Creamy Artichoke Chicken Recipe and Cooking Tips

• 2 tablespoons olive oil
• 2 pounds bone-in, skin-on chicken breasts and thighs
• Kosher salt and freshly ground black pepper, to taste
• 1 small onion, halved lengthwise and sliced into half moons
• 4 garlic cloves, thinly sliced, or 1 teaspoon garlic powder
• 2 tablespoons capers
• 1 package full-fat cream cheese
• 2 14-ounce jars marinated artichoke hearts, drained and diced
• 1 medium zucchini, diced
• 3 cups fresh baby spinach
• 2 cups chicken broth or chicken stock
• ¼ cup dry white wine or fresh lemon juice
• 1 cup Parmesan cheese
• ¼ teaspoon ground nutmeg
• ½ teaspoon red pepper flakes, optional

1. 1

   Preheat the oven to 385 degrees Fahrenheit.

2. 2

   Heat the oil in a large pot over medium-high heat, then season the chicken with salt and pepper.

3. 3

   Working in batches, sear the chicken breasts and thighs skin-side down until they’re golden brown and crispy, about 6–8 minutes per side. Transfer the chicken to a baking dish, crispy skin facing up, then repeat with the remaining pieces.

4. 4

   Lower the heat, and add the onions and garlic to the pot. Sauté until aromatic, then add the capers, and fry until they begin to sizzle. Add the cream cheese and stir until the sauce is creamy and liquid. Add the artichoke hearts, zucchini, and spinach, and season with salt and pepper. Stir to coat, then add the stock and white wine, and bring to a rolling simmer. Add the Parmesan cheese, nutmeg, and red pepper flakes if using. Taste and adjust seasoning as needed.

5. 5

   Ladle the sauce over the chicken, and bake until the chicken has an internal temperature of at least 350 degrees Fahrenheit, and the sauce is thick and bubbly, about 25–30 minutes.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Alice Waters, and more.