Parisian Chicken with Portabella Mushrooms and Artichokes
Indulge in the elegance of Parisian Chicken with Portabella Mushrooms and Artichokes, a luxurious blend of tender chicken breasts simmered in a creamy white wine sauce. This recipe brings French-inspired sophistication to your table, featuring earthy portabella mushrooms, delicate artichoke hearts, and fragrant fresh thyme. With a combination of searing, deglazing, and simmering techniques, each layer of flavor is thoughtfully developed, resulting in a dish that's rich yet approachable. Perfectly suited for a cozy dinner party or an elevated weeknight meal, it pairs beautifully with roasted potatoes, fluffy rice, or crusty bread to soak up every drop of the luscious sauce. Ready in under an hour, this one-skillet wonder will transport you straight to a Parisian bistro from the comfort of home!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups Portabella mushrooms, sliced
- 1 cup Canned artichoke hearts, drained and quartered
- 2 pieces Shallots, finely chopped
- 3 cloves Garlic, minced
- 0.5 cup Dry white wine
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter. Add the sliced portabella mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the shallots and garlic to the skillet and sauté for 2-3 minutes until fragrant.
Pour in the white wine, scraping the bottom of the skillet to deglaze. Let it simmer for 2 minutes to reduce slightly.
Add the chicken broth, heavy cream, and fresh thyme to the skillet. Stir to combine.
Return the chicken breasts to the skillet and add the artichoke hearts. Spoon some of the sauce over the chicken.
Lower the heat to medium-low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the chicken breasts topped with the creamy sauce, mushrooms, and artichokes. Garnish with fresh parsley if desired. Pair with a side of roasted potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 4087 mg | 178% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 15.2 g | ||
| Protein | 236.2 g | 472% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 255 mg | 20% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4071 mg | 87% | |
*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.
