Mick’s Miracle Chicken
- 15m Prep Time
- 50m Cook Time
- 1h 5mReady In
A simple baked chicken dish with marinated artichokes, mushrooms, garlic, and a crusty Parmesan topping. Perfect for a comforting dinner.
Ingredients
- 29.6 ml olive oil
- 8 chicken breast fillets
- 2 marinated artichoke hearts
- 2 marinated mushrooms
- 1.23 ml ground white pepper
- 4 clove garlic minced
- 1 can black olives whole or chopped
- 113 g fresh shredded or grated Parmesan cheese
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 319 mg
- Iron: 1.96 mg
- Magnesium: 43.1 mg
- Phosphorus: 372 mg
- Potassium: 510 mg
- Zinc: 1.92 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml olive oil
- 8 chicken breast fillets
- 2 marinated artichoke hearts
- 2 marinated mushrooms
- 1.23 ml ground white pepper
- 113 g fresh shredded or grated Parmesan cheese
Prepare
- Mince 4 clove garlic
- 1 can black olives, whole or chopped
Let's Cook
-
Step 1.
Preheat the oven to 350°F. Heat 2 tablespoons olive oil in a sauté pan over medium-high heat. Add 8 chicken breast fillets and cook until browned on both sides, about 3-4 minutes per side. Transfer the browned chicken to an oven-safe casserole dish.
-
Step 2.
Pour the liquid and artichokes from 2 small jars of marinated artichoke hearts over the chicken in the casserole dish. If you prefer, you can substitute chicken broth for the marinade.
-
Step 3.
To the same sauté pan, add the contents of 2 small jars of marinated mushrooms, ¼ teaspoon ground white pepper, and 4 large minced garlic cloves. Stir and let simmer for 5 to 7 minutes, then pour the mixture over the chicken and artichokes.
-
Step 4.
Bake the casserole uncovered for 30 minutes. Then sprinkle 4 ounces of fresh shredded or grated Parmesan cheese evenly over the top. Continue baking until the cheese is brown and crusty, about 10-15 minutes more. Serve hot.