Creamy Baked Mushroom and Artichoke Chicken

Baked chicken with mushrooms and artichokes is a great dinner recipe for the whole family. This mushroom and artichoke chicken bakes up with a rich and creamy sauce that is very indulgent. You’ll be glad you tried this one!

This post contains affiliate links. That means that if you make a purchase after clicking on a link, I earn a small commission at no extra cost to you. 

Creamy Mushroom and Artichoke Chicken

I felt very Julia Child when I was trying this recipe, since I don’t usually cook with butter! I was also skeptical that xanthan gum would make a rich, delicious sauce, but it did. The kids loved this, and they’ve already asked that we have it again soon.

Ingredients needed for baked chicken with mushrooms & artichokes:

• Boneless, Skinless Chicken Breasts
• Smoked Paprika
• Dried Thyme Leaves
• Salt
• Black Pepper
• Quartered Artichokes in Water
• Butter
• Baby Bella Mushrooms
• Xanthan Gum
• Chicken Stock
• Heavy Cream

What is xanthan gum and what does it do?

Xanthan gum is a thickener and stabilizer for sauces and other recipes. It’s a great option if you are looking to avoid gluten in your recipes.

It works a little more efficiently than cornstarch or even flour so you need less of it to accomplish a thicker delicious sauce that is not made bland or dull.

How to make mushroom and artichoke chicken:

• Preheat oven to 375 degrees. Spritz a 9×13 inch baking dish with non-stick cooking spray.
• Slice chicken in half through the thickness of the breast horizontally and pound it to ½ inch thickness. (Avoid mess by placing chicken between sheets of plastic wrap or waxed paper when pounding.) Roll chicken and place in prepared baking dish.
• Mix dry seasonings together. Reserve 1 teaspoon and sprinkle the remaining seasoning blend over chicken.
• Arrange artichokes around chicken.
• In a large skillet over medium heat, melt butter. Add mushrooms and reserved seasoning. Cook, tossing mushrooms in seasoning, for about 5 minutes or until mushrooms are tender.
• Mix together xanthan gum and chicken stock. Pour over mushrooms and bring to a boil. Add cream and stir until thickened, about 4 minutes. Pour over chicken and artichokes.
• Bake for 30 to 40 minutes (depending on the thickness of the chicken breast) or until an instant thermometer reads 165 degrees.

How should I serve up this delicious baked chicken?

I served this with noodles for the kids and quinoa for me. I think it would be great on angel hair pasta as well, since the sauce can soak into whatever you place it on.

The sauce is just delicious! While it took more time at the stove than most of my meals, it was nice to have something “fancy” instead of our usual meals. Let me know if you give it a try!

Can I meal prep with this baked chicken recipe?

You can definitely add this to your meal prep list. It’s a great mushroom and artichoke chicken recipe that keeps well for a few days in the fridge.

You can take these leftovers for lunches or a quick dinner that just needs warmed up later in the week!

Do you have other delicious dinner recipes for me to try?

I sure do! I love to make quick and easy dinner recipes that are family friendly. Having easy recipes on hand helps me stay on track with our budget, our healthy lifestyle choices, and more. Here are a few of my favorites right now:

• Simple Breaded Pork Chops Recipe
• Creamy Bacon Parmesan Pasta Salad
• The Tastiest Quinoa Salad Recipe!
• Cilantro Lime Beef Fajitas on the Grill

Printable Mushroom and Artichoke Chicken Recipe: