Chicken with Mushrooms and Baby Artichokes
on Apr 05, 2019, Updated Feb 05, 2025
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A quick stovetop braise of chicken, mushrooms, and artichokes to beat the chilly early spring weather.
When spring is on the horizon, but the warm weather hasn’t quite arrived, this is the perfect one-skillet stovetop chicken recipe. The baby artichokes are super spring-ey, but the braising is just what you want when there is still a definite chill in the air. All things considered, though, when you think “braise,” it usually translates to “long,” and this dish is really fairly quick once the chicken and mushrooms are sautéed.
This tender chicken, cooked with artichokes and mushrooms, would be lovely served on top of just about any starch you can think of, from stovetop quinoa to mashed potatoes to any kind of rice. There is no dairy in this recipe, so it’s a good option when you want a saucy but non-creamy chicken dish.
You can serve the dish straight from the pan or transfer it to a shallow bowl or serving dish. Pair it with a vegetable salad like Green Bean Nicoise Salad or Spring Vegetable Salad, a leafy green salad like Classic Caesar Salad or a spinach and radish salad.
Table of Contents
This Braised Chicken, Mushrooms and Baby Artichokes recipe is a quick and hearty stove-top braise. Great over quinoa, rice, or potatoes.
Ingredients
- Chicken breasts – Use boneless, skinless chicken breasts in this recipe, or substitute boneless, skinless chicken thighs if you prefer dark meat. Thighs will take a bit longer to cook than breasts.
- Olive oil
- Garlic – For soft, sweet, and mellow depth of flavor.
- Mushrooms – Try button, cremini, oyster, or baby portobello mushrooms.
- Dry white wine – The natural acidity of the wine will tenderize all the food and elevate the flavor.
- Sage leaves – For a hint of earthy, woodsy, and herbal flavors.
- Baby artichokes – See the note below about how to trim the artichokes.
- Chicken broth – The best braising liquid for a great umami flavor.
- Lemon zest and fresh parsley – For serving.
How to Cook Braised Chicken, Mushrooms, and Baby Artichokes
- Cook the chicken: Cut each chicken breast in half and trim off any excess fat. Sauté the chicken in oil over medium-high heat for about 2 minutes on each side. Move to a plate.
- Cook the mushrooms and garlic: Heat the remaining tablespoon of olive oil, add the garlic and mushrooms, and sauté over high heat for about 8 to 10 minutes. Add the white wine and simmer for about 4 minutes, until about half of the wine has evaporated.
- Prepare the artichokes: Trim the bottoms and pointy tops off the artichoke hearts and remove all tough outer leaves. Cut each artichoke in half lengthwise.
- Finish and braise: Add the chicken, artichoke hearts, sage, and broth to the pan and stir to combine. Bring the mixture to a simmer, then cover the pan, lower the heat, and cook with the liquid at a very gentle simmer for about 25 minutes. Remove the lid and simmer for another 5 minutes. Taste and adjust the seasonings as needed.
- Garnish and serve: Finish the dish with a sprinkle of lemon zest and fresh parsley and serve hot or warm.
Tips for Preparing Artichokes
A good tip is to deal with trimming and preparing the artichokes while the mushrooms are cooking, as they will turn brown quickly. Just be ready to slice them in half once you’ve added the broth to the pan, and pop them into the pan as you cut each one. But if you want to do them ahead, toss them into a bowl of cold water with the juice of a couple of lemons as soon as you cut them.
And yes, you can use frozen artichoke hearts instead, especially if you can’t find fresh, which is tough at certain times of the year.
Variations
- This is a stove-top braise, though you could also transfer the pan to the oven and finish cooking it there at about 350 degrees F, knowing it might need a bit of extra cooking time.
- Oyster or baby portobello mushrooms work really well in this dish, but you can absolutely use whatever kind you like. A thicker, meatier mushroom keeps its texture better during the braising process, however.
- Another idea would be to add some halved baby potatoes along with the artichokes for the braising cooking time.
Storage
Store leftovers in a sealed, airtight container in the fridge for up to 5 days.
What to Serve With Chicken, Mushrooms, and Artichokes
More Artichoke Recipes
- Grilled Artichokes with Lemon Sauce
- Artichoke, Feta, and Roasted Pepper Couscous Salad
- Braised Baby Artichokes with Leeks and Capers
- Spicy Cheesy Artichoke Dip
- Red Quinoa Salad with Arugula, Artichoke Hearts, and Olives
Also Read: How to Cook Artichokes
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Braised Chicken with Mushrooms and Baby Artichokes
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil (divided)
- 1 teaspoon minced garlic
- 1 pound oyster or baby portobello mushrooms (cut into 1-inch pieces)
- 1 cup dry white wine
- 1 tablespoon chopped fresh sage leaves
- 20 baby artichokes
- 1 ½ cups chicken broth
- Finely grated lemon zest and chopped fresh flat-leaf parsley for garnish
Instructions
- Cut each chicken breast in half, and trim off any excess fat. Season the chicken with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet, and sauté the chicken over medium-high heat for about 2 minutes on each side, just until light golden brown on the outside. Remove the chicken and place on a plate.
- Add the remaining tablespoon of olive oil to the skillet. Add the garlic and mushrooms and sauté over high heat for 8 to 10 minutes, until the mushrooms give up their liquid and it evaporates, and the mushrooms start to become golden brown. Add the white wine (careful, it might sputter up a bit) and simmer for about 4 minutes, until about half of the wine has evaporated.
- While the mushrooms are cooking, trim the bottoms and pointy tops off the artichoke hearts and remove any tough outer leaves. Cut each artichoke in half lengthwise.
- Add the chicken, artichoke hearts, sage, and broth to the pan and stir to combine. Bring the mixture to a simmer and then cover the pan, lower the heat, and cook with the liquid at a very gentle simmer for about 25 minutes, until the artichokes are tender and the chicken is cooked through. Remove the lid and simmer for another 5 minutes, until the liquid has reduced a bit. Taste and adjust the seasonings as needed.
- Finish the dish with a sprinkle of lemon zest and fresh parsley and serve hot or warm. You can serve the dish straight from the pan or transfer it to a shallow bowl or serving dish to serve.
