PESTO CHICKEN SKILLET SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
- Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
- In a small bowl, stir together the pesto and cream.
- Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.
EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS
Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Blot chicken thighs with paper towels and sprinkle with salt and pepper.
- Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
- Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
- Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
- Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
- Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g
ONE-SKILLET CRISPY CHICKEN THIGHS
A delicious, easy, one-skillet meal of juicy chicken with crispy skin. Thighs are almost impossible to overcook, and the sauce appeals to almost any palate. Use the sauce as is or thicken with a roux to make a gravy. Serve with rice.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well.
- Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.
- Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 335.9 calories, Carbohydrate 4.9 g, Cholesterol 111.2 mg, Fat 25.9 g, Fiber 0.2 g, Protein 20.2 g, SaturatedFat 12.3 g, Sodium 850 mg, Sugar 2.7 g
More about "one skillet chicken thighs with pesto and vegetables recipes"
ONE PAN PESTO CHICKEN AND VEGETABLES - TASTES BETTER …
From tastesbetterfromscratch.com
5/5 (24)Total Time 30 minsCategory Main CourseCalories 320 per serving
- In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.
- Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking.
20-MINUTE PESTO CHICKEN AND VEGETABLES - THE …
From themediterraneandish.com
4.8/5 (129)Calories 246 per servingCategory Main Course
- Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
- In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
- If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
SKILLET CHICKEN THIGHS WITH SPRING VEGETABLES AND …
From myrecipes.com
ONE POT CHICKEN VEGETABLES SKILLET RECIPE | DIETHOOD
From diethood.com
ITALIAN CHICKEN AND VEGETABLE SKILLET - RECIPE RUNNER
From reciperunner.com
ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED …
From tablespoon.com
20 CHICKEN THIGH SKILLET RECIPES - EATINGWELL
From eatingwell.com
PESTO CHICKEN TORTELLINI AND VEGGIES - JULIA'S ALBUM
From juliasalbum.com
ONE-PAN PESTO CHICKEN AND VEGGIES - JULIA'S ALBUM
From juliasalbum.com
4.8/5 (231)Total Time 30 minsCategory Main CourseCalories 423 per serving
PESTO CHICKEN AND VEGGIES - WHOLESOME MADE EASY
From wholesomemadeeasy.com
Cuisine ItalianTotal Time 25 minsCategory Main CourseCalories 450 per serving
10 BEST ONE POT CHICKEN THIGHS RECIPES | YUMMLY
From yummly.com
BOURBON CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
37 GRILLED CHICKEN RECIPES FOR THE BEST BARBECUED BIRDS ON THE BLOCK
From epicurious.com
ONE SKILLET CHICKEN TZATZIKI AND ORZO. - HALF BAKED HARVEST
From halfbakedharvest.com
15 BEST KALE RECIPES - WHAT TO MAKE WITH KALE - THE PIONEER …
From thepioneerwoman.com
SKILLET CHICKEN THIGHS - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
ONE SKILLET PESTO CHICKEN AND ORZO - WANDERING CHICKPEA
From wanderingchickpea.com
20-MINUTE PESTO CHICKEN & BROCCOLI [KETO, LOW-CARB, SUGAR-FREE, …
From chef-michael.com
SKILLET CHICKEN THIGHS WITH POTATOES, CARROTS, AND GREENS - SIMPLY …
From simplyrecipes.com
PESTO CHICKEN SKILLET - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN AND TORTELLINI VEGETABLE SOUP RECIPE - TASTING TABLE
From tastingtable.com
SLOW COOKER COCONUT CURRY CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
SHEET PAN PESTO CHICKEN AND VEGETABLES | NEIGHBORFOOD
From neighborfoodblog.com
RECIPES FOR SPRING’S SNAPPIEST GREEN VEGETABLE - LOS ANGELES TIMES
From latimes.com
5-INGREDIENT PEPPERONI CHICKEN - THE SEASONED MOM
From theseasonedmom.com
HOW TO BOIL A WHOLE CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
ONE-PAN CHICKEN PESTO WITH VEGETABLES (WHOLE30, PALEO, AIP)
From unboundwellness.com
You'll also love