Garlic Chicken with Artichokes and Mushrooms
Infuse your dinner table with Mediterranean-inspired flair by savoring this Garlic Chicken with Artichokes and Mushrooms. Featuring tender, lightly seared chicken breasts nestled in a luscious, garlicky white wine and lemon sauce, this dish is brought to life by earthy baby bella mushrooms and tangy artichoke hearts. With a harmonious blend of flavors and a straightforward cooking process, it’s perfect for both busy weeknights and elegant gatherings. Serve it alongside rice, pasta, or crusty bread to soak up every drop of the savory sauce. Ready in just 45 minutes, this one-pan recipe is a must-try for lovers of bold and comforting meals.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cloves (minced) garlic cloves
- 1 can (14 ounces, drained and quartered) canned artichoke hearts
- 8 ounces (sliced) baby bella mushrooms
- 1 cup chicken broth
- 0.5 cup (optional) dry white wine
- 2 tablespoons (freshly squeezed) lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Dredge the chicken breasts lightly in the all-purpose flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chicken breasts to the skillet and sear for 4-5 minutes per side, or until golden brown and nearly cooked through. Remove from the skillet and set aside on a plate.
In the same skillet, add the remaining butter and minced garlic. Cook for 1-2 minutes, stirring, until the garlic is fragrant and lightly golden but not burnt.
Add the sliced mushrooms and sauté for 4-5 minutes until softened and lightly browned.
Stir in the artichoke hearts and cook for another 2 minutes, combining well with the mushrooms and garlic.
Pour in the chicken broth, white wine (if using), and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Bring the mixture to a simmer, then return the chicken breasts to the skillet, nestling them into the sauce and vegetable mixture.
Simmer uncovered for 8-10 minutes, or until the chicken is fully cooked and the sauce has slightly reduced.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley and serve immediately. This dish pairs beautifully with rice, pasta, or crusty bread.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 4408 mg | 192% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 10.4 g | ||
| Protein | 243.2 g | 486% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 314 mg | 24% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2182 mg | 46% | |
*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.
