One Pot Garlic Chicken Recipes

ONE POT GARLIC CHICKEN PASTA

Steps:

• In a non-stick pan, heat oil on medium heat.
• Add chicken, Italian seasoning, salt and pepper.
• Cook until chicken is golden brown.
• Add butter, ginger and garlic and cook on medium heat until fragrant. (Make sure not to burn the garlic and ginger).
• Add lemon juice, lemon zest, additional salt and pepper (if necessary), water and mix everything together.
• Add spaghetti and mix again.
• Cook without lid on medium heat until the water is almost evaporated. Make sure to stir often or else the pasta might stick to the pan.
• When pasta is almost cooked, add cream cheese and mix together.
• Remove pan from the heat and sprinkle parmesan cheese on top.
• Garnish with cilantro/ parsley and some lemon slices. Enjoy!

ONE POT GARLIC CHICKEN RECIPE

Steps:

• Heat oil and butter in a nonstick pan over medium high heat.
• Add chicken, Italian seasoning, salt, pepper and cook on both sides until no longer pink.
• Add garlic and saute for about 1 minute until fragrant.
• Add wine, broth, lemon juice and mix.
• Cover and cook for about 8 minutes.
• Remove lid and cook uncovered until liquid is reduced and sauce becomes thick to your desired consistency.
• Garnish with parsley and enjoy.

ONE POT CREAMY LEMON CHICKEN

Steps:

• Add oil in a large nonstick pan or pot over medium heat.
• Add chicken and sprinkle salt, pepper and Italian seasoning.
• Saute until golden brown and cooked through.
• Remove chicken from pan onto a separate plate.
• In the same pot, add broth and mix to deglaze.
• Add lemon juice, garlic and let this mixture cook until broth is reduced by half.
• Add butter and heavy cream and mix until smooth and creamy.
• Reduce heat to low.
• Add the cooked chicken back into the pot and mix.
• Cook for another 1 minute.
• Sprinkle fresh parsley and enjoy!

PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI

Steps:

• Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

GARLIC CHICKEN IN A POT

Steps:

• Preheat oven to 450 degrees. Remove zest from preserved lemon and cut zest into small squares; save pulp for another use. Bring 1 cup water and the sugar to a boil, drop in zest and cook 1 minute; drain and set aside.
• Heat 2 tablespoons olive oil in a large skillet over high heat. Add vegetables and garlic, season with salt and pepper and sauté until brown on all sides. (If necessary, do this in 2 batches.) Spoon vegetables into a 4 1/2- to 5-quart lidded Dutch oven and stir in herbs and lemon zest.
• Return skillet to heat, add another tablespoon of oil and brown chicken on all sides, seasoning it with salt and pepper as it cooks. Tuck chicken into casserole, surrounding it with vegetables. Mix together the broth, wine and remaining olive oil and pour it over chicken and vegetables.
• Mix flour with enough hot water (about 3/4 cup) to make a malleable dough. On a floured surface, work dough into a sausage; place dough on rim of casserole. Press lid onto dough to seal casserole. Bake 55 minutes. To break seal, work the point of a screwdriver between pot and lid. If chicken is whole, quarter it. Chicken may be served in the pot or arranged with vegetables on a serving platter.