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Chicken with Artichokes and Mushrooms

Chicken with Artichokes and Mushrooms

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If you love artichokes and mushrooms like I do, then this is a must try dish.   This dish is made with Chicken chunks that are cooked with mushrooms, artichokes, and tomatoes that bake in a lemon wine sauce. It is delicious.  This recipe leaves just enough juice at the end of cooking  for serving over rice or pasta,or if your dunker like I am, for a nice crusty piece of Italian bread!   

This dish requires a little prep but you could easily start this out the day before if you like and then pop it in the oven the next day for dinner. Leave a good hour for baking in the oven.  

Here’s the quick run down:

First wash, dry and clean the fat off the chicken breast.  Then cube the chicken, no bigger than 1 1/2″, try and keep same size, season and dredge in a little flour.  Season the flour and chicken with a little salt and pepper (or seasoning of your choice).

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Saute in a heated pan with olive oil until dry.  Remove chicken to a baking dish. The baking dish I used was about 9″x13″.

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Slice onion and mushrooms. I use a wet paper towel to clean the mushrooms and remove any dirt.   In same pan that chicken cooked in (optional to add little more oil or a pat of butter) and begin to saute onion and mushroom.  When lightly brown add the tomatoes (with juice) and artichokes (WITHOUT juice) and saute another few minutes.

NOTE:You can rough chop the artichokes if you like,  I leave them whole so picky eaters can easily pick them out.  

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Remove saute  pan from heat and add your water/broth, lemon juice and white wine.  Put back on heat and bring to a quick boil then carefully pour over the chicken.  Mix the ingredients and then cover with foil.  Place in a pre heated oven.  After a 1/2 hour you should stir the ingredients and cover again with foil.  Place back in the oven for another 15-20 minutes .  Then remove the foil and cook uncovered another 15-20 minutes or until the chicken is thoroughly cooked.

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Serve with your favorite pasta, rice.  Its also great alone with some roasted potatoes or side of your choice.

Enjoy! As always, I really look forward to your comments and feedback!

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Chicken with Artichokes and Mushrooms

Chunks of chicken breast sauteed and then baked in a lemon white wine sauce with artichokes, mushrooms, onions and tomatoes.
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes


  • 2 lb chicken breast cubed
  • 8 oz white button mushrooms sliced
  • 1/2 white/yellow onion sliced
  • 1 cup of chicken stock/water
  • 1/2 cup of white wine
  • 1/4 cup lemon juice
  • 18.5 oz can of artichoke hearts in water
  • 3/4 cup of diced tomato with juice
  • Flour for dredging aprox. 1 cup
  • 3 tablespoon olive oil
  • 1 tablespoon butter optional
  • salt and pepper to taste


  • Clean and cube chicken
  • Dredge chicken in flour and then saute in a hot pan with olive oil and butter
  • When browned transfer to a baking dish
  • In same pan, saute sliced mushrooms and onions for a five minutes or until lightly browned
  • Add artichokes (without juice) and tomatoes and saute a few more minutes to combine
  • Remove from heat and add wine, stock and lemon juice
  • Return pan to heat and bring to a quick boil
  • Pour mixture over the chicken chunks - you can stir now or wait
  • Tightly cover the pan with foil and place in a pre heated oven 350 degrees F - middle rack
  • After 45 minutes remove the baking dish from the oven, remove foil, stir the chicken and artichokes, etc... and place back into the oven uncovered (top rack).
  • Cook another 15-20 mins or until chicken is coked through
  • Serve warm over pasta, rice or alone with another side of your choice.


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