Smothered Chicken Recipe

Boil potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender when pierced with a fork, about 12–15 minutes.

Drain and mash

Drain potatoes thoroughly and return to the hot pot over low heat for 1 minute to evaporate excess water. Add 4 tablespoons unsalted butter, 1/2 cup whole milk, and 2 tablespoons sour cream. Mash with a potato masher or ricer until smooth and fluffy. Season with 1 tsp kosher salt and 1/2 tsp black pepper; adjust to taste. Keep warm while finishing the chicken.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay prosciutto slices flat on the sheet; brush very lightly with 1/2 tsp olive oil if desired. Bake until crisp, 8–12 minutes, watching closely so they do not burn. Remove and place on paper towels to drain and crisp while you cook the chicken.

Prepare chicken

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound gently to an even thickness of about 3/4" for even cooking. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper. Dredge each breast lightly in 3/4 cup all-purpose flour, shaking off excess.

Pan-fry

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When butter stops foaming and oil shimmers, add the dredged chicken breasts (work in two batches if needed to avoid crowding). Cook undisturbed until golden brown, about 4–5 minutes per side, or until an internal temperature of 160°F (71°C) is reached. Transfer cooked chicken to a plate and tent loosely with foil to rest; reserve the pan and any brown bits.

Sauté aromatics

Reduce heat to medium. Add 1 tablespoon extra-virgin olive oil to the same skillet with reserved fond. Add 1 finely minced shallot and 3 minced garlic cloves; sauté, stirring, until fragrant and softened, about 1–1.5 minutes, taking care not to burn the garlic.

Deglaze

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up brown bits with a wooden spoon. Allow the wine to simmer and reduce by about half, approximately 2–3 minutes.

Build sauce

Add 1/2 cup low-sodium chicken stock and simmer another 2 minutes until slightly reduced. Stir in 1/4 cup heavy cream and 1 tablespoon unsalted butter; simmer gently until the sauce slightly thickens, about 1–2 minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tablespoon fresh lemon juice.

Finish with spinach

Add 5 oz baby spinach to the pan in batches, stirring until wilted and incorporated into the sauce, about 1–2 minutes. Taste and adjust seasoning. If the sauce is too thin, simmer briefly; if too thick, add up to 1–2 tablespoons chicken stock to loosen.

Return chicken to pan

Nestle the rested chicken breasts back into the sauce and spoon it over to coat, cooking 1–2 minutes more to bring chicken to serving temperature and marry flavors (internal temp should be at least 165°F after resting).

Divide butter whipped potatoes among 4 plates, spreading to create a bed. Place a smothered chicken breast on each bed of potatoes. Spoon extra garlic white wine spinach pan sauce and wilted spinach over the chicken and potatoes. Crumble a crisp prosciutto slice over each portion.

Garnish with 2 tablespoons chopped fresh parsley scattered across the plates and serve with a lemon wedge alongside for squeezing. Serve immediately.