This Savory Artichoke Chicken with Mushrooms and Rosemary is a delicious, one-pan meal that’s full of rich flavors and aromas. Tender chicken breast is simmered with marinated artichoke hearts, mushrooms, and a hint of rosemary, creating a comforting, satisfying dish that’s perfect for family dinners or special occasions. Serve it over hot cooked pasta to soak up the flavorful sauce, and top it with fresh parsley for a final touch of color and freshness.
Ingredients
- 8 pieces of boneless, skinless chicken breast, each weighing approximately 115 grams.
- 2 tablespoons butter
- 2 jars (6 ounces each) marinated quartered artichoke hearts, drained
- 1 jar of whole mushrooms, approximately 130 grams, thoroughly 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 for added depth)
- Hot cooked pasta (optional, for serving)
- Minced fresh parsley, for garnish
Instructions
- Prepare the Chicken: In a shallow dish, combine the flour, rosemary, salt, and pepper. Dredge each chicken breast in the flour mixture, coating both sides evenly. Shake off any excess flour.
- Brown the Chicken: Heat a generous pat of butter in a spacious skillet over medium heat. Place the chicken breasts in the pan and sauté for 4-5 minutes on each side, or until they develop a beautiful golden crust. Once cooked, transfer the chicken to a plate and set it aside.
- Cook the Vegetables: In the same skillet, add the chopped onion and cook for 3-4 minutes, until softened. Add the artichoke hearts and mushrooms, stirring to combine, and cook for an additional 2 minutes.
- Prepare the Sauce: Gradually add the chicken broth (and wine, if using) to the skillet, stirring to deglaze the pan and incorporate any browned bits.
- Cook the Chicken Gently: Place the chicken breasts back into the skillet, ensuring they are surrounded by the sauce and vegetables. Lower the heat to a gentle simmer, cover the pan, and allow it to cook for 15-20 minutes, or until the chicken is fully cooked and tender to the touch.
- Serve: Place each chicken breast over a serving of hot cooked pasta (if using) and spoon the artichoke-mushroom sauce over the top. Garnish with minced fresh parsley for added freshness and color.
Conclusion
This Savory Artichoke Chicken with Mushrooms and Rosemary is a delightful blend of tender chicken, earthy mushrooms, and tangy artichokes, all wrapped in a deliciously seasoned sauce. It’s simple yet sophisticated, making it a fantastic choice for any dinner occasion. Serve it with pasta to soak up every bit of the flavorful sauce, and enjoy a meal that’s sure to become a family favorite.
Savory Artichoke Chicken with Mushrooms and Rosemary
A flavorful, one-pan chicken dish with artichokes,mushrooms, and rosemary, perfect over pasta for a comforting, savory meal
- 8 pieces of boneless (skinless chicken breast, each weighing approximately 115 grams.)
- 2 tablespoons butter
- 2 jars (6 ounces each marinated quartered artichoke hearts, drained)
- 1 jar of whole mushrooms (approximately 130 grams, thoroughly 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 for added depth)
- Hot cooked pasta (optional, for serving)
- Minced fresh parsley (for garnish)
- Prepare the Chicken: In a shallow dish, combine the flour, rosemary, salt, and pepper. Dredge each chicken breast in the flour mixture, coating both sides evenly. Shake off any excess flour.
- Brown the Chicken: Heat a generous pat of butter in a spacious skillet over medium heat. Place the chicken breasts in the pan and sauté for 4-5 minutes on each side, or until they develop a beautiful golden crust. Once cooked, transfer the chicken to a plate and set it aside.
- Cook the Vegetables: In the same skillet, add the chopped onion and cook for 3-4 minutes, until softened. Add the artichoke hearts and mushrooms, stirring to combine, and cook for an additional 2 minutes.
- Prepare the Sauce: Gradually add the chicken broth (and wine, if using) to the skillet, stirring to deglaze the pan and incorporate any browned bits.
- Cook the Chicken Gently: Place the chicken breasts back into the skillet, ensuring they are surrounded by the sauce and vegetables. Lower the heat to a gentle simmer, cover the pan, and allow it to cook for 15-20 minutes, or until the chicken is fully cooked and tender to the touch.
- Serve: Place each chicken breast over a serving of hot cooked pasta (if using) and spoon the artichoke-mushroom sauce over the top. Garnish with minced fresh parsley for added freshness and color.