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This Creamy Artichoke Mushroom Chicken is an easy to make, romantic meal with great flavor! This is a paleo and Whole 30 compliant meal with a tangy Italian flavor.
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This chicken was so good! This Chicken Artichoke Mushroom recipe is pretty simple and easy to make. I love simple yet romantic meals. I saw the artichokes in the store and decided that I wanted to make a recipe involving them. I love artichokes and think they add a nice flavor. So I made this for my husband and I, and we both loved it! We happened to eat it a few days before Valentine’s Day so we decided it counted as a Valentine’s Meal. And all Whole 30 compliant! Don’t you just love all of these Whole30 recipes that I’m posting? I do 🙂
- 4 chicken breasts butterflied and halved
- 3 Tbsp olive oil
- 1 can artichoke hearts rinsed and drained
- 2 cloves garlic minced
- 1 cup sliced button mushrooms
- Juice from 1/2 lemon
- 1/4 cup chicken broth
- 1 Tbsp tapioca flour
- 1/4 cup coconut milk
- salt & pepper to taste
- fresh chopped chives optional, for garnish
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Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken with salt and pepper and add to the pan. Cook for 3-5 minutes on each side, until there is no pink left. Remove Chicken from pan and set aside.
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Add the garlic to the pan and stir for 2 minutes, until fragrant.
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Add the mushrooms to the pan and stir for 5 minutes, or until they have slightly softened.
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Add the chicken broth, lemon juice and tapioca flour. Lower the heat and stir for about 3 minutes.
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Add the coconut milk and stir to combine. Add the chicken to the pan. Stir for 3-5 minutes, or until sauce has thickened.
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Serve the chicken on a plate and spoon the sauce over the top (I served mine with roasted spaghetti squash). Top with fresh chives. Enjoy!
