{"id":19147,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/artichoke-chicken\/"},"modified":"2024-04-12T10:26:52","modified_gmt":"2024-04-12T15:26:52","slug":"artichoke-chicken","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/artichoke-chicken\/","title":{"rendered":"Artichoke Chicken"},"content":{"rendered":"<p>Chicken is a versatile protein that&#8217;s easy to cook and beloved by all, so it&#8217;s a great option for family dinners. Luckily, there are plenty of <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-chicken-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/best-chicken-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken recipes<\/a> to choose from! We reach for this artichoke chicken recipe when we&#8217;re in the mood for a baked chicken dish that doesn&#8217;t require a lot of prep work. It uses pantry staples like marinated artichoke hearts and jarred mushrooms. These tender bites come together with lean chicken breasts and a rosemary-infused sauce to create a winning dish.<\/p>\n<p>This chicken and artichoke recipe makes plenty of servings for feeding a crowd (or lots of leftovers if you&#8217;re doing <a href=\"https:\/\/www.tasteofhome.com\/article\/i-did-big-batch-meal-prep-and-heres-what-happened\/\" data-name=\"www.tasteofhome.com\/article\/i-did-big-batch-meal-prep-and-heres-what-happened\/\" data-module=\"content engagement\" data-position=\"embedded links\">meal prep<\/a> for the week). It also freezes well, so don&#8217;t be afraid to make an extra casserole. It&#8217;s always nice to have an easy freezer meal for a rainy day!<\/p>\n<h2>Ingredients for Artichoke Chicken<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1967927\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Artichoke-Chicken_FT24_24_EC_020224_1.jpg?fit=700%2C1024\" alt=\"Ingredients for Artichoke Chicken \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Chicken:<\/strong> We use boneless skinless chicken breasts for this recipe, but chicken thighs work just as well. If you decide to substitute bone-in chicken, keep in mind that these cuts take longer to cook. Adjust the cooking time as needed to reach the right temperature for <a href=\"https:\/\/www.tasteofhome.com\/article\/temperature-of-cooked-chicken\/\" data-name=\"www.tasteofhome.com\/article\/temperature-of-cooked-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">cooked chicken<\/a>.<\/li>\n<li><strong>Artichoke hearts:<\/strong> Marinated artichoke hearts are tender and flavorful. Drain the excess liquid, but don\u2019t throw it away. It\u2019s great in salad dressings and marinades! If you can only find water-packed artichokes, try making homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/marinated-mushrooms-artichokes\/\" data-name=\"www.tasteofhome.com\/recipes\/marinated-mushrooms-artichokes\/\" data-module=\"content engagement\" data-position=\"embedded links\">marinated artichokes<\/a>.<\/li>\n<li><strong>Mushrooms:<\/strong> We use jarred mushrooms for ease. Fresh mushrooms would also work; cook them in advance using your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-mushroom-lovers\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-mushroom-lovers\/\" data-module=\"content engagement\" data-position=\"embedded links\">mushroom recipe<\/a>, or add sliced mushrooms to the pan when cooking the onions.<\/li>\n<li><strong>Savory sauce:<\/strong> The chicken bakes in a homemade sauce made from onion, rosemary and chicken broth. The sauce gets a ton of flavor from the pan drippings and a thick consistency from all-purpose flour.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Brown the chicken<\/h3>\n<p>Preheat the oven to 350\u00b0F. In a large skillet, brown the chicken in butter. Transfer the chicken to an ungreased 13&#215;9-inch baking dish, leaving the drippings in the skillet. Arrange the artichokes and mushrooms on top of the chicken.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> The chicken will still be pink inside, but don\u2019t worry about cooking it through. It will finish cooking in the oven.<\/p>\n<h3>Step 2: Make the sauce<\/h3>\n<p>Saute the onion in the pan juices until crisp-tender. In a small bowl, combine the flour, rosemary, salt and pepper. Stir the flour mixture into the pan until blended. Add the chicken broth, and bring the mixture to a boil. Cook and stir until thickened and bubbly, about two minutes.<\/p>\n<h3>Step 3: Bake the chicken<\/h3>\n<p>Spoon the sauce over the chicken and vegetables. Bake, uncovered, until a thermometer inserted in the chicken breast reads 165\u00b0, about 40 minutes. Sprinkle with parsley just before serving. If desired, serve with pasta.