Name: Chicken with Artichokes and Mushrooms
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cooking spray - 1 serving; Salt - ½ teaspoon; Paprika - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Boneless, skinless chicken breasts, cut into large cubes - 1 ½ pounds; Unsalted butter, divided - 3 tablespoons; Marinated artichoke hearts - ½ (12 ounce) jar; Sliced baby bella mushrooms - 1 cup; All-purpose flour - 1 tablespoon; Dried thyme - 1 teaspoon; Low-sodium chicken broth - ½ cup; Dry sherry - 2 tablespoons; Dijon mustard - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; Chopped fresh parsley, or to taste - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken with Artichokes and Mushrooms

1. Cooking spray - 1 serving

2. Salt - ½ teaspoon

3. Paprika - ¼ teaspoon

4. Ground black pepper - ⅛ teaspoon

5. Boneless, skinless chicken breasts, cut into large cubes - 1 ½ pounds

6. Unsalted butter, divided - 3 tablespoons

7. Marinated artichoke hearts - ½ (12 ounce) jar

8. Sliced baby bella mushrooms - 1 cup

9. All-purpose flour - 1 tablespoon

10. Dried thyme - 1 teaspoon

11. Low-sodium chicken broth - ½ cup

12. Dry sherry - 2 tablespoons

13. Dijon mustard - 2 teaspoons

14. Salt and ground black pepper to taste - 2 teaspoons

15. Chopped fresh parsley, or to taste - 2 tablespoons

How to cook deliciously - Chicken with Artichokes and Mushrooms

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.

2. Stage

Combine salt, paprika, and pepper, and sprinkle over chicken cubes.

3. Stage

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.

4. Stage

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.

5. Stage

Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.

6. Stage

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.