Chicken with Mushrooms and Artichokes: A Flavorful One-Pan Recipe
Earthy mushrooms and briny artichokes elevate juicy chicken in an easy skillet feast.
Chicken with Mushrooms and Artichokes
There is nothing quite like the comfort of a rustic, one-pan chicken dish, especially when filled with the earthy savor of mushrooms and the briny tang of artichoke hearts. Chicken with Mushrooms and Artichokes is more than just a quick weeknight option—this meal brings together nature’s best in a sauce that is at once bright, savory, and deeply satisfying. This classic skillet dinner is simple enough for beginners yet special enough for a dinner party. Let’s walk through the ingredients, step-by-step instructions, tips, serving ideas, and variations for this beloved dish.
Main Ingredients
- Chicken Pieces: Use bone-in or boneless chicken thighs, or breasts cut into chunky pieces for more flavor and tenderness.
- Mushrooms: Cremini or white button mushrooms are traditional; slice thickly for best texture.
- Artichoke Hearts: Use canned or jarred artichokes, drained and halved or quartered. Rinse to reduce briny, acidic notes commonly found in jarred artichokes.
- White Wine: Adds brightness and depth to the sauce; choose a dry white varietal for best results.
- Chicken Broth: The base for the sauce, bringing savory body.
- Olive Oil: For browning the chicken and sautéing vegetables.
- Seasonings and Aromatics: Salt, pepper, chopped garlic, and a sprinkle of fresh herbs if desired (parsley, thyme, or basil).
Equipment
- Large heavy-bottomed skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions
- Season and Brown the Chicken
Generously season your chicken pieces with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat, then add chicken in a single layer. Let cook until golden on both sides, about 1-2 minutes per side. Remove chicken and set aside.
- Sauté the Mushrooms
To the same skillet, add a touch more oil if needed, then toss in sliced mushrooms. Sauté, tossing and stirring, until they start to brown and release moisture—about 2-3 minutes.
- Deglaze with Wine
Splash in a generous glug of dry white wine, scraping up brown bits from the bottom. Let simmer for 1 minute to reduce and let the flavors meld.
- Add Broth and Artichokes
Pour in chicken broth and bring to a gentle simmer. Add the reserved chicken pieces, nestling them back into the sauce. Tuck in the rinsed and drained artichoke hearts.
- Simmer and Finish
Lower the heat and let everything simmer together for 20-25 minutes, until the chicken is cooked through and the sauce has thickened slightly. Taste and adjust seasoning as needed.
- Serve
Sprinkle with freshly chopped parsley, serve hot with crusty bread, pasta, rice, or mashed potatoes to catch every bit of the flavorful sauce.
Tips for Success
- Rinse Artichokes: To minimize sharp citric acid taste from canned or jarred artichokes, rinse under cold water and drain well before adding to the skillet.
- Deglaze Thoroughly: The wine helps lift caramelized bits from the pan, adding complexity to the sauce—don’t skip this step.
- Choose the Right Wine: Pick a dry white wine you enjoy drinking; it makes a noticeable difference in the finished flavor.
- Browning Chicken: Don’t overcrowd the pan. Work in batches if necessary to ensure a golden crust on the chicken pieces.
- Extra Creaminess: For a richer sauce, finish with a splash of heavy cream or a pat of butter stirred in at the end.
Serving Suggestions
- Classic Accompaniments: Serve over buttered egg noodles, steaming rice, or creamy mashed potatoes.
- Crusty Bread: Use rustic country bread or a baguette to mop up the sauce.
- Bright Sides: Pair with a fresh green salad dressed simply. Roasted asparagus or green beans also work beautifully.
- Wine Pairing: A glass of the same dry white wine used in cooking rounds out the meal.
Variations & Substitutions
- Different Cuts: Use boneless, skinless chicken breasts or thighs, but watch cooking time to prevent dryness.
- Herbs: Add a handful of fresh chopped thyme, basil, or even dill for a twist. A little lemon zest at the end brightens flavors.
