How to Make a Delicious Chicken with Artichokes and Mushrooms Recipe


Chicken with artichokes and mushrooms is a simple yet flavorful dish that you can make in less than an hour. It is perfect for a weeknight dinner or a special occasion. The chicken is tender and juicy, the artichokes are nutty and creamy, and the mushrooms add a savory touch. The sauce is made with white wine, chicken broth, lemon juice, and butter, and it brings everything together in a harmonious way. You can serve this dish with rice, pasta, bread, or salad, and enjoy a satisfying and healthy meal.

Chicken with Artichokes and Mushrooms
Chicken with Artichokes and Mushrooms


To make this chicken with artichokes and mushrooms recipe, you will need the following ingredients:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 2 tablespoons of all-purpose flour
  • 2 tablespoons of olive oil
  • 4 tablespoons of butter, divided
  • 1/4 cup of chopped onion
  • 2 cloves of garlic, minced
  • 8 ounces of sliced mushrooms
  • 1/4 cup of dry white wine
  • 1 cup of chicken broth
  • 1/4 cup of lemon juice
  • 1 teaspoon of dried thyme
  • 1/4 teaspoon of red pepper flakes (optional)
  • 1 (14-ounce) can of artichoke hearts, drained and quartered
  • 2 tablespoons of chopped parsley


Follow these easy steps to make this chicken with artichokes and mushrooms recipe:

  1. Season the chicken breasts with salt and pepper, and coat them lightly with flour, shaking off any excess.
  2. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for about 15 minutes, turning once, until golden and cooked through. Transfer the chicken to a plate and keep warm.
  3. In the same skillet, add the onion and garlic and cook for about 5 minutes, stirring occasionally, until soft and fragrant. Add the mushrooms and cook for another 10 minutes, stirring occasionally, until browned and tender.
  4. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the heat and simmer for about 5 minutes, until slightly reduced.
  5. Add the chicken broth, lemon juice, thyme, red pepper flakes (if using), and the remaining 2 tablespoons of butter. Stir well and bring to a boil. Reduce the heat and simmer for about 10 minutes, until slightly thickened.
  6. Add the artichokes and parsley and stir to combine. Season with more salt and pepper, if needed.
  7. Return the chicken to the skillet and spoon some of the sauce over it. Simmer for about 5 minutes, until heated through.
  8. Serve hot with your choice of side dish and enjoy!

Frequently Asked Questions

Here are some common questions and answers about this chicken with artichokes and mushrooms recipe:

What kind of chicken should I use?

You can use any kind of boneless, skinless chicken breasts for this recipe. You can also use chicken thighs, if you prefer. Just adjust the cooking time accordingly, as chicken thighs may take longer to cook than chicken breasts.

What kind of artichokes should I use?

You can use canned or jarred artichoke hearts for this recipe. They are already cooked and ready to use. You can also use frozen artichoke hearts, but make sure to thaw them before adding them to the skillet. You can also use fresh artichokes, but they will require more preparation and cooking time. You will need to trim, peel, and cook them until tender, and then cut them into quarters.

What kind of mushrooms should I use? 

You can use any kind of mushrooms that you like for this recipe. Some popular choices are white button mushrooms, cremini mushrooms, portobello mushrooms, or shiitake mushrooms. You can also use a mix of different mushrooms for more variety and flavor.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and reheat it when you are ready to serve. You can store the cooked chicken and sauce in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, you can microwave it in a microwave-safe dish, or heat it in a skillet over low-medium heat, stirring occasionally, until hot and bubbly. You may need to add some water or chicken broth to thin the sauce if it is too thick.


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