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.
CHICKEN BREAST WITH PESTO AND VEGETABLES
People say that chicken breast is not a very exciting dish as it might be too dry or too bland. But I made this recipe many times and each time I managed to give plenty of flavours to the dish without making it unhealthy. It is a flexible recipe; if you dont have potatoes you can use pasta, as both are very good with chicken breast and pesto.
Provided by Funky Little Chef
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken breast to make a pocket. Put inside salt, pepper, other herbs. Pour the zest from the lemon, 2 slices of cheese, chopped garlic, olive oil, and basil pesto. Close the pocket and wrap it in aluminium foil. Cook it in a pre-heated oven for 30 minutes at 180°C.
- Serve with potatoes (chicken breast and pesto go really well with pasta too) and vegetables. For a healthier option, microwave the vegetables instead of roasting or boil them, to keep more vitamins inside.
Nutrition Facts : Calories 479.8, Fat 29.3, SaturatedFat 9.4, Cholesterol 108.8, Sodium 353.5, Carbohydrate 17.7, Fiber 10.3, Sugar 1.2, Protein 41.4
MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES
A healthy dish, full of sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
- Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
- Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
- Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium
ONE-SKILLET CHICKEN THIGHS WITH PESTO AND VEGETABLES
This is a great one-skillet chicken pesto dish. I like the concept of cooking one-skillet meals because the flavors meld well and it cuts down on cooking time, without sacrificing quality. Garnish with chopped green onion.
Provided by TheElusivePastry
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Time 5h30m
Yield 8
Number Of Ingredients 27
Steps:
- Combine red onion, oil, soy sauce, basil, vinegar, garlic, and peppercorns for marinade in a zip-top bag and mix well. Add chicken and massage well. Let sit for 4 to 6 hours in the refrigerator, flipping once halfway through.
- Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from the refrigerator and discard marinade.
- Melt 3 tablespoons butter in a large cast iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin.) Flip chicken and cook for 1 minute more. Remove chicken to a plate and set aside.
- Drain the extra fat and oil from the skillet, then melt remaining 1 tablespoon of butter. When butter has melted, add red onion and garlic to the pan and cook, stirring frequently, 1 to 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, salt, and pepper. Cook for 4 to 5 minutes, stirring throughout. Return chicken to the skillet.
- Transfer the skillet to the preheated oven, and bake for 15 minutes.
- Remove the skillet from the oven. Top chicken thighs with basil leaves, then halloumi cheese slices, making sure cheese does not touch the sides of the pan. Return to the oven and cook until chicken is no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Turn on the broiler and broil until the cheese is golden brown, 3 to 5 minutes more, checking frequently to prevent burning.
- Meanwhile, prepare pesto sauce: Combine olive oil, pine nuts, garlic, lemon juice, salt, pepper, and hot sauce in a blender and blitz for 30 seconds. Add basil and blitz until it's the consistency of pesto, about 30 seconds.
- Drizzle the pesto sauce primary onto the chicken, but also on the veggies.
Nutrition Facts : Calories 708.4 calories, Carbohydrate 24.2 g, Cholesterol 103.9 mg, Fat 55.6 g, Fiber 5.1 g, Protein 31.8 g, SaturatedFat 14.7 g, Sodium 1387.2 mg, Sugar 3 g
More about "chicken breast with pesto and vegetables recipes"
EASY PESTO CHICKEN AND VEGETABLES - BUDGET BYTES
From budgetbytes.com
Ratings 22Calories 369 per servingCategory Dinner, Lunch, Main Course
- Chop the bell pepper, yellow squash, and zucchini, and slice the red onion. I like to make different shapes for each vegetable, but aim to make the pieces all around the same size.
- Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes - the chicken will continue to cook as you add vegetables).
ONE PAN PESTO CHICKEN AND VEGETABLES - TASTES BETTER …
From tastesbetterfromscratch.com
5/5 (18)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.
PESTO CHICKEN RECIPES
From allrecipes.com
PESTO CHICKEN AND VEGETABLES FREEZER MEAL RECIPE
From freezermeals101.com
20-MINUTE PESTO CHICKEN AND VEGETABLES | THE …
From themediterraneandish.com
4.8/5 (122)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.
10 BEST BONELESS CHICKEN BREASTS WITH PESTO RECIPES
From yummly.com
RECIPE: YUZU CHICKEN & BROWN RICE WITH CARROTS & BOK CHOY
From blueapron.com
RECIPE: OVEN-BAKED CHICKEN & GARLIC BUTTER RICE WITH SPINACH
From blueapron.com
OVEN-BAKED CHICKEN BREASTS WITH ONIONS - 34 RECIPES
From bonapeti.com
SAVORY PIE WITH VEGETABLE AND CHICKEN: A DELICIOUS RECIPE TO …
From video.cookist.com
CHICKEN BREASTS WITH TOMATOES - 46 RECIPES, PAGE 2 | BONAPETI.COM
From bonapeti.com
CHICKEN BREAST WITH PESTO AND VEGETABLES : OPTIMAL RESOLUTION …
From recipeschoice.com
10 BEST PESTO CHICKEN WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
CHICKEN BREAST WITH PESTO AND VEGETABLES RECIPES
From findrecipes.info
SHEET PAN PESTO CHICKEN RECIPE - MASHED.COM
From mashed.com
HEALTHY 'CREAMY PESTO CHICKEN' RECIPE IS A FEAST FOR THE EYES
From delishably.com
RECIPE: CREAMY PESTO GNOCCHI & SQUASH BAKE WITH SPINACH
From blueapron.com
EASY BAKED CHICKEN AND POTATO DINNER RECIPE - PILLSBURY.COM
From pillsbury.com
PESTO CHICKEN WITH VEGETABLES AND SPAGHETTI
From diabetesfoodhub.org
RECIPE: CREAMY PESTO GNOCCHI & SQUASH BAKE WITH SPINACH
From blueapron.com
PESTO CHICKEN & VEGETABLE SKILLET WITH BURRATA - 20 MINUTE RECIPE
From thecreativebite.com
PERFECT PEANUT WHOLE-WHEAT PASTA WITH CHICKEN AND VEGETABLES
From easyrecipes.co.za
PESTO PASTA WITH CHICKEN AND VEGETABLES RECIPES - YUMMLY
From yummly.com
RECIPE: PEANUT CHICKEN & UDON WITH CARROTS & BELL PEPPER - BLUE …
From blueapron.com
CARROT GREENS PESTO CHICKEN AND ROASTED VEGETABLES
From emilyfabulous.com
CREAMY PHILLY PESTO CHICKEN RECIPE | ALLRECIPES
From test.element.allrecipes.com
GRILLED CHICKEN WITH PESTO GENOVESE DRESSING | BARILLA
From barilla.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #lunch #main-dish #poultry #easy #european #romantic #chicken #dietary #high-calcium #high-protein #low-carb #high-in-something #low-in-something #meat #novelty #taste-mood #number-of-servings #3-steps-or-less #from-scratch
You'll also love
Related Search