Chicken Dijon with Mushrooms and Artichokes

By Leslie Blythe    ,

April 12, 2017

This Chicken Dijon with Mushrooms and Artichokes is gently sautéed with artichoke hearts and sliced mushrooms and fresh tarragon is everything you are looking for in a weeknight meal!

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 Servings


1Season chicken pieces with salt and pepper.

2In a large skillet, melt butter over medium-high heat. Add the chicken to the pan and sauté until it is golden brown on all sides. The chicken will not be cooked all the way through at this point.

3Remove the chicken from the pan and set aside.

4Deglaze the pan with chicken stock.

5Then add the tarragon. Reduce heat to low and let simmer for 5 minutes.

6Add the heavy cream, Dijon mustard, mushrooms and artichokes and let simmer an additional 10 - 15 minutes.

7Add the chicken back to the pan and let simmer until the chicken is cooked all the way through, about 5 - 8 minutes.


1½ pounds boneless, skinless chicken breast, cut into small pieces

salt and black pepper, to taste

3 Tablespoons butter

1 - 15 ounce can of quartered artichoke hearts, drained

8 ounces mushrooms, sliced

1 cup chicken stock

1 cup heavy cream

2 Tablespoons Dijon mustard

1 teaspoon fresh tarragon, chopped or ⅛ teaspoon dried tarragon


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