Chicken Artichoke Mushrooms and Peppers

Chicken Artichoke Mushrooms and Peppers












Chicken Artichoke Mushrooms and Peppers can be served over pasta or rice  Enjoy.


Serves 4 people

  • 1whole chicken cut into 8 pieces

  • 2 cup of flour for dredging

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper

  • 1 tsp of dried thyme

  • 1 tsp of dried oregano

  • 1 tsp of fried basil

  • 1/4 cup of extra virgin olive oil

  • 2 Tbls of butter

  • 1 bunch of long green onions

  • 2 red bell peppers, sliced

  • 10 baby portabella mushrooms, sliced

  • 1 package of frozen artichoke hearts, defrosted

  • 5 cloves of garlic, finely chopped

  • 1/2 cup of white wine

  • 1 and 1/2 cups of chicken broth

  • 1 cup of heavy whipping cream

  • 4oz of cream cheese

  • 1/4 cup of fresh flat leaf parsley




  • Preheat the oven to 350 degrees

  • Season the flour with the salt, pepper, thyme, oregano and basil

  • In a large frying pan heat the olive oil and butter.

  • Place the chicken piece in the pan and brown on all sides. Brown the chicken in batches if there isn’t enough room.

  • Place the browned chicken pieces in a baking dish.

  • Pour in 1 cup of chicken broth and bake uncovered for around 50 minutes until chicken is cooked through.

  • In the mean time, using the same frying pan you browned the chicken in, sauté the onions, peppers, mushrooms and garlic for 3 to 5 minutes until the onions, mushrooms and peppers are soft.

  • Add the artichoke hearts and heat through.

  • Deglaze the pan with the white wine and remaining ½ cup of chicken broth.

  • Add the whipping cream to the pan and whisk until the cream becomes thick and slightly bubbly.

  • Add the cream cheese and stir until melted.

  • Remove the chicken from the roasting pan and plate.

  • Top the chicken with the onion, artichoke, mushroom and pepper mixture.

  • Garnish with parsley.



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