Baked Chicken With Artichokes

Total Time
1hr
Prep 20 mins
Cook 40 mins

Great, easy chicken meal

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Place flour, salt, and pepper in a shallow plate. Dredge chicken in mix, tapping to remove any excess.
  3. In a large skillet, heat oil over medium-high heat. Cook chicken until lightly browned, turning once, about 4 minutes. Transfer to baking dish.
  4. Add onion to pan and saute until softened, about 2 minutes. Add mushrooms and saute until lightly golden, about 3 more minutes. Add garlic and saute until aroma is released, about 30 seconds. Stir in wine, artichokes, rosemary, and red pepper flakes and bring to a simmer.
  5. Pour artichoke mix over chicken, cover, and bake 40 minutes, until chicken is tender and cooked through.
  6. Season with salt and pepper, and stir in oregano before serving.

Reviews

(1)
Most Helpful

I'm giving this a 5 star review but that is really based on the changes I made (and there were many). The recipe needs a little clarification: I used 8 medium mushrooms and non-marinated artichoke hearts for the recipe and actually only used the recipe as written a guideline. In the flour mixture I used some granulated onion, granulated garlic and Susie Q's Santa Maria seasoning (basically salt and dried parsely and a few spices) and pepper. For the oregano, I used dried and sprinkled it on the mushrooms as they cooked and I used fresh rosemary but just threw the rinsed sprigs in to be removed before serving ( I added those just prior to putting in the oven) For the garlic I used the minced refrigerated variety (a great invention!). As I was cooking it I wondered what to serve with it, and I also noted it was all very bland in color. So I had 2 very large red potatoes that I sliced in half lengthwise and then across in 1/4 inch slices and sauted these at the end of the mushroom cooking for a few minutes. To compensate for the addition, I added about 1/2 cup chicken broth and a little more salt and pepper. I was a little concerned as I started topping the chicken that it may need more seasoning so I added some smoked kosher salt and maybe a teaspoon of italian seasoning. I did think it still could use a little more color for eye appeal so I added some red pepper strips (1 pepper) and some brocolli florets (about 2 cups) at the last 5 minutes of cooking. The result of this recipe with the changes I made is very much like a chicken stew and with the peppers and brocolli it was a very colorful and delicious dish. With all of the additions I made, it would serve at least 6 as a one-dish meal. Next time I make it I think I'll add even more liquid to make more sauce for the potatoes. I will definitely be making this again!

jaybee chef January 06, 2011

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