Chicken With Portobello Mushrooms and Artichokes Recipe -
Chicken With Portobello Mushrooms and Artichokes Recipe
  • READY IN 35 mins

Chicken With Portobello Mushrooms and Artichokes

Recipe by  

"I asked the man in my life which of my recipes he loved. He knew instantly, but had to describe it since I usually don't name my recipes! It didn't take long before I figured out 'the one with that great sauce' and the smile he gave me, meant this one."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. Lightly pound chicken breasts to even thickness. Dust chicken with flour, and add salt and pepper to your taste.
  2. In a heavy skillet, heat 1 tablespoon olive oil over medium heat. Place chicken in pan, brown on both sides, and cook through; this will take about 8 to 10 minutes. Remove from pan, and set aside.
  3. Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.
  4. Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. Stir in brandy, and simmer for an additional 2 to 3 minutes. Return chicken to the pan, and heat through.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2004

This was an Awesome meal! Thank you for putting it on here! I made this using all beef stock (1 cup) rather than using the brandy, and I used tenderized pork chops rather than chicken. The flavors really mesh well together! The tarragon is a nice complement to the artichokes...bravo! I recommend this recipe to anyone wanting something different that is very easy to make. I paired it with caramelized onions and red/orange bell peppers, and spinach almond brown rice, and the sauce went marvelously with the hole meal. I will definitely make this again.

Most Helpful Critical Review
Jan 17, 2007

This was quite bland. I expected it to have much more flavor. Next time I will stir in a little heavy cream at the end and add some salt and pepper.

May 26, 2003

I took this recipe to a friends home, and all the guests (4 other couples) also use AllRecipes, and we voted this recipe BEST OF SHOW! Directions don't say what to do with the portobello mushrooms but we cut them in large bite sized pieces. Also canned artichoke hearts can be really tough, so I recommend using jarred ones, drained. This is a FOREVER KEEPER!

Sep 02, 2005

This was absolutely lovely as a imprompt company dinner. I used good quality Italian style artichoke hearts because they generally have better taste than canned ones. Grated fresh Parmesan cheese over the finished plates right before serving. I also recommend trying it with thin pork chops also!

Mar 09, 2009

This recipe is delicious! Thank you! I've made it several times; it's definitely a favorite. Very simple and versatile recipe. Fantastic paired with just about anything. I'd recommend serving over grains rather than pastas, however, unless the pasta is couscous. I can't imagine omitting the brandy like many reviewers have, it adds such a wonderful flavor to the dish. Use a good aged brandy and you wont regret it. I also don't understand the comments about this being "bland". I'm salivating just thinking about this recipe! I add minced garlic, use marinated artichokes, add a splash more brandy, and give the sauce much more time to reduce and thicken. Turns out beautifully every time. I like the suggestion of adding kalamatas, but I think with that addition I'd substitute sherry or red wine for the brandy. I just don't see kalamatas and brandy mixing very well. Kalamatas are soaked in red wine vinegar, after all. I also like the suggestion of adding heavy cream to the sauce. It's an incredibly delicious dish as is, but I think I'll try the cream for a little change and update afterward.

Feb 25, 2006

Had to modify this recipe to make it fit Weight Watchers Core program. Instead of flour, I used seasoned cream of wheat (added poultry seasoning and lemon pepper along with the salt and pepper). Also, I doubled the broth and cut out the brandy. I will pound out the chicken breasts even more next time and maybe add klamata olives with the artichokes. The coating turned out very crunchy and beautifully brown on the chicken. Love the brothy sauce this dish creates! I served it over couscous so that the wonderful sauce could soak in. YUM!

Mar 08, 2003

The sauce really makes this dish. The combination of beef broth and the tanginess of the lemon and artichokes make this extraordinarily good. I didn't have the brandy and used another 1/2 cup of beef broth to make up for it. The portabella mushrooms and artichokes make it a little on the expensive side but definitely worth it!

Feb 21, 2006

I just made this for my boyfriend for Valentine's Day. Just a few days prior we dined at a wonderful French bistro in town, and he said this was better than the food we ate there!! He loved it, and so did I. The flavor is wonderful! I didn't have any brandy so used cream sherry and that worked great. SUPERB!!


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  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 13.7 g
  • 4%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 30.9 g
  • 62%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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