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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!