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1980584\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Artichoke-Chicken_FT24_24_EC_020224_2.jpg?fit=700%2C1024\" alt=\"Artichoke Chicken served in serving dish with cheese and lemon wedges and drinks\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p><em>Editor&#8217;s Tip:<\/em> To make the flavors really pop, you can finish the dish off with a shaving of fresh Parmesan and a squeeze of lemon juice.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Season the chicken:<\/strong> For added flavor, season the chicken breasts with salt and pepper before browning them in the skillet. You can also add seasonings like paprika or Italian seasoning, or marinate the chicken overnight (like we do in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/marinated-baked-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/marinated-baked-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">marinated baked chicken<\/a> recipe).<\/li>\n<li><strong>Include add-ins:<\/strong> Give this dish a fun spin with add-ins like spinach, capers, chopped olives, roasted red peppers or cherry tomatoes.<\/li>\n<li><strong>Get inspired by spinach artichoke dip:<\/strong> Swap in the creamy sauce from our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/artichoke-spinach-chicken-casserole\/\" data-name=\"www.tasteofhome.com\/recipes\/artichoke-spinach-chicken-casserole\/\" data-module=\"content engagement\" data-position=\"embedded links\">artichoke and spinach casserole<\/a> recipe.<\/li>\n<\/ul>\n<h2>How to Store Artichoke Chicken<\/h2>\n<p>Store leftover artichoke chicken in an airtight container in the refrigerator for up to four days. Warm the leftovers in the microwave or oven until the chicken reaches an internal temperature of 165\u00b0.<\/p>\n<h2>How to Freeze Artichoke Chicken<\/h2>\n<p>Cool the unbaked casserole, then cover the dish, and freeze. To use, partially thaw in the refrigerator overnight. Remove the dish from the refrigerator 30 minutes before baking. Bake as directed, increasing the time as necessary to heat through and for a thermometer inserted in the chicken breast to read 165\u00b0.<\/p>\n<h2>Artichoke Chicken Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1967929\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Artichoke-Chicken_FT24_24_EC_020224_3.jpg?fit=700%2C1024\" alt=\"Artichoke Chicken served on plate with parsley garnishing\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do you serve artichoke chicken?<\/h3>\n<p>Serve artichoke chicken with pasta (like farfalle or egg noodles) and a <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-vegetable-side-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-vegetable-side-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\">vegetable side dish<\/a>. If you\u2019re not in the mood for pasta, try <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-zucchini-noodles-with-or-without-a-spiralizer\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-zucchini-noodles-with-or-without-a-spiralizer\/\" data-module=\"content engagement\" data-position=\"embedded links\">zucchini noodles<\/a>, cooked rice, polenta or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">mashed potatoes<\/a>. No matter how you serve the chicken, make sure to spoon the delicious sauce over everything!<\/p>\n<h3>Do you have to brown chicken breasts before baking this chicken and artichoke recipe?<\/h3>\n<p>You could add the raw chicken breasts directly to the baking dish instead of browning them. However, the dish would lack a certain depth of flavor. Browning the chicken gives it a caramelized appearance. The process also creates flavorful drippings that add a lot of character to the sauce.<\/p>\n<h3>How do you keep the chicken breasts from drying out in artichoke chicken?<\/h3>\n<p>Chicken breasts are lean, so we like to bake them in a sauce to make sure they stay juicy. Then, make sure you don&#8217;t overcook the chicken breasts (a common <a href=\"https:\/\/www.tasteofhome.com\/collection\/chicken-mistakes\/\" data-name=\"www.tasteofhome.com\/collection\/chicken-mistakes\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken mistake<\/a>). Use a meat thermometer to check the chicken\u2019s internal temperature. Most chicken breasts are thicker on one end, so you can use a meat mallet to pound the meat into an even thickness.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you love artichoke hearts, you&#8217;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.