Chicken and Artichokes

Chicken and Artichokes


"Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish."

Ingredients {{adjustedServings}} servings 450 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 67 g
  • 134%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 1239 mg
  • 50%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
  3. Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
  4. Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.
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Reviews 71

  1. 94 Ratings


This is a family favorite. I modify the recipe slightly by adding a clove of garlic and omitting the butter. I prefer to saute the chicken for a few minutes first, then place all ingredients in a crock pot; the chicken gets very tender this way. I serve it over spaghetti noodles with parmesan. Very good.


This was delicious! I used boneless skinless thighs instead (personal preference), left them whole, added 3 cloves crushed garlic into the mushrooms, and doubled up on the sliced mushrooms and artichoke hearts. I left it uncovered during baketime (oops), but it was just fine with the little browning. If I'd have used breasts, it probably would have dried them out. This will be a regular for me, my whole family loved it.


This recipe was very good. I used whole boneless chicken breasts instead of cutting them up. I also added onion and garlic during the sautee process. Good served with mashed potatoes.