Artichoke Rosemary Chicken – One Pot Dish

This is such a healthy that makes your chicken “melt-in-your-mouth” moist and bursting with flavor!  Everything is made all in one pan so there is very minimal cleanup.  This would be a great dish to serve if you were having company.  This recipe makes appx 8 servings, so you could cut the servings in half to make a smaller amount.

Ingredients (makes appx 8 servings)

  • 4 lb boneless, skinless chicken breast (trimmed of any extra tendons or fat) and cut into thirds
  • 4 fresh artichoke hearts (halved) or 2 cups of canned artichoke hearts
  • 1 medium red onion, sliced
  • 1 lb baby portabella mushrooms, halved or quartered
  • 4 Tbsp horseradish mustard or brown mustard
  • 6-8 cloves fresh garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup white wine
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • sea salt and black pepper to taste


Line a large glass casserole pan with aluminum foil.  Cut the chicken breast into thirds (to allow for more even cooking).  Evenly distribute all the chicken breast chunks over the foil.  Next, evenly distribute the artichoke hearts, onions, and mushrooms.  Sprinkle to taste with pepper and sea salt.

In a small bowl mix together the mustard, garlic, olive oil, balsamic vinegar, white wine, basil, thyme, and rosemary.  Pour the liquid over the chicken/artichoke/onions.  Cover with foil and bake at 350 degrees for 75 minutes.  Serve with brown rice or rosemary sweet potatoes.


  1. Jennifer Reilly says:

    Hi Natalie, I just finished my first week of the livefit 12 week. =) I was wondering if this recipe would be ok for a dinner option?? Since im just starting the program I want to do it completly to get the best results. Please help!

    • Natalie says:

      You bet! If you are in Phase 1 you would want to add a starchy carb with it if your dinner is Meal 5. All of my recipes are LiveFit approved :)

  2. This looks so good, I am definitely trying it!
    So happy to see your website, I love it already Natalie!

  3. Hi Natalie
    Is there a button that turns these recipes into printable format?

    • Natalie says:

      I don’t think there is – sorry Angie. I may publish an e-book in the future that would be available for purchase but details haven’t been finalized.

  4. I just selected the text and copied it into Microsoft Word. You can print it from there.

  5. beckyboo says:

    I just made this… delish!!

  6. YUM, this looks amazing! I’m adding the ingredients to my shopping list right now. Thanks!

  7. Just made this recipe. I do believe this is the holy grail of healthy one-pot meals. Ohhhh, man are my taste buds are in heaven. My young kids ate it too. Thanks Natalie!!

    • Lol!!! Karise your comment put a huge smile on my face and made me laugh!! I’m so glad you like it!!

  8. Crystal says:

    Hi Natalie,
    I’m not a fan of the artichoke, what could I substitute in its place?

    • Hey Crystal! You could sub any other veggie like asparagus or zucchini or even just omit it all together. Let me know if you try it and what you think!

  9. this sounds delicious!

  10. Paula Mathison says:

    This looks so yummy…….i’m gonna try it today……….i don’t like mushrooms so I’m sure it would be just as delicious without……..but what could I substitute for mushrooms?? Any suggestion’s? Diced Peppers? or Celery? hmmm

    • I hope you like it Paula! You could definitely omit the mushrooms and it would still taste great. I bet you could add peppers or celery too! Let me know what you decide to do :)

  11. Paula Mathison says:

    Oh nevermind Natalie…….i just read an earlier post;)

  12. Celeste says:

    Hi Natalie-
    I’ve been foloowing you for awhile now…just saw this recipe and am putting it together as we speak. Didn’t have the herbs, so just substituted with Ital Seasoning. Omitting the mushrooms as well as I just don’t have any right now. I’ll let you know how it turns out.

  13. Hey Natalie! I just made this tonight & I am in LOVE. Seriously, one of the best dishes I’ve had in awhile. I was out of white wine, so used red instead and it was still amazing! Thank you :))

  14. Melanie says:

    I made this one night last week. So good and full of flavor. I started out with frozen chicken tenderloins so I increased the oven temp just a little bit, but the time was perfect. The chicken turned out so tender that we didn’t need a knife to cut it. Will definitely make it again.

  15. Could this be made in the crockpot? If so, would I have to add any extra ingredients?

    • Hey Kim! I’m sure you could! I don’t think you would need to add anything else. If you make it in the crockpot let me know! That’s a great idea actually, I will have to try it.

  16. This could be the best thing I’ve ever eaten. I am a HUGE balsamic vinegar fan and I think that made it for me!!! Thanks so much for the recipe.

    • haha, Shelley thanks for your sweet comment!! It put a huge smile on my face – this is one of my absolute favorite recipes also. Leftovers don’t last long when I make this one! :)

  17. I truly love your blog.. Pleasant colors & theme. Did you develop
    this amazing site yourself? Please reply back as I’m looking to create my own site and would like to know where you got this from or what the theme is called. Cheers!

  18. Tish Lanier says:

    I tried this in a crockpot and added like 2 cups of water and it is soooo good. Slow cook the heck out of it. Can’t get my austic son to it but after to smell it he did dare to taste a little of the juices on a spoon. This is very good. Thank you for sharing!

  19. Had this for dinner tonight…delicious!! Would you happen to know the breakdown of nutrition facts?

    • Hey Courtney!! I haven’t put together the nutritional info yet, but you could plug it into something like and use the recipe builder to find it. If you put the info together let me know! I would love that! Glad you liked this dish – it’s one of my favorites!

      • I’m not sure if I did it right….I’m very new to this. Looked right to me though :) Here’s what I came up with:

        Per Serving (based on 8 servings): Calories: 342
        Carbs: 10
        Fat: 12
        Protein: 56

  20. Natalie, I just made this tonight and it was excellent and pretty easy. My boyfriend and I will definitely be making this again soon!

    PS I made it with red wine because I didn’t have white on hand.

  21. I am on my 3rd week of LiveFit and I made this tonight for dinner with a side of quinoa. My husband & 4 kids LOVED it!! My boys said it was the best chicken ever & my husband said he could eat it 2x a month!! Thanks for sharing this…can’t wait to make it again!

  22. I have never had fresh artichokes before, but want to try them. This seems like the perfect recipe for that, since it sounds delicious! I have heard you can’t eat the entire artichoke, is that correct? How do you prep them for this recipe?

  23. Hi , I am not a fan of mustard but I see it in so many recipes, can I omit it or will it not have a mustard taste?

  24. Think this would work as a freezer meal as well? Just defrost the night before or day of and pour into the pan and bake?

  25. Hi! What would be a good subsitution for the mushrooms in this recipe?

  26. cookingmaniac says:

    Need a crock-pot recipe… can this be made in a slow cooker? What adjustments would need to be made?

  27. This was awesome!! I used chicken broth instead of white wine.


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    Artichoke Rosemary Chicken – One Pot Dish

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