<\/p>\n","protected":false},"author":7954,"featured_media":1964597,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,307620,307618,303971,304162,307335,305883,307330,304328,304998,304292,305487,304338,304343,303966,304988,305004,303887,306848,304268,307307,307688,324623,304243,304020,304005,304150,303883,307614,304353],"categories-v2":[308503,310615,310614,308500,309439,310372,311532,310369,311552,308988,308319,308984,308481,308945,308305,310796,308992,308993,308495,308935,308951,308478,309603,259483,310342,310663,309177,309586,308594,308549,309434,308476,310591,309005],"coauthors":[50034],"recommended_recipes":[{"post_title":"Artichoke Spinach 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Casserole","post_link":"\/recipes\/artichoke-and-chicken-casserole\/","post_image":"\/wp-content\/uploads\/2024\/11\/Artichoke-and-Chicken-Casserole_EXPS_TOHD24_47498_JenaCarlin_5.jpg"},{"post_title":"Artichoke Chicken Pasta","post_link":"\/recipes\/artichoke-chicken-pasta\/","post_image":"\/wp-content\/uploads\/2025\/01\/Artichoke-Chicken-Pasta_EXPS_TOH24_35490_RuthieDarling_15.jpg"},{"post_title":"Artichoke Chicken Pesto Pizza","post_link":"\/recipes\/artichoke-chicken-pesto-pizza\/","post_image":"\/wp-content\/uploads\/0001\/01\/Artichoke-Chicken-Pesto-Pizza_EXPS_SDAM19_23872_E12_07_5b.jpg"},{"post_title":"Broiled Chicken & Artichokes","post_link":"\/recipes\/broiled-chicken-artichokes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Broiled-Chicken-Artichokes_EXPS_DIYD23_162382_P2_MD_03_21_1b.jpg"},{"post_title":"Chicken & Artichoke Rice Salad","post_link":"\/recipes\/chicken-and-artichoke-rice-salad\/","post_image":"\/wp-content\/uploads\/2024\/07\/Chicken-and-Artichoke-Rice-Salad_EXPS_RC24_276030_DR_07_02_6b.jpg"},{"post_title":"Chicken and Artichoke Fettuccine Alfredo","post_link":"\/recipes\/chicken-and-artichoke-fettuccine-alfredo\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chicken-and-Artichoke-Fettuccine-Alfredo_exps50203_THCA2180111B01_10_2b_RMS.jpg"},{"post_title":"Artichoke Egg Casserole","post_link":"\/recipes\/artichoke-egg-casserole\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps21839_C153811B09_09_9b.jpg"},{"post_title":"Greek Chicken & Artichokes","post_link":"\/recipes\/greek-chicken-artichokes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Greek-Chicken-Artichokes_exps106954_THHC2377564D06_22_1bC_RMS.jpg"},{"post_title":"Artichoke Chicken 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Artichokes","post_link":"\/recipes\/skillet-chicken-and-artichokes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3838_cxj91p45dtran.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_FT24_24_EC_020224_2.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/artichoke-chicken\/","name":"Artichoke Chicken","datePublished":"2018-01-01","dateModified":"2024-04-12","prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Artichoke-Chicken_EXPS_FT24_24_EC_020224_2.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"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.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Brown the chicken","text":"Preheat the oven to 350\u00b0F. In a large skillet, brown the chicken in butter. Transfer the chicken to an ungreased 13x9-inch baking dish, leaving the drippings in the skillet. Arrange the artichokes and mushrooms on top of the chicken. Editor\u2019s Tip: The chicken will still be pink inside, but don\u2019t worry about cooking it through. It will finish cooking in the oven."},{"@type":"HowToStep","name":"Make the sauce","text":"Saute the onion in the pan juices until crisp-tender. In a small bowl, combine the flour, rosemary, salt and pepper. Stir the flour mixture into the pan until blended. Add the chicken broth, and bring the mixture to a boil. Cook and stir until thickened and bubbly, about two minutes."},{"@type":"HowToStep","name":"Bake the chicken","text":"Spoon the sauce over the chicken and vegetables. Bake, uncovered, until a thermometer inserted in the chicken breast reads 165\u00b0, about 40 minutes. Sprinkle with parsley just before serving. If desired, serve with pasta. Editor's Tip: To make the flavors really pop, you can finish the dish off with a shaving of fresh Parmesan and a squeeze of lemon juice.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Artichoke-Chicken_FT24_24_EC_020224_2.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 235 calories","fatContent":"11g fat (4g saturated fat)","cholesterolContent":"70mg cholesterol","sodiumContent":"773mg sodium","carbohydrateContent":"8g carbohydrate (1g sugars","fiberContent":"3g fiber)","proteinContent":"24g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.090909,"reviewCount":33,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Artichoke Chicken","description":"Check out this video for how to make Artichoke Chicken","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/ZPrhxxor\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/ZPrhxxor-IFfy1PC6.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePlane"},"reviewBody":"In an attempt to eat healthier, I found and made this recipe.  This is my first time using Taste Recipes recipes and since I am watching my diet, I find being able to see the nutritional information VERY helpful. I used thighs instead of breasts as we have found them to be more tender an tastier.  I sprinkled dried parsley on top before cooking as I didn't have fresh. We loved it.  