Smothered Chicken With Artichoke Cream Sauce

Share With Friends!

How could you cook chicken breast in a pan in a simple, delicious way? If you are in need of an elegant yet easy chicken recipe, you have found it! This dish is ready quickly, but tastes like you spent all day making it and it is great for a dinner party. If you’re looking to impress your guests, then this Smothered Chicken With Artichoke Cream Sauce is just what you have been searching for. I can’t wait to show you how to make this and I hope you love it just as much as I do!

Chicken in artichoke cream sauce on a blue background.

Why Is It Called Smothered Chicken?

Smothered chicken is a classic dish in which pieces of chicken (in this case, chicken breasts) are cooked with a rich gravy or sauce. Usually it is a pan gravy heavy on the onions, but I wanted to do something a little different here. This one has the volume turned up a little, with white wine and marinated artichoke hearts!

It is homey and comforting in ways I just can’t describe, and I hope you’ll feel the same way. I love cooking meals from scratch from wholesome ingredients, and The Copper Table is all about helping you do that as well. 

This recipe is one of my most favorite things to cook and eat! Every time I make this for dinner guests, it is always a hit. Years before I started this blog, everyone I made this chicken for asked me for the recipe. I love this smothered chicken over white rice or fettuccine. Try it over mashed potatoes, or paired with roasted carrots

I have been cooking this very dish for well over half my life up to this point. When I was much younger, this was one of the first dishes I experimented with in the kitchen without my Grandmother’s guidance. It has become a staple in my house. I just love it and I am happy to share it with you!

Here are a few other reasons to love it:

  • The flavor combination is dynamite! The artichoke cream sauce is absolutely wonderful and you’ll want to put it on everything!
  • This is one of the best cooking methods for cooking chicken breasts without drying them out.
  • This recipe doubles or more pretty easily if you want to serve several people. It also can be adapted to serve a nice dinner for two.
  • The sauce can be used on other proteins as well. It is great on salmon or pork chops!
  • Cooks in one pan!

Ingredient Notes

For a full list, you’ll want to visit the recipe card. I did want to touch on some important points with some of the ingredients here.

Boneless Skinless Chicken Breast- You can buy these already cut thinner, or you can buy thicker breasts and pound them out. 

Heavy Cream- Don’t try to save calories and use half and half. The sauce will break! I like using heavy whipping cream as opposed to regular whipping cream, but either one is fine here.

Jarred Marinated Artichoke Hearts- This is one of the few processed foods I use in my cooking, and they are a real gold mine of flavor. You can even make a yummy salad dressing from the marinade! Be sure to use jarred marinated artichoke hearts and not frozen ones!

White Wine- I prefer dry white wine in this recipe.

Chicken Breast Seasoning

These chicken breasts are coated in a seasoned flour mixture that adds extra flavor. The yellow curry powder and paprika are dynamite with the flavors in the sauce. Check out the recipe card for all the details!

Seasonings for smothered chicken.

How Is Smothered Chicken Made?

This is so easy, you’ll want to do it all the time! Here are the basic steps:

  1. Dredge the chicken in the flour.
  2. Cook the chicken.
  3. Make the sauce.
  4. Add the chicken back to the sauce to finish cooking.

How To Make Artichoke Cream Sauce For Smothered Chicken Breasts

You will just love this artichoke cream sauce recipe! Here is an overview of what to expect when making this:

  1. Stir together flour and melted butter.
  2. Add the white wine and deglaze the pan.
  3. Then add the cream and the artichoke hearts.
  4. Add the cooked chicken to the sauce.

There is a bit more to it than what is listed here, but everything you need to know is in the recipe card!

Should you find yourself with leftovers (if you do I’ll be surprised, this is a good one) the chicken and sauce reheat in the microwave quite nicely.

I hope you love this easy recipe for smothered chicken! Don’t forget to leave a star rating and a comment if you made this recipe. To get all the latest updates, be sure to sign up for my newsletter. Happy Cooking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Smothered Chicken in a cast iron pan.

Smothered Chicken With Artichoke Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

If you are in need of an elegant yet easy chicken recipe, you have found it! This Smothered Chicken is ready quickly, but tastes like you spent all day making it and it is great for a dinner party.

  • Total Time: 40 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale

For the Chicken

  • 2 thick boneless skinless chicken breasts cut in half, or 4 thin boneless skinless chicken breasts
  • 1/3 cup all purpose flour
  • 1 1/2 tsp yellow curry powder
  • 3/4 tsp paprika
  • 3/4 tsp salt
  • 4 tbsp unsalted butter

For The Artichoke Cream Sauce

  • 1 tbsp unsalted butter
  • 1 tbsp reserved dredging mixture
  • 1/3 cup white wine (I used dry riesling)
  • 1/3 cup chicken broth, homemade or low sodium store bought
  • 2/3 cup heavy whipping cream
  • 1 cup jarred marinated artichoke hearts, drained and chopped
  • salt and pepper to taste

Instructions

  1. If you are using two thick chicken breasts, use a sharp knife to cut through the breast, starting at the thickest end and move down the breast with the knife, cutting all the way through to make two thinner breast pieces. If you have 4 thin breasts or you purchased them already trimmed, you don’t need to cut them.
  2. Pound the breasts out thin (about 1/2 inch thickness) between two pieces of plastic wrap with a meat mallet. Turn the oven on to 450 degrees for the green beans.
  3. Put a large skillet (NOT non stick) on the stove just above medium heat. In a casserole dish or loaf pan, place the flour, curry powder, salt, and paprika and stir to mix well. Coat each piece of chicken thoroughly with the flour mixture.
  4. Hold your hand a couple of inches over the skillet. If it feels very warm, add 1 tbsp of the unsalted butter and coat the pan. Once the butter is melted and the pan is coated, place two of the chicken breasts in the skillet and cook for 5 to 7 minutes, until it is a nice golden brown.
  5. Turn the chicken to cook on the other side for 5 to 7 minutes, adding another Tablespoon of butter to the pan.
  6. Once the first batch of chicken has cooked, remove from the skillet and place on a plate. Melt 1 tbsp of butter in the skillet and cook the other two pieces for 5 to 7minutes on each side, the same as the first two.
  7. Once the chicken has finished cooking, remove it to a plate and start the sauce. Put 1 tbsp of butter in the skillet you used for the chicken, and once it melts, add 1 tbsp of the reserved flour mixture. Stir to combine the butter and flour, and add the white wine and chicken broth to deglaze the pan and scrape up the brown bits on the bottom.
  8. Once the mixture thickens a little and you no longer smell the wine, add the heavy cream and gently simmer for about three minutes, until the sauce thickens. Add the chopped marinated artichoke hearts, and salt and pepper to taste. 
  • Author: Amy at The Copper Table
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dishes and Sandwiches

Nutrition

  • Serving Size: 6 oz
  • Calories: 525
  • Sugar: 9.2 g
  • Sodium: 2258.2 mg
  • Fat: 31.1 g
  • Carbohydrates: 49.3 g
  • Protein: 13.9 g
  • Cholesterol: 82.4 mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star