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Chicken and Artichoke

Chicken and Artichokes in a great mushroom broth. 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Casserole, Main Course
Cuisine: American, Healthy, Italian
Keyword: artichokes, casserole, chicken, mushrooms
Servings: 4 people
Calories: 399kcal
Author: Fucci




  • Slice Mushrooms.
  • If Artichoke Hearts are large (fewer than 8 to 10 per pound), cut them in half or quarters.
  • Season Chicken Tenders on both sides with Salt, Pepper and Paprika.
  • Dredge seasoned Chicken Tenders in flour, shaking off the excess.
  • Add 1 Tablespoon Olive Oil to a Frying Pan over Medium heat. Add Chicken Tenders to the Frying Pan.
  • Cook until Tenders start to turn opaque around the edges and they are golden brown on the bottom.
  • Turn over and brown Tenders on the other side (Note: you do not have to fully cook the Chicken Tenders at this point. You just want to make sure they are browned on both sides.
  • Remove Chicken Tenders from the pan.
  • Add remaining 1 Tablespoon of Olive Oil to the pan. Add Mushroom until they start to soften. Add Artichokes. Cook for 2 minutes.
  • 10. Add Sherry and Chicken Stock. Turn up heat to High to bring to boil and then turn off the heat.
  • 11. Butter Casserole Dish with half of the Butter.
  • 12. Add Chicken Tenders to buttered Casserole Dish. Arrange Artichokes around the Chicken. Pour Mushrooms and Chicken Stock evenly on top.
  • 13. Bake at 375F for about 45 minutes. Remove from oven.
  • 14. Place remaining Butter evenly on top of each of the Artichokes.


Calories: 399kcal | Carbohydrates: 18g | Protein: 27g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 858mg | Potassium: 633mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1145IU | Vitamin C: 28.4mg | Calcium: 36mg | Iron: 2.1mg