Mushroom Artichoke Chicken Recipe

Lightly breaded chicken breasts, served with a creamy artichoke and mushroom sauce. It's easy enough for a weeknight meal and tasty enough for Sunday dinner.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: American

Keyword: artichoke, Baked chicken recipe, Easy dinner recipe, Easy Family Dinner

Servings:

Calories: 259kcal

Equipment

Plate
Large Skillet
Whisk

Ingredients

4 boneless, skinless chicken breasts
⅓ cup flour
2 Tablespoons 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