Best Chicken Breasts With Artichokes And Mushrooms Recipes

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ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS



Romantic Chicken with Artichokes and Mushrooms image

Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.

Provided by Caity-O

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers

Steps:

  • Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
  • Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
  • Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 9.6 g, Cholesterol 74.8 mg, Fat 16.2 g, Fiber 3.9 g, Protein 25 g, SaturatedFat 3.1 g, Sodium 426.2 mg, Sugar 0.9 g

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken with Artichokes and Mushrooms image

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.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 15

1 serving cooking spray
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
3 tablespoons unsalted butter, divided
½ (12 ounce) jar marinated artichoke hearts
1 cup sliced baby bella mushrooms
1 tablespoon all-purpose flour
1 teaspoon dried thyme
½ cup low-sodium chicken broth
2 tablespoons dry sherry
2 teaspoons Dijon mustard
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
  • Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
  • 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.
  • 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.
  • Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
  • 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.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g

ARTICHOKE CHICKEN



Artichoke Chicken image

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

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

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 noodles
Minced fresh parsley

Steps:

  • In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , 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. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: 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 to read 165°.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken With Artichokes And Mushrooms image

Make and share this Chicken With Artichokes And Mushrooms recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 1h2m

Yield 8 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breast halves
2 teaspoons butter
2 (6 ounce) jars marinated artichokes, drained
1 (4 ounce) jar whole mushrooms, drained
1/2 cup chopped onion
1/3 cup flour
1 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth

Steps:

  • Brown chicken in butter.
  • Place in 13x9 in.
  • baking pan.
  • Cut artichokes in quarters.
  • Arrange artichokes and mushrooms on chicken.
  • Saute onion in pan juices.
  • Blend in flour, rosemary, salt, and pepper.
  • Add broth.
  • Cook and stir until thick and bubbly.
  • Spoon over chicken.
  • Cover and bake at 350* for 50 minutes.

CHICKEN BREASTS WITH MUSHROOMS AND ARTICHOKES



Chicken Breasts With Mushrooms and Artichokes image

Provided by Moira Hodgson

Categories     dinner

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 ounce dried porcini mushrooms
1 cup hot water
3 whole chicken breasts
1 teaspoon thyme
2 tablespoons butter
4 tablespoons safflower or peanut oil
2 large shallots, minced
1 clove garlic, minced
1 cup canned Italian tomatoes, chopped
1/2 to 3/4 cup of dry white wine
2 pounds baby artichokes
Juice of 1/2 lemon
1 tablespoon olive oil
Coarse salt and freshly ground pepper to taste

Steps:

  • Put the mushrooms in a small bowl with the water to cover and let sit for 30 minutes.
  • Cut the chicken breasts in half and remove any pieces of fat. Pound the breasts flat with a mallet and cut them in half again. Sprinkle with thyme and set aside.
  • Heat the butter and one tablespoon peanut or safflower oil in a large frying pan and lightly brown the chicken pieces on either side, a few at a time, without crowding the pan. Remove to a plate and keep warm.
  • Add the shallots and garlic and soften. Drain the mushrooms, pouring their liquid through a sieve lined with paper towel. Reserve the liquid. Rinse the mushrooms under cold water and chop them coarse.
  • Add the mushrooms with their liquid, the tomatoes and the wine to the skillet. Cover and simmer gently for 20 minutes.
  • Meanwhile, trim the outer leaves and stalks from the artichoke hearts, making sure you have removed any tough leaves. Cut the tops off, leaving about an inch or so of artichoke. Slice the artichokes in thirds. As you trim them, place the artichokes in a bowl of cold water to which you have added the lemon juice to stop them from turning brown.
  • Heat the remaining peanut or safflower oil and the olive oil in another skillet. Saute the artichokes until golden and drain on paper towels.
  • Return the chicken breasts to the sauce and cook for five to 10 minutes or until they are cooked through. Place in a heated serving dish and sprinkle with the artichokes.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 15 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 884 milligrams, Sugar 5 grams, TransFat 0 grams

