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Chicken Breasts with Mushrooms, Artichokes and Lemon recipe

Chicken Breasts with Mushrooms, Artichokes and Lemon recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

Chicken breasts are pan fried and then combined with tinned artichoke hearts, fresh mushrooms and lemon juice. Serve over pasta or rice for a delicious dinner.

103 people made this

IngredientsServes: 4

  • 125g plain flour
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • 450g skinless chicken breast fillets - cut into thin strips
  • 4 tablespoons olive oil
  • 120g fresh mushrooms, sliced
  • 60ml lemon juice
  • 180ml chicken stock
  • 1/2 teaspoon garlic granules
  • 1 (400g) tin artichoke hearts, drained and quartered

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
  2. Heat oil in a large frying pan over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from frying pan, and set aside.
  3. To frying pan, add mushrooms, lemon juice and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic granules. Return chicken to the frying pan, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.

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Reviews & ratingsAverage global rating:(106)

Reviews in English (75)

by Erin

Overall taste was good. Made a few minor changes. Did not cut chicken into strips, just pounded chicken breast. Added 3 cloves garlic when cooking mushrooms, used 1/2 cup broth and 1/4 cup white wine. Also added a little butter and flour to the sauce to thicken up a bit. Added capers of course at end becaue it wouldn't be piccata without capers. Will make again-16 Jan 2006

by CELUTES

This is a great basic recipe for chicken picatta. You really don't need more than 1/4 cup of flour, though. Otherwise, the sauce may become thick. I also prefer to use less lemon juice. 1/4 cup makes for a strong lemon flavor. A white wine is a good substitute for the broth.-29 Apr 2002

by Esmee Williams

A delicious dinner for weekdays or weekends. I was thinking this would be a great dinner to serve guests when you don't have a whole lot of time for preparation and cooking. Bravo!-18 Sep 2000


Skillet Lemon Chicken With Mushrooms

This skillet lemon chicken recipe is a snap to fix and cook. It's perfect for dinner for your family but delicious enough to serve to guests. It is versatile to serve with sides such as hot buttered noodles or rice. Steamed or roasted vegetables will round out your meal, or start with a fresh green salad.

You can use any mushrooms for this dish. The typical cultivated mushrooms you see in the grocery store are button or cremini mushrooms. When they mature, they are known as the portobello mushroom. But there are many more varieties and you may find wild mushrooms available at the farmers market in season. You can make this dish with one type of mushroom or a medley of varieties. Just be sure to sauté them long enough so all are softened. While you could use canned mushrooms, you won't get the flavors that develop with cooking fresh mushrooms.

Lemon pairs very well with chicken, as you can see in recipes such as chicken piccata with lemon and parsley. Chicken Marsala is a similar recipe that is made without the lemon.


What you&rsquoll need for lemon artichoke chicken

  • Chicken Breasts
  • All Purpose Flour
  • Salt & Pepper
  • Olive Oil
  • Mushrooms
  • Shallots
  • Baby Artichoke Hearts
  • Wine
  • Lemon
  • Chicken Broth
  • Capers
  • Butter

Now, you might think, gee, Lisa &mdash this looks suspiciously like chicken piccata or even chicken francese and you&rsquod be right, kinda. I&rsquove borrowed a few ingredients from those recipes and streamlined the method for less intensive, but no less flavorful, skillet braised chicken with a tangy, bright pan sauce.

The difference between Francese, Piccata and lemon artichoke chicken

Chicken Piccata:

Is a chicken cutlet, pounded thin (to about 1/2&Prime thick&rdquo dredged in flour and sautéed in a lemon butter and caper sauce.

Chicken Francese:

Is a chicken cutlet, pounded thin (to about 1/2&Prime thick) dredged in flour, dipped in egg and &mdash no, not dipped back in flour, not dipped in breadcrumbs, but goes straight to the pan to cook in a lemon butter sauce for a soft, eggy finish.

Lemon Artichoke Chicken:

Uses a whole boneless skinless chicken breast. I don&rsquot pound it out with a meat mallet, but rather enjoy it in all its thick juicy glory.

The chicken gets a quick dusting of seasoned flour before being browned in a little olive oil and simmered in a simple lemon, wine and caper sauce .

Where chicken piccata and chicken francese stop with the chicken, I include mushrooms, shallots and artichoke hearts (mine were from a can, but you can also use frozen) making it a fuller meal.

