Mushroom and Artichoke Chicken

I felt very Julia Child when I was trying this recipe; I don’t usually cook with butter! I was also skeptical that my gluten-free flour would make a rich, delicious sauce, but it did. The kids loved this, and they’ve already asked that we have it again soon.

Mushroom & Artichoke Chicken
(adapted from this recipe)

1/4 cup butter
4 skinless, boneless chicken breasts
salt and pepper to taste
2 Tbsp. gluten-free flour (or regular)
1 1/4 cup chicken broth
2 tsp chopped garlic
2 Tbsp lemon juice
8 oz fresh mushrooms, sliced
14oz can artichoke hearts in water
2 tsp Worcestershire sauce

In a skillet, melt the butter. Season chicken with salt and pepper to taste, then add chicken to skillet and brown on both sides. Remove from pan and keep warm.

Reduce heat to medium low. Add the flour to the pan drippings, stirring constantly for 3-4 minutes to form a roux (sauce) that is golden brown. Stir in the broth gradually and continue to stir until thickened. Add the lemon juice, garlic, mushrooms, artichoke hearts with liquid, and Worcestershire sauce. Let simmer for several minutes, then return chicken to skillet. Cover and simmer for another 20 minutes, spooning the sauce over the chicken occasionally.

I served this with noodles for the kids and quinoa for me. I think it would be great on angel hair pasta as well, since the sauce can soak into whatever you place it on. The sauce is just delicious! While it took more time at the stove than most of my meals, it was nice to have something “fancy” instead of our usual meals. Let me know if you give it a try!

This recipe is linked up to Gluten-Free Wednesdays at Gluten-Free Homemaker, Friday Food at MomTrends and Tasty Tuesday at Balancing Beauty & Bedlam.


  1. I don’t see any artichokes in the ingredient list. What size can? sounds good though.

  2. Visiting from Friday Food
    This looks like an elegant dish without a lot of fuss. Gotta love that.

  3. Tyanne Lowe says:

    what size can or jar of artichoke hearts should I use? This sounds so yummy. . I am going to try it TONIGHT!!

  4. Ack– forgot the artichokes! I used a can from Trader Joe’s–I think it’s 14 oz.

  5. How much lemon juice? Thanks!

  6. Seriously–what happened to this post? I know I typed it up and proofed it…

  7. This looks great! New Follower! You can visit me at Thanks, Shay

  8. I don’t usually cook with artichoke hearts. It’s something I need to branch out and try. This looks very good. Thanks for sharing it at Gluten-Free Wednesdays!


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