This chicken and artichoke casserole is flavorful and easy to fix and bake. With only six ingredients, it's a snap to prepare. Add baked potatoes to the meal (see the tips) or serve the chicken with rice and a salad.
Use a skillet that can go from the stovetop to the oven or transfer the chicken to a baking dish after it's been browned.
Gather the ingredients. Preheat the oven to 350 F/180 C/Gas 4).
In a skillet or sauté pan, brown chicken lightly in the butter.
Transfer the chicken to a baking dish or move it to a plate if you are using an oven-safe skillet.
Add mushrooms to skillet and saute for a few minutes, until lightly browned; remove and spoon over the chicken pieces.
Place drained artichoke hearts on the chicken pieces.
Add flour to the remaining butter in the skillet and stir to blend. Add broth and cook, stirring, until thickened. If the skillet is the baking dish, place the chicken, artichokes, and mushrooms back in the skillet. If baking in a baking dish, pour the sauce over the chicken, artichokes, and mushrooms.
Bake for about 45 minutes. Serve and enjoy!
- Chicken breasts available in markets are often 8 to 10 ounces each, larger than what would be considered a standard 3 to 4 ounces "serving size" of chicken. A large chicken breast could easily be two portions. If your chicken breasts are quite large or very thick, consider slicing them horizontally to make two uniform cutlets.
- If your chicken breasts are small, or if you are using thin cutlets, the dish will take less time. If you are unsure, check the temperature with an instant-read food thermometer. Chicken must be cooked to a temperature of at least 165 F/74 C.
- With Baked Potatoes: Heat the oven to 350 F/180 C/Gas 4. Prick 4 well-scrubbed baking potatoes in several places with a fork. Place them in the oven and bake for 20 minutes while the chicken is browning. Add the chicken and artichoke dish to the oven with the potatoes and continue baking for about 45 minutes, or until the potatoes are tender.