Crispy Pan Seared Chicken And Zucchini With Olives And Lemon Recipes

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PAN SEARED CHICKEN WITH OLIVES



Pan Seared Chicken with Olives image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 29

Four 8-ounce boneless, skinless chicken breast halves
1/2 cup extra-virgin olive oil, plus more for searing
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced shallots (about 1 small)
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, halved
2 teaspoons finely sliced fresh basil, optional
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, if needed
1/2 cup pitted kalamata olives, coarsely chopped
1 1/2 teaspoons minced shallots (about 1/2 small)
1/4 cup sherry vinegar
1/2 cup chicken broth (store-bought or homemade)
1 tablespoon Dijon mustard
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Winter Greens Salad, recipe follows, for serving, optional
1 cup wild arugula leaves
1 cup torn frisee leaves
1 cup thinly sliced radicchio (about 1/4 head)
1 1/2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 cup finely grated Pecorino Romano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
  • Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
  • Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
  • For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
  • Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
  • Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
  • Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.

CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON



Crispy Pan-Seared Chicken and Zucchini with Olives and Lemon image

This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you'll love zucchini forever.

Provided by Anna Stockwell

Categories     Chicken     Zucchini     Squash     Garlic     Chile Pepper     Olive     Oregano     Lemon     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Dinner     Quick & Easy     One-Pot Meal

Yield 2 servings

Number Of Ingredients 11

3 small zucchini or summer squash (about 1 lb.)
1 1/2 tsp. kosher salt, divided
7 Tbsp. extra-virgin olive oil, divided
4 skin-on, boneless chicken thighs (if unavailable, remove bones from skin-on, bone-in thighs with kitchen shears)
1/4 tsp. freshly ground black pepper
3 garlic cloves, thinly sliced
1 Fresno chile, thinly sliced
1/4 cup Castelvetrano olives, smashed, pits removed, torn
1 Tbsp. oregano leaves
1 tsp. finely grated lemon zest
Lemon wedges (for serving)

Steps:

  • Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
  • Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
  • Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
  • Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
  • Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.

PAN-SEARED CHICKEN TENDERLOIN



Pan-Seared Chicken Tenderloin image

A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!

Provided by Dee

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 9

4 chicken tenderloins, or more to taste
4 tablespoons olive oil, divided
salt and ground black pepper to taste
2 teaspoons paprika, or more to taste
2 teaspoons garlic powder, or more to taste
2 teaspoons onion powder, or more to taste
1 teaspoon Cajun seasoning
1 teaspoon chili powder
½ lemon

Steps:

  • Place chicken in a bowl. Coat with 3 tablespoons olive oil, salt, and pepper. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon.
  • Heat remaining olive oil in a large pan over medium-high heat. Add chicken; cook, covered, for 6 minutes. Squeeze lemon juice over the chicken. Flip and cook until a dark, crispy crust forms on the outside, about 6 minutes more.

Nutrition Facts : Calories 198 calories, Carbohydrate 4.6 g, Cholesterol 31.2 mg, Fat 15.2 g, Fiber 1.6 g, Protein 12.2 g, SaturatedFat 2.3 g, Sodium 193.1 mg, Sugar 0.9 g

SEARED ZUCCHINI WITH CRISPY PARMESAN AND BLACK PEPPER



Seared Zucchini With Crispy Parmesan and Black Pepper image

This summery side dish is inspired by the flavors of cacio e pepe, Rome's beloved pasta dish. Zucchini or summer squash is seared in a very hot pan until golden, and while it cooks, coarsely ground black pepper is separately toasted and butter is added to brown. (Be sure to salt your zucchini just before you add it to the hot pan - not sooner - as they can release water and become mushy if salted and left to sit.) If you can, take the time to grate your own Parmesan for a lighter, almost pillowy-like consistency that melts into the butter and forms chewy-like nuggets of cheese. (This will not be a smooth, emulsified sauce.) Like many good summer dishes, this one is finished with torn basil. Serve with a side of grilled sausages or pearled couscous tossed with pesto. A tumbler of rosé would make this dinner worthy of eating outside on the back porch, dish in lap.

Provided by Colu Henry

Categories     dinner, weekday, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
Kosher salt
1 1/2 pounds baby zucchini or summer squash (or use regular zucchini on the smaller side), ends trimmed and halved lengthwise
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, cut into 4 pieces
2 ounces freshly grated Parmesan or Grana Padano cheese
1/4 cup torn basil or mint leaves, or a combination
Flaky sea salt (optional)

Steps:

  • Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
  • While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
  • Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.

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