Mediterranean Smothered Chicken is decadent, yet easy dinner recipe. Liven up a package of boring chicken breasts tonight!
I am a believer that many things become infinitely better when smothered in something fabulous.
I mean, tortilla chips without a smothering of creamy queso? Pass. Vanilla ice cream without a smothering of velvety, hot fudge? Yawn! A freshly washed face without a smothering of luxurious night cream? I can feel myself breaking out already.
A bed of pasta and chicken without a smothering of marinated roasted tomatoes, artichoke hearts, capers, zippy lemon, fresh basil, parmesan cheese, and a touch of cream? I wouldn’t hear of it!
Long story short, I’m totally into smothered chicken dishes right now, ie sauteed chicken smothered with a plethora of flavorful ingredients simmered in an easy, yummy sauce.
Mediterranean Smothered Chicken, with its bright and fresh coastal flavors, is my latest fave. Liven up a package of plain ol’ chicken breasts tonight with this easy, mouthwatering recipe. I promise you’ll lick your plate clean!
How to Make this Recipe
Start by brushing 4 chicken breasts on both sides with extra virgin olive oil then seasoning with garlic salt and pepper (note: I’m showing 1/4 of the recipe in these pictures.) 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.
After the chicken is cooked through, drop 8oz angel hair pasta into salted, boiling water then cook until al dente. It should be done right around the same time as the smotherin’ sauce.
Which is where we head 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.
Turn the heat down to medium then place the skillet back on the burner. Heat 2 Tablespoons extra virgin olive oil then add 1 large chopped shallot and season with salt and pepper. Saute the shallots until translucent, about 3 minutes, then add 3 minced garlic cloves and cook for 30 more seconds.
Next add 1 can quartered artichoke hearts (drained), 1 cup marinated roasted tomatoes, 2 Tablespoons drained capers, and 1 teaspoon lemon zest.
Here are the marinated roasted tomatoes I mentioned, which I picked up at the Whole Foods olive bar. They’re lightly roasted tomatoes that are marinated in olive oil, garlic, and spices, and are so delicious that I could eat probably eat 4 billion of them. If you can’t find these in your area, sub in 1/2 cup chopped sun dried tomatoes that have been packed in oil.
Saute the tomatoes and artichokes for a couple minutes, just enough time to warm them through, then add 1/4 cup half & half (or heavy cream) and 1/2 cup chicken broth.
Add 1/4 cup each chopped basil and grated parmesan cheese.
Finish ‘er up with the juice of 1/2 lemon then reduce the sauce for a minute or two. Not too long, or else you won’t have enough to smother the chicken with!
Divide the pasta among four plates, top with a cooked chicken breast, then SMOTHER.
SMOTHER, SMOTHER, SMOTHER.
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 HEAVENLY. Make sure you make this sometime soon!
More Smothered Chicken Recipes
Equipment
Ingredients
- 4 chicken breasts, ~2lbs, pounded to an even thickness
- extra virgin olive oil
- garlic salt and pepper
- 8 oz gluten free angel hair pasta
- 2 Tablespoons extra virgin olive oil
- 1 large shallot, chopped
- 3 garlic cloves, minced
- salt and pepper
- 1 cup marinated roasted tomatoes, chopped
- 1 can quartered artichoke hearts, drained
- 2 Tablespoons capers, drained
- 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
- Brush both sides of chicken breasts with extra virgin olive oil then season with garlic salt and pepper. Saute in a large, nonstick sprayed 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.
- Add pasta to a large pot of salted, boiling water then cook until al dente. Drain then set aside.
- Let chicken 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.
- 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.
- Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I have made this dish several times over the past few years since it was posted. We like to make it without the chicken- there is enough going on with the all other ingredients!
We loved this recipe even though I had to make some substitutions. Since everything is on lock-down right now, the store doesn’t have as many items as usual so I couldn’t find fresh basil or shallots. luckily, I had one large shallot at home. I had a small amount of Parmesan cheese and bought another container but it didn’t make it home for some reason so I used the scant 1/4 cup that I had. I had a lemon but when I went to use it, it was bad so nix on the lemon zest. I did have some reconstituted juice so I used that. I had a bag of unopened sun-dried tomatoes but I couldn’t remember how long they had been in the cabinet. When I opened the bag, tomato dust came out……um…must have been there for a very long time. I ended up using a drained can of diced tomatoes. I had artichoke hearts and capers, garlic and a squeeze tube of basil. I had half and half and chicken broth. We don’t eat pasta so I used steamed brown rice. I also thought I had chicken breasts….nope….chicken thighs. I used those. It was still totally yummy and my husband loved it. I will attempt to make it the right way next time! I’m sure we will love it even more.☺️
Delicious… I made this with all ingredients except artichoke hearts.. I didn’t have any on hand … thank you for sharing this delicious recipe!
oh, and I added spinach .. really good
This recipe is absolutely amazing! I’ve used it several times and tonight tried it with a chicken apple sausage instead of chicken and added zucchini and it was yummy! Thanks so much!
Have had something similar to this at a restaurant in Gruene, Texas. Additionally, it had olives, small shrimp and served over Mahi. No basil…I don’t believe. Maybe, thyme. Going to try this first with the chicken and then maybe adapt for fish. Thanks for sharing all your wonderful recipes! So many have become a regular rotation in our home.
is exactly what I was hungry for today!! Made it for dinner and the hubs and i couldnt stop raving about it!! It will be one of our new favorite dishes. I can’t to make this for guests and have them love it as much as we did. Thanks so much!! ~ A VERY happy prego lady