Description
This Chicken, Mushroom, and Artichoke Saute in a Cheesy Sauce is a rich and flavorful dish that combines tender chicken breasts with earthy mushrooms, tangy artichoke hearts, and a creamy, cheesy sauce enhanced by capers and pimentos. Finished under the broiler, it offers a golden, savory crust and is garnished with fresh rosemary for an aromatic touch.
Ingredients
Chicken
- 3 boneless, skinless chicken breasts, butterflied and pounded to make 6 pieces (about 1.5 pounds)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Fresh rosemary, finely chopped for seasoning plus sprigs for garnish
- Flour for dusting
Cooking Fat
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon butter (additional for mushrooms)
Vegetables and Toppings
- 1 pound mixed mushrooms, sliced
- 2 cans artichoke hearts, drained and chopped
- 4 ounces pimentos, drained
- 1/3 cup drained capers
- Fresh rosemary sprigs for garnish
Cheesy Sauce
- 8 ounces whipped cream cheese
- 1/3 cup grated Parmesan cheese
- 1/4 to 1/3 cup heavy cream
Instructions
- Season the Chicken: Begin by seasoning the butterflied and pounded chicken breasts with garlic powder, salt, pepper, and finely chopped fresh rosemary. Ensure all sides are evenly coated to infuse flavor.
- Preheat Broiler: Set your broiler to high heat to be ready for finishing the dish later with a perfect golden crust.
- Cook Chicken: Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Lightly dust the seasoned chicken breasts with flour, then cook them for about 3 minutes per side until they develop a golden color but remain slightly undercooked in the center.
- Sauté Mushrooms: Add 1 tablespoon of butter to the skillet and toss in the sliced mushrooms. Sauté until mushrooms are golden and tender. Reserve a few mushrooms for garnish and set aside the rest with the chicken.
- Add Artichokes and Pimentos: Stir the drained artichoke hearts and pimentos into the skillet with the mushrooms, evenly distributing them throughout.
- Make Cheesy Sauce: Whisk in the whipped cream cheese gradually, creating a smooth, creamy sauce. Then add in 1/4 to 1/3 cup of heavy cream for desired sauciness, followed by the drained capers to add a briny pop of flavor.
- Combine and Finish Cooking: Return the chicken and cooked mushrooms back to the skillet, gently stirring to coat everything in the cheesy sauce. Cook until the chicken is just cooked through but still moist.
- Add Parmesan and Broil: Sprinkle the grated Parmesan cheese evenly over the chicken mixture. Place the skillet under the hot broiler for a few minutes until the cheese melts, bubbles, and turns golden brown.
- Garnish and Serve: Remove from broiler and garnish with fresh rosemary sprigs, reserved sautéed mushrooms, and a few extra capers. Serve immediately to enjoy the warm, cheesy, and flavorful dish.
Notes
- To ensure even cooking, pound chicken breasts to uniform thickness before seasoning.
- Adjust heavy cream quantity to reach your preferred sauce consistency.
- You can substitute fresh rosemary with thyme or oregano if desired for different herb flavors.
- For a gluten-free version, use gluten-free flour or cornstarch for dusting the chicken.
- Broil carefully and watch closely to prevent burning the cheese topping.
- Leftovers can be refrigerated and gently reheated on the stovetop to preserve sauce texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 115 mg
