Skip to main content
Epicurious
Bon Appétit

Baked Chicken with Mushrooms and Artichokes

By Carole Rodkey

3.6

(86)

Recipe information

  • Yield

    Serves 4

Ingredients

4 chicken breast halves
Salt and pepper
1 6-ounce jar marinated artichoke hearts
8 ounces mushrooms, sliced
5 green onions, chopped
1 cup dry white wine

Preparation

  1. Preheat oven to 350°F. Season chicken breast halves with salt and pepper. Place skin side up in 9x13-inch baking dish. Drain artichokes, reserving marinade. Cut artichoke in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over. Bake until chicken is cooked through. about 45 minutes.

TagsWhite WineWineAlcoholBeveragesChicken BreastChickenPoultryArtichokeVegetableMushroomScallionOnionRoot VegetableMainDinnerDairy FreeNut FreeEasy5 Ingredients or FewerOven BakeSpringBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like basil chicken stir-fry and “company-worthy” cod.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.