To me, adding in veg makes it an easy one pan dinner to feed the family without using every pot, pan and dish in your kitchen.

When you want a quick and easy dinner, grab a skillet and look no further than your stovetop for this simple chicken dinner with lots of flavor.


Chicken with Mushrooms and Artichokes

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet.

Add sliced mushrooms to pan with the garlic, and stir around and cook for a couple of minutes. Add wine and cook for a minute while it evaporates.

Pour in chicken broth---you should have enough for it to be very liquidy. Stir to deglaze the pan, the add chicken back to pan. Add artichoke hearts. Put the lid on the skillet and continue cooking over medium-low heat (or in a 375 degree oven) for 30 minutes, checking to make sure chicken broth doesn't completely evaporate. (Add more as needed).

Remove lid and reduce heat to low. Remove chicken from pan. Pour in cream and shake/stir to distribute. Add chives, then add chicken back to pan. Put lid on pan again and cook for an additional 10 minutes to thicken sauce. Stir and check for seasonings add salt and pepper to taste.

Pour over cooked pasta. Top with more chives and Parmesan. Yum!

This is the second of two chicken-centered pantry meals I made last week after discovering a slew of chicken legs that were close to their expiration date. Any chicken pieces can be substituted&mdashI actually love thighs the best&mdashand you can throw in whatever other ingredients sound good.


Your pantry is your oyster!

Okay, so this isn&rsquot technically a pantry meal. Not with fresh mushrooms and chives. And cream.


I suppose by &ldquopantry meal&rdquo, I meant &ldquoI didn&rsquot know what else to cook, so I scoured my kitchen for ingredients.&rdquo

Begin by heating some olive oil in a large skillet.

Salt and pepper the chicken, the place the pieces in the skillet.

Brown the chicken pieces on all sides, bro. I mean&hellipsis. I mean&hellipdude, my friend, guy, hombre, whatever applies.


Then remove the chicken to a clean plate.

Throw the sliced mushrooms into the skillet&hellip

Along with the wonderfully pungent minced garlic&hellip


Then toss/stir them around and cook them for a couple of minutes.

Splash in some white wine. A little, if you&rsquore reasonable and practice moderation&hellipa lot, if you&rsquore me. Then cook the mushrooms for another minute, until the wine evaporates a bit.

Next, pour in a generous amount of chicken broth.

Set the browned chicken in the skillet&hellip

And throw in the artichoke hearts.

Ever notice how canned artichoke hearts are sometimes a little&hellipcitric acid tasting? That comes from the solution in the jar, and I find it to be a little offputting at times. So I rinse them under cool water, then gently squeeze out the water before adding them to the pan. This&rsquoll help remove a little of that &ldquocanned&rdquo flavor.

Now put the lid on the skillet and reduce the heat to medium low to low. (You can also stick it in the oven if your skillet and lid are ovenproof.) Now you just want to cook the mixture until the chicken&rsquos done. You need to really watch it from time to time and make sure the broth doesn&rsquot completely evaporate! If the liquid becomes too low, just lift the lid and splash in another cup or so of broth.

After 20 to 30 minutes, remove the lid and remove the chicken from the pan. Reduce heat to low and lift the lid. Pour in plenty of (yes, I&rsquom going to say it) heavy cream.

Stir it around to evenly distribute the cream, then sprinkle in the chives.

Then add the chicken back to the pan, stick the lid back on, and let it cook over very low heat for about ten minutes, stirring occasionally to make sure the cream doesn&rsquot burn or get too crazy.


Crazy cream. You don&rsquot want that to happen.


Tune in on the 18th of never to find out what crazy cream is, because I have no idea.

Meanwhile, boil and drain some pasta. I love cavatappi!

Pour every single drop of the contents of the pan right over the pasta.

When I say every last drop, I mean it! Listen to Pioneer Woman. And just look: what&rsquos pouring out of that pan is everything that&rsquos happened in your kitchen over the past hour or so. Browned chicken. Mushrooms. Broth. A little caramelizing. Garlic, cream, and chives.


This is all extremely positive.

I didn&rsquot snap a photo, but now would be the time to sprinkle on more chives, then plenty of freshly grated Parmesan cheese.

You know, I really like cooking dishes using whole pieces of chicken, especially the dark meat pieces. So much restaurant food tends toward cubed/diced chicken breast, but there&rsquos something about this tender meat falling off the bone that really makes my heart go pitter pat.


