CHICKEN BREASTS WITH PEPPER-POTATO RAGOUT
Bring this one-pot dish to the table in three simple steps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Heat oil in a large deep skillet over mediumlow heat. Season chicken with salt and pepper. Cook in skillet, turning to brown all sides, 18 to 20 minutes.Transfer to a plate.
- Add onions, peppers, potatoes, rosemary (if using), and 1/2 cup water to skillet; season with salt and pepper. Toss to combine, scraping any browned bits off bottom of skillet. Cover skillet, and simmer over medium heat, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes (they will cook further in step 3).
- Return chicken to skillet; add tomatoes. Cover skillet, and cook until chicken is opaque throughout and potatoes are tender, 8 to 10 minutes. Transfer chicken to serving plates. Stir parsley into vegetables in skillet; serve with chicken.
Nutrition Facts : Calories 438 g, Fat 10 g, Fiber 5 g, Protein 54 g
POACHED CHICKEN BREAST WITH ROASTED PEPPER SAUCE
Steps:
- In high-sided skillet over medium-low heat, bring the broth to a simmer. Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine. Add the chicken to the skillet and cover. Simmer on low until the chicken is cooked through, about 20 minutes. Remove the chicken from the skillet when cooked through. Slice in 1/2-inch thick slices.
- Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid. Puree until smooth. If it is too thick, slowly add additional poaching liquid until desired consistency. Season with salt and pepper. Transfer to a small pot and bring to a simmer.
- Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice.
- In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
Nutrition Facts : Calories 452 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 76 milligrams, Sodium 1899 milligrams, Carbohydrate 50 grams, Fiber 1.5 grams, Protein 33 grams, Sugar 6 grams
ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES
My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.
Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 221mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT
A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles.
Provided by Gordon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
- Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
- Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
- Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.
Nutrition Facts : Calories 314 calories, Carbohydrate 26.4 g, Cholesterol 53.1 mg, Fat 9 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 1.3 g, Sodium 1559.5 mg, Sugar 6.3 g
BROILED CHICKEN BREASTS WITH HERBS, CARROTS, AND RED POTATOES
A juicy breast of chicken that even the kids will enjoy.
Provided by Shelley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil.
- Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast; insert a slice of garlic into each slit.
- Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat.
- Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots and red potatoes with olive oil, salt, and pepper.
- Cook in the preheated oven for 7 minutes; turn the chicken and cook until no longer pink in the center and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 211.6 calories, Carbohydrate 12.8 g, Cholesterol 64.6 mg, Fat 6.3 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 391.8 mg, Sugar 3.3 g
ROAST CHICKEN BREASTS WITH PEPPERS
This is a winner in our household. I'm in love with it, too, because this dish goes from start to finish in nearly no time. -Melissa Galinat, Lakeland, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken., In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°., Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender., Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.
Nutrition Facts :
LEMON-PEPPER CHICKEN AND POTATOES
Chicken breast and potatoes topped with lemon-pepper seasoning and diced bell peppers and onions.
Provided by gsxkendra
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken breasts into a medium baking dish. Add potatoes, bell peppers, onion, water, and butter. Sprinkle lemon-pepper seasoning over the top.
- Bake in the preheated oven until chicken breasts are no longer pink in the centers and juices run clear, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 407.3 calories, Carbohydrate 61.5 g, Cholesterol 68 mg, Fat 4.4 g, Fiber 8.6 g, Protein 30.9 g, SaturatedFat 1.7 g, Sodium 434.5 mg, Sugar 5.2 g
CHICKEN WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
- Follow package instructions.
CHICKEN WITH CHICKPEA AND TOMATO RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
- Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
- Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.
SAUTéED CHICKEN BREASTS WITH SHIITAKE MUSHROOM RAGOUT
This is a beautiful recipe and tastes delectible! Two suggestions: after making the ragout and sauteing the chicken, deglaze the pan with a little white wine. When serving, sprinkle with a little chopped parsley. Note: Serving Size: 1 chicken breast with 2 tablespoons of ragout
Provided by Porfavorcorona
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the Mushroom Ragout:
- The mushroom ragout can be made ahead and kept in the refrigerator for up to 2 days.
