Name: One-Pan Keto Creamy Artichoke Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs (~18 oz); 1 tbsp Italian seasoning; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp pepper; ½ tsp salt; 1 tbsp (15mL) avocado oil; 1 tbsp (0.5 oz) butter; 1 tbsp (15g) minced garlic; 1 cup (240mL) heavy whipping cream; ¼ cup (60mL) unsalted chicken stock; ¼ cup (30g) grated Parmesan cheese; ¼ tsp salt; ⅛ tsp pepper; 240g quartered artichoke hearts (1 drained 14 oz can), roughly chopped; 2 tsp lemon juice; Fresh parsley, roughly chopped; Freshly-cracked pepper; ⅛ tsp red pepper flakes

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These One-Pan Keto Creamy Artichoke Chicken Thighs make for a perfect weeknight dinner. They can be prepared and served in just 30 minutes, are bursting with flavor, and are keto-friendly and nut-free!

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One-Pan Keto Creamy Artichoke Chicken Thighs

★★★★★

5 from 1 reviews

Author: Sara Nelson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

Ingredients

Chicken:

4 boneless, skinless chicken thighs (~18 oz)
1 tbsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ tsp pepper
½ tsp salt
1 tbsp (15mL) avocado oil

Creamy Artichoke Sauce:

1 tbsp (0.5 oz) butter
1 tbsp (15g) minced garlic
1 cup (240mL) heavy whipping cream
¼ cup (60mL) unsalted chicken stock
¼ cup (30g) grated Parmesan cheese
¼ tsp salt
⅛ tsp pepper
240g quartered artichoke hearts (1 drained 14 oz can), roughly chopped
2 tsp lemon juice

Optional Garnishes (Not Included In Nutrition Info):

Fresh parsley, roughly chopped
Freshly-cracked pepper
⅛ tsp red pepper flakes

Instructions

Chicken: To a large mixing bowl, add chicken thighs and seasonings and, using tongs, toss until chicken is coated.
In a large pan over medium heat, heat oil. Add seasoned chicken thighs and cook until outside is golden brown and internal temperature reaches 165 degrees, about 5-7 minutes on each side. Transfer cooked chicken to a plate and set aside.
Creamy Artichoke Sauce: In same pan, melt butter. Then, using a wooden spoon, scrape up any browned bits from bottom of pan. Add minced garlic and cook until fragrant, about 30 seconds.
To pan, add heavy cream, chicken stock, grated Parmesan, salt, and pepper. Simmer until sauce begins to form, about 5 minutes, stirring occasionally. Add artichokes and lemon juice and simmer for additional 30 seconds before adding chicken back to pan. Spoon sauce over chicken before removing pan from heat.
Final Steps: Garnish with fresh parsley, freshly cracked pepper, and red pepper flakes and serve.