Easy Chicken Breasts with Mushrooms & Artichoke Pan Sauce

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This recipe for Easy Chicken Breasts with Mushrooms & Artichoke Pan Sauce is an impressively delicious and quick meal on the table in about 30 minutes! Add it to this week’s dinner line-up. You won’t be disappointed.

chicken breasts with mushrooms

A great friend of mine served us this delicious chicken recipe for New Years Eve many years ago, in 2002. YUM! You have to try this recipe. You’ll love it.

Easy Chicken Breasts with Mushrooms & Artichoke Pan Sauce

While I love all the flavors in this relatively quick and impressive chicken breast meal, my kids aren’t huge fans of the mushrooms and artichoke sauce. If you’re making this for skeptical family members, you can serve the chicken and the sauce separate. The chicken is delicious on its own, but the sauce adds so much more. In an attempt to keep the family happy, I just let them add sauce after the fact, if they so desire.

Easy Chicken Breasts with Mushrooms & Artichoke Pan Sauce

This recipe was first published back in 2012. It’s really embarrassing to look at these first few blog posts. Not only is the photography horrific, but I’m finding numerous typos too! Needless to say, this recipe is good enough that I feel compelled to redo the post. ๐Ÿ™‚


We rarely eat pieces of chickens like breasts or thighs, because I raise chickens for meat and usually cook the entire chicken. However, when we do eat chicken breasts, we eat them prepared in this manner. Even if you don’t like mushrooms and artichokes – follow the simple method of sautรฉing chicken and you have a delicious recipe as well.

Supplies Needed to Make This Yummy Dish

Meat tenderizer

Cast iron skillet

REAL salt 

Ground sage


Flatten chicken with a meat tenderizer through a bag. I really like my reversible meat tenderizer. The flat side is great for chicken and the teethed size is great for tough cuts of meat like beef. Use a heavy-duty bag if you don’t want chicken juice to go flying around your kitchen.

You’re finished when it’s a uniform thickness. This process helps it cook more evenly and also more quickly so don’t skip it.

Mix the flour, salt, sage, pepper. Reserve 1 TBSP and use the rest to coat the chicken.

Cook the chicken in oil or butter over medium-high heat about 4-5 minutes per side. You’ll know the chicken is ready to flip when it comes up from the pan. If it sticks to the pan, it’s not ready to turn. Remove chicken from skillet; cover and keep warm. If you have a lot of extra oil, drain it. I don’t normally have enough to drain, though.

Now make your sauce. If you’re low on butter or oil, add another tablespoon butter and melt. Saute the mushrooms for 2-3 minutes, then add  garlic and continue to cook for 2-3 more minutes. Stir together the reserved flour mixture with the wine. Add it it to the pan along with the artichoke hearts and mushrooms, scraping up crusty bits from pan (YUM!).

Cook and stir until thickened and bubbly. Cook and stir for two more minutes.
chicken

Yield: 4

Easy Chicken Breasts with Mushroom & Artichoke Pan Sauce

chicken

This recipe for Easy Chicken Breasts with Mushrooms & Artichoke Pan Sauce is a great example of a quick dish without compromising any taste!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 lb skinless, boneless chicken breast (4 halves or 2 whole)
  • 1/4 cup flour
  • 1/4 tsp REAL salt
  • 1/4 tsp sage
  • 1/8 tsp pepper
  • 2 TBS oil or butter
  • 8 ounces mushrooms, thinly sliced
  • 1 clove garlic, minced
  • 1 small jar artichoke hearts, drained and quartered
  • 1/2 cup dry white wine
  • 2 TBS grated cheese, parmesan, romano, or other hard cheese
  • 2 TBS snipped fresh parsley

Instructions

Pound chicken with a meat tenderizer until uniformly thick.

Melt butter or heat oil in a cast iron skillet over medium-high heat.

Combine flour, sage, salt, and pepper, reserve 1 TBS for the pan sauce, then dredge chicken on both sides in the remaining flour mixture.

Cook chicken for 4-5 minutes per side, turning only when the meat easily releases from the pan.

Remove chicken from pan. Add one tablespoon butter if needed. Add mushrooms and saute for 3 minutes. Add crushed garlic and saute for 2-3 more minutes. Add artichoke hearts.

Mix reserved flour mix with wine, add to the mushrooms and artichoke hearts. Heat to bubbling, reduce heat to low.

Cook for 2 minutes and then serve with the chicken.

Top chicken with mushroom sauce, shredded cheese, and fresh parsley.

Enjoy.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 415Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 120mgSodium: 450mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 42g

Nutritional data is supplied as a courtesy and may not be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!


Pour sauce over chicken. Sprinkle with cheese and parsley.
Serve immediately. Bon Appetite!

If you like these chicken breast and mushroom recipe, you might like these recipes too:

One Pot Mediterranean Chicken

Best Chicken Marinade & Chicken Grilling Tips

BBQ Pulled Chicken Sandwich 

Whole Chicken Cooking Hacks

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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14 Comments

  1. Mmmm. A Mushroom Sauce without canned soup! This looks really good. I especially like the idea of the 1/2 cup of wine… I’m the only one here who can drink it, so I guess the rest of the bottle would have to be mine!

  2. Oh yum Michelle! I love mushrooms! I am having the hubby bring some awesome ones back from Cali when he comes home — Cali has the best mushrooms. Wish I could find a producer around me. At any rate, I will save this for when he brings the good stuff. ๐Ÿ™‚

  3. Looks really good. Mushrooms are one of the few veggies my son enjoys. Following you on Pinterest. I would love for you to share at the weekly Anything goes fri-monday linky. Have a great weekend.

  4. This is a wonderful Saute, with the Chicken, Mushroom and Artichoke’s. This dish will just be packed with flavor, I can almost taste it. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. This chicken recipe looks amazing! I love the combination of mushrooms and artichokes over the chicken. This is a great example of how you don’t have to compromise flavor to cook a healthy dish.

  6. This recipe sounds perfect for New Year’s Eve or any special occasion. I love the flavours you have used in it, and you can’t go wrong with the chicken, mushroom, artichoke combo – delicious!