Baked Chicken Thighs in a Mushroom and Artichoke Cream Sauce

Any chicken will do…but I like my thighs.

Serves 4.

Things You’re Gonna Need:

8 boneless skinless chicken thighs (about 4 ounces each)
 1 1/2 teaspoons paprika (or smoked paprika!)
 1 1/2 teaspoons dried thyme
 1/2 teaspoon salt
 1/2 teaspoon black pepper
 1 can (14 ounces) artichokes packed in water, drained
 1 tablespoon butter
 1 package (8 ounces) sliced cremini mushrooms (or button if you can’t find the creminis!)
 2 tablespoons almond meal or flour
 3/4 cup low-sodium chicken broth
 1/2 cup heavy cream

Whatcha Gotta Do:

  1. Place chicken in 13X9-inch baking dish.
  2. Combine paprika, thyme, salt, and pepper in small bowl; mix well. Reserve 1 teaspoon seasoning mixture; set aside. Sprinkle remaining seasoning mixture evenly over chicken.
  3. Cut artichokes in half or quarters depending how big your mouth is; arrange in swell patterns around chicken.
  4. Melt butter in large saucepan over medium heat. Add mushrooms and reserved 1 teaspoon seasoning mixture; cook and stir 5 minutes or until tender.
  5. Sprinkle meal/flour over mushrooms; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened.
  6. Stir in heavy cream; cook 1 minute. Pour evenly over chicken and artichokes, yelling “The dam has burst!”
  7. Bake 30 minutes or until no longer pink (the chicken not the you).

For fun varriation, toss in some sliced green olives or capers (without the juices).

Serve with a side of green beans or asparagus.

Eat it.


Originally published at Blue Dog Farm.