Artichoke Chicken

Total Time

Prep: 15 min. Bake: 40 min.

Makes

8 servings

Updated: Dec. 03, 2023
Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone—especially my family! —Ruth Stenson, Santa Ana, California

Ingredients

  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter
  • 2 jars (6 ounces each) marinated quartered artichoke hearts, drained
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 1/2 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons dried rosemary, crushed
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chicken broth or 1 cup broth and 1 cup dry white wine
  • Hot cooked pasta, optional
  • Minced fresh parsley

Directions

  1. In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish, leaving drippings in pan. Arrange artichokes and mushrooms on top of chicken.
  2. Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken and vegetables.
  3. Bake, uncovered, at 350° until a thermometer inserted in the chicken breast reads 165°, about 40 minutes. If desired, serve with pasta. Sprinkle with parsley.

How to Freeze Artichoke Chicken

Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken breast to read 165°.

Nutrition Facts

1 serving: 235 calories, 11g fat (4g saturated fat), 70mg cholesterol, 773mg sodium, 8g carbohydrate (1g sugars, 3g fiber), 24g protein.