Chicken thighs are a great alternative to chicken breast because it's more affordable and doesn't dry out. Here, they are cooked with canned artichoke hearts and a lemon cream sauce for an easy but elegant dinner. Serve this with cooked spaetzle or orzo.
- 4 boneless skinless chicken thighs, about 1 1/4 pounds
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 large shallots or 1 small white onion, finely chopped
- 1 1/2 cups thinly sliced white or cremini mushrooms
- 1/2 cup dry white wine
- 1/3 to 1/2 cup heavy whipping cream
- 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried
- 1 (14-ounce) can artichoke hearts, drained, halved
- 1/2 teaspoon finely grated lemon rind
- Chopped flat leaf parsley
Step 1: Pat 4 boneless chicken thighs dry; season generously with salt and pepper.
Step 2: Heat a large nonstick skillet over medium heat until hot. Add 2 tablespoons of olive oil and 1 tablespoon butter. Add chicken in a single, uncrowded layer, using a splatter guard if you have one. Cook chicken without turning for 4 minutes. Flip and cook to brown the other side, 3-4 minutes. Use tongs to transfer chicken to a plate.
Step 3: Stir 2 finely chopped shallots and 1 1/2 cups sliced mushrooms into pan juices. Cook over medium heat until shallots are softened, about 3 minutes. Add ½ cup wine and increase heat to high. Boil, scraping up any browned bits from the bottom of the pan, to reduce pan juices by half. Add 1/3-1/2 cup cream and heat to boil. Cook until the sauce thickens enough to lightly coat the back of a spoon. Season with 1/2 teaspoon minced thyme, salt and pepper.
Step 4: Add chicken and 14 ounces artichoke pieces to the pan. Reduce heat to low and simmer to heat everything through, about 3 minutes. Sprinkle with 1/2 teaspoon lemon rind and chopped parsley. Serve immediately.