Weeknight Cooking

Roast Chicken Breasts with Mushrooms and Artichokes

April 23, 2012

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Chicken with Mushrooms and Artichokes

Some random things I love in my kitchen: old Randy Travis songs, gin, antique glasses full of gin,  artichokes, someone else folding the dish towels, shallots, toffee, coffee,  and drbabs' recipes. 

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So look here friends: I hit a trifecta!

I have been trying, with only moderate success, to cook things on Sunday night that my husband and I can bring for sack lunch during the week. Partly this is to economize -- those $8 Indian food truck plate lunches and turkey in a pita add up fast -- and in part I do so because I’d much rather face my own chicken or pork tacos come 1 PM than a sad cup of soup from the Senate carry out, which diminishes me slightly as a human with every bite. 

So this week I am going to be pretty excited to dig into my purse and pull out a container of Roast Chicken Breasts with Mushrooms and Artichokes. This is your basic browned chicken, finished in the oven with a soft stock-infused sauce, given a fun twist with artichokes and the greatly underappreciated Worcestershire sauce. 

In fact, can we all stop here to have a moment of silence for this bottle of fun in your fridge, which predates the anchovy craze as a salt zapper, tastes great in burgers, lasts forever and is very, very hard to pronounce. 

By the time you have your chicken browned up and ready to go into the oven, you should have those shallots and mushrooms cut up (you can buy precut organic mushrooms if you’re really in a hurry; tell whatever would-be Tom Colicchio hanging around your kitchen to hush, or at least open you a beer) as well as your rosemary prepped and your lemons squeezed. If you want to use good jarred artichokes I am not telling your mama. 

I probably only had a cup of stock in the freezer; no matter my sauce came out perfectly. I think you can also make this sauce without flour but it will obviously be thinner -- a summer blanket for a plate still craving cashmere. 

All told this is a 30 minute commitment (closer to 15 or 20 if you use boneless breasts) and with a side of, let’s say a nice farro salad, and you’ll be the envy of your block. And tomorrow, your office. 

Roast Chicken Breasts with Mushrooms and Artichokes by drbabs

Serves 4

4 chicken breast halves, skin on, boned if you like
3 tablespoons olive oil
2 large shallots, chopped fine
8 ounces mushrooms, sliced (about 2 cups)
2 tablespoons all purpose flour
2 cups chicken stock or broth (Use your best chicken stock. You won't be sorry.)
1 1/2 cup frozen artichoke hearts (about 10), quartered, defrosted, and drained
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh rosemary
salt and fresh ground black pepper to taste
1 tablespoon butter (optional)

See the full recipe (and save it and print it) here.


Photo by James Ransom

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Written by: Jestei

The ratio of people to cake is too big.


Muse May 13, 2012
I adore both artichokes and mushrooms, so I will be making this dish for dinner this week as well! Thank you for posting the recipe!
Muse May 13, 2012
I adore both artichokes and mushrooms, so I will be making this dish for dinner this week as well! Thank you for posting the recipe!
nancy D. May 3, 2012
Absolutely delicious and my family loved it!!! Always look forward to Jenny's recipes!
Jestei May 5, 2012
very happy they liked it
Pegeen April 25, 2012
Loved this : "I think you can also make this sauce without flour but it will obviously be thinner -- a summer blanket for a plate still craving cashmere." Perfecta.
Jestei April 27, 2012
APS April 25, 2012
Holy wow. This was amazing. This was the first recipe I've made on Food52 and it did not disappoint.
Jestei April 27, 2012
oh i hope you make many many more!
Waverly April 25, 2012
YUM, Jenny! Worst - a - shiiiire is how we say it.
Jestei April 27, 2012
yes. thank you.
Blissful B. April 24, 2012
Love, love, love Worcestershire. Grew up with it my Mom's beef stew & used it just last week in both a gazpacho & a wild rice salad
Jestei April 27, 2012
i love it in beef stew too!
BlueKaleRoad April 24, 2012
What a terrific recipe - drbabs can be counted on for good ones. Thank you for sharing this one. I'm sure you've been enjoying lovely lunches this week with your leftovers.
Jestei April 27, 2012
drbabs is the best
drbabs April 27, 2012
Once again, you made my day! Thank you, Jenny! (Blue Kale Road has some great recipes, too!)
BlueKaleRoad April 27, 2012
This was a terrific dinner last night (and my husband appreciated the leftovers for lunch today)! I used white wine in place of chicken stock since I had an open bottle in the fridge and am out of chicken stock in my freezer. It was delicious - next time I'll use chicken stock, but wine is a good sub. Thanks again!
mcs3000 April 24, 2012
You had me @ gin. Recipe sounds divine.
Jestei April 27, 2012
its a good one and i hope you like it
mrslarkin April 23, 2012
Frozen artichoke hearts are THE BEST!

Did someone say gin?
Jestei April 27, 2012
I agree. And I can deal with some jarred too.
bostongal April 23, 2012
Just printed this out and will be making this for dinner this week. I adore artichokes myself so was pretty excited to see this recipe!!! Thanks & enjoy your lunch
Jestei April 23, 2012
easy and delicious!
drbabs April 23, 2012
:) Thanks for making my day, sweet Jenny!
lastnightsdinner April 23, 2012
I found THREE bags of artichoke hearts in the freezer yesterday... we'll be making this this week!
Jestei April 23, 2012
love it!!!!!!!!!!!
liamoran April 23, 2012
My parents come home from a three week vacation overseas on Wednesday. I’ll be making this for their “welcome home tell me all about it and oh, did you bring me anything?” dinner.
Jestei April 23, 2012
i hope they bring you good foreign food stuffs