'Chicken & Guts'

'Chicken & Guts'
Staff Writer

Tyler Sullivan

Don't let the name fool you — this one-pot recipe is delicious and easy to make for even the most novice of cooks. The guts in this recipe aren't really guts at all, but accompanying ingredients like artichoke hearts, sliced potatoes, mushrooms, and onions. The name of the dish is just my family's silly way to describe how easily it's prepared: throwing chicken together with some additional ingredients and seasonings in a dish and baking it. 

Calories Per Serving
Deliver Ingredients


All canned ingredients can be substituted for fresh ingredients. Cooking time may vary. 


  • chicken breasts
  • One 14.5-ounce can of sliced potatoes
  • One 16-ounce can of cocktail onions
  • One 8-ounce can of button mushrooms
  • One 13.75-ounce can of artichoke hearts
  • 1  Tablespoon  olive oil
  • 1  Teaspoon  dried rosemary


Preheat the oven to 375 degrees.

In a 9-by-13-inch glass Pyrex dish, mix together the chicken breasts, potatoes, onions, mushrooms, and artichoke hearts. Drizzle the olive oil over all of the ingredients and then add the dried rosemary. Cover with foil and cook for 30 minutes. After 30 minutes has passed, remove the foil and cook for an additional 30 minutes. Serve and enjoy! 

Nutritional Facts

Total Fat
Saturated Fat
Vitamin K (phylloquinone)
Calcium, Ca
Sodium, Na

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.