Sauteed Chicken Thighs With Artichokes And Lemon Cream

Name: Sauteed Chicken Thighs With Artichokes and Lemon Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American, French
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

JeanMarie Brownson|Sept. 7, 2021 10:32 pm EST

4.7 (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

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

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.