This dish is a warm and cozy favorite, bringing together tender chicken, tasty artichokes, and hearty mushrooms. It’s perfect for a lovely dinner at home!
You know it’s a hit when even the leftovers are fought over! 😉 I love serving this with some crusty bread to soak up that delicious sauce. Trust me, you’ll want to try it!
Key Ingredients & Substitutions
Chicken Thighs: I recommend using bone-in, skin-on chicken thighs for their rich flavor and juicy texture. If you prefer a leaner option, boneless, skinless chicken breasts will work too, but they may need less cooking time to stay moist.
Mushrooms: Cremini mushrooms offer a deeper flavor than white button mushrooms. If you’re looking for something different, try using shiitake or portobello mushrooms for added richness.
Artichoke Hearts: Canned artichoke hearts are convenient but frozen or fresh artichokes can elevate the dish. Just make sure to cook them properly if you choose the fresh route!
White Wine: For cooking, choose something dry and crisp like Sauvignon Blanc. If you prefer a non-alcoholic option, you could substitute with more chicken broth or a splash of vinegar mixed with water.
Heavy Cream: If you’re looking for a lighter version, use half-and-half or even coconut milk. Just keep in mind it may alter the flavor slightly.
How Can I Ensure My Chicken is Perfectly Cooked?
The key to juicy, tender chicken is cooking it to the right temperature. Here’s how to make sure your chicken turns out great:
- Start by patting the chicken dry. This helps achieve a nice crispy skin.
- Use a good amount of oil in your skillet and sear the chicken well on both sides. Aim for golden brown skin.
- When returning the chicken to the skillet, keep the heat moderate. This will allow it to cook through without burning.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safety and juiciness.
- Let the chicken rest for a few minutes before serving. This helps the juices redistribute, making it even more tender.
Romantic Chicken with Artichokes and Mushrooms
Ingredients List:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 8 ounces sliced mushrooms (cremini or white button)
- 1 can (14 ounces) quartered artichoke hearts, drained
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
For Garnish:
- 1 tablespoon chopped fresh parsley
Time Needed:
This delightful dish takes about 15 minutes to prep and around 30 minutes to cook, giving you a total of about 45 minutes from start to finish. Perfect for a cozy dinner without spending all evening in the kitchen!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken thighs dry with paper towels. This is an important step to help achieve that nice crispy skin! Season both sides generously with salt and pepper for flavor.
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin side down. Sear them until the skin is golden brown and crisp, about 5-6 minutes. Flip the chicken and cook the other side for 3-4 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Mushrooms:
In the same skillet, add the sliced mushrooms. Sauté them until they start to brown, which will take about 5 minutes. The leftover drippings from the chicken will add wonderful flavor to the mushrooms!
4. Add Garlic:
Once the mushrooms are cooked, toss in the minced garlic and cook it for about 1 minute until fragrant. Be careful not to let it burn!
5. Deglaze with Wine:
Now, pour in the white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the wine reduce by half, which should take about 3 minutes.
6. Make the Sauce:
Add the chicken broth, heavy cream, thyme, and the drained artichoke hearts into the skillet. Stir everything together until well combined.
7. Return the Chicken:
Now it’s time to return the chicken thighs back to the skillet, placing them skin side up. Reduce the heat to medium-low and let it simmer uncovered until the chicken is cooked through (you want an internal temperature of 165°F/74°C) and the sauce thickens a little—this should take around 15-20 minutes.
8. Season the Sauce:
Taste the sauce and adjust the seasoning by adding extra salt and pepper as needed. This is where you can customize it to your taste!
9. Serve and Garnish:
Before serving, sprinkle fresh parsley over the top to brighten it up. Plate up your chicken and generous amounts of the creamy mushroom and artichoke sauce. This dish pairs wonderfully with crusty bread or your favorite side dish.
Enjoy this rich, comforting, and elegant chicken dish perfect for a romantic meal! Bon appétit! 🍽️
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can! Just keep in mind that chicken breasts are leaner and may cook faster, so check for doneness at around 15 minutes to avoid drying them out.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or even Greek yogurt mixed with a little milk for a creamier consistency. Just be careful not to boil it to avoid curdling.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of chicken broth if the sauce thickens too much.
Can I Make This Dish Vegetarian?
Absolutely! Substitute the chicken with hearty vegetables like eggplant or portobello mushrooms, and use vegetable broth in place of chicken broth. The dish will still be rich and full of flavor!
