Chicken With Artichokes and Mushrooms

chicken artichokes
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Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
473 Calories
17g Fat
34g Carbs
45g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 473
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 36%
Cholesterol 125mg 42%
Sodium 859mg 37%
Total Carbohydrate 34g 12%
Dietary Fiber 12g 43%
Total Sugars 9g
Protein 45g
Vitamin C 78mg 389%
Calcium 159mg 12%
Iron 6mg 35%
Potassium 1253mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken with artichokes is an easy meal to cook in the skillet, and is fabulous over hot cooked pasta or rice. The light sauce is made with tomatoes, chicken broth, and some white wine. 

The dish is versatile. It can be made with or without the tomatoes or add a bit of cream for a creamy sauce. Leeks aren't as commonly used in the U.S. compared to other countries, so they can be pricey. Feel free to omit the leeks or replace them with a small thinly sliced sweet onion or shallots. 


  • 4 boneless chicken breast halves

  • 3 tablespoons butter

  • 3 leeks, white part, cleaned and thinly sliced

  • 1/2 red bell pepper, thinly sliced

  • 8 ounces mushrooms, sliced

  • 1 garlic clove, minced

  • 1 cup low-sodium chicken stock

  • 1/2 cup dry white wine

  • 1 (14 1/2-ounce) can diced tomatoes

  • 1 (15-ounce) can artichokes, quartered and drained, no marinade

  • 1 (4-ounce can) sliced olives, drained

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon kosher salt, or to taste

  • 1/4 teaspoon black pepper

  • Parmesan cheese, optional, for garnish

Steps to Make It

  1. Melt the butter in a large skillet over medium-low heat. Add the leeks; cook until they are tender, stirring frequently. Add the chicken breasts and continue cooking for 5 minutes, stirring frequently.

  2. Add the mushrooms and cook for about 3 minutes longer. Add the bell pepper strips and garlic and cook for 1 minute longer.

  3. Add the chicken broth and wine and bring to a boil. Reduce the heat to medium and cook for 7 to 10 minutes or until reduced by about half.

  4. Add the ​tomatoes, artichokes, olives, and basil; bring to a simmer. Taste and season with kosher salt and freshly ground black pepper, to taste.

  5. Reduce heat and simmer for a minute or two longer or until heated through.

  6. Serve with pasta or rice and sprinkle servings with Parmesan cheese, if desired.


  • Bits of sand can be hiding among the layers of leeks, so make sure they are thoroughly cleaned. Cut off the green and root end. Slice the leek—white and light green part—in half lengthwise and rinse under cold running water while separating the layers slightly with your fingers. 
  • If the chicken breasts are quite thick, pound them to an even thickness or slice them in half horizontally to make cutlets.