Artichoke Chicken

Total Time Prep: 15 min. Bake: 40 min.

Yield 8 servings

If you love artichoke hearts, you'll love this easy artichoke chicken recipe! Chicken, artichokes and mushrooms bake in a savory rosemary-infused sauce that keeps the chicken breasts juicy and tender.

Ingredients

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked pasta, optional
Minced fresh parsley

Directions

In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish, leaving drippings in pan. Arrange artichokes and mushrooms on top of chicken.
Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken and vegetables.
Bake, uncovered, at 350° until a thermometer inserted in the chicken breast reads 165°, about 40 minutes. If desired, serve with pasta. Sprinkle with parsley.

Nutrition Facts

1 serving: 235 calories, 11g fat (4g saturated fat), 70mg cholesterol, 773mg sodium, 8g carbohydrate (1g sugars, 3g fiber), 24g protein.

Rosemary, mushrooms and artichokes combine to give chicken a wonderful savory flavor. I've served this dish for a large group by doubling the recipe. It's always a big hit with everyone—especially my family! —Ruth Stenson, Santa Ana, California

Recipe Creator