Chicken w/ Mushrooms and Marinated Artichokes in Creamy Wine Sauce

I like making this on a weeknight. It’s easily thrown together. You get all the ingredients together on a baking sheet pan and broil it in the oven for 15 minutes. Fast, easy and healthy! It’s soooo delicious too!


  • a package of thin chicken breasts (at least 4 or 5 breasts)
  • 1/2 tsp salt
  • 12 oz jar of marinated artichoke hearts, quartered (save the marinade!) ** I personally use a brand called Cento.
  • 8oz package of baby bella mushrooms, thickly sliced
  • 3 scallions, sliced thick (white and light green parts only)
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1/2 tsp herbes de Provence
  • 1/4 tsp ground black pepper


  1. Cover a metal baking sheet pan with foil. Preheat the oven to broil with the rack approximately 4 inches away from the heat.
  2. I use olive oil spray on the foil covered sheet pan so the chicken doesn’t stick. Place chicken breasts on the sheet pan. Sprinkle 1/4 tsp of salt over the chicken breasts. Place sliced mushrooms and quartered marinated artichokes in the spaces between chicken breasts.
  3. Sprinkle sliced scallions on top of everything on that sheet pan.
  4. In a small bowl, pour the marinade from the artichoke hearts (approx 1/2 cup worth), the white wine, heavy cream, remaining 1/4 tsp salt, herbes de Provence and the ground black pepper. Whisk it well.
  5. Pour this mixture all over the sheet pan. Make sure everything is equally covered with this liquid.
  6. Broil for between 10 to 15 minutes or until the chicken is lightly browned.

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