Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
211 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
Step 2
Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
Step 3
Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
Step 4
Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
Step 5
Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
Step 6
Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.
Ingredients
½ teaspoon salt
¼ teaspoon paprika
1 tablespoon all-purpose flour
⅛ teaspoon ground black pepper
1 teaspoon dried thyme
salt and ground black pepper to taste
2 tablespoons dry sherry
½ cup low-sodium chicken broth
2 teaspoons Dijon mustard
1 serving cooking spray
2 tablespoons chopped fresh parsley, or to taste
1 cup sliced baby bella mushrooms
3 tablespoons unsalted butter, divided
1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
