Zesty One Pot Chicken Bake Recipe By Tasty

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ZESTY ONE-POT CHICKEN BAKE RECIPE BY TASTY



Zesty One-Pot Chicken Bake Recipe by Tasty image

Here's what you need: McCormick® Zesty Spice Blend, kosher salt, freshly ground black pepper, boneless, skinless chicken thighs, vegetable oil, unsalted butter, medium yellow onion, medium red bell pepper, garlic, white long grain rice, chicken stock, lemon, fresh basil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 tablespoons McCormick® Zesty Spice Blend, divided
1 tablespoon kosher salt, divided
½ teaspoon freshly ground black pepper
1 lb boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
1 medium red bell pepper, seeded and diced
3 cloves garlic, minced
2 cups white long grain rice, such as basmati or jasmine
4 cups chicken stock
1 lemon, halved
fresh basil, large handful, thinly sliced

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • In a small bowl, combine 1 tablespoon of the Zesty spice blend, 1 teaspoon salt, and the pepper. Coat each piece of chicken evenly with seasoning blend. Set aside.
  • In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, sear the chicken for 2-3 minutes on each side, until a golden brown crust forms. Transfer the chicken to a plate and set aside.
  • Reduce the heat to medium. Add the butter, onion and garlic. Cook for 2 minutes, until the onion is translucent and fragrant.
  • Add the rice and remaining tablespoon of Zesty spice blend, bell pepper and stir to coat with the butter and aromatics. Pour in the stock and stir to deglaze the pot. Add the remaining 2 teaspoons of salt. Bring to a low boil and cook for about 2 minutes.
  • Arrange the chicken pieces on top of the rice. They may sink into the stock slightly, but that is okay.
  • Cover the Dutch oven and transfer to the oven. Bake for 35 minutes, until the rice is cooked through, but not mushy, and the chicken temperature reaches 165˚F (75˚C).
  • Remove the chicken from the pot. Squeeze the juice from a lemon half into the rice and fluff with a fork, allowing some steam to escape and halt additional cooking.
  • Transfer the rice and chicken to plates and top with fresh basil. Cut the remaining lemon half into wedges and serve on the side.
  • Enjoy!

Nutrition Facts : Calories 1456 calories, Carbohydrate 152 grams, Fat 75 grams, Fiber 3 grams, Protein 38 grams, Sugar 15 grams

PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY



Paprika Chicken & Rice Bake Recipe by Tasty image

Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.

Provided by Claire Nolan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 12

5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1 ½ cups chicken broth
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
  • On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
  • Cook an additional 5-6 minutes to brown the other side and remove from the pot.
  • Add the garlic and onions to the pot, and cook until the onions are transparent.
  • Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
  • Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
  • Bake for 35-40 minutes, or until the rice is fully cooked.
  • NOTE: For a crispy skin, remove chicken thighs and broil.
  • Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams

ZESTY ONE-PAN CHICKEN AND POTATO BAKE



Zesty One-Pan Chicken and Potato Bake image

It only takes 4 ingredients to make this flavorful dish. Just toss them all together and pop in the oven.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 4

1/4 cup KRAFT Zesty Italian Dressing
4 bone-in chicken pieces (1-1/2 lb.)
4 large baking potato es (2 lb.), cut into wedges
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400°F.
  • Pour dressing over chicken and potatoes in 13x9-inch baking dish sprayed with cooking spray.
  • Sprinkle with cheese.
  • Bake 1 hour or until chicken is done (165°F).

Nutrition Facts : Calories 440, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 120 mg, Sodium 380 mg, Carbohydrate 41 g, Fiber 5 g, Sugar 2 g, Protein 36 g

ZESTY ONE PAN CHICKEN AND POTATO BAKE



Zesty One Pan Chicken and Potato Bake image

Very easy and quick to make! You can use whatever chicken you have (i.e. breasts, thighs, etc) Add as many cut potatoes and carrots as you need to feed your family. I just drizzle the dressing and sprinkle the cheese so they are approximate measurements.

Provided by Cinderella1981

Categories     One Dish Meal

Time 1h5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 5

2 lbs boneless skinless chicken thighs
4 potatoes
2 cups baby carrots
1/2 cup Kraft light zesty italian dressing
1/4 cup parmesan cheese

Steps:

  • Place chicken pieces, cut up potatoes, and baby carrots in large baking dish.
  • Drizzle with Kraft Zesty Italian Dressing.
  • Sprinkle with Parmesan cheese.
  • Bake for 1 hour at 400 degrees Fahrenheit.

ZESTY CHICKEN TORTILLA BAKE RECIPE



Zesty Chicken Tortilla Bake Recipe image

Try this Zesty Chicken Tortilla Bake Recipe for a better-for-you version of a crowd favorite. Our Healthy Living chicken tortilla bake recipe uses chicken breasts seasoned with reduced fat cheese, salsa and fresh parsley to make a delicious dish that's perfect for your upcoming brunch.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings

Number Of Ingredients 8

1/2 cup MIRACLE WHIP Light Dressing
1/2 cup flour
3 cups fat-free milk
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup chopped fresh parsley
16 flour tortillas (6 inch)

Steps:

  • Heat oven to 375°F.
  • Whisk dressing and flour in medium saucepan until blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
  • Stir chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
  • Bake 25 min. or until heated through.

Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g

ZESTY BAKED CHICKEN



Zesty Baked Chicken image

Moist and flavorful this zesty dish is a hit with the whole family. In the mood for Asian? Substitute the hot sauce for 2 teaspoons light soy sauce and the chili powder for 2 tablespoons freshly grated ginger.

Provided by Wasup

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 chicken breast halves
3 tablespoons mayonnaise
1 teaspoon hot sauce
2/3 cup coarsely crushed Ritz cracker
2 1/2 teaspoons chili powder
1 teaspoon seasoning salt (Season-All or equivalent)
3/4 teaspoon black pepper
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 375.
  • Remove the skin and excess fat from the chicken and rinse.
  • Mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken.
  • Mix the dry ingredients and spread them on a dish.
  • Roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating.
  • Place the breasts bone-side down in a broiling pan.
  • Bake for 45-55 minutes rotating the pan after 25 minutes.
  • Do not turn the chicken!

Nutrition Facts : Calories 243.1, Fat 12.6, SaturatedFat 3.5, Cholesterol 69.6, Sodium 214.9, Carbohydrate 7.7, Fiber 1, Sugar 0.9, Protein 23.7

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