Chicken in Creamy Artichoke-Thyme Sauce
with Roasted Paprika Asparagus & Rice
- Milk
Tender artichoke hearts shine in this gourmet-style dish, featuring juicy bites of chicken simmered in a rich, creamy sauce with onion, garlic, and thyme. Served with fluffy white rice and paprika-roasted zucchini, this elegant yet comforting meal delivers a touch of sophistication.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
1 unit
Onion
unit
Zucchini
6 ounce
Asparagus
5 teaspoon
White Wine Vinegar
1 unit
Marinated Artichoke Hearts
1 teaspoon
Dried Thyme
1 clove
Garlic
1 teaspoon
Smoked Paprika
¾ cup
White Rice
Not included in your delivery
0.13 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Roughly chop artichoke hearts.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Toss zucchini on a baking sheet with a drizzle of oil, half the paprika (you'll use the rest in the next step), salt, and pepper. Roast on top rack until tender and lightly browned, 14-16 minutes.
Meanwhile, open package of chicken* and drain off any excess liquid.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken, remaining paprika, half the thyme (you'll use the rest later), salt, and pepper. Cook, stirring occasionally, until lightly browned, 3-5 minutes (chicken will finish cooking in the next step).
To pan with chicken, add a drizzle of olive oil, onion, garlic, remaining thyme, and a pinch of sugar. Cook, stirring occasionally, until onion has softened, 2-3 minutes. Add vinegar and cook, stirring, until most of the liquid has evaporated, 30 seconds.
Add artichoke hearts and ½ cup water. Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, 2-3 minutes.
Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until butter has melted, 1-2 minutes. Taste and season with salt and pepper.
Divide rice, chicken, and zucchini between shallow bowls or plates. Spoon any remaining sauce from pan over chicken. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it delicious, while others felt it lacked flavor. Adding extra sour cream and chicken stock enhanced the taste.
- Suggestions: For a creamier sauce, consider doubling the sour cream and using chicken stock instead of water. Adding more artichokes improved the dish.
- Portions: Some felt the chicken pieces were too small; using whole chicken breast or strips could improve presentation.
