Creamy Chicken with Mushrooms and Artichokes
Indulge in the irresistible flavors of Creamy Chicken with Mushrooms and Artichokes, a comforting one-skillet dinner that's perfect for busy weeknights or special occasions. Tender, golden-browned chicken breasts are nestled in a rich, velvety sauce made with heavy cream and Parmesan cheese, while earthy baby bella mushrooms and tangy artichoke hearts add depth and complexity. This crowd-pleasing recipe is seasoned to perfection with garlic, fresh herbs, and a hint of chicken broth for a savory balance. Ready in just 45 minutes, it’s an easy, gluten-free dish that pairs beautifully with pasta, rice, or a side of crusty bread to soak up every drop of the luscious sauce. Build layers of flavor with simple ingredients and impress your family or guests with this gourmet-inspired meal that’s both elegant and effortless!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 8 ounces Baby bella (cremini) mushrooms, sliced
- 14 ounces Canned artichoke hearts, drained and quartered
- 1 cup Chicken broth
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Season the chicken breasts with salt and black pepper on both sides.
Step 2
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Step 3
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 4
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their liquid and become tender.
Step 5
Stir in the artichoke hearts and cook for another 2 minutes until heated through.
Step 6
Pour in the chicken broth and bring it to a simmer. Let the mixture reduce slightly, about 3-4 minutes.
Step 7
Lower the heat and stir in the heavy cream and Parmesan cheese. Simmer for 2-3 minutes until the sauce thickens slightly.
Step 8
Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat. Let them warm through for 2-3 minutes.
Step 9
Garnish with fresh parsley, if using, and serve hot.
Nutrition Facts
| Serving size | (1919.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2833.4 |
| Total Fat 171.4g | 0% |
| Saturated Fat 81.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 933.6mg | 0% |
| Sodium 5159.6mg | 0% |
| Total Carbohydrate 52.3g | 0% |
| Dietary Fiber 24.5g | 0% |
| Total Sugars 8.2g | |
| Protein 254.1g | 0% |
| Vitamin D 22.8IU | 0% |
| Calcium 708.5mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 3861.5mg | 0% |
Source of Calories