One Pot Mediterranean Chicken Recipes

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ONE-POT MEDITERRANEAN CHICKEN



One-Pot Mediterranean Chicken image

An easy one-pot dinner - delicious and filling. Great when you need something a little different for families of 4 or more! Serve over penne pasta and if you're feeling fancy, top with Parmesan or Romano cheese and fresh basil.

Provided by Shawnee73

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 stick butter
½ cup chopped onions
1 tablespoon minced garlic
1 teaspoon Italian seasoning
½ teaspoon dried basil
salt to taste
2 (14 ounce) cans artichoke hearts, drained and quartered
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can black olives, halved
1 (4.5 ounce) can sliced mushrooms, drained
4 boneless, skinless chicken breasts

Steps:

  • Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt. Saute until it starts to brown, about 5 minutes.
  • Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, about 20 to 25 minutes.

Nutrition Facts : Calories 360.7 calories, Carbohydrate 23.5 g, Cholesterol 79.7 mg, Fat 20.6 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 1400.6 mg, Sugar 2.7 g

ONE-POT MEDITERRANEAN CHICKEN AND FARRO



One-Pot Mediterranean Chicken and Farro image

This one-pot chicken and farro dish is packed with Mediterranean flavors, marrying briny olives, tangy feta and sweet sun-dried tomatoes.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
Kosher salt and freshly ground black pepper
1 medium red onion, chopped (1 cup)
3 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup pearled farro
1/2 cup dry white wine
2 cups low-sodium chicken stock
3/4 cup (oil-packed) sun-dried tomatoes, drained and sliced (4 ounces)
1/2 cup pitted kalamata olives, halved lengthwise (3 ounces)
1 lemon, zested and halved
1/3 cup crumbled feta (1 1/2 ounces)
1/4 cup roughly chopped dill

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large braiser or large Dutch oven over high heat and add the olive oil. Pat the chicken thighs dry and season with salt and pepper on both sides. When the oil is hot, add the chicken thighs, skin-side down, and cook, undisturbed, until golden brown, 6 to 8 minutes. Flip the chicken, cook for 2 more minutes and remove to a plate. (The chicken will not be cooked through at this point.) Pour off the excess fat from the braiser, leaving behind 2 tablespoons of it.
  • Reduce the heat to medium high, add the onions, garlic and red pepper flakes and cook, stirring often, until softened, about 3 minutes. Season with salt and pepper. Stir in the farro until combined. Add the wine and cook for 1 minute, scraping up the brown bits from the bottom with a wooden spoon. Add the chicken stock and bring to a simmer, about 2 minutes. Stir in the sun-dried tomatoes and olives. Place the chicken on top, skin-side up, in a single layer and add any residual juices from the plate.
  • Cover the braiser and bake until the farro is tender, most of the liquid has evaporated and the chicken is cooked through, 30 to 35 minutes.
  • Meanwhile, add the lemon zest, feta and dill to a small bowl and toss to combine.
  • Remove the braiser from the oven and squeeze the juice of the zested lemon over the top of the dish. Sprinkle with the feta and dill mixture and serve.

ONE-POT MEDITERRANEAN CHICKEN & PASTA



One-Pot Mediterranean Chicken & Pasta image

This amazingly flavourful one-pot dish combines lean chicken with a sensible amount of pasta and a generous serving of vegetables, for a complete meal.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 4

Number Of Ingredients 17

2 zucchini, medium, raw, sliced
2 tomatoes, fresh, diced
1 sweet red pepper, medium, diced
3 garlic cloves, minced
2 large chicken breasts, boneless, skinless (1 pound - 450 grams), cut into bite size pieces
1 tbsp olive oil
1 tsp basil, dried
½ tsp oregano, leaf, dried
¼ tsp rosemary, dried
½ tsp sea salt
½ tsp black pepper, freshly ground
2 ½ cup chicken broth, low sodium
½ cup red or white wine (or substitute with more chicken broth)
2 cups pasta, dry
2 tsp cornstarch
4 tbsp parmesan cheese, shredded
2 tbsp parsley, fresh, chopped (optional garnish)

Steps:

  • Slice zucchini lengthwise and cut across into half moons. Cut tomatoes and red pepper into larger dice. Mince garlic. Set all aside.
  • Cut chicken breasts into bite-size pieces (about 1 inch - 2.5 cm each.) Set aside.
  • Add olive oil to a large pot set on medium high heat and heat for a minute or two. Add chicken and sauté for approximately 10 minutes until lightly browned. Stir occasionally.
  • Add prepared zucchini, tomatoes, red peppers and garlic to the same pot. Sprinkle with basil, oregano, rosemary, sea salt and black pepper. Stir and sauté 5-7 minutes over medium high heat until vegetables are just tender crisp. Leave in pot but remove from heat.
  • Meanwhile, bring chicken broth and white wine to a boil in a separate pot over medium high heat. Stir in the pasta and use a spoon to push pasta down so it is submerged in the broth to ensure even cooking. Reduce heat to medium and cook according to package directions and until pasta is just al dente as it will be heated more in the next step. Stir during cooking to prevent pasta from sticking.
  • Remove one cup (250 mL) of broth from the pasta pot to a medium bowl and set aside. Stir in cornstarch and whisk until no lumps remain.
  • Add pasta with remaining liquid and cornstarch mixture to the chicken and vegetables. Stir and cook over medium heat a few minutes or until sauce thickens.
  • To serve, sprinkle with shredded parmesan cheese. Garnish with chopped parsley (optional garnish).

Nutrition Facts :

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