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Home Recipes Creamy Skinless Chicken Thighs with Artichoke Hearts

Creamy Skinless Chicken Thighs with Artichoke Hearts

Net Carbs:4g
8 Comments This post contains affiliate links.
Jump to Recipe·★★★★★4.8 from 5 reviews
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This Creamy Skinless Chicken Thighs with Artichoke Hearts recipe features chicken thighs, a creamy sauce, and artichoke hearts. This meal is perfect for weeknight family dinners or a date night meal and can be made in just 30 minutes!

Overhead shot of a large pan with Creamy Artichoke Chicken Thighs, garnished with fresh parsley, freshly cracked pepper, and red pepper flakes. You can also see a serving spoon scooping up a portion of the dish in the pan. The pan sits on a white marble trivet. In the background, there’s also a small bowl with some fresh parsley. Both the trivet and the small bowl rest atop a marble countertop.

When it comes to protein, chicken thighs are almost always my go-to. They are often reasonably affordable, versatile, and delicious.

These creamy chicken thighs are ready in just 30 minutes, and it’s a meal that is extra satisfying.

The artichoke cream sauce is packed with flavor, making this dish a winner.

Overhead, angled shot of a small bowl with Creamy Artichoke Chicken Thighs garnished with fresh parsley, freshly cracked pepper, and red pepper flakes, served atop some cauliflower rice. In the background, there’s a small bowl with some fresh parsley and a pan with the remaining Creamy Artichoke Chicken Thighs. The pan is resting on a white marble trivet. The bowls and the trivet sit atop a marble countertop.

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Why you’ll love this recipe

  • Prepared and served in just 30 minutes.
  • Low-carb, keto-friendly, and gluten-free.
  • A one-pot dish, which means less clean-up.
  • Simple and family-friendly.

Ingredients for this dish

Overhead shot of labeled ingredients for the One-Pan Low-Carb Creamy Artichoke Chicken Thighs, in bowls and plates, atop a marble countertop.

How to make creamy chicken thighs with artichoke hearts

Chicken: To a large mixing bowl, add chicken thighs and seasonings and, using tongs, toss until chicken is coated.

Overhead shot of a large mixing bowl with chicken thighs coated with seasonings using wooden tongs.

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.

Overhead shot of a large pan with the seasoned chicken cooked in oil until golden brown.

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.

Overhead shot of a large pan with melted butter, browned bits, and minced garlic cooked using a silicone spatula. The pan sits on a white marble trivet. The trivet rests atop a marble countertop.

To pan, add heavy cream, chicken stock, grated Parmesan, salt, and pepper. Simmer until sauce begins to form, about 5 minutes, stirring occasionally.

Overhead shot of a large pan with the thickened sauce using melted butter, browned bits, minced garlic, heavy cream, chicken stock, grated Parmesan, salt, and pepper. You can also see a silicone spatula with a wooden handle inside the pan. The pan sits on a white marble trivet. The trivet rests atop a marble countertop.

Add artichokes and lemon juice and simmer for additional 30 seconds before adding chicken back to pan.

Overhead shot of a large pan with the thickened sauce using melted butter, browned bits, minced garlic, heavy cream, chicken stock, grated Parmesan, salt, and pepper. The artichokes and lemon juice were added and mixed with the sauce using a silicone spatula.

Spoon sauce over chicken before removing pan from heat.

Final Steps: Garnish with fresh parsley, freshly cracked pepper, and red pepper flakes and serve.

Close-up, overhead shot of a serving spoon with a portion of the Creamy Artichoke Chicken Thighs dish. In the background, we can see a pan with the Creamy Artichoke Chicken Thighs garnished with fresh parsley, freshly cracked pepper, and red pepper flakes.

Ingredient substitution suggestions

  • Chicken Thighs: Chicken breast can be used in place of chicken thighs.
  • Avocado Oil: You can substitute olive oil at a 1:1 ratio for avocado oil.
  • Heavy Whipping Cream: Combine 1/4 cup of melted butter with 3/4 cup of milk and mix thoroughly to make the equivalent of 1 cup of heavy cream. You can also sub in half-and-half at a 1:1 ratio. If you are avoiding dairy, you should be able to substitute full-fat canned coconut milk at a 1:1 ratio, though I haven’t personally tested this, but I think it would work. Note that this substitution will change the flavor of the recipe quite a bit.
  • Grated Parmesan Cheese: A 1:1 sub of grated romano or asiago cheeses would make an excellent alternative to Parmesan.
  • Unsalted Chicken Stock: Salted chicken stock can be used instead of unsalted at a 1:1 ratio. If using salted chicken stock, omit the added salt to the cream sauce.

FAQs

Can I use half-and-half in place of heavy whipping cream?

Yes, a 1:1 ratio of half-and-half may be used in place of heavy whipping cream in this recipe. Keep in mind that if you use half and half, the sauce will likely not be as thick or creamy as it would be with heavy whipping cream.

Will frozen artichoke hearts work in this recipe?

