Diabetic Cooking

Main Dishes

Creamy Baked Chicken with Artichokes and Mushrooms



  • 6 boneless skinless chicken breasts (about 4 ounces each)
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14 ounces) artichokes packed in water, drained
  • 1 tablespoon butter
  • 1 package (8 ounces) sliced cremini mushrooms
  • 2 tablespoons all-purpose flour
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup fat-free half-and-half


Preheat oven to 375°F.

Place chicken in 13X9-inch baking dish. Combine paprika, thyme, salt, and pepper in small bowl; mix well. Reserve 1 teaspoon seasoning mixture; set aside. Sprinkle remaining seasoning mixture evenly over chicken. Cut artichokes in half; arrange around chicken.

Melt butter in large saucepan over medium heat. Add mushrooms and reserved 1 teaspoon seasoning mixture; cook and stir 5 minutes or until tender. Sprinkle flour over mushrooms; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened. Stir in half-and-half; cook 1 minute. Pour evenly over chicken and artichokes.

Bake 30 minutes or until no longer pink.

Serving Suggestion: Serve with a steamed green vegetable such as asparagus, broccoli, or green beans.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 220, Carbohydrates: 14 g, Protein: 29 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 79 mg, Sodium: 425 mg, Fiber: 7 g

Exchanges per serving: 2 Vegetable, 3 Meat.

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