Baked Chicken Thighs in a Mushroom and Artichoke Cream Sauce.

Baked Chickenwith Mushroom Asparagus Cream from Blue Dog Farm
Any chicken will do…but I like my thighs.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Keywords artichokes, chicken, paprika, sauce, thighs
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What 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

What Ya Gotta Do:

  • Place chicken in 13X9-inch baking dish.
  • 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.
  • Cut artichokes in half or quarters depending how big your mouth is; arrange in swell patterns around chicken.
  • Melt butter in large saucepan over medium heat. Add mushrooms and reserved 1 teaspoon seasoning mixture; cook and stir 5 minutes or until tender.
  • Sprinkle meal/flour over mushrooms; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened.
  • Stir in heavy cream; cook 1 minute. Pour evenly over chicken and artichokes, yelling “The dam has burst!”
  • 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.
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