Yes, frozen artichoke hearts may be used. Frozen artichokes will take longer to cook than fresh ones, so keep that in mind when timing your cooking.

How should leftovers be stored?

Yes! These leftover chicken thighs are delicious the next day after marinating in the creamy artichoke sauce overnight! For best results, store leftover creamy chicken things in an airtight container in the refrigerator for up to 4 days.

Can I freeze creamy skinless chicken thighs?

No. I don’t recommend feezing these chicken thighs. When you try to reheat from frozen, the oils and creamy artichoke sauce tend to separate, resulting in a different taste and texture.

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Overhead shot of a large pan with Creamy Artichoke Chicken Thighs, garnished with fresh parsley, freshly cracked pepper, and red pepper flakes. The pan sits on a white marble trivet. The trivet rests atop a marble countertop.

Creamy Skinless Chicken Thighs with Artichoke Hearts

★★★★★

4.8 from 5 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

This Creamy Skinless Chicken Thighs with Artichoke Hearts recipe features chicken thighs, a creamy sauce, and artichoke hearts. This meal is perfect for weeknight family dinners or a date night meal and can be made in just 30 minutes!

Ingredients

Chicken:

Creamy Artichoke Sauce:

  • 1 tbsp (0.5 oz) butter
  • 1 tbsp (15g) minced garlic
  • 1 cup (240mL) heavy whipping cream
  • 1/4 cup (60mL) unsalted chicken stock
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 drained 14 oz can quartered artichoke hearts (~240g), roughly chopped
  • 2 tsp (10mL) lemon juice

Optional Garnishes (Not Included In Nutrition Info):

Instructions

  1. Chicken: To a large mixing bowl, add chicken thighs and seasonings and, using tongs, toss until chicken is coated.
  2. 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.
  3. 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.
  4. 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.
  5. Final Steps: Garnish with fresh parsley, freshly cracked pepper, and red pepper flakes and serve.

Recipe Notes:

Chicken Thighs Substitution: Chicken breast can be used in place of chicken thighs.

Avocado Oil Substitution: You can substitute olive oil at a 1:1 ratio for avocado oil.

Heavy Whipping Cream Substitution: Combine 1/4 cup of melted butter with 3/4 cup of milk and mix thoroughly to make the equivalent of 1 cup of heavy cream. You can also sub in half-and-half at a 1:1 ratio. If you are avoiding dairy, you should be able to substitute full-fat canned coconut milk at a 1:1 ratio, though I haven’t personally tested this, but I think it would work. Note that this substitution will change the flavor of the recipe quite a bit.

Grated Parmesan Cheese Substitution: A 1:1 sub of grated romano or asiago cheeses would make an excellent alternative to Parmesan.

Unsalted Chicken Stock Substitution: Salted chicken stock can be used instead of unsalted at a 1:1 ratio. If using salted chicken stock, omit the added salt to the cream sauce.

Serving Options: Serve on its own or alongside low-carb vegetables like cauliflower rice or steamed broccoli.

Refrigerator Storage: Store in the refrigerator in an airtight container for up to 3 days.

Net Carbs: Per serving, this recipe contains 4 grams of net carbs. The recipe, as written, yields 4 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Keywords: creamy chicken thighs with artichokes, skinless chicken thigh recipes, chicken thighs heavy cream, chicken thighs with artichoke hearts

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8 Comments

  1. Susan says

    So good. Make about 2 times more sauce, 3 times more as a gravy for rice or other. Go heavier on the herbs. I’m thinking of adding a little clove or nutmeg next time.

    The chicken needed a LOT longer than 14 minutes. Husband asked me to make it again.

    ★★★★

    Reply

  2. Dorene says

    Last month I came across some of your recipes and pulled 10 chicken recipes to try. I have got to comment- they have been truly easy and delicious! Welcome additions to our menu rotation!
    I am looking at some new ones for fish – Your maple/soy salmon one has my eye! Keep up the awesome work!

    ★★★★★

    Reply

  3. Mary M says

    How do you reheat this dish after refrigeration? I’m concerned about the heavy cream breaking, but love the idea that I could make it a day or two ahead of time.

    Reply

    • Sara Nelson says

      For best results, I would reheat on the stovetop over medium or medium-low and stir occasionally until warmed. If you want to microwave, microwave on the lowest setting (if you can adjust the settings of your microwave) in 20-30 second increments until it’s warmed throughout and stir after each time of cooking.

      Reply

  4. Lynn says

    This recipe was just awesome! I followed the recipe to a t! BUT, I took it a step further and added cauliflower risotto rice to the pan. Loved it!

    ★★★★★

    Reply

  5. Cheryl says

    I raved about your butter chicken, and just had to say that this recipe is a close second. It came together quickly but tasted like I had fussed over it for a long time. My husband asked me to make it again soon!

    ★★★★★

    Reply

  6. Shasta says

    Easy recipe and came out delicious. I subbed heavy cream for coconut cream as I’m watching my dairy intake. I believed it was a perfect sub. Definitely will make this one again.

    ★★★★★

    Reply