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.
That looks amazing. Going on my “try this very soon” list!
GORGEOUS pictures, like usual!
I know that you do some freelance work as well, but you should really get into food staging / photography (if you already haven’t)! That first picture is gorgeous!
This looks and sounds insanely good. I can’t wait to make it.
Thanks for this recipe and for introducing me to sprouted wheat tortillas and Israeli couscous (and getting me over my carb phobia in the process).
Kristin, that first picture belongs in a magazine, it is just stunning!!! This recipe sounds delicious, definitely bookmarking :)
Smothering is what life is all about .. smother on sister … yumm!!!
These flavors look wonderful! Artichokes with chicken is such a great combo.
The first photo in this post is OUTSTANDING! Nice job.
That looks absolutely wonderful!
I have to tell you that I own two small restaurants. One fine dining and the other is more or less casual fast food. One entree on the menu at the fine dining restaurant is very similar to yours presented here. The major difference being that I use the brine from Feta cheese and also from the Kalamata olives to season with, and a few different veggies. You don’t need much but it adds so much punch.
Your recipe is definitely going to be added to my personal collection. Thanks so much for sharing.
PS I feel as though we are cousins. I was born in southern Minnesota (now living in Ohio) and I have cousins born and still residing in Iowa.
OMG! That looks awesome! :)
I spot a black fleece… ;) haha this pasta looks so good. I want some NOW, and it’s only 10 AM. Dang.
Is it possible to substitute 2% milk for the cream? Or is it better to just double the chicken broth? I’m lactose intolerant and can’t get lactose free cream.
I would just double the chicken broth!
Sometimes I use sour cream to make my sauces. It does not change the flavor and is easier to find for a substitute.
This looks sooo good… minus the artichokes for me. I want to like them, but every time I give them a try I realize that it’s just not meant to be.