Chicken with Shitakes and Artichokes
Experience the perfect harmony of earthy, tangy, and savory flavors with this irresistible Chicken with Shiitakes and Artichokes recipe. Tender, golden-seared chicken thighs are lovingly simmered in a luscious sauce of sautéed shiitake mushrooms, artichoke hearts, garlic, and a splash of dry white wine, creating a dish that’s both comforting and elegant. Infused with fresh thyme, a hint of lemon juice, and finished with a sprinkle of fresh parsley, this one-skillet meal is ideal for busy weeknights or intimate dinner gatherings. Ready in just 50 minutes, this crowd-pleasing recipe pairs beautifully with rice, mashed potatoes, or crusty bread to soak up every drop of deliciousness. Perfect for fans of easy chicken dinners with gourmet flair, this dish celebrates vibrant Mediterranean-inspired flavors in every bite!
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Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 ounces Shiitake mushrooms, stems removed and caps sliced
- 14 ounces Canned artichoke hearts, drained and halved
- 3 cloves Garlic, minced
- 0.5 cup Dry white wine
- 1 cup Low-sodium chicken broth
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
Season the chicken thighs on both sides with salt and black pepper.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.
Step 3
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the shiitake mushroom slices and cook for 5 minutes, stirring occasionally, until they are softened and lightly browned.
Step 4
Stir in the artichoke hearts and minced garlic, cooking for an additional 2 minutes until fragrant.
Step 5
Pour in the dry white wine and deglaze the skillet by scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Step 6
Add the chicken broth, fresh thyme leaves, and lemon juice to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Step 7
Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and cook for 20 minutes, or until the chicken is fully cooked and tender (internal temperature of 165°F/75°C).
Step 8
Remove the skillet from heat, sprinkle the dish with fresh parsley, and serve hot alongside rice, mashed potatoes, or crusty bread.
Nutrition Facts
| Serving size | (1649.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1954.1 |
| Total Fat 96.6g | 0% |
| Saturated Fat 22.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 750mg | 0% |
| Sodium 4221.1mg | 0% |
| Total Carbohydrate 76.4g | 0% |
| Dietary Fiber 27.9g | 0% |
| Total Sugars 12.1g | |
| Protein 174.0g | 0% |
| Vitamin D 391.3IU | 0% |
| Calcium 290.2mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 3018.4mg | 0% |
Source of Calories