Do you ever just crave something classic but simple? To me, these Quick Chicken Cutlets with Mushrooms and Artichokes are just that. Here I offer you a lightly breaded and browned chicken breast topped with a quick gravy of earthy mushrooms and briny artichokes (plus capers and white wine). It’s got all the familiarity of a roasted chicken dinner with the flavor punch of a beautiful sauce, and it all can be ready in about 30 minutes. What’s not to crave about this recipe?
The inspo for this dish came from grocery shopping. It’s where I get lots of my ideas, in fact. Just strollin’ the aisles, looking for ingredients that make me hungry! In this case, I was at Trader Joe’s and came across jars of marinated artichoke hearts and capers. Instantly, I thought, I need to cook these together, and so this recipe idea was born.
Adding mushrooms came later when I was at Costco (another store inspo moment!). I bought a huge container of cremini mushrooms and knew they would pair perfectly with the capers and artichokes. Happy Marriage, if you will!
After a few iterations, I landed on shiitakes instead, just because those are my fave! But if cremini or white buttons are your thing, you do you!
So, I know this plate looks all fancy, but don’t be misled. This dinner is simple, simple. Buy some cutlets instead of chicken breast and pre-sliced shiitakes and the only cutting you need to bother with is the fresh parsley. You know I gotta have my fresh herbs, so please don’t skip this step. The added layer of freshness brightens up the whole dish. Worth it!
But you definitely don’t need gold-rimmed plates for chicken cutlets with mushrooms and artichokes. It’s just a great way to level up the standard weeknight chicken dinner, if I do say so. I hope you try it and enjoy it as much as my household does!
This dish may look fancy, but it’s so easy and flavorful it’s a surprisingly perfect weeknight meal. The earthy mushrooms and tangy artichokes make this chicken dinner something worth getting excited about.
2 large boneless, skinless chicken breasts, about 10–12 ounces each
3 tablespoons all-purpose flour
3 tablespoons rice flour
Ground black pepper
3 tablespoons extra virgin olive oil
¼ teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
1 (7.5 ounce) jar marinated quartered artichokes, drained
1 teaspoon minced garlic
1/3 cup white wine
1 ¼ cup low sodium chicken stock
¼ cup capers, drained
2 tablespoons chopped fresh basil
Preheat oven to 325 degrees. Line sheet pan with parchment paper.
Cut chicken breasts in half horizontally. Season both sides with salt and pepper.
In a large bowl, whisk flours. Dredge chicken in flour to coat both sides; transfer to prepared sheet pan. Reserve 2 tablespoons flour mixture.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Once warm, add chicken. Cook 5-6 minutes or until brown on both sides. Transfer back to sheet pan and place in oven. Cook 4-5 minutes or until internal temperature reaches 165°.
Wipe out skillet. Set over medium heat and add 1 tablespoon oil, thyme and red pepper flakes. Let oil warm, then add mushrooms and season with salt and pepper. Cook mushrooms until nicely browned, stirring often, about 4-5 minutes.
Add artichokes and garlic and cook 30 seconds. Sprinkle reserved 2 tablespoons of flour mixture over mushrooms; cook and stir 1 minute.
Slowly stir in white wine; cook 1 minute. Slowly stir in chicken stock; heat to a boil, reduce heat to medium-low and simmer until thickened, about 5 minutes.
Stir in capers and basil. Spoon mushroom mixture over chicken cutlets to serve!