Pan Roasted Chicken And Leeks Recipes

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PAN ROASTED CHICKEN BREASTS WITH MUSHROOMS AND LEEKS FOR TWO



Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two image

Make and share this Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two recipe from Food.com.

Provided by Vino Girl

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil, divided
12 shiitake mushroom caps, thinly sliced
1 leek, white part only, thinly sliced and cleaned
1 teaspoon fresh thyme, chopped (divided)
1/4 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
2 (5 ounce) boneless skinless chicken breast halves

Steps:

  • Preheat oven to 400°F.
  • Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
  • Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
  • Remove from heat; sprinkle with half the thyme, salt, and pepper.
  • Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
  • Fill pocket with 2-3 tablespoons of the mushroom mixture.
  • Season chicken with the remaining thyme, salt, and pepper.
  • Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
  • Brown chicken on both sides.
  • Transfer skillet to the oven and roast for 10 minutes or until cooked through.
  • Serve with the remaining mushroom-leek mixture.

Nutrition Facts : Calories 369.7, Fat 17.6, SaturatedFat 2.8, Cholesterol 90.7, Sodium 468.7, Carbohydrate 22.1, Fiber 3.2, Sugar 5.9, Protein 32.5

EASY PAN-ROASTED CHICKEN AND SHALLOTS



Easy Pan-Roasted Chicken and Shallots image

Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

2 bone-in chicken breasts, skin on, halved (about 10 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
2 sprigs fresh rosemary
3/4 cup chicken stock, plus 1/2 cup more if needed

Steps:

  • Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
  • Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
  • Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
  • Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

SKILLET CHICKEN WITH LEEKS AND CARROTS



Skillet Chicken with Leeks and Carrots image

We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

3 bone-in, skin-on chicken-breast halves (about 2 pounds total), room temperature
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
3 medium leeks, white and light-green parts only, cut into 1-inch rounds, then thoroughly washed and drained (2 cups)
5 medium carrots, peeled and cut on the bias into 1 1/2-inch pieces (2 cups)
2 cups Italian-bread cubes (each about 1 inch square; from 1 small loaf)
2 cloves garlic, minced (2 teaspoons)
1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice
1/4 cup lightly packed fresh mint leaves, sliced, plus more for serving

Steps:

  • Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
  • Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
  • Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.

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Top Asked Questions

What is the best way to cook chicken and leeks?
Add chicken, leeks, and mushrooms to pan. Drizzle with olive oil, then sprinkle with garlic powder and herbs. Toss over ingredients to coat evenly. Spread diced garlic over dish. Cover with foil and bake for 25 minutes.
How do you cook chicken thighs with bacon and leeks?
Directions. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden...
How do you cook chicken breast with leeks and carrots?
Place chicken in the center of skillet and arrange leeks around. Roast until leeks are browned at edges and tender and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests).
How to cook roasted leeks?
Roasted leeks are a tasty side dish that will elevate and enhance any savory meal! Preheat oven to 400°F. Cut the root and dark green tops off of the leeks. Cut in half lengthwise and wash between the layers to remove any dirt/debris. Place leeks cut side down in an oven-safe pan with ½ cup water.

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