Creamy Chicken with Mushrooms and Artichokes
Indulge in the irresistible flavors of Creamy Chicken with Mushrooms and Artichokes, a comforting one-skillet dinner that's perfect for busy weeknights or special occasions. Tender, golden-browned chicken breasts are nestled in a rich, velvety sauce made with heavy cream and Parmesan cheese, while earthy baby bella mushrooms and tangy artichoke hearts add depth and complexity. This crowd-pleasing recipe is seasoned to perfection with garlic, fresh herbs, and a hint of chicken broth for a savory balance. Ready in just 45 minutes, it’s an easy, gluten-free dish that pairs beautifully with pasta, rice, or a side of crusty bread to soak up every drop of the luscious sauce. Build layers of flavor with simple ingredients and impress your family or guests with this gourmet-inspired meal that’s both elegant and effortless!
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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 Unsalted butter
- 3 cloves Garlic cloves, minced
- 8 ounces Baby bella (cremini) mushrooms, sliced
- 14 ounces Canned artichoke hearts, drained and quartered
- 1 cup Chicken broth
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their liquid and become tender.
Stir in the artichoke hearts and cook for another 2 minutes until heated through.
Pour in the chicken broth and bring it to a simmer. Let the mixture reduce slightly, about 3-4 minutes.
Lower the heat and stir in the heavy cream and Parmesan cheese. Simmer for 2-3 minutes until the sauce thickens slightly.
Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat. Let them warm through for 2-3 minutes.
Garnish with fresh parsley, if using, and serve hot.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 794 mg | 17% | |
*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.