Lemon and Artichoke Oven Roasted Chicken

Every week, I cook up some variation of roasted chicken. But, sometimes, the same garlic-and-herb mixture can grow stale, and I crave more of the zesty Mediterranean flavors we love! I like to pretend I have the time and energy to eat like a Greek goddess anyway. You know, all olives and crusty bread and freshly caught fish. In reality, I usually eat a breakfast and lunch of who-knows-what as fast as I can, while tending to whatever baby needs.

However, the rushed pace of the day, and whatever is on my plate, makes our evening meals all the more special. Baby is in bed, and hubs and I get to just chat about our days while enjoying something delicious. It’s great.

Whether for weeknights or a special dinners in, we’re often oven-roasting some variation of this outrageously scrumptious, tangy and tender lemon chicken. Because it is just SO good. And it falls apart with every forkful. And those juices. Oh, those juices!

Can you tell we can’t get enough?

It couldn’t be more easy, either. Simply toss a mixture of chicken parts (thighs and legs work best) in a large baking dish, and arrange your artichokes, onions, mushrooms and lemon slices around the chicken. Now, here’s what makes this dish great: The marinade! I like to combine a mixture of olive oil, Dijon mustard, wine or chicken broth, seasonings and red wine vinegar. Holland House Red Wine Vinegar is a longtime favorite. I love this vinegar, y’all! It adds a tangy boost to beef dishes, chilis, and vinaigrettes for salads. It’s one of the best, so if you can find it, that’s your go-to.

You can marinade the chicken in this mixture up to 1 day, but no need if you want to roast it right away! Sizzle it for an hour in your oven and prepare some yummy sides. I love this with a green salad and my lemon orzo or parmesan garlic knots. Once your chicken, lemons and veggies are crispy and crackling, it’s time to dig in!

Your dinner guests will love this scrumptious, golden pan full of goodness. And if you’re just sharing with one special someone, you’ll love having leftovers! It’s even better the next day.


How to make Artichoke Mushroom Chicken:

  • Chicken Breasts &ndash Boneless skinless
  • Dried Basil &ndash LOTS of this is the key to this dish
  • Salt and Pepper
  • Garlic
  • Mushrooms
  • Artichokes &ndash canned quartered artichokes that are drained very well.
  • Cream Cheese &ndash Two whole blocks!
  • Onion
  • Chicken Broth
  • Place the chicken breasts in the slow cooker. Sprinkle over the basil, salt and pepper.
  • Add the onions, mushrooms, and artichokes.
  • Add the cream cheese on top.

Chicken Cacciatore with Mushrooms and Artichokes

I am shocked and I hope you are utterly disappointed in me. This is only the third pasta recipe that has been posted on Lemon & Mocha. The nerve of me! Pasta is one of my all-time favorite foods. I certainly can’t pick a single favorite because that would be like choosing between children or classic Nickelodeon shows, but pasta is way high up there on the list. So it is only fitting that this post featuring Lemon & Mocha’s second ever pasta recipe is also commemorating another special day: Mother’s Day.

Mother’s Day is this Sunday and I wanted to do something special. I am a firm believer in thinking positive, looking for the good in the bad and trusting life’s course. So I can only say that I am both lucky and blessed to have, and have had, three amazing mothers in my life.

Today I am posting this savory linguine with chicken, mushrooms and artichokes dish to celebrate my wonderful stepmom. As you learned back on her birthday , many of my favorite foods and ingredients are the result of my stepmom and her determination to have me eat something other than macaroni and fish sticks for the rest of my life.

This dish is my interpretation of one she used to make to get us to try new things. I know you probably think I’m being ridiculous, but my dad, brother and I were not initially familiar with shredded chicken in pasta and mushrooms on our plate. The original dish had olives, but I substituted artichokes, another food my stepmom opened my eyes to. I am so thankful to have such a great supporter, caring person and friend in my life. Sometimes the best mothers in your life are the ones that don’t go by “mom”, but love you just the same.


Chicken Piccata with Mushrooms and Artichokes

Prepare rice, by placing 2 cups chicken stock and 1 cup uncooked rice in medium saucepan with lid. Bring to boiling over medium heat. Reduce heat to low, simmer rice for 15 minutes, without lifting lid. Remove from heat, let sit for 5 minutes, fluff with fork. Mix in 4 of the scallions to finished rice prior to serving.

