Artichoke Chicken
Submitted by flanders
Chicken breasts baked with marinated artichoke hearts, mushrooms, and rosemary in a creamy broth sauce. Served over noodles for a comforting weeknight dinner.
YIELD
4 servingsPREP
15 minCOOK
75 minREADY
90 minThis is the kind of hands-off baked chicken that makes weeknights feel effortless.
Chicken breasts brown in butter, then nestle into a baking dish with quartered marinated artichoke hearts and sliced mushrooms. A quick rosemary-scented sauce built from the pan drippings, flour, and chicken broth (or half broth, half white wine for extra depth) gets spooned over the top.
An hour in the oven and the chicken turns meltingly tender, the artichokes soak up all that herby sauce, and your kitchen smells incredible.
Pile it over hot egg noodles and finish with a shower of fresh parsley.
Kitchen Tips
- Use marinated artichoke hearts for extra flavor, but drain them well first
- Swap the broth for half broth, half dry white wine. The acidity cuts through the richness beautifully
- Don’t skip browning the chicken first. That golden crust builds the foundation for the whole sauce
- This recipe scales easily. Double it for a crowd and use a bigger baking dish
Ingredients
Directions
In a skillet, brown chicken in butter.
Remove chicken to an ungreased 13 x 9 x 2-inch baking dish ; do not drain pan juices.
Cut the artichokes into quarters .
Arrange artichokes and mushrooms on top of chicken; set aside.
Sauté onion in pan juices; blend in flour, rosemary, salt and pepper.
Add chicken broth; cook until thickened and bubbly.
Remove from the heat and spoon over chicken.
Cover and bake at 350℉ (180℃) F for 50 to 60 minutes or until chicken is tender.
Place noodles on a serving platter; top with chicken and sauce.
Sprinkle with parsley.
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