Chicken Thighs with Artichokes

Reduce preparation time by purchasing boneless, skinless chicken thighs for this hearty artichoke and mushroom main-dish recipe.

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  • 2 teaspoons olive oil
  • 2 ounces prosciutto, cut in thin strips
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 ounce frozen artichoke hearts, thawed and drained
  • 1 ounce cremini mushrooms, sliced
  • 2 garlic, minced
  • 1 tablespoon snipped fresh tarragon
  • 2 tablespoons all-purpose flour
  • 1 14 ounce can reduced sodium chicken broth
  • 1 tablespoon white balsamic vinegar
  • Fresh tarragon sprigs (optional)
In large skillet cook prosciutto in the 2 teaspoons hot oil over medium-high heat 2 minutes or until crisp. Remove. Sprinkle chicken with salt and pepper. Cook in same skillet 8 to 10 minutes or until browned, turning once. Transfer to bowl; set aside.
Add remaining olive oil and artichokes to skillet. Cook and stir 3 minutes until golden brown. Transfer to bowl with chicken. Add mushrooms to skillet. Cook 3 minutes, stirring up browned bits, until golden. Stir in garlic and tarragon; cook 1 minute.
In second bowl whisk together flour, broth, and vinegar. Remove skillet from heat. Add broth mixture. Add chicken and artichokes. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until thickened. Top with prosciutto and tarragon. Serves 4 to 6.

nutrition information

Per Serving: cal. (kcal) 346, Fat, total (g) 14, chol. (mg) 151, sat. fat (g) 3, carb. (g) 11, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 2, pro. (g) 42, vit. A (IU) 243, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 14, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 32, Cobalamin (Vit. B12) (g) 1, sodium (mg) 955, Potassium (mg) 622, calcium (mg) 61, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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