Ingredients for Nob Hill Chicken Bake
- 4 tablespoons all-purpose flour (or 4 tablespoons arrowroot/cornstarch)
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon paprika
- Broiler Fryer Chickens
- Cooking Oil
- Artichoke Hearts
- 1 cup chopped celery
- Onion
- 2 tablespoons butter
- 2 cups milk
- 1 teaspoon summer savory
- Monterey Jack Cheese
- Sliced Mushrooms
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Nob Hill Chicken Bake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Nob Hill Chicken Bake
- Preheat oven to 350°F (175°C).
- In a bowl, combine 2 tablespoons all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Coat 1.5 lbs boneless, skinless chicken breasts evenly with the flour mixture.
- Heat 1 tablespoon olive oil (or cooking spray) in an oven-safe skillet over medium-high heat. Brown chicken on all sides for 5-7 minutes.
- Place browned chicken in a greased 9x13 inch baking dish.
- Cut 1 (14-ounce) can marinated artichoke hearts in half and arrange on top of the chicken.
- In the same skillet, melt 2 tablespoons butter over medium heat. Add 1 cup chopped celery, 1/2 cup chopped onion, and 1 cup sliced mushrooms. Sauté until tender, about 5-7 minutes.
- Stir in 2 tablespoons all-purpose flour (or 2 tablespoons arrowroot/cornstarch) and cook for 1 minute. Gradually whisk in 2 cups milk, 1 teaspoon summer savory, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a simmer, stirring constantly, until thickened (about 2-3 minutes).
- Stir in 1 cup shredded cheddar cheese until melted and smooth.
- Pour sauce over chicken and bake for 30 minutes, or until chicken is cooked through and sauce is bubbly.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
9g
Fat
148g
Carbs
9g
