Artichoke Chicken

Description of this recipe

Artichoke Chicken is a flavorful and elegant dish that combines the simplicity of chicken with the sophistication of artichoke hearts, mushrooms, and a creamy rosemary-infused sauce. This recipe is a delightful way to elevate a weeknight dinner or impress guests with minimal effort. It’s a dish that speaks of sun-drenched Mediterranean landscapes, brimming with fresh flavors and comforting aromas.

Why you will love this recipe

You’ll absolutely adore this Artichoke Chicken recipe for several reasons. Firstly, it’s incredibly easy to prepare, requiring minimal cooking experience and utilizing readily available ingredients. Secondly, the flavor profile is simply divine. The tangy artichokes, earthy mushrooms, and fragrant rosemary create a symphony of tastes that complement the tender chicken beautifully. The creamy sauce ties everything together, creating a satisfying and comforting meal. Thirdly, it’s versatile! Serve it over pasta, rice, mashed potatoes, or alongside a crisp salad for a complete and balanced meal. Finally, it’s a crowd-pleaser that’s sure to be a hit with family and friends. The presentation is also quite lovely, making it suitable for both casual dinners and more formal gatherings.

Introduction

Artichoke Chicken is a dish that celebrates the harmonious marriage of simple ingredients and bold flavors. Inspired by Mediterranean cuisine, this recipe features tender chicken breasts baked in a creamy, rosemary-infused sauce with marinated artichoke hearts and savory mushrooms. The result is a dish that is both comforting and sophisticated, perfect for a weeknight dinner or a special occasion.

This recipe leans into the convenience of using marinated artichoke hearts, which pack a punch of flavor and save time. The rosemary adds a touch of aromatic warmth, while the chicken broth (or a combination of broth and white wine) creates a luscious sauce that coats the chicken and vegetables. This dish is incredibly versatile and can be served with a variety of sides, making it a complete and satisfying meal.

Ingredients:

8 boneless, skinless chicken breast halves (4 ounces each): Opt for even-sized chicken breasts to ensure consistent cooking. You can also pound thicker breasts to an even thickness.
2 tablespoons butter: Butter adds richness and flavor to the dish. You can substitute with olive oil for a lighter option, but the butter contributes a more decadent taste.
2 jars (6 ounces each) marinated quartered artichoke hearts, drained: Using marinated artichoke hearts provides a burst of flavor and saves on prep time. Be sure to drain them well to avoid a watery sauce. Don’t discard the marinade! You can use a splash to deglaze the pan.
1 jar (4-1/2 ounces) whole mushrooms, drained: Canned mushrooms are a convenient option, but feel free to use fresh sliced mushrooms for a richer, earthier flavor. Sauté fresh mushrooms with the onion for added depth.
1/2 cup chopped onion: Onion forms the base of the sauce and adds a subtle sweetness. Yellow or white onion works well.
1/3 cup all-purpose flour: Flour is used to thicken the sauce. You can substitute with cornstarch for a gluten-free option (use 2 tablespoons cornstarch mixed with a little cold water).
1-1/2 teaspoons dried rosemary, crushed: Rosemary adds a distinctive aromatic flavor. Crushing the dried rosemary releases its oils and enhances its flavor. Fresh rosemary can also be used – use about 1 tablespoon chopped fresh rosemary.
3/4 teaspoon salt: Salt enhances the flavors of all the ingredients. Adjust to your taste.
1/4 teaspoon pepper: Pepper adds a touch of spice. Freshly ground black pepper is recommended.
2 cups chicken broth or 1 cup broth and 1 cup dry white wine: Chicken broth forms the base of the sauce. Using a combination of broth and white wine adds depth and complexity. Choose a dry white wine like Sauvignon Blanc or Pinot Grigio.
Hot cooked pasta, optional: Pasta is a classic accompaniment to this dish. Choose your favorite pasta shape, such as linguine, fettuccine, or penne.
Minced fresh parsley: Fresh parsley adds a touch of freshness and visual appeal.

Preparation:

Step 1: Prepare the Chicken

Pat the chicken breasts dry with paper towels. This will help them brown properly in the skillet. Season the chicken breasts with salt and pepper.

Step 2: Sear the Chicken

In a large skillet over medium-high heat, melt the butter. Add the chicken breasts and cook for 3-4 minutes per side, or until lightly browned. The chicken doesn’t need to be cooked through at this stage, as it will finish cooking in the oven. Remove the chicken from the skillet and transfer it to an ungreased 13×9-inch baking dish. Arrange the chicken in a single layer.

Step 3: Assemble the Dish

Evenly distribute the drained artichoke hearts and mushrooms over the chicken breasts in the baking dish.

Step 4: Create the Sauce

In the same skillet, add the chopped onion and sauté until softened and translucent, about 3-5 minutes. This process, also called “sweating,” releases the natural sugars of the onion without browning, creating a subtle sweetness.

