Skillet Chicken With Sundried Tomato And Chickpeas Recipes
SKILLET CHICKEN WITH SUNDRIED TOMATO AND CHICKPEAS
You need two skillets for this chicken dinner recipe-one to cook the thighs and one to put on top as a weight, which helps the meat stay moist and the skin turn crispy. Store-bought sundried-tomato pesto flavors the chicken and makes a brothy sauce for the chickpeas, while thinly sliced fennel serves as a crisp, fresh counterpoint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper; toss with 2 tablespoons pesto. Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add chicken in a single layer, skin-sides down; cook 2 minutes. Reduce heat to medium. Top with a parchment round, then a skillet weighted with canned goods; press down firmly. Cook 5 minutes. Flip chicken; return parchment and weighted skillet to top. Cook until a thermometer inserted in thickest parts of chicken reads 165 degrees, 6 to 7 minutes. Transfer to a plate; cover.
- Transfer all but 2 tablespoons pan juices to a bowl. Add leeks to skillet over medium heat, season with salt, and cook until tender, 6 to 7 minutes. Stir in remaining 2 tablespoons pesto; cook 1 minute. Add chickpeas, 1 cup water, and reserved pan juices. Cook until slightly reduced, 6 to 8 minutes. Toss fennel with remaining 1 tablespoon oil; season with salt and pepper. Serve with chicken and chickpeas, garnished with fennel fronds.
SKILLET CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
Quick pantry cooking--easy and delicious pan-seared chicken with a sun-dried tomato sauce.
Provided by rayne drops
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
- Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 254 calories, Carbohydrate 8.2 g, Cholesterol 60 mg, Fat 13.9 g, Fiber 1.3 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 404.1 mg, Sugar 1.9 g
SKILLET CHICKEN WITH TOMATOES
Very simple and fast to put together, you can have dinner ready in a snap. Serve over any kind of rice or pasta to finish the dish. Low in fat and calories!
Provided by TheGrumpyChef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a resealable plastic bag, combine chicken and salad dressing. Set aside in refrigerator for 20 minutes.
- Remove chicken from marinade, reserving marinade.
- Warm oil in a medium skillet over med-high heat. Add chicken and cook 5 minutes, or until no longer pink, turning occasionally.
- Stir in reserved marinade and tomatoes with juice.
- Heat to boiling, reduce heat to low, cover, and simmer 15 minutes, or until a thermometer in thickest portion registers 160 degrees and juices run clear.
Nutrition Facts : Calories 203.2, Fat 5.3, SaturatedFat 1, Cholesterol 69, Sodium 658.1, Carbohydrate 9.7, Fiber 1.3, Sugar 7.7, Protein 28.6
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