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!
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.
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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
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.
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.
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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Creamy Skinless Chicken Thighs with Artichoke Hearts
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
- 1 drained 14 oz can quartered artichoke hearts, ~240g, roughly chopped
- 2 tsp 10mL 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.
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