Chicken and Artichokes Recipe -
Chicken and Artichokes Recipe

Chicken and Artichokes

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"Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
  3. Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
  4. Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 15, 2004

This is a family favorite. I modify the recipe slightly by adding a clove of garlic and omitting the butter. I prefer to saute the chicken for a few minutes first, then place all ingredients in a crock pot; the chicken gets very tender this way. I serve it over spaghetti noodles with parmesan. Very good.

Most Helpful Critical Review
Feb 26, 2003

Did not have any flavor!

Sep 29, 2003

This recipe was very good. I used whole boneless chicken breasts instead of cutting them up. I also added onion and garlic during the sautee process. Good served with mashed potatoes.

Apr 30, 2004

This was delicious! I used boneless skinless thighs instead (personal preference), left them whole, added 3 cloves crushed garlic into the mushrooms, and doubled up on the sliced mushrooms and artichoke hearts. I left it uncovered during baketime (oops), but it was just fine with the little browning. If I'd have used breasts, it probably would have dried them out. This will be a regular for me, my whole family loved it.

Jan 23, 2003

Wonderful! This will become a regular meal for us. The chicken is very tender, the sauce is tasty (I used half stock and half sherry) and one of the easiest meals I have ever made. Highly recommended.

Jan 18, 2006

The sauce had a nice flavor but next time I will double it. Only changes, I used Enova oil instead of butter and corn starch instead of flour (to make South Beach Diet friendly). Whole family enjoyed and they don't even like artichokes!

Jul 12, 2011

I have tried hard to like rosemary, really I have, but to me it tastes the way Pinesol smells. So instead of chopping it up where I might have to bite into a piece of it, I just placed half a sprig on top of the dish before baking to just perfume the food. DH thouht it was wonderful, but next time I'll use bay leaves instead. Also 3 pounds of chicken seemed like a lot, so I just used 2 large-ish chicken breasts. Everything else I kept the same. I did reduce the cooking time a bit to keep from over-cooking the chicken. This tasted incredible before I put on the rosemary, and it's certainly not the fault of the recipe that I can't stand the stuff. Thank you so much for the post, Christyj. I'll be making this again. With bay leaves.

Apr 15, 2004

This chicken and artichoke casserole has been a favorite in my family for about 35 years. I usually make twice as much sauce and serve it over rice. It's still a hit at potlucks, etc.


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  • Calories
  • 450 kcal
  • 23%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 67 g
  • 134%
  • Sodium
  • 1239 mg
  • 50%

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

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