chicken artichoke french served over pasta on white plate
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5 from 13 votes

Chicken Artichoke French

Simply delicious Chicken French!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 10 servings
Calories 684kcal
Author Beth Neels
Cost $4



For sauce

  • 4 c chicken broth
  • 1 1/2 c dry white wine
  • 3 Tbsp Butter
  • 1 Tbsp garlic
  • 1 c Asiago
  • 1/2 c Pecorino romano
  • juice of 1 lemon


  • Preheat oven to 350. Combine bread crumbs with seasonings and a handful of each cheese.
    mixing bread crumbs, cheeses and spices in bowl
  • Dredge chicken and artichokes in milk, draining off excess
    dredging chicken in milk
  • then bread crumbs, pressing to adhere lots of cheese and crumbs.
    dredging chicken in bread crumbs
  • Finally, dip in eggs.
    dredging chicken in eggs
  • Saute until brown in olive oil, on first side. 
    sauteing chicken in olive oil
  • Be careful not to lose coating when you turn them.
    1st side browned and flipped
  • Place in 2 9x13 inch baking dishes.
    chicken added to 9 x 13" baking dish
  • Add chicken broth and wine to the pan you browned chicken in.
  • Add butter and minced garlic cloves and simmer about 10 minutes.
    chicken stock, wine, butter and garlic added to browning pan.
  • Add lemon juice and simmer 10 minutes.
  • Bake covered about 1/2 hour.
  • Uncover and top with both cheeses, especially asiago and bake uncovered until melted.
    Additional cheese added at the end of cooking process
  • Squeeze more lemon juice over top.
  • Goes well with mashed potatoes or pasta.


Leftovers can be refrigerated for 3-4 days.
Reheat in microwave until hot.
For longer storage, freeze up to 1 months.
Thaw in refrigerator. Reheat per above instructions.


Calories: 684kcal | Carbohydrates: 38g | Protein: 37g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 256mg | Sodium: 1320mg | Potassium: 529mg | Fiber: 2g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 15.2mg | Calcium: 427mg | Iron: 4.2mg