Chicken, Artichoke and Portobello Mushroom Bake
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 teaspoon dried oregano
- salt & pepper to taste
- 1/2 teaspoon dried thyme
- 2 cloves garlic minced
- 1/4 cup fresh basil chopped
- 1 tablespoon extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 1/2 cup chardonnay
- 1 tablespoon brown mustard
- 8 oz baby bella mushrooms sliced
- 2 pounds chicken breasts boneless and skinless cut into ~1 inch pieces
- 1/2 tablespoons extra virgin olive oil
- 1 15 oz canned artichoke hearts drained
- 1/4 cup diced sweet onion
- Carbohydrate 5.64206526296337 g
- Cholesterol 87.6945248666667 mg
- Fat 3.63896844091556 g
- Fiber 0.866798787637542 g
- Protein 36.3141080977286 g
- Saturated Fat 0.741476525001519 g
- Serving Size 1 1 Serving (224g)
- Sodium 139.802683683427 mg
- Sugar 4.77526647532583 g
- Trans Fat 0.588718515641316 g
- Calories 222 calories
A Weeknight Winner: Chicken, Artichoke, and Portobello Mushroom Bake
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious recipes that the whole family will enjoy. This Chicken, Artichoke, and Portobello Mushroom Bake fits the bill perfectly! It’s a one-pan wonder that requires minimal prep time and delivers maximum flavor. The combination of tender chicken, earthy mushrooms, and tangy artichoke hearts is simply irresistible. And the best part? It’s surprisingly low-fat, making it a guilt-free indulgence.
The beauty of this recipe lies in its simplicity. You essentially toss everything together in a roasting pan, pour over a quick and easy sauce, and let the oven do the rest. The result is a succulent and flavorful dish that's perfect for a weeknight dinner. I often find myself adapting this recipe based on what I have on hand. Sometimes I add some spinach or sun-dried tomatoes for extra flavor and nutrients. Other times, I might substitute different types of mushrooms, depending on what's available at the market. The versatility of this dish is what makes it such a staple in my kitchen.
Beyond its practicality, this bake is surprisingly elegant. It’s the kind of dish that impresses guests without requiring hours of slaving over the stove. It's perfect for a casual dinner party or a relaxed weekend meal. The vibrant colors and aromatic scents alone make it a feast for the senses. Served with a simple side salad or some crusty bread, it's a complete and satisfying meal. Give it a try, and I'm confident it will become a regular in your recipe repertoire.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Herby delight: Experiment with different herbs, such as rosemary or thyme.
- Cheese please: Sprinkle some Parmesan cheese over the top during the last 10 minutes of baking.
- Make it a complete meal: Serve with roasted vegetables, quinoa, or couscous.
- Leftovers are great: This dish tastes even better the next day! It's perfect for lunch or a quick dinner.
This Chicken, Artichoke, and Portobello Mushroom Bake is more than just a recipe; it's a testament to the joy of simple cooking. It's a dish that nourishes both body and soul, a reminder that delicious food doesn't have to be complicated or time-consuming. So, grab your ingredients, and get ready to experience a flavor explosion that will leave your family wanting more.
I hope you enjoy this recipe as much as I do. Let me know in the comments how it turned out!
Step-by-step
- Preheat oven to 375F
- Chop the chicken and place in a medium roasting pan
- Drizzle with 1 Tbsp EVOO and season with salt and pepper
- Add drained artichokes, sliced mushrooms, and chopped onion
- Mix Chardonnay and white balsamic vinegar and add remaining ingredients. Stir to mix
- Pour wine & vinegar sauce over the chicken and vegetables.
- Roast 30 - 40 minutes or until chicken is cooked through.
