Date Night Chicken with Artichokes

1h
Prep Time

20m
Cook Time

1h 20m
Ready In

Recipe: #44969

August 14, 2025

Categories: Chicken, Artichokes, Mushrooms, Romantic Dinner, Sunday Dinner, Oven Bake, High Protein, Alcohol, Chicken Dinner, more

recipe by:
ForeverMama

"This type of recipe is right up my alley! Yeah, and the date night too."

Original is 4-8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (373.4 g)
Calories 505.8
Total Fat - 25.9 g
Saturated Fat - 7.3 g
Cholesterol - 159.9 mg
Sodium - 791.8 mg
Total Carbohydrate - 12.5 g
Dietary Fiber - 5.2 g
Sugars - 3 g
Protein - 55.7 g
Calcium - 108.1 mg
Iron - 3.7 mg
Vitamin C - 40.8 mg
Thiamin - 0.2 mg

Step 1

If you've like, transform the chicken breasts into cutlets, by placing the breasts in-between plastic wrap. Pound chicken gently with a meat mallet, starting at the thicker end and carefully pounding until the chicken is even in measure from end-to-end, about a little thicker than 1/4-inch. Set aside. NOTE: you may want to skip this step depending on the thickness of your chicken seeing you will also bake the chicken. The goal is to prevent the chicken from overcooking and turning dry.

Step 2

In a small bowl, mix the Montreal seasoning with the next 3 ingredients (up to thyme). Pat the chicken dry and season on both sides with the spice mixture. Let it sit to help penetrate the seasoning. May even place in refrigerate for about an hour.

Step 3

To a large skillet (preferably oven-proof with a lid) melt the butter and olive oil over high heat, just until butter melts and oil is hot, but not burning. Add chicken and cook quickly to brown on both sides (reason for the high heat. Make sure to do this in batches, so as not to overcrowd chicken and prevent it from steaming instead of browning), being very careful to not cook the chicken through, given that it will be placed in the oven to finish cooking. Remove from skillet and set aside.

Step 4

If there is no butter or oil left in the skillet, add enough or both to cook mushrooms and garlic. Bring to medium-high heat and add the sliced mushrooms and garlic and cook, stirring regularly, until fragrant, being careful not to burn the garlic, about 30 seconds or so. To the skillet add the flour and stir with wooden spoon for about a minute. Add white wine, sherry and chicken stock and cook briefly to reduce by half, then add the lemon juice and capers or olives. Turn the heat off.

Step 5

Add the chicken and artichoke hearts to the pan and spoon some of the sauce on top. Cover the pan and transfer to middle rack of your heated oven. Bake covered for about 6-8 minutes, then uncover and bake for another 5-8 minutes or until the chicken breast are fully cooked through and no longer pink in the middle.