Another amazingly easy and delicious Weight Watchers chicken recipe that tastes like you spent hours preparing it. This Roasted Artichoke and Mushroom Chicken Recipe tastes like a million bucks!
The artichokes and mushroom deliver a nice dose of fiber, and the mustard and red wine sauce add the perfect flavor, all while the chicken stays juicy and succulent. If you aren’t concerned about the extra Points, try adding in some chicken thighs and drumsticks.
My husband loves these, so I threw in some for him and took a taste….soooooo good. The prep work for this dish is minimal and it can put together pretty quickly…but the outcome is fantastic.
Serve it as is or over some rice or polenta for extra volume. This Roasted Artichoke and Mushroom Chicken Recipe is a real winner! Enjoy.
ROASTED ARTICHOKE AND MUSHROOM CHICKEN RECIPE
- 2 lbs skinless, boneless chicken breasts - (cut into 6 fillets)
- 1 15 oz can artichoke hearts in water - (drained)
- 1 lb white mushrooms - (halved)
- 2 large shallots - (diced)
- ½ cup red wine
- ¼ cup red wine vinegar
- 4 cloves garlic - (minced)
- 2 tbsp brown mustard
- ¼ cup fresh basil - (chopped)
- 1 tbsp olive oil
- 1 tbsp light butter - (melted)
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Preheat oven to 375 degrees.
- Season chicken breasts with salt and pepper, then place chicken, artichokes, mushrooms and shallots in a medium sized roasting pan.
- In a small bowl, mix together the remaining ingredients. Then pour over chicken and vegetables.
- Roast for about 45 minutes, or until chicken is cooked through to desired level of doneness.
I’m making this for the 2nd time, 1st time was great. This time I’m using sherry instead of red wine and honey mustard instead of brown mustard. (I’m cleaning out all my ingredients I haven’t used in a while.) I bet it will be yummy. Oh, I also added smoked paprika to the sauce.
I made this for dinner tonight, it’s cooking now. I used white wine instead of red and honey mustard instead of brown. It smeels really good!
This was wonderful. A definite remake. I used balsamic vinegar instead of red wine vinegar. Turned out great. I also added sun dried tomatoes the last 15 minutes.
Made this tonight, it didn’t look anything like this whatsoever..it almost looks like you grilled the chicken first. I also don’t understand why yours is brown..mine was pinkish red from the vinegar and wine. It was just ok, wouldn’t make this again.
I don’t like mushrooms. Can I use something else? Red peppers, maybe?
Absolutely. Red peppers would be great. Or, a mild vegetable like zucchini would be a comparable substitute.
This dish is very good the day it is prepared –
it is twice as good when prepared a day ahead. I only had 3/4 pounds
mushrooms, so added a teaspoon of ground dried shitake mushrooms; also used my
good Banyul’s wine vinegar. I served it with white rice made with sautéed spring
onions, celery and Italian seasonings, and cooked in chicken broth.
Made this this evening and my husband hated it. I thought it was OK. The next time I’ll either reduce or eliminate the red wine vinegar. It was too overpowering and I used the measurement noted in the recipe.
I felt that the chicken was a little dry even though I cooked it for less time. Perhaps the temp should have been lower?
I had the same issue with pinning but found if I put my cursor on the photo a PIN button comes up on the bottom left side. It will let you pin the photo & recipe
Just made this for dinner! Such a great combination of flavors! Delicious!
i can’t pin any of your recipes to pinterest anymore. it gives me an error :(
Thanks! I’m looking into what’s going on with this….
This looks deliciou!