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skillet chicken recipe

Chicken , Mushroom, Artichoke Saute in a Cheesy Sauce

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  • Author: Abbe Odenwalder
  • Prep Time: 25 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 50 Minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Main Course
  • Cuisine: American


This creamy chicken dish, made with mushrooms, capers and artichoke hearts has a ton of flavor and is so easy to make!


Units Scale

3 boneless, skinless chicken breasts, butterflied and pounded to make 6 pieces (About 1.5 pounds)

Season with salt, pepper, garlic powder and rosemary

Flour for dusting

2 T butter plus

2 T olive oil plus

1 lb mixed mushrooms

2 cans artichoke hearts, drained

4 oz pimentos drained

1/4 c sherry plus maybe more

8 oz whipped cream cheese

1/3 c grated parmesan

1/3 c drained capers

1/4 to 1/3 c heavy cream

Fresh rosemary for garnish or other herbs


Begin by seasoning the butterflied and pounded chicken breasts with garlic, salt, pepper and rosemary.

Preheat broiler to high heat.

Heat 2 T butter and 2 T oil in large cast iron skillet over medium high heat.

Dust seasoned chicken breasts with flour.

Cook about three minutes per side until they are golden, but not cooked all the way through.

Remove from pan and deglaze with sherry. Add 1 T butter and the sliced mushrooms. Saute until golden and then set aside a few for garnish. Stir in the drained artichoke hearts and drained pimentos. Whisk in the whipped cream cheese and make a nice cheesy sauce.

Stir in a bit of heavy cream for sauciness along with the drained capers. Add back the mushrooms and chicken. Cook until just about done and then sprinkle with Parmesan. Broil until golden.

Garnish with fresh rosemary sprigs, mushrooms and a few more capers.