- Extra Veggies: Baby spinach, kale, or even cherry tomatoes stirred in during the last minutes of cooking add color and nutrients.
- Creamy Upgrade: Stir in a few ounces of cream cheese or a splash of cream at the end for a luscious sauce.
- Cheese Finish: Sprinkle freshly shaved Parmesan over each serving just before bringing to the table.
Why This Dish Works
Chicken with Mushrooms and Artichokes brings together deeply complementary flavors:
- Mushrooms: Earthy and meaty, they soak up the sauce and provide a satisfying bite.
- Artichokes: Their briny, slightly tangy taste offsets the richness, keeping the dish bright.
- Chicken: Absorbs all the wine, broth, and aromatics, ensuring every bite is juicy and full of flavor.
- Sauce: The sauce’s subtle complexity ties everything together, inviting creative adaptations.
Nutritional Overview
This recipe offers a wholesome combination of lean protein, fiber, and vitamins from the chicken and vegetables. Using boneless chicken breasts keeps it light, while the mushrooms and artichokes contribute antioxidants and minerals. Be mindful of sodium from canned artichokes and broth; opt for low-sodium options when possible.
What others are reading
| Nutrient (per serving) | Approximate Amount |
|---|---|
| Calories | 325–425 |
| Protein | 28–32g |
| Fat | 12–18g |
| Fiber | 3–5g |
| Sodium | 550–900mg |
Frequently Asked Questions (FAQs)
Can I make this chicken dish ahead of time?
Yes! Prepare up to the point of simmering, then cool and refrigerate. Reheat gently over low heat, adding a splash of broth as needed to loosen the sauce.
What’s the best way to store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. For best quality, reheat on the stovetop with a spoonful of broth or water to refresh the sauce.
Can I use fresh artichokes instead of canned?
Absolutely! Fresh steamed artichokes add a unique texture but need extra prep time. Remove tough outer leaves and cook until tender before using in the recipe.
Is the wine required, or is there a substitute?
White wine adds classic depth, but you can omit it. Substitute with extra chicken broth and finish with a small squeeze of lemon juice to bring out acidity.
How do I add creaminess to the sauce?
For a creamy twist, stir in a splash of heavy cream, half-and-half, or whisk in a few tablespoons of cream cheese once the simmer is done. This will thicken and enrich the sauce beautifully.
Pro Tips for Perfect Chicken with Mushrooms and Artichokes
- Always allow chicken to rest for a few minutes before serving. This helps keep the meat juicy and lets flavors settle.
- Use a stainless steel or cast iron pan for maximum browning and fond development for a richer sauce.
- Garnish generously: A shower of fresh herbs, a squeeze of lemon, or even lightly toasted nuts adds extra flair.
- Make it your own! Try adding sun-dried tomatoes, olives, or a spoonful of Dijon mustard for added zip.
Perfect Pairings and Add-ons
- Fresh Salads: Pair with baby arugula, a simple vinaigrette, toasted nuts, and shaved Parmesan.
- Roasted Root Vegetables: Carrots, potatoes, and beets complement the sauce with natural sweetness.
- Herbed Rice Pilaf: Fluffy rice seasoned with parsley, dill, or scallions is a classic side.
Final Thoughts
This Chicken with Mushrooms and Artichokes skillet offers comfort, adaptable flavor, and a special restaurant-quality feel—right at your own table. With basic pantry ingredients and straightforward steps, you can have a savory meal on the table in under an hour, with minimal cleanup. It’s proof that classic combinations never go out of style—and that weeknight dinners can be both nourishing and truly satisfying.
References
- https://www.themagicalslowcooker.com/slow-cooker-artichoke-mushroom-chicken/
- https://www.youtube.com/watch?v=JlEIa7sRrKE
- https://www.thepioneerwoman.com/food-cooking/recipes/a39299688/artichoke-chicken-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a8918/chicken-with-mushrooms-and-artichokes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43667830/artichoke-recipes/
Similar Articles
Read full bio of Sneha Tete