I'm surprised to see comments of it being bland. I found it to be quite flavorful.   It was just perfect actually.  Maybe the thighs vs. breasts. Several people have asked for the recipe after I posted making it.  I will probably use fresh mushrooms next time too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Steve5959"},"reviewBody":"<p>This is very good with some adjustments. Fresh rosemary, fresh mushrooms (saut\u00e9ed with the onions)double the butter, pound the chicken some, season chicken liberally with salt and pepper. Served over garlic mashed potatoes it was pretty darn good. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RachelLeslie"},"reviewBody":"I made it exactly as written except after browning the chicken & placing it in the baking dish, I laid a fresh cod fillet next to it in the same pan before baking. Prepared & poured the sauce over all & baked: came out FABULOUS! the sauce perfectly complimented both foods & the cod was cooked through from the baking step only. Definitely a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Denny"},"reviewBody":"The dish was pretty good, but lacking a little flavor. I will give this recipe another try. I will season the chicken next time and add garlic. I didn't have marinated artichokes, so I made a marinate and put them in the frig overnight. I will add some of the marinate to the dish next time also.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Alejandra495"},"reviewBody":"<p>This was great! I could NOT find canned whole mushrooms at the one store I went to HAH so I subbed with jarred sliced mushrooms (no marinade). Plus I added reduced sodium cream of mushroom to the chicken broth. Came out great! Paired with steamed broccoli and cheesy risotto. I am aware it was no longer a 600 cal meal but it was not lacking in flavor! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Staci376"},"reviewBody":"I liked the simplicity of the recipe.  Only thing I changed was fresh mushrooms instead of canned which I sauteed with the onions.  There wasn't much flavor and it was very watery.  Overall, I would add more seasoning next time.  Definitely worth trying over...low calorie and great amount of veggies.  Might add some black olives too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Diane468"},"reviewBody":"<p>Made this last night! Delish and so simple! Only change I made was fresh mushrooms. It definitely got its flavor from the marinated artichokes, even though drained. I also used unsalted broth.<\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"<p>The rosemary shines through in this dish! Only half the chicken, artichoke hearts, & mushrooms were used, keeping all other amounts the same. We had it over pasta but I think potatoes would have been a tastier choice. There was plenty of gravy. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Aaa550"},"reviewBody":"<p>I\u2019ve made this many times with and without adjustments- adjustments are always fresh mushrooms, but have many times omitted completely, season the chicken liberally with salt and pepper, and add some of the artichoke marinade to the butter when cooking, and serving over couscous is amazing with lots of parsley and a squeeze of lemon! I love rosemary but don\u2019t find it important in this recipe.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Grannycan"},"reviewBody":"<p>The flavor comes from seasoning the chicken, the marinade in the artichoke hearts, and the herbs. If you omit the marinated hearts, herbs, and don't season chicken before cooking, it will be VERY bland. Sigh.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Don157"},"reviewBody":"<p>Marinated artichokes are a mistake. Fresh mushrooms are better than canned mushrooms anytime. I also think including seasoned whole-grain rice would be a better choice than serving it with pasta. All said and done, this recipe is a dud. This is not up to \"Taste Recipes\" recipe standards. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCorn"},"reviewBody":"My 3-star rating applies ONLY to the recipe as written -- I give this an enthusiastic FIVE STARS once you add crushed garlic (fwiw: Trader Joe's frozen cubes are E-A-S-Y), some drained capers (large or small), as well as sliced sun-dried tomatoes in oil.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldLamp"},"reviewBody":"I doubled the gravy as someone else had suggested. That was almost too much, I'd try one and a half times the recipe next time. I used Better than Bullion instead of chicken broth to give it a little more seasoning. Also added garlic, love rosemary and garlic!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanTooth"},"reviewBody":"I cooked in skillet with minced onion and mushroom sprinkle from trader Joe's and the seasoning really made the dish tasty","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTrumpet"},"reviewBody":"I used chicken tenders browned in olive oil. Sauted FRESH mushrooms.  