Mix flour, pepper and salt in a bowl, dredge each breast in the flour mixture, shake off excess. Heat large saute pan over medium high heat, add olive oil and 2 tablespoons butter. Place floured breasts in oil (in two batches – don't crowd pan), brown on both sides, remove to plate and cover with foil to keep warm.

In saute pan, still over medium high heat, place mushrooms and onion, saute until onions are just translucent, add garlic and saute for one minute (do not let garlic burn). Turn up heat to high, add wine, and bring to boil, deglazing pan, allow wine to reduce by half, add chicken stock, bring to boil again and boil for 1 – 2 minutes to combine flavors and reduce slightly.

Add artichoke hearts, lemon juice and capers. Heat mixture for 2 more minutes. Add remaining 2 tablespoons butter, and stir in. Add breasts back to mixture for 3 – 4 minutes to heat through.

To plate, place 1/2 cup rice in center of plate, prop a breast on rice, spoon mushrooms and sauce evenly over each serving (get a little of the capers and artichoke hearts on each plate). Sprinkle with scallions.

Serves 6
Total Prep Time: 10 minutes
Total Cooking Time: 20 minutes


Skillet Lemon Chicken with Artichokes

Lemony artichokes pair perfectly with crispy golden chicken thighs.

  1. Heat oven to 425°F. Line a large rimmed baking sheet with foil.
  2. Cook 1 1/2 cups white or brown rice according to the package instructions. As the rice cooks, start to cook the chicken.
  3. In 12-inch skillet, heat 1 teaspoon oil on medium-high heat. Season 6 small chicken thighs with 1&frasl2 teaspoon salt, and 1/2 teaspoon black pepper. Place the chicken in the skillet, skin side down. Cook until golden brown, about 5 to 8 minutes. Remove from heat. While the chicken cooks, prep your vegetables.
  4. Rinse 1 14-ounce can artichoke hearts, then quarter. Finely chop 1 medium onion. Thinly slice 1 lemon and remove seeds. Chop 1/2 bunch parsley. Set aside.
  5. Transfer chicken, skin side up, to the foil-lined baking sheet. Put the chicken in the oven and roast until cooked through, 12 to 15 minutes. Meanwhile, start on the sauce.
  6. Return the skillet to medium heat, and add the chopped onion. Then, season with 1/4 teaspoon salt and cook, stirring occasionally, for 3 minutes.
  7. Add 2/3 cup dry white wine and bring to a simmer. Simmer, scraping up any brown bits on the pan, for 2 minutes.
  8. Stir 1 tablespoon butter into the skillet. Once the butter melts, add in the artichoke hearts and lemon slices.
  9. Spoon the sauce over the chicken and sprinkle with the chopped parsley. Serve with the cooked rice.

Nutritional information (per serving): About 510 cals, 34 g protein, 10 g carbs, 36 g fat (11 g sat), 1 g fiber, 790 mg sodium.


Related Video

Readers say use chicken thighs and this is the only reason I kept the recipe and want to try it

I've made this recipe as written before and found it to be bland as others have said. This time I altered it by rendering the fat from 2 rashers of bacon then cooking the chicken (boneless thighs) in that. I also added 1 tsp herbs de provence to the seasonings. I wanted it creamy so I used 1 can of Progresso Cream of Mushroom soup instead of broth. To make this casserole a full meal I also added 1 cup of cooked rice and 10 oz of chopped spinach. Now it is worthy of 4 forks!

Made this tonight for my friend and it was delicious. Easy and very flavorful. Followed recipe as written and served with mashed potatoes. Very good. A keeper!

Used boneless, skinless chicken thighs this was a huge hit with our family! B.J. Harrick

This sounds WONDERFUL! I think I'll take the advice of other posters and use dark meat chicken instead, and also add capers, which I love!

My mother used to make this recipe when entertaining guests. Everyone in our family still makes this for special occasions. However, we use marinated artichokes hearts, that we drain and use the leftover marinate for salad dressing. Also, use LOTS of paprika and dry sherry, never cream or sweet. Also, chicken thighs work better than breast. Serve with pilaf, this dish is delicious!

Even if you follow this recipe perfectly without altering it, you will get dinner that is bland, boring and tastes like a can.Chef Ramsay would swear at the writer for not tasting the food before publishing.

Loved this recipe, simple to make and pretty to serve. I used skinless chicken breast, and cut the cooking time by 7 min.

