Chicken with Artichokes and Mushrooms

Ingredients

• 1 serving cooking spray
• 0.5 teaspoon salt
• 0.25 teaspoon paprika
• 0.125 teaspoon ground black pepper
• 1.5 pounds boneless, skinless chicken breasts, cut into large cubes
• 3 tablespoons unsalted butter, divided
• 0.5 (12 ounce) jar marinated artichoke hearts
• 1 cup sliced baby bella mushrooms
• 1 tablespoon all-purpose flour
• 1 teaspoon dried thyme
• 0.5 cup low-sodium chicken broth
• 2 tablespoons dry sherry
• 2 teaspoons Dijon mustard
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh parsley, or to taste

Steps

1. Heat the oven to 375 degrees F (190 degrees C). Use cooking spray to coat a large casserole dish, or mist it with olive oil.
2. Mix the salt, paprika and pepper together, then sprinkle over the chicken cubes.
3. In a large skillet over medium-low heat, melt 2 tablespoons butter. Lightly brown the chicken on all sides for about 4 minutes, then move it to the casserole dish. Lift the artichoke hearts out of their marinade and put them among the chicken, reserving 1 tablespoon marinade for later.
4. Melt the remaining butter in that skillet over medium heat. Stir in the mushrooms until lightly browned, about 3 minutes. Combine the flour and thyme and stir them into the mushrooms. Mix the chicken broth, sherry and Dijon mustard together, then add this gradually to the skillet while stirring constantly, until lightly thickened. Taste and add salt and pepper if needed.
5. Pour the sauce over the chicken and artichokes, drizzle with the reserved artichoke marinade and cover.
6. Bake in the preheated oven for 15 to 18 minutes, until the chicken is no longer pink at the center. An instant-read thermometer in the center should show at least 165 degrees F (74 degrees C). Garnish with chopped parsley.