Creamy Skinless Chicken Thighs with Artichoke Hearts
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!
Servings: 4 servings
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.
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.