Ingredients for Baked Chicken With Artichokes
- 2 tablespoons olive oil
- 1.5 lbs chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion
- 2 cloves garlic
- 1/2 cup dry white wine
- 14 ounces canned artichoke hearts
- 1 tablespoon fresh rosemary
- 1/4 teaspoon red pepper flakes
- salt and pepper, to taste
- 1 teaspoon dried oregano
- 8 ounces sliced mushrooms
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How to Make Baked Chicken With Artichokes
- Preheat oven to 350°F (175°C).
- In a shallow dish, combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Dredge each chicken breast (about 1.5 lbs total) in the flour mixture, tapping off any excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Cook chicken for 4 minutes per side, until lightly browned.
- Transfer the chicken to a baking dish.
- Add 1 medium onion, chopped, to the skillet and sauté until softened, about 2 minutes.
- Add 8 ounces sliced mushrooms and sauté until lightly golden, about 3 minutes.
- Add 2 cloves garlic, minced, and sauté until fragrant, about 30 seconds.
- Pour in 1/2 cup dry white wine (such as Sauvignon Blanc) and stir in 14 ounces canned artichoke hearts, quartered; 1 tablespoon fresh rosemary, chopped; and 1/4 teaspoon red pepper flakes. Bring to a simmer.
- Pour the artichoke mixture over the chicken in the baking dish. Cover and bake for 40 minutes, or until the chicken is cooked through and the juices run clear.
- Before serving, season with salt and pepper to taste and stir in 1 teaspoon dried oregano.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
4g
Fat
14g
Carbs
7g
