Craving a restaurant-quality dinner that looks impressive but is surprisingly easy to make? Get ready to transform your weeknight meal with this mouthwatering Chicken Artichoke and Portobello Mushroom Bake that will have your family begging for seconds! Imagine tender, golden-crusted chicken nestled among rich, earthy mushrooms and tangy artichoke hearts, all smothered in a creamy, cheesy sauce that's guaranteed to make your taste buds dance with joy.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 4 chicken breasts
- 1 can artichoke hearts, drained and chopped
- 2 cups portobello mushrooms, sliced
- 1 cup cream
- 1 cup shredded cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until they develop a golden brown crust. This will help seal in the moisture and add flavor.
- Remove the chicken from the skillet and set aside. In the same skillet, sauté the sliced portobello mushrooms for 3-4 minutes until they release their moisture and start to brown.
- Drain and chop the artichoke hearts into bite-sized pieces. Add them to the mushrooms and cook for an additional 1-2 minutes.
- Transfer the seared chicken breasts to the prepared baking dish. Spread the sautéed mushrooms and artichoke hearts evenly around the chicken.
- In a mixing bowl, combine the cream, shredded cheese, and an extra pinch of garlic powder. Whisk until well blended.
- Pour the cream and cheese mixture over the chicken and vegetables, ensuring everything is evenly coated.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the top is golden and bubbly.
- Let the dish rest for 5-10 minutes after removing from the oven. This allows the juices to redistribute and makes the chicken more tender.
- Serve hot, garnishing with fresh herbs like parsley or thyme if desired. Pairs well with rice, roasted vegetables, or a light salad.
Tips
- • For the most flavorful chicken, make sure to pat the breasts dry before seasoning and searing. This helps create a beautiful golden-brown crust. • Use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (74°C) without overcooking. • If you want extra browning on top, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning. • For a low-carb version, serve this dish with cauliflower rice or roasted vegetables instead of traditional rice. • Fresh herbs like thyme or parsley can add a bright, fresh finish to this rich and creamy dish. • Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and gently reheated in the oven to maintain the dish's texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 110mg
