Skillet Chicken Thighs with a Creamy Artichoke Sauce

Skillet Chicken Thighs are one of the quickest and easiest meals you can make. From start to finish, you can have a healthy and delicious dinner on the table within 35-40 minutes. You can make them as simple or complex as you like. For this version, we made a rich, creamy artichoke sauce with parmesan, lemon, and thyme. Artichokes go great with parmesan, lemon, and thyme, and so does chicken! Hence, we decided to create a recipe that incorporates all those yummy complimentary flavors for a convenient weeknight meal. This skillet chicken recipe is also good for meal prep and lasts well in the refrigerator for up to 4 days (hubby tested)!

Skillet Chicken Thighs – A Convenient Weeknight Meal

Skillet chicken thighs take less than 20 minutes to cook and are a great way to get more protein in your diet. Oftentimes, we’ll coat the chicken in a simple spice mix and cook on a cast iron griddle for about 15-20 minutes. If I have some extra time, I’ll usually make a sauce whether that’s this creamy artichoke sauce, Marsala sauce with mushrooms, Piccata sauce, etc. There are just so many ways to create a healthy, flavorful meal with chicken thighs.

Here are a few more base ideas for sauces:

• parmesan + lemon + black pepper
• rosemary + white beans + pancetta
• cumin + chickpeas + eggplant
• paprika + onion + butter
• mushrooms + Marsala wine + cream
• garlic + herbs + parmesan + cream

Meal Prep Chicken Thighs

Chicken thighs are a great meal prep option that goes well with almost any salad, vegetable, or grain. I often make a simple salad and herby dressing to have with chicken thighs – so healthy, and very satisfying! My husband loves making a big batch of chicken thighs and having them for lunch with hot sauce.

How long do cooked chicken thighs last in the fridge?

Cooked chicken thighs will keep in the fridge for at least 3-4 days. Or you could simply freeze them and then put them in the fridge the night before you want to use them. If you like having the chicken mixed into salads or other dishes, you can chop them before freezing as well.

How to Make Skillet Chicken Thighs

Cooking chicken thighs is super simple–plus, they don’t dry out as quickly as chicken breast! The quickest and easiest way to cook them is either in a skillet or an air fryer. I lean more towards the skillet as I think it helps retain more of the moisture and results in juicer chicken thighs. You want the chicken to be dry and the skillet very hot, that way you get a good sear and crust to lock in all those delicious juices. Here are the steps I take to make juicy, tender chicken thighs:

1. Salt the chicken thighs on both sides and let them sit for 5-10 minutes.
2. Dab them dry with a paper towel and place them into a high-heat, hot skillet.
3. Leave them to cook for at least 5 minutes on each side.
4. At this point, you can turn the heat down to medium to finish cooking until the internal temperature reaches 165°F. Feel free to flip them back and forth at this point.

It’s all about getting a nice, hot sear in the beginning to lock in the moisture. After that, it’s just a matter of getting them fully cooked. If you don’t have a thermometer, simply make a little incision in the thickest part of the chicken thigh to check for doneness.

How long to cook chicken thighs in a skillet:

Depending on the thickness, it takes 12-20 minutes to fully cook chicken thighs. Dark meat, and especially meat on the bone, takes longer to cook than chicken breast, so be sure to check for doneness before digging in. You can use a thermometer or cut into the thickest part to ensure everything is fully cooked. You can also tell by the juices that leak out after cooking; if the juice is pink, they aren’t fully cooked.

Side Dish Ideas for Skillet Chicken Thighs:

Spicy Horseradish Ceasar Salad

Quick & Easy Buttered Gnocchi

Garlic Mashed Potatoes

Pesto Potatoes & Beans

Print Recipe

Skillet Chicken Thighs with Artichoke Cream Sauce

Main Dish, Dinner – Italian

By Katelyn Bailey – Serves: 3-4

Prep Time: 5 minutes – Cooking Time: 30 minutes – Total Time: 35 minutes

Quick and delicious skillet chicken thighs with a creamy artichoke sauce. Tender chicken thighs are a perfect protein to pair with delicate artichokes and sharp parmesan cheese. This recipe is great for weeknight dinners, but it's also good for meal prep.

Ingredients

• 1 lb boneless chicken thighs
• 1 small onion, chopped
• 1 can of artichokes, roughly chopped
• 3 cloves of garlic, minced
• 1 1/2 teaspoons of fresh thyme (or 1/2 tsp dried thyme)
• 1/2 cup white wine
• 1/3 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tablespoon of lemon juice
• 2 tablespoons chopped parsley
• 1/4 tsp black pepper
• Salt to taste

Instructions

1

Start by salting the chicken thighs on both sides and set aside until your pan is hot.

2

Heat a large skillet over high heat and drizzle in some olive oil.

3

Once hot, dab the chicken with a paper towel to remove excess moisture and place them in the pan. Cook for about 7 minutes on each side (or until the internal temperature reaches 165°F).

4

Set aside the chicken and add the onions to the same pan. Sprinkle with a little salt, lower the heat to medium, and cook for about 3 minutes, stirring often.

5

Add in the artichoke and garlic and cook for another couple minutes.

6

Then, add in the white wine and cook for about 3 minutes until the alcohol has evaporated.

7

Add in the heavy cream, and cook for another 2-3 minutes.

8

Lastly, add in the parmesan cheese, lemon juice, salt and pepper.

9

Stir until combined and add the chicken back in. Sprinkle with parsley.

10

If you'd like a little more sauce, you could add a few tablespoons of water or chicken stock.

11

Serve with a crusty piece of bread or all on it's own!