Introduction

This romantic chicken dish with artichokes and mushrooms offers a creamy, flavorful sauce that perfectly complements tender chicken breasts. Quick to prepare and elegant to serve, it’s an ideal choice for a special dinner at home.

A white plate holds a dish with three visible layers: the bottom layer is a bed of long-grain rice with a light sauce visibly soaking around the edges, the middle layer features a browned, juicy chicken breast with golden seared spots and a slightly crispy texture, and the top layer is a mix of creamy light green artichoke hearts and sautéed mushrooms garnished with finely chopped green herbs, all sitting on a white marbled surface with out-of-focus green herbs and red tomatoes in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
3 tbsp olive oil, divided
1 small onion, finely chopped
3 garlic cloves, minced
8 oz cremini or white mushrooms, sliced
1 cup canned artichoke hearts, drained and quartered
1/2 cup dry white wine (or chicken broth)
3/4 cup chicken broth
1/2 cup heavy cream
1 tbsp Dijon mustard
1 tsp dried thyme (or 1 tbsp fresh thyme)
2 tbsp fresh parsley, chopped (plus extra for garnish)
Cooked rice or pasta, for serving
Fresh rosemary sprigs, for garnish (optional)

Instructions

Step 1: Season your chicken breasts with salt and pepper on both sides to enhance flavor.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
Step 3: Add the remaining tablespoon of olive oil to the skillet. Sauté the finely chopped onion for 2-3 minutes until soft and translucent.
Step 4: Stir in the minced garlic and sliced mushrooms. Cook for 5-6 minutes, stirring occasionally, until mushrooms soften and begin to brown.
Step 5: Add the quartered artichoke hearts and cook for 2 more minutes so the flavors combine.
Step 6: Pour in the white wine (or chicken broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 7: Add chicken broth, heavy cream, Dijon mustard, and thyme. Stir and simmer gently for 4-5 minutes until the sauce thickens a little.
Step 8: Return the chicken breasts to the skillet. Spoon sauce and vegetables over them and cook together for 2-3 minutes to meld flavors.
Step 9: Stir in chopped parsley and adjust seasoning with salt and pepper if needed.
Step 10: Serve the chicken topped with the sauce alongside cooked rice or pasta.
Step 11: Garnish with extra parsley and fresh rosemary sprigs for a romantic finishing touch. Enjoy your meal!

Tips & Variations

Substitute the white wine with additional chicken broth if you prefer a non-alcoholic version.
Use fresh thyme if possible for a brighter herbal flavor, but dried thyme works well too.
Try adding a squeeze of lemon juice to the sauce for a hint of brightness.
Sear the chicken in batches if your skillet isn’t large enough to avoid overcrowding.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of chicken broth if the sauce has thickened too much.

How to Serve

A white shallow bowl holds a warm dish with a base layer of artichoke hearts, pale green with soft texture, arranged around the edges and partially beneath the main pieces. On top are four golden-brown chicken thighs, their skin crisp and slightly shiny with light herbs sprinkled over. Between and above them are whole and sliced brown mushrooms, glazed and tender. A light, creamy sauce coats the dish and pools at the bottom. Fresh green sprigs of thyme rest gently on the chicken, adding a touch of brightness. The background is a white marbled surface, with some tomatoes and herbs faintly visible behind the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw it before cooking. The safest methods are to thaw overnight in the refrigerator or use the cold water method by sealing the chicken in a plastic bag and submerging it in cold water until thawed.

What should I serve with this dish?

This creamy chicken pairs beautifully with cooked rice, pasta, or even mashed potatoes to soak up the sauce. Steamed vegetables or a simple green salad also make great accompaniments.