This creamy artichoke chicken with mushrooms is a recipe I’ve adapted from a diabetes cookbook. Now, I don’t usually like such recipes as, in my opinion, they are still surprisingly hefty on the carbs. This one is an exception, although I’ve still swapped out the sauce thickener to make it even more low-carb. Unlike my other low-starch recipes you actually don’t need to bake the chicken ahead of time, which makes it a great timesaver. And otherwise the combination of artichokes and mushrooms makes it incredibly tasty. Serve with cauliflower rice (or regular brown rice if you’re not following a prediabetes diet) and a huge helping of a green veggie, such as steamed spinach.
Artichoke Chicken Ingredients
1 1/2 large packages cremini mushrooms, roughly chopped
1 1/2 lb raw organic chicken breast tenders or thighs
1 1/2 tsp regular or smoked paprika
1 1/2 tsp dried thyme
1/4 tsp salt
1/2 tsp ground black pepper
1 bag (12 oz) frozen artichoke hearts, thawed, drained well, and roughly chopped
1/2 Tbsp butter
3/4 tsp xanthan gum
3/4 cup reduced-sodium chicken broth
1/2 cup reduced-sugar milk, such as Fairlife
Optional: 1/4 cup grated Parmesan cheese for topping
Artichoke Chicken Directions
- Preheat the oven to 400 degrees F.
- Microwave the mushrooms in a bowl for 2-3 minutes and drain well. Set aside.
- Grease the bottom of a 13×9 glass baking dish, and place in the chicken tenders.
- Combine the paprika, thyme, salt, and pepper in a small bowl. Set aside 1 tsp of the seasoning mixture and sprinkle the remaining over the chicken.
- Arrange the artichoke hearts around the chicken.
- Melt the butter in a skillet on medium-high, then add the mushrooms and reserved seasoning mix. Sprinkle the xanthan gum over the mushrooms, and stir well. Add the broth and milk and simmer 5-10 minutes until thickened. Pour the sauce over the chicken and artichokes.
- Bake for approximately 30 minutes until the chicken is cooked through.
- Serve with a sprinkling of the optional Parmesan cheese.