In a separate small bowl, combine the flour, crushed rosemary, salt, and pepper. This ensures an even distribution of the herbs and spices in the sauce.

Sprinkle the flour mixture over the sautéed onion in the skillet. Stir constantly to coat the onion evenly and cook for 1-2 minutes. This step creates a roux, which will thicken the sauce.

Gradually whisk in the chicken broth (or broth and wine) into the skillet, ensuring no lumps form. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 minutes, or until the sauce has thickened and is bubbly. Stir frequently to prevent sticking.

Step 5: Bake and Serve

Pour the sauce evenly over the chicken and vegetables in the baking dish. Bake, uncovered, in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a meat thermometer inserted into the thickest part of a chicken breast reads 165°F (74°C).

If desired, serve the Artichoke Chicken over hot cooked pasta. Garnish with minced fresh parsley before serving.

COOKING Rating:

Easy

Serving Suggestions:

Pasta: Serve over your favorite pasta shape, such as linguine, fettuccine, or penne. Toss the pasta with a little olive oil and parmesan cheese before adding the Artichoke Chicken.
Rice: Serve over fluffy white rice or brown rice for a gluten-free option.
Mashed Potatoes: Creamy mashed potatoes are a comforting accompaniment.
Vegetables: Serve alongside roasted vegetables such as asparagus, broccoli, or green beans.
Salad: A crisp green salad with a light vinaigrette complements the richness of the dish.
Bread: Crusty bread is perfect for soaking up the delicious sauce.

Tips:

Don’t overcook the chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
Adjust the seasoning to your taste: Feel free to adjust the amount of salt, pepper, and rosemary to suit your preferences.
Add a squeeze of lemon juice: A squeeze of fresh lemon juice adds a bright, tangy flavor to the dish. Add it after baking.
Make it ahead: This dish can be prepared ahead of time and baked just before serving. Assemble the dish, cover it with foil, and refrigerate for up to 24 hours. Add a few minutes to the baking time if baking from cold.
Use fresh herbs: If you have fresh rosemary, use about 1 tablespoon chopped fresh rosemary instead of dried.

Prep Time:

15 minutes

Cook Time:

40 minutes

Total Time:

55 minutes

Nutritional Information:

(Approximate values, may vary based on specific ingredients and serving size)

Calories: Approximately 350-450 per serving
Protein: Approximately 35-45 grams per serving
Sodium: Approximately 500-700 mg per serving

Conclusion

Artichoke Chicken is a delightful and versatile dish that is sure to become a family favorite. Its simple preparation, elegant flavor profile, and adaptable nature make it perfect for any occasion. Whether you’re looking for a quick and easy weeknight meal or a sophisticated dish to impress guests, Artichoke Chicken is a winner. Enjoy the taste of the Mediterranean in your own kitchen!

Questions and Answers about Artichoke Chicken:

Q1: Can I use fresh artichokes instead of marinated artichoke hearts?

A1: Yes, you can absolutely use fresh artichokes! However, be aware that prepping fresh artichokes requires significantly more time and effort. You’ll need to trim the artichokes, remove the tough outer leaves, and scoop out the choke. Then, you’ll need to boil or steam the artichokes until tender. If you choose to use fresh artichokes, quarter them and add them to the dish along with the mushrooms. You may also want to consider adding a bit of lemon juice to prevent them from browning.

Q2: I don’t have rosemary. What can I substitute it with?

A2: Rosemary is a key flavor component of this dish, but if you don’t have it on hand, you can substitute it with other herbs. Thyme is a good alternative, as it has a similar earthy and aromatic flavor profile. Oregano or marjoram could also work, although they will impart a slightly different flavor. Use about 1-1/2 teaspoons of dried thyme, oregano, or marjoram in place of the rosemary.

Q3: Can I make this dish in a slow cooker?

A3: Yes, you can adapt this recipe for a slow cooker. Sear the chicken breasts as instructed in the recipe. Then, place the chicken in the slow cooker, top with the artichoke hearts and mushrooms, and pour the sauce over everything. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through. You may need to thicken the sauce at the end by stirring in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and cooking on high for another 15-20 minutes.

Q4: Can I add other vegetables to this dish?

A4: Absolutely! Artichoke Chicken is a very versatile dish, and you can easily customize it by adding other vegetables. Some good additions include sliced bell peppers (red, yellow, or orange), zucchini, or cherry tomatoes. Add these vegetables to the baking dish along with the artichoke hearts and mushrooms.

Q5: How can I make this dish gluten-free?

A5: To make this dish gluten-free, simply substitute the all-purpose flour in the sauce with a gluten-free flour blend or cornstarch. If using cornstarch, mix 2 tablespoons of cornstarch with a little cold water to form a slurry before adding it to the skillet. Ensure that your chicken broth and any other ingredients you use are also gluten-free. Serve the dish over rice, quinoa, or gluten-free pasta.