I wanted a proper casserole so I made some changes: 1 1/2 lbs boneless skinnless chicken thighs cooked in the fat rendered from 1 thick slab of bacon (no butter necessary)and cut up into bite-sized chunks. Herbs de Provence instead of tarragon. Cut the cooked bacon in with the chicken, tossed together with artichokes. Topped casserole with little croutons I made from sourdough bread tossed with olive oil, s&p, and thyme. I seldom tamper with recipes. It was fantastic.

I have made this several times. Mostly good, but discovered that some artichokes are less flavorful and have been disappointed lately. I took advise of another reviewed adding "capers" Does the trick. Good every time. Now I use both artichokes and capers. without fail. Nice for family OR guests.

I loved this one, and it's popular with my friends now as well - very nice variation on chicken marsala, and really easy. I used smoked paprika, and I gave my mushrooms some extra punch by using the leftover butter from the chicken (with the recommended dose from the recipe) to sauté them in. I also added some bits of pancetta at the same time as the artichokes. Broiling this for a couple minutes at the end of cooking gives the artichokes a nice texture.

This is very blah. The artichokes don't really work with the sauce. Edible is the best I can say.

What can I say about this dish? It was edible, but definately not anything I would make again. The only thing I did different was used thin cut chicken breast, dipped in flour with salt and pepper and browned it before adding it into the casserole dish. I thought it was good this way - it was only the sauce that was too bland. I served it with linguine.

This was good, but I didn't get rave reviews. I would make it again, but just to see if I can improve on the taste. I baked it in the individual foil at 350 degrees for 45 minutes instead of frying. I can't imagine what the frying will add except more fat. I will make it again, but I think next time, I will try to cut back the sugar to 1/3 cup.

Pretty good and very easy prep. Can't beat that. I am always looking for low carb recipes to add variety to our diet.

This was a perfect weeknight dish - tasty and easy to prepare. I used boneless, skinless chicken breasts so reduced the cooking time by

10 mins. I served it with a cauliflower and mushroom puree to give it a meat and potatoes feel without the potatoes.

I love quick and tasty chicken dishes for week night dinners and this one was just that. I used jarred marinated artichoke hearts and a mixture of oyster, shiitake and crimini mushrooms (we really like mushrooms) It was a beautiful dish and absolutely delicious.

Wonderful dish. I've cooked it several times and find it both easy and elegant. The artichoke brine gives it a slightly lemon-y flavor that I find works well with an herbed rice.

Yummy with a few minor changes based on what was in my pantry -- this recipe works really well with all kinds of substitutions and/or additions. I used boneless chicken breasts, browned very quickly so as not to overcook. My mushrooms were crimini, so I used beef broth and red wine to complement the deep flavors. I did not have fresh tarragon, so I used fresh thyme, which works well with poultry any time. Chopped garlic also got sauteed with the mushrooms. I tossed a can of drained diced tomatoes on top, purely because I'm married to a tomato addict. Served with steamed white rice to mop up the sauce and it disappeared!

Very simple, very tasty. I added some canned diced tomatoes for color and flavor. Served over angel hair pasta.

Wonderful recipe. I used Vermouth and the flavour was very distinctive. Fabulous dish!

This recipe was so-so. Even after salt & peppering and adding paprika, the chicken didn't have much flavor. (Maybe need to slice the breast to thinner size before the chicken will absorb the flavors. I will probably follow the other cooks' suggestions, too, to make more sauce. I also, added a drained can of diced tomatoes for more color. The end result looked very delectable, but I would relate this dish to someone who decided to cook, but had lost their sense of taste. It was just. kind of. blah.

Okay, maybe 'opulent' is a stretch, but this really is a very tasty, very easy, nice change of pace. Great way to get rid of those old when-did-I-buy-THESE cans of artichoke hearts. You could easily cut the butter in half. I used Marsala and will probably add more broth next time. Goes nicely with rice and a caesar salad.

I made this after my husband had a similar dish in a restaurant. I used less butter and broth and thought it was tasty.

We liked this recipe. I doubled the sauce as suggested and added more mushrooms(crimini&portabello). Used regular sherry instead of cream sherry it was still very good. If you're looking for a "spectacular" dish for a special occasion this probably isn't it. But if you're looking for a nice down-to-earth comfort food type dish that you can easily whip up on a week night after work, go for it!