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.
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.
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. 🙂
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 sautéing chicken and you have a delicious recipe as well.
Supplies Needed to Make This Yummy Dish
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.
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.
- 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
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.
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.
Pour sauce over chicken. Sprinkle with cheese and parsley.
Serve immediately. Bon Appetite!