There are lots of reasons to like this dinner.  For one, it is pretty healthy, providing both lean protein and vegetables in one low fat dish.  Also, it uses ingredients that you are likely have on hand most of the time so as long as you have a package of mushrooms, you should be good to go.  The end result is a dish that is delicious, elegant, and appears as though you spent far more time on it than you actually did.  It’s also great as leftovers.


½ cup all-purpose flour
1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme)
¼ tsp. salt
¼ tsp. pepper
4 boneless, skinless chicken breast halves (2 chicken breasts total)
2 tbsp. olive oil
1 tbsp. butter
2 cups sliced baby bella mushrooms
1 (14 oz.) can quartered artichoke hearts, drained
1/3 cup dry white wine
1/3 cup chicken broth
Grated Parmesan cheese, for serving
Minced fresh parsley, for serving


  • 01

    In a pie plate or shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend.  Reserve 1 tablespoon of the flour mixture.  Using tongs, coat the chicken breast halves in the flour mixture, shaking off the excess.

  • 02

    Heat the olive oil in a skillet over medium-high heat.  Add the chicken to the pan and cook until golden brown and cooked through, about 8-10 minutes, turning halfway through cooking.  Remove the chicken to a plate; cover and keep warm.

  • 03

    Add the butter to the pan and warm until melted.  Add the mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.

  • 04

    In a liquid measuring cup, combine the white wine, chicken broth, and reserved tablespoon of flour; whisk until smooth.  Add the mixture to the skillet, cooking until it is warm and slightly thickened.  Return the chicken to the pan to warm through and cover with sauce.  Serve the chicken with sauce spooned over the top, and garnish with grated Parmesan and fresh parsley as desired.

  • Is it wrong to crave that dinner at 5:30 in the morning? Looks delicious!

  • I’ve tried a very similar dish that I had found in All You magazine. I served over pasta though. Delicious!

  • I think we make something like this over pasta. Will have to try it over rice. Cheers!

  • Maggi

    Darn! And I passed up frozen artichokes when I was at Trader Joe’s this weekend. Won’t make that mistake this weekend…

  • Thank you for posting this! It looks delicious and I’d love to make it for dinner one day!

  • This looks great!

  • Liz N

    This is great! I’m loving it already!

  • Looks like my kind of meal! I’ll be trying this soon as we get back to “regular” weeknight meals when school starts again.

  • Yum! It looks like you put this over rice, but I was thinking it would equally delicious over pasta. This looks delicious; thanks for sharing!

  • I’ve been thinking about artichokes recently. You probably are aware that they come frozen as well as canned. I like them both, but I think the frozen ones have an edge in quality.

  • Annie

    Yes, you could use either. I prefer the canned variety.

  • YUM! This looks awesome. I’ve starred it for future use.

  • This looks delicious! Just started eating artichokes recently, this looks like a great way to cook with them, so thanks!

  • What a beautiful dish! Looks great! Thanks so much for sharing!

  • Love this! Totally bookmarking it and adding it to my Stumble favorites! Thanks for another great recipe!

  • this looks really, really good!

  • I’ve never tried artichokes before – I find them a little intimidating, but this dish sounds like something quick and easy for a first time tasting, I just might have to try this.

  • Mary


    What kind of rice did you serve the chicken over??


  • Annie

    Garlic rice pilaf.

  • Stacey

    Oh my goodness…….I made this for dinner tonight and it was so delicious and easy. Thanks for sharing!

  • My fiancé and I made this for dinner last night, and we loved it! The chicken was cooked perfectly and the flavors of the artichokes, mushrooms, and wine sauce came together beautifully. And it took barely any time to prepare! We’re definitely adding this one to our list of go-to dinners.

  • mmmm mmm…lookin’ good!

  • Hi Annie, I made this for dinner tonight and my husband said it was his favorite dish. I knew it would be good — but had no clue it would fall into the ‘favorite’ category.

    My husband doesn’t eat mushrooms so I substituted sliced potatoes. I added broccoli too. Next time I think I may add peas and water chestnuts.

    I was also working on my Thanksgiving mashed potatoes and served the chicken with a side of garlic mashed — two thumbs up! Thanks for the great recipe.

  • Leila

    Made it tonight and it was easy and delicious!

  • Made this for dinner last night – it was excellent! Easy to make and the artichokes add such a good flavor to the dish.

