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Mediterranean Chicken in Creamy Herb Sauce

Just because it's a weeknight does not mean that you can't have a delightful dinner. The aroma of the fresh herbs simmering in a creamy sauce combined with the chicken thighs make this easy entree is perfect supper for any night of the week. —Judy Armstrong, Prairieville, Louisiana
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken thighs, cut into strips
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 3 shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1-1/2 cups white wine
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 2 sun-dried tomatoes (not packed in oil), chopped
  • 1 tablespoon capers, drained
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream
  • 3/4 cup pitted Greek olives, halved
  • 1/2 cup shredded Asiago cheese, divided
  • 3 tablespoons minced fresh basil
  • 1 tablespoon minced fresh thyme
  • Hot cooked linguine
  • Additional minced fresh basil

Directions

  • Sprinkle chicken with paprika, salt and cayenne. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat.
  • In a large skillet, cook chicken in oil over medium heat until no longer pink. Add the shallots and garlic; cook 2 minutes longer. Stir in the wine, artichokes, tomatoes and capers; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • Combine cornstarch and cream until smooth; stir into skillet. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Add the olives, 1/4 cup cheese, basil and thyme.
  • Serve with linguine. Sprinkle with remaining cheese and additional minced basil.
Nutrition Facts
1 cup (calculated without pasta): 533 calories, 35g fat (14g saturated fat), 138mg cholesterol, 814mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 28g protein.

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Reviews

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Average Rating:
  • brookestahl
    Feb 26, 2018

    This recipe was delicious!! I omitted the olives (family preference) and added additional salt at the end to compensate, used parmesan instead of asiago (what I had on hand), plus I doubled the sun dried tomatoes. To prevent the chicken from being overcooked, I removed the chicken from the pan before it was fully cooked and then continued with the recipe adding the chicken and accumulated juices back in for the last 5 minutes of the 10 minute simmer. While it was a bit fussy with all the prep work it was a hit with my family and my husband says I should definitely make it more often.

  • katie2375
    Oct 5, 2017

    The amount of olives was overwhelming. If I make it again (which I probably won't, it was a pain) I would reduce the olives.

  • staceyblais
    Oct 30, 2015

    Despite the long list of ingredients, this dish was great! The only reason it was 4 stars is because it was dryer than I expected. I would definitely make again, I would add more wine or chicken broth to give more of a saucy texture. IT was very tasty!!