Chicken With Artichokes and Mushrooms

chicken with artichokes
Chicken with artichokes and mushrooms on pasta. Jupiterimages / Getty Images
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: 4 Servings

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

Feel free to omit the leeks or replace them with a small thinly sliced sweet onion or shallots.

What You'll Need

  • 3 to 4 boneless chicken breast halves, cut into 1-inch pieces or strips
  • 3 tablespoons butter
  • 3 leeks, white part, cleaned and thinly sliced
  • 8 ounces sliced mushrooms
  • 1
  • clove garlic, minced
  • 1 cup chicken broth, low sodium or unsalted
  • 1/2 cup dry white wine
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (about 15 ounces) artichokes, halved or quartered, drained (not marinated)
  • 1 can (3 to 4 ounces) sliced ripe olives, drained
  • 1/2 teaspoon dried leaf basil
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper

How to Make It

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

Add the mushrooms and cook for about 3 minutes longer. Add the garlic and cook for 1 minute longer.

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 1/2.

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

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

Serves 4.

Tips and Variations

  • Omit the leeks or replace them with sliced onions or about 1/4 cup of sliced shallots.

You Might Also Like

Artichoke Chicken and Rice

Bowtie Pasta With Chicken and Artichokes