  • Kristin

    Thanks so much for sharing this recipe! I made this for dinner two nights ago and it was amazing! My boyfriend, the picky eater, even loved it (minus the mushrooms)!! We will def. be making this again, it was so easy and hardly took any time to make! Love your website!

  • We just had this tonight- FABULOUS. Thank you, Annie for spicing up my dinner life!

  • This was so yummy! I made it for my family and served it over rice pilaf, we loved it! Will definitely be putting on our list of go to recipes, I love how easy it was! I love love your blog, thanks so much!

  • Jaime

    I loved this recipe, I made it and it tasted so good. It had so much flavor and I even ate the mushrooms and I hate mushrooms, at least I thought… =o)

  • Bianca

    I’m trying this tonight! I only have jasmine rice on hand. Would that work good?

  • Annie

    I don’t understand your question. There is no rice in the recipe. You can of course, serve it with whatever you like.

  • Bianca

    Sorry Annie, I was making the Garlic rice pilaf with it and commented on the wrong post :) Anyway, I did make it and it was excellent!

  • Misty

    Just made this for dinner tonight! First one from your website. Very easy and very good! Just a question though- is dry white wine the same as cooking white wine? We used the cooking white wine and it was delicious!

  • Annie

    I suppose you could use cooking wine (clearly, since you did) but I always use wine that I would drink. Cooking wine is very high in sodium and bears little resemblance to real wine.

  • Nancy

    I made this for dinner last night, and it was wonderful. My husband even stated he was hoping there would be leftovers, because he knew he would want to eat it again soon. I am on a quest to create menus and your site has been a great resource for me. This particular dinner just made the top 10 list, thanks so much!

  • Irene L.

    This was fantastic!

  • Emily

    Mmmm! Made this last week and served with brown rice and steamed asparagus and it was absolutely delicious!

  • Jennifer K

    My fiancé and I made this together on Saturday evening, and it was delicious. Thanks Annie!

  • I tried this recipe for the first time a few weeks ago and it was delicious! This one is definitely now going to become a regular in my list of “go to” recipes. Great post Annie! Thanks for sharing!

  • Melissa

    I love this meal, it amazes me how easy it is to make such an elegant dinner! it is on our dinner rotation now! I make it with the garlic rice pilaf, which i also love! My fiance often requests this!

  • Jessica

    I’m not a wine drinker — what kind of wines are good to have to cook with? White & Red varieties (I also live in a dry county sooo its a little more difficult to “run” to get) :)

  • Annie

    I’m really no expert. This is probably a question Google could answer much better than me :)

  • Ellen

    Did you have to double the garlic rice pilaf recipe?

  • Annie


  • nicole

    pinot grigio is a nice dry white wine good for cooking with. Red burgundies are good for cooking as are merlots. For most recipes if you do not want to use wine you can just replace the wine amount with more broth. You may also be able to find “cooking wines” at your local grocery the alcohol is already cooked out of them for the most part I believe so usually even in a dry county you can find these. Best of luck happy cooking! I know the reply is a bit late but thought it might at least help you in the future

  • Jak1301

    Have you ever made this in advance and reheated it for guests?

  • annieseats

    No, I haven’t.

  • Joecburke

    I cook with all kinds of white wine for a chicken dish like this one, including chardonnay, sauvignon blanc, viognier, roussane or dry riesling. I avoid sweet wines unless this flavor is meant to have sweetness to it (this recipe does not). I typically do NOT use Pinot Gris, Pinot Grigio, Dry Muscadet, Chenin Blanc, because these are lighter wines and to stand up to the cooking and have any flavor left I like a stronger wine. Which brings me to the question of price: use inexpensive wine for Pete’s sake (like a $12 chardonnay)!! No, NOT Thunderbird, generic white for $6/b or similar crap.

  • Jeana

    I would love to make this meal for my pregnant (due any moment) friend. Have you tried freezing it? Any suggestions on how to turn it into a ‘make-ahead’ meal?

  • annieseats

    I haven’t tried this frozen. Let me know how it works out if you try it!

  • Sarah

    Tried this tonight and I am so sad…. someone suggested that I used Apple Cider Vinegar instead of the white wine. Whatever you do… DON’T do it! I used it and it was horrible. thankfully I was able to salvage it and my husband loved it anyways… Gonna definitely try it again bcuz if it was this good when I messed it up then its got to be great if it’s done right.

  • Patty Aziz Bartel

    I make this all the time the night before and keep it in a roasting pan, tightly covered and just heat it slowly just before serving. Amazing because the flavours have time to infuse the chicken overnight.