Artichoke Stuffed Chicken Breast with Mushroom Gravy

While aimlessly wandering the aisles of our local grocery store the other day, a pack of artichoke hearts caught our eye. Normally, we Cook and Process Fresh Artichokes, but this fresh pack of prepared artichokes just felt like the right way to go that day. Not having to prep the artichoke, we had a little more time for the other components, so we sliced up some chicken and flattened it with a meat tenderizer. From there, we rolled our artichokes up in the chicken, and cooked them on the stove in our cast iron pan. Doing it this way gave us a really nice browning and subtle crispness to the outside of our meat, but a quick sear and a little stay in the oven to cook would work well too.

As our chicken cooked, we got to work sautéing our mushrooms before building a Roux and adding in some mushroom stock to thicken and pour over our chicken.

We served our chicken over Couscous. Since we used artichoke and mushrooms with the dish, we didn’t make a veggie side, but we think something simple like steamed broccoli or Roasted Asparagus would pair nicely.

Time: 45 Minutes (Longer if starting with raw artichokes)


  • For your Chicken:
    • Chicken Breast
    • Artichokes (Fresh or pre-processed)
    • Salt
  • For your Gravy:
    • Mushrooms
    • 2 Tablespoons of Butter
    • 2 Tablespoons of All Purpose Flour
    • 1 Cup of Vegetable or Mushroom Stock


  • If using fresh raw artichokes, Cook and Process them into Artichoke Hearts. Then, slice the artichoke hearts, and set aside.
  • Slice your chicken breasts in half to turn each into two thinner pieces. Then, pound them flatter with a meat tenderizer.
  • Arrange your chicken on a cutting board, and place some artichoke slices atop each piece. Then, roll them up.
  • Heat some oil or butter in a large pan, and when it’s hot, add your chicken rolls so that the loose flap is facing down. Cook for about 7-8 minutes to brown the bottom and allow the chicken to adhere to itself, and then carefully flip. Continue to do this until your chicken has browned on all sides, and the meat reaches an internal cooked temperature of 165 degrees F.
  • As your chicken cooks, slice your mushrooms, melt some butter in another pan, and then sauté your mushrooms.
  • Once your mushrooms have softened and shrunken a bit, add in your flour, and stir to combine. Let sit in the pan for a minute or two.
  • Pour in your stock, and allow to thicken.
  • When your chicken is done, plate it, and pour your gravy atop. Then, devour and enjoy!

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