This dish is all about love! Juicy chicken cooked with tender artichokes and mushrooms creates a warm, cozy meal that feels special. Perfect for a dinner for two!
I find this recipe so easy yet fancy. Just toss everything together and let it cook while you set the table. Your loved one will think you’re a gourmet chef! ❤️
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are ideal for this dish due to their juiciness and flavor. If you’re looking for a leaner option, boneless, skinless thighs or chicken breasts can work, but they may dry out faster.
Artichoke Hearts: Canned artichoke hearts are convenient, but frozen artichokes can offer a fresher taste. Just be sure to thaw and drain them first. If you can’t find artichokes, try adding sun-dried tomatoes for a different flavor.
Mushrooms: I love using cremini mushrooms for their rich flavor, but button mushrooms are a good substitute. If you’re feeling adventurous, think about using shiitake or portobello for a meatier bite.
White Wine: The wine adds depth, but you can easily replace it with more chicken broth if you’re avoiding alcohol. A splash of lemon juice or vinegar can provide similar acidity if needed!
How Do I Get My Chicken Crispy and Cooked Perfectly?
Searing chicken thighs gives them a delicious crispy skin. Here’s how to do it right:
- First, ensure your pan is hot before adding the chicken. This helps in getting that nice golden crust.
- Don’t rush! Let the chicken cook skin-side down for about 5-7 minutes without moving it. This allows the skin to render properly.
- After flipping, let it sear on the other side for another 5-7 minutes. Removing it before the center cooks fully is fine, as they’ll finish cooking later in the sauce.
Follow these tips, and you’ll have perfectly seared chicken that’s tender and packed with flavor! Enjoy your cooking adventure!
How to Make Romantic Chicken with Artichokes and Mushrooms
Ingredients You’ll Need:
- For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- For the Sauté:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as cremini or button mushrooms)
- 1 (14-ounce) can of artichoke hearts, drained and quartered
- For the Sauce:
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried oregano
- Juice of 1/2 lemon
- Optional garnish: additional fresh parsley
How Much Time Will You Need?
This delightful dish will take about 10 minutes for prep and around 30 minutes for cooking. That’s roughly 40 minutes total to whip up this romantic meal!
Step-by-Step Instructions:
1. Season the Chicken:
Start by patting the chicken thighs dry with a paper towel. Generously season them with salt and freshly ground black pepper on both sides. This will help enhance their flavor!
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the chicken thighs skin-side down. Sear them until they’re golden brown and crispy—about 5-7 minutes. Flip the chicken and sear the other side for another 5-7 minutes. Once done, remove them from the skillet and set aside.
3. Sauté the Aromatics:
Lower the heat to medium and add the chopped onion to the skillet. Sauté for about 3-4 minutes until the onion is translucent. Next, add the minced garlic and cook for an additional minute, stirring constantly to prevent it from burning.
4. Add the Mushrooms and Artichokes:
Now, toss in the sliced mushrooms and sauté for about 5 minutes until they release their moisture and start to brown. Gently stir in the drained artichoke hearts to combine them with the mushrooms and onions.
5. Create the Sauce:
Pour in the white wine (or extra chicken broth if you prefer) along with the chicken broth. Scrape the bottom of the pan to lift any flavorful bits stuck to it. Let the mixture simmer for 2-3 minutes to allow some of the liquid to reduce.
6. Add Herbs and Return Chicken:
Stir in the chopped parsley, dried thyme, oregano, and lemon juice for added freshness. Carefully place the seared chicken thighs back into the skillet, nestling them amongst the vegetables. Spoon some sauce over the chicken for extra flavor.
7. Cook Until Tender:
Cover the skillet and let everything cook together on low heat for about 15-20 minutes. Keep an eye on it, checking that the chicken reaches an internal temperature of 165°F (74°C).
8. Final Touches and Serve:
After cooking, taste the sauce and adjust the seasoning with more salt, pepper, or a bit more lemon juice if you like. Serve the delicious chicken thighs topped with the artichokes and mushrooms, drizzling some extra sauce over the dish. Garnish with additional fresh parsley for an extra touch of love!
Now, you’re ready to enjoy your romantic and flavorful dinner! Bon appétit! 🌹
Can I Use Boneless Chicken Thighs for This Recipe?
Yes, boneless chicken thighs can be used, but be careful not to overcook them as they may dry out faster than bone-in thighs. Cooking time should be decreased by about 5-10 minutes.
What If I Don’t Have White Wine?
No problem! You can easily substitute white wine with additional chicken broth or use a splash of apple cider vinegar mixed with water for some acidity that mimics the wine’s flavor.
How Do I Store Leftovers?
Store any leftover chicken with the artichokes and mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or microwave until heated through.
Can I Add Other Vegetables?
Absolutely! Feel free to include other vegetables like spinach, zucchini, or bell peppers. Just add them during the sautéing step, adjusting the cook time as necessary to ensure everything is tender.