Baked Artichoke Mustard Chicken

There are so many ways to cook chicken. Some recipes are super fancy, some recipes are super simple, and some are super simple yet look super fancy. Whether they’re fried, baked, grilled, stewed, sautéed or whatever, chicken is always great to eat as long as it’s cooked well.

This Baked Artichoke Mustard Chicken is one of those chicken recipes that look super fancy yet are super simple to make. Whether it’s for a dinner party or a simple weekend dinner with the family, this chicken dish is sure to be a hit.

Have I already mentioned that this baked mustard artichoke chicken is very easy to make? Just put chicken on a bed of chopped mushrooms, onions and artichokes in a baking pan. And then, pour a mixture of mustard, white wine, white vinegar and herbs over the chicken and bake it for an hour. This fabulous recipe is an adaptation by Stacey of Stacey Snacks.


4 lbs. chicken legs and thighs, w/ skin (I used a chicken cut up, including breasts)
1 cup artichoke hearts, halved (canned is fine)
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered)
2 tablespoons brown mustard
2-3 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red or white wine (you could also sub in chicken stock)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
kosher salt and pepper (to taste)


Preheat oven to 350F-375F, depending if you like crispy skin or not.
Place artichokes, onions and mushrooms on the bottom of a big pan.
Place chicken pieces on top of the vegetables.
Mix the mustard with the rest of the ingredients and pour over chicken.
Season w/ kosher salt & pepper.
Bake about 1 hour, basting the pieces once or twice.

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Stacey Snacks.

Photo source

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