There are some meals that are so simple that you don’t except them to be as delicious as they are. This is one of those recipes! I wanted an easy weeknight meal made with things I already had on hand, and this turned into such a delicious and comforting meal.
The chicken thighs are so tender, and the sour cream sauce turns into a perfect gravy over mashed potatoes. I made my favorite whipped mashed potatoes to serve alongside this dish! Make sure to check out that recipe here!
If you need a quick weeknight dinner that you pop into the oven, look no further. My husband ate his entire plate and kept commenting on how comforting and delicious this meal is! Oh and I haven’t even mentioned the artichokes yet! These are the perfect zing to cut the rich sauce. They add perfect texture and I am obsessed with the artichokes on top of this chicken. This recipe will make you feel like your mom just cooked you a cozy home-cooked meal! Enjoy!
Why You Should Make Creamy Artichoke Chicken
Here’s what you’ll need:
Creamy Artichoke Chicken Tips
- I would prep the ingredients before starting to cook! The sauce comes together quickly and it is nice to have the lemon juice, water, and seasonings ready to go!
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How To Make Creamy Artichoke Chicken.
- Chicken. Place the chicken on a plate/cutting board. Season well with Tony’s Cajun seasoning(or salt) and pepper on both sides. Sprinkle 1/4 cup of flour(divided, 1/8 cup per side) and press the flour into the chicken on each side.
- Oven. Preheat the oven to 350 degrees Farenheit.
- Sear. In a large skillet, heat a few tablespoons of avocado oil over medium high heat. Place the chicken thighs in and sear until lightly browned on all sides. I had to do this in 2 batches so I didn’t overcrowd the skillet. Place the seared chicken thighs straight into a casserole dish, I used my Pampered Chef 9×9 pan but you can use any casserole dish you like. Once all chicken is seared, set aside while we make the sauce.
- Sauce. To a medium sauce-pan, melt butter over low-medium heat. Whisk in the flour until smooth and combined, it will be slightly bubbling. Stir in salt, pepper, mustard powder, garlic powder, and cayenne pepper if using. Whisk for another minute. Slowly add in chicken stock(I made my own stock with water and chicken bouillon per package directions). Whisk constantly while slowly streaming in the chicken stock. You want to pour a little at a time so the mixture will thicken and not clump. Once chicken broth is incorporated, add in lemon juice and sherry vinegar(or apple cider/white wine vinegar). Stir constantly until the mixture is thickened and smooth. Once smooth, whisk in the cup of sour cream until everything is velvety smooth. Taste the sauce now and adjust seasonings as needed.
- Assemble. Pour the finished sauce directly over the chicken thighs in the casserole dish. Cover with foil and bake for 30 minutes. Start working on your mashed potatoes while this cooks!
- Artichokes. After the 30 minutes, pull the dish out and add the artichokes on top of the chicken. Cover again and return to the oven for an additional 15 minutes. Check internal temp of chicken and ensure it’s 165 degrees farenheit.
- Serve! Serve over a bed of whipped mashed potatoes, and top with chives. Enjoy!
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Recipe Variations
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Creamy Artichoke Chicken
Yummy, cozy, fall recipe for your family! It is so creamy and delicious, oh and it takes 45 minutes from start to finish!
Ingredients
Method
- Place the chicken on a plate/cutting board. Season well with Tony's Cajun seasoning(or salt) and pepper on both sides. Sprinkle 1/4 cup of flour(divided, 1/8 cup per side) and press the flour into the chicken on each side.
- Preheat the oven to 350 degrees Farenheit.
- In a large skillet, heat a few tablespoons of avocado oil over medium high heat. Place the chicken thighs in and sear until lightly browned on all sides. I had to do this in 2 batches so I didn't overcrowd the skillet. Place the seared chicken thighs straight into a casserole dish, I used my Pampered Chef 9×9 pan but you can use any casserole dish you like. Once all chicken is seared, set aside while we make the sauce.
- To a medium sauce-pan, melt butter over low-medium heat. Whisk in the flour until smooth and combined, it will be slightly bubbling. Stir in salt, pepper, mustard powder, garlic powder, and cayenne pepper if using. Whisk for another minute. Slowly add in chicken stock(I made my own stock with water and chicken bouillon per package directions). Whisk constantly while slowly streaming in the chicken stock. You want to pour a little at a time so the mixture will thicken and not clump. Once chicken broth is incorporated, add in lemon juice and sherry vinegar(or apple cider/white wine vinegar). Stir constantly until the mixture is thickened and smooth. Once smooth, whisk in the cup of sour cream until everything is velvety smooth. Taste the sauce now and adjust seasonings as needed.
- Pour the finished sauce directly over the chicken thighs in the casserole dish. Cover with foil and bake for 30 minutes. Start working on your mashed potatoes while this cooks! After the 30 minutes, pull the dish out and add the artichokes on top of the chicken. Cover again and return to the oven for an additional 15 minutes. Check internal temp of chicken and ensure it's 165 degrees farenheit.
- Serve over a bed of whipped mashed potatoes, and top with chives. Enjoy!
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