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Today’s recipe for Chicken Breast Supreme with Mushrooms and Artichokes is a keeper.  We’ve been making it in our family for decades!
Today’s recipe for chicken supreme is one my mother and I have made for years.  I’ve made it for many a dinner party and for several large group events at church. It is one of those recipes that always gets lots of oohs and aahs, is delicious and that everyone thinks is so sophisticated.  The best part – it is so easy!!
This recipe was given to my mom by her parents next door neighbor in California many, many years ago. Â Probably close to 50 years ago and we’ve been making it ever since. Â It can be made with bone in chicken breasts or boneless chicken breasts.
How to Make Chicken Breast Supreme
The first step in the recipe is to lightly brown your chicken in butter after sprinkling it with salt, pepper and paprika
Then place it in a 9 x 13 pan with artichoke hearts.
Saute your mushrooms in some more butter, add in hot chicken broth and pour that over the chicken.
It’s then ready to bake. Â If using boneless chicken breasts, bake for about 30 minutes or until chicken is cooked through. Â With bone in breasts they will take a little longer, about 45 minutes.
I love to serve this dish with our family’s favorite rice dish,  rile pilaf. This dish is always a crowd pleaser and best of all, it’s delicious!
Mushroom Artichoke Chicken Recipe
Chicken Breast Supreme with Mushroom and Artichoke
Ingredients
- 6 chicken breasts skinned, with or without bone
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 tsp paprika
- 5 Tbsp butter divided
- 1/2 lb. fresh mushrooms trimmed, washed and halved
- 2 C hot chicken broth
- 3 Tbsp flour
- 14 oz artichoke hearts from a jar, drained and rinsed
Instructions
- Sprinkle chicken with salt, pepper and paprika.
- Saute in butter over medium heat in a heavy skillet.
- Remove when lightly golden brown on both sides.
- Saute mushrooms in same skillet. Add in 1-2 additional tablespoons of butter so that mushroom don't stick.
- Add in hot chicken broth and flour. Stir to incorporate flour.
- Place chicken and artichoke hearts in 9 x 13 pan.
- Cover with mushroom mixture.
- Bake at 375 degrees F. for 30-45 minutes or until chicken is cooked through. Boneless breasts will take around 30 and bone in breasts will take about 45 minutes
Nutrition Facts:
This is a sponsored post written by me on behalf of Foster Farms®.
Claire says
I followed the directions without adding any additional ingredients and it was easy and absolutely DELICIOUS! Thank you for sharing.
Lynn Bruneau says
I didnt have two lemons. Just one half. I quick seared the breasts in butter with salt pepper garlic powder. Placed in pan. Quartered half pound of mushrooms quick browned them with the garlic, added the wine and broth. Threw the artichokes and capers over the chicken then mushrooms and poured wine broth mixture over. Squeezed half lemon juice overall and then shook italian seasonings over, Baked covered for 35 mintes. Yumm. Thank you! Can’t wait to try with the lemons under!
Pam says
what do you think of this recipe using chicken legs? What would you suggest as far as cooking time/temp. Thank You
Leigh Anne says
Pam, Have never tried it but I don’t see why not. Your cooking time will definitely be less. You’ll just have to experiment.
Becky R. says
This looks wonderful! Putting artichokes and mushrooms on my shopping list. 🙂