Chicken Artichoke Sliders
Recipe GLPR5479749e85fe67
Tender chicken thighs paired with tangy marinated artichokes and a maple-Dijon glaze, served on toasted ciabatta rolls. A Mediterranean-inspired slider that's bursting with flavor in every bite.
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Ingredients
6 Boneless, skinless chicken thighs
1 14 oz jar Quartered marinated artichokes
2 tablespoons Dijon mustard
3 tablespoons Maple syrup
1 teaspoon Salt
2 tablespoons Sour cream
6 Ciabatta or hard rolls
Directions
Pat the chicken thighs dry with paper towels. Season both sides generously with salt. Heat a large skillet over medium-high heat and add the chicken thighs skin-side down if any skin remains, otherwise place them flat. Sear for 5–6 minutes per side until golden brown, then remove to a plate.
In a small bowl, whisk together the Dijon mustard, maple syrup, and sour cream until smooth and well combined.
Return the chicken thighs to the skillet and drain the marinated artichokes, reserving the liquid. Pour the maple-Dijon mixture over the chicken, then add the artichokes and 2 tablespoons of the reserved artichoke liquid.
Reduce heat to medium-low, cover, and simmer for 15–20 minutes, until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer in the thickest part. The sauce should be slightly thickened and the chicken tender.
While the chicken cooks, lightly toast the ciabatta rolls until golden and crispy, about 2–3 minutes.
Place one chicken thigh on the bottom half of each toasted roll and top with a spoonful of artichokes and sauce. Cover with the roll's top and serve immediately.
