Lemon Pepper Chicken Thigh with Artichoke Hearts-My New Favorite Meal

It's always a struggle to stay healthy and cook meals that are easy but still have taste.  I'm not the type of person who can eat chicken breast day after day.  I grew up on a Cajun diet of rice served with every meal and gravies to top it off.  My mother had a large crew to cook for and she had to do it on a dime.  We had a lot of chicken and carbs to say the least.

Now when I cook, I try to please my hubby who wants the traditional meals but I just don't have the will power to cook for him and pass it up.  Therefore, I've developed a style of cooking which has a little more flavor and a give and take of fats and carbs.

Here's what I will allow myself--boneless skinless chicken thighs!  The meat of chicken thighs is so much more succulent that the breast.  If cooked correctly, every bite has a bit of decadence!  I have been known to purchase frozen chicken thighs, but fresh or really best.  

While doing my weekly grocery haul, I picked up a pack of boneless skinless chicken thighs without a clue as to what I would make.  One of my favorites is to make a creole sauce with them.  But I decided to try them cooked in a picatta style with a lemon and wine sauce.  I was out of capers however so I chose to use canned artichoke hearts which gave the dish the same tang as capers and adds a little elegance to it as well.  I also added a few sliced mushrooms to complete the dish.

To take the place of rice on the dish, I used frozen riced cauliflower.  It takes minutes to prepare!  I simply microwaved the "rice" for a couple of minutes.  When done, I added a sprinkle of lemon pepper to season and it was done.  I also added a side of broccoli and carrots cooked in my foolproof method.  I bring saucepan of water to a boil and then add the veggies.  I time it for three minutes and then strain and season.  It works great for most veggies, even

asparagus, and the veggies retain their beautiful bright color!

Here's my Lemon Pepper Chicken Thighs with Artichoke Hearts.  If you chose to use bone-in chicken, you'll have to add to the cooking time and simmer in the sauce pan longer.  Hope you Enjoy!

Lemon Pepper Chicken Thighs with Artichoke Hearts

6 boneless skinless chicken thighs
1 teaspoon or so of Lemon Pepper Seasoning
1/2 teaspoon granulated garlic
2 tablespoons Extra Virgin Olive Oil
1 can artichoke hearts, halved
1 cup sliced mushrooms
1/2 cup white wine
1/2 cup chicken broth
juice and zest on one lemon
*1 teaspoon cornstarch blended with 1/4 cup water to thicken the sauce if desired

1. Season chicken thighs with lemon pepper seasoning and garlic power.
2. Preheat a heavy skillet and add the olive oil (a couple of swirls around the pan).  
3. On medium high heat, add the chicken to the skillet and do not turn over until they are nice and browned, about 2 minutes or so.  Turn the chicken over and cook until each side is browned.  Remove the pieces from the pan.
4. Add the white wine to deglaze the pan and use a spatula to pry up all of the browned bits from the pan.  Add the chicken broth and return the chicken to the pan for a few minutes until the chicken is fully cooked.  
5. Remove the chicken pieces and cook the sauce until it reduces by half.  Add the mushrooms, artichoke hearts and lemon juice and zest.  If the sauce is too thin add the cornstarch slurry and bring to a boil, then reduce heat.  
6. To serve place chicken pieces on a plate with a half cup of cauliflower rice.  Spoon artichoke hearts and mushrooms along with a good spoonful of sauce over the the chicken.

Enjoy!

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