Description
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.
Ingredients
- 1 serving cooking spray
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon ground black pepper
- 1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
- 3 tablespoons unsalted butter, divided
- ½ (12 ounce) jar marinated artichoke hearts
- 1 cup sliced baby bella mushrooms
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- ½ cup low-sodium chicken broth
- 2 tablespoons dry sherry
- 2 teaspoons Dijon mustard
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh parsley, or to taste
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6