heavy cream. Accented with fresh parsley and a bright hint of lemon juice, this dish balances rich, savory flavors with a touch of freshness. Ready in just 45 minutes, it’s perfect for busy evenings yet elegant enough for entertaining. Serve it over rice, pasta, or alongside crusty bread to soak up every last drop of the irresistible sauce. Whether you're seeking comfort food or a sophisticated meal, this recipe delivers on all fronts.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 1 cup Artichoke hearts, drained and quartered
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until softened and slightly browned.
Stir in the artichoke hearts and cook for an additional 2-3 minutes.
Pour the chicken broth and white wine into the skillet, scraping the bottom to deglaze and release any stuck-on bits. Bring the mixture to a simmer.
Reduce the heat to low, return the chicken breasts to the skillet, and cover with a lid. Let the chicken cook for 10-12 minutes, or until fully cooked with an internal temperature of 165°F (74°C).
Remove the lid and stir in the heavy cream, lemon juice, and chopped parsley. Simmer uncovered for 2-3 minutes to thicken the sauce slightly.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the chicken hot with the artichoke and mushroom sauce spooned on top. Pair with rice, pasta, or crusty bread to complete the meal.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 2.1 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 924 mg | 20% | |
*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.
