Pioneer Woman Chicken with Mushrooms and Artichokes

Pioneer Woman chicken with mushrooms and artichokes turns bone-in chicken thighs, sliced mushrooms and artichoke hearts into a creamy one-skillet pasta dinner in 1 hour 10 minutes. Try this easy weeknight chicken dinner for Sunday supper or date night, since it's one-skillet and rich with garlic cream sauce.

Rinse the canned artichoke hearts under cool water and pat them dry before they go in the pan. Skip that and the briny, citric canned taste ends up in your cream sauce.

Everything cooks in one skillet with bone-in chicken, so the browned bits, mushroom juices and wine all end up in the sauce. Letting the chicken simmer in broth before the cream goes in keeps the dark meat tender and falling off the bone.

Pioneer Woman Chicken with Mushrooms and Artichokes

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

640

kcal

Bone-in chicken simmers in wine and broth with mushrooms and artichokes until tender, then the cream thickens the pan juices into a silky sauce. Spooned over cavatappi with chives and Parmesan, every bite is rich and savory.

Ingredients

• 8 whole Chicken Legs Or Thighs
  

• Salt And Pepper, to taste
  

• 3 Tablespoons Olive Oil
  

• 16 oz. weight White Mushrooms, Sliced
  

• 5 whole Garlic Cloves, Minced
  

• 1/2 c. White Wine, Or More To Taste
  

• 2 c. Chicken Broth (More As Needed)
  

• 1 whole (14 1/2 Oz. Size) Artichoke Hearts, Drained , Rinsed, And Patted Dry
  

• 1 c. Heavy Cream
  

• Freshly Chopped Chives To Taste
  

• Freshly Grated Parmesan
  

• 16 oz. weight Pasta, Cooked And Drained
  

Directions

• Brown the chicken: Season 8 chicken legs or thighs with salt and pepper, then heat 3 tablespoons olive oil in a large skillet over medium-high heat. Brown the chicken for 1 to 2 minutes, then move it to a plate.
• Cook the mushrooms: Add 16 ounces sliced white mushrooms and 5 minced garlic cloves to the same skillet. Stir them around for a couple of minutes, until they start to soften.
• Add wine and broth: Pour in 1/2 cup white wine and cook for about a minute while it evaporates. Then add 2 cups chicken broth, enough to make it very liquidy, and stir to deglaze the pan.
• Simmer with artichokes: Return the chicken to the skillet and add the 14 1/2 ounce can of artichoke hearts, drained, rinsed and patted dry. Cover and cook over medium-low heat, or in a 375°F oven, for 30 minutes.
• Watch the broth: Check the pan now and then so the broth doesn't evaporate completely. If it runs low, lift the lid and add a splash more broth.
• Add cream and chives: Remove the lid, reduce the heat to low and take the chicken out of the pan. Pour in 1 cup heavy cream, stir to distribute it, then add chives to taste and put the chicken back in.
• Thicken the sauce: Cover the pan again and cook for 10 more minutes so the sauce thickens. Then stir and taste for seasoning, adding salt and pepper as needed.
• Serve over pasta: Pour everything from the pan over 16 ounces cooked, drained pasta. Top with more chives and freshly grated Parmesan.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, OXO 12-inch locking tongs, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breasts instead of legs or thighs?

Yes, any chicken pieces work here, though bone-in dark meat stays more tender in the long simmer. If you use breasts, check them earlier, since they can dry out before the 30 minutes are up.

How long do leftovers keep in the fridge?

Store the chicken and pasta in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of broth or milk, since the cream sauce thickens as it cools.

Can I make this ahead of time?

You can cook the chicken, mushrooms and artichokes through the 30-minute simmer, then refrigerate. When you're ready, add the cream and chives and finish it, then boil the pasta fresh.

Can I cook this in the oven instead of on the stovetop?

Yes, if your skillet and lid are ovenproof, you can cover it and cook it at 375°F for the 30-minute simmer. Keep an eye on the broth just like you would on the stove.

What is the most common mistake with this dish?

Letting the broth cook off completely is the biggest one, because the chicken then scorches instead of simmering. Lift the lid now and then and add more broth whenever the liquid runs low.