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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

  • 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


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!



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):


  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.

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