Awesome Smothered Chicken
This Smothered Chicken is one of my most favorite things to cook and eat! I’ve been making this my entire adult life, and it is my go to if I want something special. If you are in need of an elegant yet easy chicken recipe, you have found it! This dish is just what you have been searching for if you want to impress without a lot of work. I can’t wait to show you how to make this and I hope you love it just as much as I do!
Years before I started this blog, everyone I made this chicken for asked me for the recipe. Every time I make this for dinner guests, it is always a hit. In fact, my family loves it so much they call it “awesome chicken”, hence the name! We love this smothered chicken over white rice or fettuccine and paired with rainbow carrots or oven roasted broccoli. The artichoke cream sauce for this chicken is so good, you may start putting it on just about everything!
As someone who has worked in the food business for many years with a busy family life, I love creating homemade recipes with fresh ingredients for my family that I can share with you here to help you make mealtime a little easier.
How Is Smothered Chicken Made?
This is so easy, you’ll want to do it all the time! Here are the basic steps:
- Dredge the chicken in the flour.
- Cook the chicken.
- Make the sauce.
- 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:
- Stir together flour and melted butter.
- Add the white wine and deglaze the pan.
- Then add the cream and the artichoke hearts.
- 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!
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Smothered Chicken With Artichoke Cream Sauce
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
For the Chicken
- 2 thick Boneless Skinless Chicken Breasts cut in half, or 4 thin boneless skinless chicken breasts
- 1/3 of a cup All Purpose Flour
- 1 1/2 teaspoon of Yellow Curry Powder
- 3/4 teaspoon of paprika
- 3/4 teaspoon of salt
- 4 Tablespoons of Unsalted Butter
For The Artichoke Cream Sauce
- 1 Tablespoon of Unsalted Butter
- 1 Tablespoon of reserved chicken dredging mixture
- 1/3 cup of White Wine (I used dry riesling)
- 1/3 cup of Chicken Broth, homemade or low sodium store bought
- 2/3 cup of Heavy Whipping Cream
- 1 cup of Jarred Marinated Artichoke Hearts, drained and chopped
- 1/4 Teaspoon of Salt
- 1/8 teaspoon of Pepper
Instructions
- 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.
- Pound the breasts out thin (about 1/2 inch thickness) between two pieces of plastic wrap with a meat mallet.
- 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.
- 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.
- Turn the chicken to cook on the other side for 5 to 7 minutes, adding another Tablespoon of butter to the pan.
- Once the first batch of chicken has cooked, remove from the skillet and place on a plate. Melt 1 Tablespoon of butter in the skillet and cook the other two pieces for 5 to 7minutes on each side, the same as the first two.
- Once the chicken has finished cooking, remove it to a plate and start the sauce. Put 1 Tablespoon of butter in the skillet you used for the chicken, and once it melts, add 1 Tablespoon of the reserved flour mixture. Stir to combine the butter and flour, and add the 1/3 cup of white wine and 1/3 cup of chicken broth to deglaze the pan and scrape up the brown bits on the bottom.
- 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.
- Return the chicken breasts to the pan and let them simmer in the sauce for a couple of minutes. Enjoy!
Notes
I have not tested this recipe with gluten free flour, but feel free to give it a try!
You can omit the white wine and use 2/3 cup of chicken broth instead.
This recipe is easily adapted for more people, or to make a nice dinner for two.
- 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
