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 love Mediterranean flavors! This chicken sounds so good!
My dad used to make a smothered chicken dish growing up that was covered in jack cheese, bacon and tomatoes. It was one of my favorite things he made but I have to say, this looks a lot better!
Ohhhh… I am going to try adding a shot of Ouzo to this! I used to get an almost identical dish at a restaurant and it had Ouzo, and it was YUMMY.
Yah-hoo, baby! I happened to have these ingredients on hand – being the collector of all things pickled and delicious. Love this chicken dish — love it – can’t say enough about it as I made it immediately. Snow storm – what snow storm?, I say! It’s a great day to have an amazing recipe to whip up when the snow is swirling. Thank you!!
Those tomatoes look to die for! I know what I’ll be in search of next…
This looks innnncredible! Love all the fresh flavors…I must make something like this soon.
I just made pasta over the weekend and now I want this. I only allow myself pasta once a week. Oh, the torture…
Make it with Spaghetti Squash!
I am all about smothered. This looks fab!!
This looks amazing and so simple too! Love!
I literally gasped when I saw the first picture of this post as if the love of my life just walked in the door. Only… the love of my life is drinking beer and watching Family Guy in the basement. I’m seriously going to have to make this for dinner tonight!
This looks so delicious! I love all the flavors here.
This looks great! I always forget about capers — probably because they’re sold in tiny jars and I’m not sure which section of the store they’re in. Will have to put them on the grocery list!
I find mine over by the olives and pickles!
Trader Joe’s is the very best when you need things like capers, sun-dried tomatoes (which won the America’s Test Kitchen’s sun-dried tomato test), kalamata olives (pitted), sharp cheddar cheese, quinoa, dried fruit, nuts, etc., etc. Trader Joe’s rocks when it comes to inexpensive ingredients to fabulous recipes.
I concur, smothered is always better! This dish makes me feel like I’m at a small cafe in Italy. Do you have a tool that shreds your basil like that? It would take me forever to do that by hand!
Great question! I stack the basil leaves on top of each other then roll them like a cigar and slice. Here are a couple pics! https://iowagirleats.com/2011/03/23/big-fork-worthy/
Fancy, yet so easy! I love it.
Chiffonade is the technique she used to cut the basil:
http://en.wikipedia.org/wiki/Chiffonade