Creamy Chicken & Artichoke Sauce

Season the chicken thighs with salt, pepper, garlic powder, paprika, and rosemary.

Sauté the onions and garlic in butter until translucent.

Add the mushrooms and jalapeños, cooking until softened.

Stir in the artichoke hearts and cook for a few minutes.

Pour in the white wine and let it reduce slightly.

Add the chicken stock and bring to a simmer.

Add the heavy cream and Parmesan, stirring until the sauce is creamy.

Return the chicken thighs to the pan and cook until done.

Garnish with parsley before serving.

Equipment Needed

Spice Level:

Dietary

Allergens