The Pioneer Woman Tasty Kitchen
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Skillet Chicken in a Thyme Red Wine Sauce

4.63 Mitt(s) 11 Rating(s)11 votes, average: 4.63 out of 511 votes, average: 4.63 out of 511 votes, average: 4.63 out of 511 votes, average: 4.63 out of 511 votes, average: 4.63 out of 5

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Level: Easy

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Description

This one-skillet dish has all the comforts but none of the complications of a good coq au vin. Suffice it to say that it’s the perfect savory fall meal.

Ingredients

  • 3 whole Boneless, Skinless Chicken Breasts
  • ¼ cups Flour
  • 1 Tablespoon Butter
  • 3 Tablespoons Olive Oil
  • 1 whole Large Onion
  • 6 cloves Garlic
  • 6 ounces, weight Mushrooms (baby Portobellos Work Well)
  • 30 sprigs Thyme, Divided
  • 1 jar Artichoke Hearts (12 Oz.)
  • 1-½ cup Red Wine (I Used A Cabernet Merlot)
  • 2 teaspoons Chicken Bouillon Powder
  • 1 cup Heavy Whipping Cream
  • 4 dashes Salt To Taste
  • 4 dashes Black Pepper To Taste

Preparation

1. Thickly slice the mushrooms, mince the garlic, and chop up the onion. Reserve about 10 sprigs of thyme, but take the leaves off the rest.

2. Pat the chicken dry with a paper towel. It’s important that the chicken is as dry as possible when it hits the pan, because that will allow it to get a nice brown sizzly sear instead of steaming in its own liquid. Sprinkle the pieces of chicken liberally on both sides with salt and pepper, then dredge them through the flour and shake off the excess.

3. Heat the butter and olive oil over medium high in a large and deep skillet. When the pan is hot, add the chicken. Cook about 3 minutes per side, until nicely seared. Remove. It’s still very raw inside, but don’t worry, we’ll come back to it.

4. Add more oil to the pan if needed. Add the onion and garlic, and fry for 3-4 minutes.

5. Add the mushrooms, and continue to cook until they start to brown. Add some salt and pepper at this point.

6. Add the thyme leaves and artichoke hearts. Cook for 3 more minutes.

7. Pour in the red wine. Bring it to a boil and let it cook for 2 minutes. Add the powdered bouillon, though you can also use chicken base, or bouillon cubes.

8. Place the chicken on top of the veggies and sauce, and top each breast with 2 or so sprigs of thyme. Cover the skillet and turn the heat down to low. Cook for 12-15 minutes.

9. When the chicken is just cooked through, uncover the skillet and set the chicken aside. Create an aluminum foil tent to keep it warm and ready. Add the cup of heavy cream to the skillet and simmer the sauce and veggies until slightly thickened, about 5 minutes. Taste and reseason.

10. Serve the chicken over pasta, potatoes or rice, with the veggies and sauce poured over top. Garnish with some of the reserved sprigs of thyme.

13 Comments

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kara on 12.22.2010

This is great! Making it for Christmas Eve dinner.

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bethb on 10.24.2010

This is fabulous! I made it with chicken thighs with skin on as that’s what I had and it was so flavorful. Will also try it with skinless breasts.I didn’t have artichoke hearts but would have used them if I had. I also added chicken broth and let it simmer in the oven. I served it with brown rice (frozen from Trader Joe’s) and haricots verts (again, frozen from Trader Joe’s). Amazing dinner. Thank you for a new addition to our regular meals.

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mrsmeganc on 10.21.2010

I just made this for dinner tonight and it is probably one of the BEST things I’ve made in a long time. Even my picky husband likes it! I think the thing that makes it so good is the heavy cream in the sauce. So even if you’re not a heavy cream user, I highly recommend USING it!! I’ll definitely be making this again!!

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kitchenlovenest on 10.4.2010

Drain the artichoke hearts, definitely! I can’t believe I forgot to include that in the instructions . . . sorry, and thanks for bringing up the question! =)

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laurakg on 10.3.2010

Do I drain the artichoke hearts before adding or add in all of the liquid, too?

11 Reviews

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jennalyssa on 8.23.2011

EXCELLENT!! My family loved this, including my 5-year old twins! :)

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bethb on 10.24.2010

Fabulous flavor and a recipe that can be adjusted according to what’s on hand. I would use the canned artichokes, drained, rather than artichokes in the jar with oil. You can add chicken broth if you need more liquid. I used both the wine and broth and had plenty. The sauce was SO flavorful!

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mrsmeganc on 10.21.2010

I just made this for dinner tonight and it is probably one of the BEST things I’ve made in a long time. Even my picky husband likes it! I think the thing that makes it so good is the heavy cream in the sauce. So even if you’re not a heavy cream user, I highly recommend USING it!! I’ll definitely be making this again!! I served it over rice and I used a syrah for the wine.

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kara on 10.16.2010

Great recipe, and this dish was a hit with my family. Followed recipe as indicated, except skipped artichokes (didn’t have any). Looking forward to trying it with artichokes the next time.

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bluequizzer on 10.14.2010

Made this and it was very nice. It was very simple. I used thin sliced chicken breast, and cooked it lessened the time when it went back into the skillet, and keep some chicken separate from the sauce and cooked it all the way when browning for my 3 yr. old.

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