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Chicken with Artichokes and Mushrooms in Cream Sauce

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
6 servings
Dinner
Chicken with Artichokes and Mushrooms in Cream Sauce
Ingredients
  • 1 serving cooking spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into large cubes
  • 3 tablespoons unsalted butter, divided
  • 1/2 (12 ounce) jar marinated artichoke hearts
  • 1 cup sliced baby bella mushrooms
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons dry sherry
  • 2 teaspoons Dijon mustard
  • salt and ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, or to taste
Instructions
1
Begin by preheating your oven to a hot temperature of 375 degrees Fahrenheit (or 190 degrees Celsius).
2
Next, prepare your large casserole dish by spraying it with a non-stick cooking spray or drizzling a small amount of olive oil onto its surface.
3
In a separate bowl, mix together the salt, paprika, and pepper before sprinkling these seasonings evenly over your chicken cubes.
4
In a large skillet, melt 2 tablespoons of butter over medium-low heat. Add the chicken cubes and cook until they are lightly browned on all sides, taking around 4 minutes to achieve this.
5
Transfer the cooked chicken cubes to your prepared casserole dish and place artichoke hearts among them.
6
Remove the artichoke hearts from their marinade and place them alongside the chicken cubes in the casserole dish. Set aside 1 tablespoon of the marinade for later use.
7
In the same skillet, melt the remaining butter over medium heat. Add sliced mushrooms and stir until they are lightly browned on all sides, taking about 3 minutes to achieve this.
8
In a small bowl, combine the flour and thyme before stirring these dry ingredients into the cooked mushrooms.
9
In another bowl, mix together chicken broth, sherry, and Dijon mustard before gradually adding this mixture to the skillet. Stir constantly until the sauce thickens slightly, taking around 2-3 minutes to achieve this consistency.
10
Taste and season the sauce with salt and pepper if necessary.
11
Pour the prepared sauce over the chicken cubes, artichoke hearts, and any reserved marinade. Cover the dish with a lid.
12
Place the casserole dish in your preheated oven and bake until the chicken is no longer pink in the center, taking around 15 to 18 minutes to achieve this.
13
Check the internal temperature of the chicken using an instant-read thermometer inserted into its center; it should read at least 165 degrees Fahrenheit (or 74 degrees Celsius).
14
Finally, garnish the dish with chopped parsley before serving.