Best 8 Chicken With Artichoke Hearts Mushrooms Recipes
Indulge in a culinary journey with our tantalizing Chicken with Artichoke Hearts and Mushrooms recipe, a symphony of flavors that will delight your taste buds. This delectable dish features tender chicken breasts seared to perfection and smothered in a creamy, flavorful sauce brimming with savory artichoke hearts, succulent mushrooms, and a hint of tangy sun-dried tomatoes. The harmonious blend of flavors is further enhanced by a touch of white wine, garlic, and a sprinkle of Parmesan cheese. Accompanying this main course are three equally enticing recipes: a refreshing Artichoke and Spinach Salad, a hearty Artichoke and Mushroom Risotto, and a classic Creamy Garlic Parmesan Mushroom Sauce. Each recipe offers a unique culinary experience, whether you seek a light and vibrant salad, a comforting and flavorful risotto, or a versatile sauce to elevate your favorite dishes. Embark on this culinary adventure and discover the versatility of artichokes, mushrooms, and chicken in these delectable recipes.
Let's cook with our recipes!
CHICKEN WITH ARTICHOKES AND MUSHROOMS
Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
- Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
- Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
- Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
- Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g
BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS
The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken's manuscript, "The I Hate to Cook Book." It would never sell, they told her, because "women regard cooking as sacred." It took a female editor to look at the hundreds of easy-to-follow recipes and say, "Hallelujah!" Since its publication in 1960, Bracken's iconic book, which celebrated the virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. This simple chicken dish, adapted from Ms. Bracken, is as no-fuss as one would expect. Just sear the chicken in a bit of butter and transfer it to a baking dish. Scatter artichoke hearts (from a can, of course!) across the top. Make a quick sauté of mushrooms, flour, broth and a little sherry and pour it over the chicken. Slide it into the oven and bake for about an hour. Ms. Bracken recommended serving it with baked potatoes, but we like it best with a pile of rice to soak up all of the flavorful sauce.
Provided by Alex Witchel
Categories dinner, weekday, casseroles, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
- Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
- Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
- Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 18 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 885 milligrams, Sugar 2 grams, TransFat 1 gram
ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS
Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.
Provided by Caity-O
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
- Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
- Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 9.6 g, Cholesterol 74.8 mg, Fat 16.2 g, Fiber 3.9 g, Protein 25 g, SaturatedFat 3.1 g, Sodium 426.2 mg, Sugar 0.9 g
CHICKEN WITH ARTICHOKE HEARTS & MUSHROOMS
Make and share this Chicken With Artichoke Hearts & Mushrooms recipe from Food.com.
Provided by Queen of Everything
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Sprinkle chicken pieces with paprika, salt& pepper.
- Heat butter and oil in a large skillet and brown chicken on both sides over high heat.
- With slotted spoon, remove chicken pieces to ovenproof casserole, leaving excess fat in the pan.
- Arrange artichoke hearts in casserole between pieces of chicken.
- Over medium-low heat, saute the mushrooms in the remaining fat in the skillet.
- Sprinkle the flour over the mushrooms.
- Stir well.
- Add chicken broth, wine and rosemary, stirring until smooth over low heat.
- Pour mushroom sauce over chicken and artichokes.
- Cover and bake for 35-40 minutes.
- Serve chicken garnished with fresh parsley.
Nutrition Facts : Calories 406.4, Fat 23.3, SaturatedFat 8, Cholesterol 103.4, Sodium 294.2, Carbohydrate 14.2, Fiber 5.1, Sugar 1.7, Protein 32.5
CHICKEN AND ARTICHOKES
Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
- Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
- Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 13.4 g, Cholesterol 182.6 mg, Fat 12.8 g, Fiber 3.4 g, Protein 67 g, SaturatedFat 6.8 g, Sodium 1239 mg, Sugar 0.5 g
ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
- Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
CHICKEN WITH ARTICHOKES AND MUSHROOMS
Make and share this Chicken With Artichokes And Mushrooms recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 1h2m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown chicken in butter.
- Place in 13x9 in.
- baking pan.
- Cut artichokes in quarters.
- Arrange artichokes and mushrooms on chicken.
- Saute onion in pan juices.
- Blend in flour, rosemary, salt, and pepper.
- Add broth.
- Cook and stir until thick and bubbly.
- Spoon over chicken.
- Cover and bake at 350* for 50 minutes.
BRAISED CHICKEN WITH ARTICHOKE HEARTS, MUSHROOMS, AND PEPPERS
Steps:
- In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry, and transfer the chicken to a plate. In the fat remaining in the skillet cook the onion, the garlic, and the peperoncini over moderately low heat, stirring, until the onion is softened. Add the bell pepper, the mushrooms, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened. Add the wine, the broth, the artichoke hearts, and the chicken, bring the liquid to a boil, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm. Whisk the beurre manié into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.
Tips:
- Use high-quality ingredients for the best flavor. Free-range chicken, fresh artichoke hearts, and cremini mushrooms will make a big difference in the final dish.
- Don't overcrowd the pan when cooking the chicken. If the pan is too crowded, the chicken will not brown properly and will be more likely to stick to the pan.
- Cook the chicken until it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the pan.
- Use a good quality white wine for the sauce. A dry white wine, such as a Chardonnay or Sauvignon Blanc, will work well.
- Don't boil the sauce. Bring the sauce to a simmer and then reduce the heat to low. Let the sauce simmer for at least 15 minutes, or until it has thickened slightly.
- Serve the chicken with artichoke hearts and mushrooms over pasta, rice, or roasted vegetables.
Conclusion:
This chicken with artichoke hearts and mushrooms recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a creamy white wine sauce and is served over a bed of pasta, rice, or roasted vegetables. The artichoke hearts and mushrooms add a savory and flavorful touch to the dish. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal at home.
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