Quick Chicken Cutlets with Mushrooms & Artichokes

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?

Chicken Cutlet topped with Shiitake Mushrooms, Artichokes and Capers on White Plate with Gold Rim

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!

Chicken Cutlet topped with Shiitake Mushrooms, Artichokes and Capers on White Plate with Gold Rim

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!

Chicken Cutlet topped with Shiitake Mushrooms, Artichokes and Capers on White Plate with Gold Rim
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Chicken Cutlet topped with Shiitake Mushrooms, Artichokes and Capers on White Plate with Gold Rim

Mushroom and Artichoke Chicken Cutlets

  • Author: Emily Brooks
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Chicken


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 1012 ounces each
  • 3 tablespoons all-purpose flour
  • 3 tablespoons rice flour
  • Kosher salt
  • 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


  1. Preheat oven to 325 degrees. Line sheet pan with parchment paper.
  2. Cut chicken breasts in half horizontally. Season both sides with salt and pepper.
  3. In a large bowl, whisk flours. Dredge chicken in flour to coat both sides; transfer to prepared sheet pan. Reserve 2 tablespoons flour mixture.
  4. 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°.
  5. 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.
  6. Add artichokes and garlic and cook 30 seconds. Sprinkle reserved 2 tablespoons of flour mixture over mushrooms; cook and stir 1 minute.
  7. 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.
  8. Stir in capers and basil. Spoon mushroom mixture over chicken cutlets to serve!

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