This recipe offers a delightful combination of tender chicken, savory mushrooms, and tangy artichokes, all baked in a creamy sauce for a comforting and flavorful meal.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Prepare the chicken by trimming any excess fat and cutting into serving-sized pieces.
Use a sharp knife for clean cuts and to make the preparation easier.
In a mixing bowl, combine the mayonnaise, Dijon mustard, minced garlic, juice of one lemon, and Tabasco sauce.
Whisk the ingredients together to ensure a smooth and well-blended sauce.
Arrange the chicken pieces in an oven-safe dish and season with herbed seasoning salt.
Place the chicken pieces snugly to ensure even cooking and flavor distribution.
Top the chicken with sliced mushrooms and chopped artichoke hearts.
Distribute the vegetables evenly for a balanced flavor in every bite.
Pour the prepared sauce over the chicken and vegetables, spreading it evenly with the back of a spoon.
Ensure the sauce covers all the chicken pieces to keep them moist during baking.
Cover the dish with aluminum foil, tenting it slightly to avoid touching the sauce.
Tenting the foil prevents it from sticking to the sauce while retaining moisture.
Bake in the preheated oven for 50 minutes. Remove the foil and bake for an additional 10 minutes to brown the top.
Check the chicken for doneness by ensuring the internal temperature reaches 165°F (74°C).
Sprinkle freshly ground black pepper over the dish before serving.
Serve hot with your favorite sides like rice or steamed vegetables for a complete meal.
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