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Mediterranean Smothered Chicken is decadent, yet easy. This is no boring chicken recipe!

Mediterranean Smothered-Chicken | iowagirleats.com

I am a firm believer that many things become infinitely better when smothered in something fabulous.

I mean, tortilla chips without a smothering of melted cheese? Pass. Vanilla ice cream without a smothering of velvety, homemade fudge sauce? Yawn! A freshly washed face without a smothering of luxurious night cream? I can feel myself breaking out already.

Mediterranean Smothered-Chicken | iowagirleats.com

A bed of pasta and sauteed chicken without a smothering of marinated roasted tomatoes, tangy artichoke hearts, briny capers, zippy lemon, fresh basil, parmesan cheese, a touch of cream, and chicken broth? I wouldn’t hear of it!

Mediterranean Smothered-Chicken | iowagirleats.com

Long story short, I’ve been obsessing over smothered chicken dishes lately. You know, chicken (or any other protein, for that matter) quickly sauteed then smothered with a plethora of flavorful ingredients, including a yummy sauce to sop up with pasta or crusty bread? You can make them as decadent (or not!) as you want them to be, plus they’re a cinch to make.

Last week I mixed up a devilish concoction of bacon, mushrooms, spinach, and cream to smother chicken breasts for a freelance recipe I was writing (which I will be sharing with you as soon as I get the green light!) It was so delish that I made it twice in one week, then immediately got to work on creating a similar version that I could post here on IGE right away. Mediterranean Smothered Chicken, with it’s bright and fresh coastal flavors, is what I came up with. I promise you will lick your plates clean!

Mediterranean Smothered-Chicken | iowagirleats.com

Start by brushing 4 chicken breasts on both sides with extra virgin olive oil then seasoning with garlic salt & pepper (note: I’m showing 1/4 of the recipe in these pics!) Saute for 3-4 minutes per side, or until cooked through, then remove to a plate and take the skillet off the heat to cool for a few minutes.

Mediterranean Smothered-Chicken | iowagirleats.com

After the chicken’s done cooking, drop 8oz gluten-free angel hair pasta into salted, boiling water then cook until al dente. It should be done right around the same time the smotherin’ sauce.

Mediterranean Smothered-Chicken | iowagirleats.com

Which is where we head to next! This is a pretty quick-cooking dish, so make sure to have all your ingredients prepped and ready to go on a plate or cutting board nearby.

Mediterranean Smothered-Chicken | iowagirleats.com

Turn the heat down to medium then place the skillet back on the burner. Heat 2 Tablespoons extra virgin olive oil then add 2 large chopped shallots and season with salt and pepper. Saute the shallots until they’re translucent, about 3 minutes, then add 3 minced garlic cloves and cook for 30 more seconds.

Mediterranean Smothered-Chicken | iowagirleats.com

Next add all the goodies! That’s 1 can quartered artichoke hearts (drained), 1 cup marinated roasted tomatoes (more on those in a sec!) 2 Tablespoons capers, and 1 teaspoon lemon zest.

Mediterranean Smothered-Chicken | iowagirleats.com

Here are the marinated roasted tomatoes I mentioned, which I picked up at Whole Foods’ olive bar. I was actually looking for sun dried tomatoes when I happened upon these babies, and they looked (and smelled) too good to resist.

Mediterranean Smothered-Chicken | iowagirleats.com

The tomatoes are lightly roasted then marinated in olive oil, garlic and spices, and are so delicious that I could eat probably eat 4 billion of them. More or less. I can’t wait to pick up more to pair with cucumbers for a light salad all summer! If you can’t find these in your area, sub in 1/2 cup chopped sun dried tomatoes.

Mediterranean Smothered-Chicken | iowagirleats.com

K! Saute the tomatoes and artichokes for a couple minutes, just enough time to warm through, then add 1/4 cup half & half (or heavy cream) and 1/2 cup chicken broth.

Mediterranean Smothered-Chicken | iowagirleats.com

Then add 1/4 cup each chopped basil and grated parmesan cheese. (Psst: here’s how I slice basil >)

Mediterranean Smothered-Chicken | iowagirleats.com

Finish ‘er up with the juice of 1/2 lemon, then reduce the sauce for a minute or 2. Not too long, or else you won’t have enough to smother the chicken with!

Mediterranean Smothered-Chicken | iowagirleats.com

Divide the pasta among four plates, top with a cooked chicken breast, then SMOTHER.

Mediterranean Smothered-Chicken | iowagirleats.com

SMOTHER, SMOTHER, SMOTHER.

Mediterranean Smothered-Chicken | iowagirleats.com

Mediterranean Smothered Chicken

Description

Mediterranean Smothered Chicken is decadent, yet easy. This is no boring chicken recipe!

Ingredients

Serves 4

  • 4 small chicken breasts
  • extra virgin olive oil, garlic salt, pepper
  • 8oz gluten-free angel hair pasta
  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, chopped
  • 3 garlic cloves, minced
  • salt & pepper
  • 1 cup marinated roasted tomatoes, chopped
  • 1 can quartered artichoke hearts, drained
  • 2 Tablespoons capers
  • 1 teaspoon lemon zest
  • 1/2 cup chicken broth
  • 1/4 cup half & half (or heavy cream)
  • juice from 1/2 lemon
  • 1/4 cup grated parmesan cheese
  • 1/4 cup chopped basil

Directions

  1. Pound chicken to even thickness then brush both sides with extra virgin olive oil and season with garlic salt and pepper. Saute in a large skillet over medium-high heat for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
  2. Add pasta to a large pot of salted, boiling water then cook until al dente. Drain then set aside.
  3. Let skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add extra virgin olive oil and shallots then season with salt and pepper and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
  4. Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes.
  5. Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Mediterranean Smothered-Chicken | iowagirleats.com

I cannot tell you how mouthwatering this dish was! The pasta soaked up that yummy, decadent-tasting sauce (which is actually fairly light – only 1 Tablespoon half & half per person) and each bite was just HEAVEN. Make sure you make this sometime soon!

Mediterranean Smothered-Chicken | iowagirleats.com