Creamy Skinless Chicken Thighs with Artichoke Hearts
This 30-minute Creamy Skinless Chicken Thighs with Artichoke Hearts features chicken thighs and artichokes in a homemade cream sauce.
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Cooking tools:
- Instant-read thermometer
- Grater
- Pepper mill
- Colander
- Tongs
- Mixing bowl
- Pan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Plate
- Measuring cup
- Measuring spoon
- Can opener
Ingredients
- 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
- 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
- Fresh parsley (roughly chopped)
- Freshly-cracked pepper
- ⅛ tsp red pepper flakes
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