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS



Sauteed Chicken Breast with Artichokes and Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons extra-virgin olive oil
4 boneless skinless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground black pepper
1 onion, halved and sliced
4 cloves garlic, smashed
2 sprigs fresh thyme, leaves stripped
1 1/2 cups jarred marinated artichokes, drained and patted dry
1/2 cup jarred roasted red peppers, sliced into strips
2 tablespoons dry vermouth
1 cup chicken broth, homemade or low-sodium canned
1 to 2 tablespoons unsalted butter
1/4 cup flat leaf parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
  • Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

Nutrition Facts : Calories 515 calorie, Fat 28 grams, SaturatedFat 5 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 44 grams

BAKED CHICKEN WITH MUSHROOMS AND ARTICHOKES



Baked Chicken with Mushrooms and Artichokes image

Provided by Carole Rodkey

Categories     Chicken     Mushroom     Poultry     Bake     Quick & Easy     Artichoke     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

4 chicken breast halves
Salt and pepper
1 6-ounce jar marinated artichoke hearts
8 ounces mushrooms, sliced
5 green onions, chopped
1 cup dry white wine

Steps:

  • Preheat oven to 350°F. Season chicken breast halves with salt and pepper. Place skin side up in 9x13-inch baking dish. Drain artichokes, reserving marinade. Cut artichoke in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over. Bake until chicken is cooked through. about 45 minutes.

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken with Artichokes and Mushrooms image

This healthy chicken and vegetable dish steams in white wine and chicken stock for flavor without fat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 14

2 lemons
8 fresh baby artichokes
3 tablespoons dry white wine
2 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat
1 tablespoon champagne or white-wine vinegar
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 whole skinless, boneless chicken breast (about 8 ounces), split
1/3 cup orzo (rice-shaped pasta)
4 ounces enoki mushrooms, 1 inch trimmed from stems
4 ounces oyster mushrooms, stems trimmed (white mushrooms may be substituted)
4 teaspoons fresh thyme leaves
2 large cloves garlic, peeled and lightly crushed
Two 24-inch lengths parchment paper

Steps:

  • Heat oven to 400 degrees. Cut 1 lemon in half crosswise. Fill a medium bowl with cold water. Squeeze the juice from the lemon halves into the water and add the halves. Trim 1/4 to 1/2 inch from tops of artichokes and trim stems to 1/2 inch. Pull off and discard outer leaves down to the light-yellow leaves. Slice artichokes lengthwise as thinly as possible. Place in the bowl of lemon water and set aside.
  • In a small bowl, combine white wine, stock, vinegar, 1 teaspoon salt, and pepper. Set aside. Slice the other lemon crosswise to yield 10 thin slices and set aside. Remove tenderloins from each chicken breast; place tenderloins and chicken breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound gently to a thickness of about 1/4 inch and set aside.
  • Bring a medium saucepan of salted water to a boil. Add orzo, cook until al dente, about 8 minutes, and drain. Drain artichokes and discard lemon halves.
  • Fold each parchment piece in half, cut into a half-heart shape, and open. About 2 to 3 inches from the crease, arrange a quarter of the artichoke slices and cover with 2 lemon slices. Arrange a quarter of the enoki and oyster mushrooms on top and sprinkle with 1/2 teaspoon of thyme. Place one chicken breast and tenderloin on the artichokes and mushrooms and sprinkle with 1/8 teaspoon salt and 1 1/2 teaspoons of thyme. Place 3 lemon slices on chicken; cover with another quarter of the artichokes and mushrooms. Tuck 1 garlic clove close to chicken and drizzle with half the wine and stock mixture.
  • Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
  • Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Repeat, making the second packet. Place on a baking sheet and bake for 15 minutes. Divide orzo between 2 plates; open packets, discard garlic cloves, and arrange contents on the orzo. Serve immediately.

Nutrition Facts : Calories 447 g

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