Chicken Jerusalem
on Nov 01, 2023, Updated Nov 21, 2023
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Chicken Jerusalem is a mouthwatering dish of golden pan-fried chicken with mushrooms and artichokes in a rich, creamy wine sauce. It’s a flavorful and comforting meal that’s perfect for a quick weeknight dinner.
This Jerusalem chicken dish is one of my favorite chicken recipes. With just one pan, you’ll have it on the dinner table in 30 minutes. The savory and creamy sauce is so delicious over mashed potatoes, pasta, or rice!
My family loves this dish so much and it’s a go-to choice for special occasions or a cozy homemade meal.
Ingredients for Chicken Jerusalem
- The Chicken: I like to use boneless chicken thighs. You can also use chicken breasts, but I found chicken thighs produce a much tender and flavorful meat. Note: most boneless chicken thighs are small and you’ll need about 2 thighs per serving.
- Artichoke Hearts: They bring an earthy flavor to the dish. I used canned artichoke hearts, but you can use freshly cooked ones.
- Mushrooms: Sliced mushrooms absorb all the rich and creamy flavors of the sauce, making this dish extra satisfying.
- White Wine: It adds a complex flavor to the dish. You can also use cooking wine.
See the complete recipe with measurements below.
How to Make Chicken Jerusalem
First, coat the chicken with flour. This will give it a nice golden color once it’s cooked.
Heat the oil in a large skillet over medium-high heat. Add chicken to the pan, and sear until it’s golden brown on both sides and mostly cooked through. (The chicken doesn’t need to be completely cooked as we’ll add it back to cook more later)
It’ll take about 8-10 minutes in total (flip halfway through). Remove the chicken from the skillet and set it aside.
In the same skillet, add mushrooms and artichoke hearts. Cook for 3-4 minutes.
Add the rest of the ingredients. Bring to a boil, and then reduce the heat to medium. Let it simmer, uncovered for about 5-8 minutes, until the sauce is thickened.
Add cooked chicken back to the pan and spoon sauce on top. Cook for about 2-3 minutes.
Chicken Jerusalem Sauce
The SAUCE IS THE SECRET to this dish! It’s creamy, rich, and flavorful. The unique combination of the flavors perfectly complements the tender chicken, artichokes, and mushrooms.
Watch Recipe Vide
How to Serve Chicken Jerusalem
I like to serve it over mashed potatoes, which will soak up the delicious sauce. Here are more pairing ideas:
- Pasta
- Rice
- Roasted Potatoes
- Steamed Vegetables
- Salad
- Garlic Bread
Chicken Jerusalem vs Chicken Marsala
Both are creamy chicken dishes, but they are quite different. Chicken Jerusalem features a creamy, wine-based sauce with artichokes and mushrooms, while Chicken Marsala is an Italian dish known for its Marsala wine sauce. Although chicken marsala traditionally includes mushrooms, it doesn’t contain artichokes.
Why is it called Chicken Jerusalem?
The origins of the name “Chicken Jerusalem” are somewhat unclear. It’s also confusing because Jerusalem artichokes are known as sunchokes. Yet this dish doesn’t use sunchokes, instead, it contains artichoke hearts.
Creamy Chicken Jerusalem Recipe (+ Video)
Ingredients
- 1/3 cup olive oil
- 8 chicken thighs
- 3/4 cup all-purpose flour, for dredging
- 1 cup sliced mushroom
- 1 can artichoke hearts, (14 ounces, make sure to drain the liquid)
- 1/3 cup white wine, (or cooking wine)
- 1 teaspoon garlic powder
- 3 tablespoons dried oregano
- 1/2 cup heavy cream
- 1/4 teaspoon salt, or more
Instructions
- Dredge chicken in flour and coat them lightly.
- Add olive oil to a large skillet on medium heat. Once hot, add chicken thighs.
- Cook for about 4-5 minutes on each side. (Don’t overcrowd the pan and cook in batches if needed).
- The chicken will be gold brown on the surface and mostly cooked through in the middle. Remove chicken to a place.
- In the same skillet, add mushrooms and artichoke hearts. Saute for 2-3 minutes.
- Add wine, garlic powder, dried oregano, heavy cream, and salt to the pan. Bring to a boil.
- Reduce heat to medium-low and simmer for about 5-8 minutes, or until the sauce is thick enough to coat a spoon.
- Add cooked chicken back to the pan and spoon sauce on top. Simmer for 2-3 minutes. Serve and enjoy! (You can sprinkle with green herbs like cilantro or parsley for a burst of color)
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
