I feel like I always gravitate towards the same two chicken breast recipes, but I needed a change.
This chicken is reminiscent of a yummy dish I had at a catered dinner a few weeks ago, and I just had to recreate it at home.
It’s lightly breaded and pan-fried, then served with a mushroom artichoke sauce that compliments the chicken perfectly. It really doesn’t take long to throw together, but it’s tasty enough to serve as a Sunday dinner.
how to make mushroom artichoke chicken
- Dredge each chicken breast through the flour, making sure to cover the entire chicken breast.
- Melt butter in a large skillet over medium heat. Place chicken breasts in the skillet, and season each side with lemon pepper and salt, to taste. Cook for 7-10 minutes on each side, or until cooked through. Remove from the skillet and set aside (you may want to cover it to keep it warm).
- Scrape the bottom of the skillet, then add in more butter and a bit of flour. Whisk until smooth. Add in sliced mushrooms and artichoke hearts, and cook for a few minutes (it took about 5) until softened.
- Add in chicken broth and let it simmer for 15 minutes. Stir in parsley.
- Serve chicken with warm mushrooms and artichokes spooned over top.
Fresh Mushrooms VS Canned
This recipe calls for fresh mushrooms. I think they give the dish a better taste. You could use canned mushrooms, and you wouldn’t need to cook the vegetables as long in step 3.
If you’re using canned mushrooms, rinse them first to get rid of a little bit of the “can” taste.
Frozen VS Canned artichoke hearts
I used canned (not marinated) artichokes in this recipe, and it turned out great. If you would rather use frozen artichokes, that would work just as well.
Whether you use canned or marinated artichokes, I would rinse them before adding them to the recipe. That way the marinade isn’t overpowering, and the “can” taste isn’t as strong.
What to serve with mushroom artichoke chicken
- Sheet Pan Italian Roasted Carrots
- Parkerhouse Rolls
- Oven-roasted Green Beans
- Winter Fruit Salad
- Parmesan Lemon Asparagus
This chicken dish tastes fine as-is with any one of the above listed sides, but it’s also really delicious served over egg noodles or rice.
Mushroom Artichoke Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- ⅓ cup flour
- 2 Tablespoon butter, divided
- lemon pepper, to taste
- salt, to taste
- 1 Tablespoon flour
- 1 cup sliced mushrooms
- 14 ounces artichoke hearts, 1 can
- 1 cup chicken broth
- parsley, to taste
Instructions
- Dredge each chicken breast through the 1/3 cup flour.
- Melt 1 Tablespoon butter in a large skillet over medium heat. Place chicken breasts in the skillet, and season each side with lemon pepper and salt, to taste.
- Cook for 7-10 minutes on each side, or until cooked through.
- Remove from the skillet and set aside (you may want to cover it to keep it warm).
- Scrape the bottom of the skillet, then add in 1 more Tablespoon butter and 1 Tablespoon flour.
- Whisk until smooth. Add in sliced mushrooms and artichoke hearts, and cook for a few minutes (about 5) until softened.
- Add in chicken broth and let it simmer for 15 minutes. Stir in parsley.
- Serve chicken with mushrooms and artichokes spooned over top.
Notes
- I used canned (not marinated) artichokes in this recipe, and it turned out great. If you would rather use frozen artichokes, that would work just as well.
Nutrition
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I made this last night; I had breast cutlets, which worked fine. I had so many cutlets that I doubled the amount of sauce ingredients, and I added a couple generous splashes of sherry – it was delicious and easy. I recommend it.