Chicken thighs with cheesy artichoke and tomato sauce

Chicken thighs with cheesy artichoke and tomato sauce
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Hauts de cuisse de poulet & sauce au fromage, aux artichauts et aux tomates

Photo credit: Virginie Gosselin

  • Serves4 Portions
  • Prep time15 min
  • Cook time15 min
  • Timeout5 mins
  • FreezingFreezes well


  • 2 tablespoons of vegetable oil
  • 600g of chicken thighs
  • 2 garlic cloves, chopped
  • 1 cup of chicken broth
  • 250g of cream cheese, diced
  • 1/2 cup of grated parmesan
  • 1 tablespoon of old-fashioned mustard
  • 354ml of artichokes, sliced in half
  • 1 3/4 cup of cherry tomatoes
  • Salt & pepper, as preferred
  • 4 cups of baby spinach


  1. Heat the vegetable oil in a large non-stick pan on medium-high heat, then grill the chiken and garlic for 5 minutes.
  2. Turn up the heat then add the chicken broth, cream cheese, parmesan and mustard. Stir the cheese and make sure it is melted completely.
  3. Add the artichokes and tomatoes then season. Bake on low heat for 10 more minutes.
  4. Turn off the heat, add the spinach then stir together and serve.
Recipe published on August 19, 2018