Creamy Chicken Jerusalem Recipe (+ Video)

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.

Prep Time5

Cook Time30

Marinating Time3

Total Time3 35

Course: Dinner

Cuisine: American

Keyword: Chicken Jerusalem

Servings:

Author: Izzy

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)

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