Chicken in Muscadet Sauce with Artichokes
Elevate your weeknight dinner with this elegant Chicken in Muscadet Sauce with Artichokes—a dish that combines tender, golden-brown chicken thighs with the delicate flavors of dry white wine, shallots, and cream. Nestled among vibrant artichoke hearts and infused with fresh thyme, this one-pan recipe is as sophisticated as it is comforting. The Muscadet sauce, enriched with heavy cream and chicken broth, creates a velvety base that perfectly complements the savory chicken and briny artichokes. Ready in under an hour, this French-inspired dish is ideal for serving over fluffy rice, mashed potatoes, or crusty bread to mop up the luscious sauce. Perfect for a dinner that impresses, this recipe highlights refined flavor with minimal effort, making it a must-try for home cooks looking for gourmet flair.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pieces shallots, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup Muscadet wine (or other dry white wine)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 8 pieces jarred artichoke hearts, drained and halved
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with salt and pepper, and lightly dust them with flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and frothy.
Add the chicken thighs, skin-side down if applicable, and cook until golden brown on each side (about 4-5 minutes per side). Remove the chicken and set aside.
Lower the heat to medium. Add the chopped shallots to the skillet and sauté until soft and translucent, about 2-3 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the Muscadet wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and heavy cream to the skillet, stirring to combine. Return the chicken thighs to the pan, nestling them into the sauce.
Add the artichoke hearts to the skillet around the chicken and sprinkle with fresh thyme leaves.
Cover the skillet and let the chicken simmer gently over low heat for 20-25 minutes, or until the chicken is fully cooked through and tender.
Uncover the skillet and let the sauce thicken slightly, about 5 minutes. If the sauce becomes too thick, you can add a splash of chicken broth or wine to loosen it.
Taste the sauce and adjust seasoning with additional salt and pepper as needed.
Garnish with freshly chopped parsley, if desired, and serve the chicken with sauce and artichokes over rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 9.2 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 177 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2101 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