Instead of minced fresh parsley I used basil.  Add a little hot red pepper flakes to the sauce and it was very good.  Some lemon might be good added to it too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleUmbrella"},"reviewBody":"I give this base recipe 3 stars. It absolutely has the potential for a 5 star rating if you\u2019re not afraid to add to recipes. Personally I use internet recipes like this as a base idea. With this recipe I seasoned my chicken with Pizza Magic, salt and pepper. With the gravy I used white wine and chicken broth but added tomato pur\u00e9e and tomato paste along with adding fresh garlic and herbs. To take it further I built the dish with cooked noodles on the bottom. Added chicken, mushrooms, and artichokes. Pour in the now tomato cream gravy and top with fresh mozzarella.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueSeahorse"},"reviewBody":"I absolutely loved this recipe. Made in for an early Sunday dinner and the whole house smelled homemade! Only thing it needed was more gravy. Next time I'll double that.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleRocket"},"reviewBody":"Set up all ingredients,","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBottle"},"reviewBody":"Made exactly as the recipe is written, except with only half the chicken and fresh baby portobello mushrooms.  It was delicious!  The boyfriend isn't a huge fan of rosemary, so I may try substituting some sage and thyme for the rosemary next time.   Definitely a \"keeper\" recipe that we'll add to our rotation.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBox"},"reviewBody":"Does the nutritional information include the hot noodles? The calorie and carb count seem rather low. The nutritional info should specify that this is without the noodles. I am diabetic and I am skeptical of the nutritional info.  Not withstanding the recipe has wonderful flavors and I served the noodles on the side for everybody else. I did not feel deprived-- the chicken was still excellent.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSeahorse"},"reviewBody":"I liked it very well. I served it with white rice and a veggie. Family  said OK, but men just eat different than women. I will cook again and serve with noodles next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueChilli"},"reviewBody":"I agree with another reviewer that the recipe as written is only about three stars. I took the advice of some others and it came out pretty good but I will add a few additional tweaks next time. I doubled the gravy, which I can't imagine what it would have been like if I hadn't (it needed it). I also doubled the mushrooms, because, well, I love mushrooms. I added a squirt of lemon juice to the gravy. I added some whole, peeled garlic cloves. I was thinking 40 minutes in the oven would be enough to roast them. It wasn't quite there, but they were soft and slightly tamed, so we liked it. The dish definitely needs the addition of some garlic though, however you want to add it (minced or previously roasted whole cloves). It needed a bit of a kick, so I added some cracked red pepper to mine after serving. My husband added garlic salt to his (which I didn't really think it needed, it was plenty salty). Next time I'll add some sun-dried tomatoes. Since the recipe makes 8 servings, and it's just me and my husband. I actually made the whole recipe and cooked half in an 8-in square dish and put the other half in the same size dish into the freezer. We'll see how it does when I cook the second batch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeDice"},"reviewBody":"I used fresh mushrooms and 1\/2 the chicken.  We loved it, especially the gravy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveScooter"},"reviewBody":"I made this exactly as the recipe called for. Substituted nothing. It was just awful. My husband hated it. To salvage something, I scraped off the gravy, mushrooms and artichoke hearts. Dipped the chicken in butter, rolled it in panko and reheated. I definitely don't like this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"title":"Artichoke Chicken","description":"Check out this video for how to make Artichoke Chicken","url":"http:\/\/content.jwplatform.com\/videos\/ZPrhxxor-IFfy1PC6.mp4","duration":"1m29s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/ik4jkpd5o2v286015md313o87vt58wks.jpg","advertising":"","jw_id":"ZPrhxxor","jw_url":"http:\/\/content.jwplatform.com\/videos\/ZPrhxxor-IFfy1PC6.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/ZPrhxxor\/poster.jpg?width=720","jw_publish_date":"2020-10-29T00:00:00"},"rms_legacy_id":"24","romance_copy_dek":"If you love artichoke hearts, you'll love this easy artichoke chicken recipe! 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