Baked Chicken with Artichokes Recipe
Cook Time: 40 Minutes
Phase: Phase 3
0 1/4 Atkins Soy-Free Flour Mix
0 1/2 tsp Salt
0 1/2 tsp Black Pepper
20 oz, boneless, raw (yield after cooking) Chicken Thigh
3 tablespoon Extra Virgin Olive Oil
0 1/2 cup, chopped Onions
8 oz Mushroom Pieces and Stems
4 1/2 tsp Garlic
4 fl oz Sauvignon Blanc Wine
1 package (9 oz), yields Artichokes (Globe or French) (with Salt, Frozen, Drained, Cooked, Boiled)
1 tsp Rosemary
0 1/4 tsp Crushed Red Pepper Flakes
1 1/2 tsp, ground Oregano
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe. Dredging chicken in flour before sautéing seals in the juices and give it a nice color.
- Preheat oven to 350°F. Place 1/4 cup (28g) baking mix, salt and pepper in a shallow plate and mix well. Dredge chicken in the mixture, turning to coat evenly and then tapping to remove any excess.
- In large skillet, heat oil over medium-high heat. Cook chicken until lightly browned, turning once, about 4 minutes. Transfer to baking dish.
- Add diced onion to skillet and sauté until softened, about 2 minutes. Add sliced mushrooms and sauté until lightly golden, about 3 more minutes. Add minced garlic and sauté until aroma is released, about 30 seconds. Stir in wine, artichokes, rosemary and red pepper flakes and bring to a simmer.
- Pour artichoke mixture over chicken in the baking dish, cover and bake 40 minutes, until chicken is tender and cooked through. Season with additional salt and pepper, if desired, and stir in oregano before serving.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.