Description
A simple one-pan chicken dish with artichokes and mushrooms in a creamy sauce, perfect for a cozy dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces white mushrooms, sliced
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
Instructions
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 5-7 minutes per side until browned and cooked through. Remove the chicken from the skillet and set aside.
- Add the diced onion to the same skillet and cook for 3-4 minutes until softened.
- Add the minced garlic and sliced mushrooms. Cook for 5-6 minutes until the mushrooms release their liquid and begin to brown.
- Add the artichoke hearts, chicken broth, heavy cream, and dried thyme to the skillet. Stir to combine.
- Bring the sauce to a simmer and let it cook for 5 minutes to thicken slightly.
- Return the cooked chicken to the skillet. Spoon the sauce over the chicken.
- Sprinkle the grated Parmesan cheese over the top.
- Cover the skillet and let it cook for 2-3 more minutes until the cheese melts and the chicken is heated through. Serve immediately.
Notes
- You can use chicken thighs instead of breasts.
- For a lighter sauce, substitute half-and-half for the heavy cream.
- Fresh thyme can be used instead of dried; use 1 tablespoon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 135mg