Sauteed Chicken Thighs With Artichokes And Lemon Cream

Sauteed Chicken Thighs With Artichokes And Lemon Cream
4.7 from 3 ratings
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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.
Prep Time
20
minutes
Cook Time
20
minutes
Servings
4
servings
Chicken thighs with artichokes and lemon cream
Total time: 40 minutes
Ingredients
  • 4 boneless skinless chicken thighs, about 1 1/4 pounds
  • salt
  • 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
Directions
  1. Pat 4 boneless chicken thighs dry; season generously with salt and pepper.
  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.
  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.
  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.
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