- Heat the oil in a skillet over medium heat.
- Add the shallots and cook until they begin to soften, about 2 minutes.
- Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.
- Add the tomatoes, tarragon, salt and pepper.
- Heat thoroughly. (If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.)
- Adjust the salt and pepper to taste.
- For the Sautéed Chicken Breasts:
- Generously season the breasts with salt and pepper.
- Heat the oil over medium-high heat in a pan large enough to accomodate all the breasts.
- Sauté the breasts for 5 to 6 minutes on each side, turning only once. (Thin breasts will take less time, thicker breasts more.)
- Serve the chicken with the mushroom ragout spooned over and around the breasts.
Nutrition Facts : Calories 74.1, Fat 7, SaturatedFat 0.8, Sodium 3.5, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 0.6
ONE-PAN KETO CHICKEN BREAST WITH VEGETABLE RAGOUT
This quick-to-fix entree seems so decadent and guilty, no one would suspect it could be keto approved! Serve on top of mashed cauliflower, if desired.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine 1 tablespoon olive oil, zucchini, summer squash, and tomatoes in a bowl; toss to combine. Season with 1/2 teaspoon salt and 1 1/2 teaspoons cantanzaro herbs; mix well. Season chicken breasts with the remaining cantanzaro herbs, salt, and pepper on all sides.
- Heat remaining tablespoon olive oil in a large skillet over medium-high heat and cook chicken until browned on each side, 3 to 4 minutes per side. Remove chicken from skillet and set aside. Add seasoned vegetables to skillet and cook until tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir cream cheese and milk into the tomato mixture in the skillet until well combined. Add Parmesan cheese and mix until well incorporated into the sauce. Return cooked chicken to the skillet and season with salt and pepper. Heat until warmed through.
- Serve each chicken breast topped with vegetable ragout and garnish with shaved Parmesan cheese if desired.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 11.3 g, Cholesterol 53.6 mg, Fat 15.2 g, Fiber 2.1 g, Protein 16.5 g, SaturatedFat 4.8 g, Sodium 300.6 mg, Sugar 4 g
OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES
Oven-roasted, bone-in chicken breasts with carrots and red potatoes.
Provided by Mike Brandi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
- Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
- Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
- Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g
CHICKEN ROASTED WITH POTATOES, PEPPERS, AND SHALLOTS
Categories Chicken Potato Roast Quick & Easy Rosemary Bell Pepper Winter Shallot Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a large ovenproof skillet toss together the shallots, the garlic, 2 tablespoons of the oil, the bell peppers, the chopped rosemary, the potatoes, and salt and pepper to taste. Rub the chicken with the remaining 1 teaspoon oil, the lemon juice, and salt and pepper to taste and arrange it, skin side up, on top of the vegetable mixture. Roast the chicken and the vegetables in the upper third of a preheated 450°F oven for 20 minutes, reduce the temperature to 357°F., and roast the chicken and the vegetables for 15 minutes more, or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, stir the broth into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs.
CHICKEN AND OLIVE RAGOUT WITH DIJON POTATOES
An excellent, easy to prepare ragout to serve to your family and guests! I used chicken thighs with the bone, chicken breasts can be substituted. Recipe source: Food & Drink LCBO Magazine
Provided by Elly in Canada
Categories Chicken Thigh & Leg
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large pan or deep skillet, cook bacon over medium-high heat until crisp.
- Remove bacon and drain on paper towel, set aside. Drain most of fat from pan leaving 1 tablespoon, reserve excess fat.
- Add chicken to pan and brown on all sides, do not crowd the pan, transfer browned pieces to a bowl.
- Use more of reserved fat as necessary to brown all chicken. Set chicken aside.
- Reduce heat to medium-low and add remaining fat and/or butter.
- Add carrots, shallots, garlic, thyme(I prefer fresh thyme) pepper and salt.
- Saute for approximately 10 minutes or less if you prefer carrots a little crunchy.
- Sprinkle flour over vegetable mixture and cook stirring for 2 minutes.
- Gradually add wine and chicken stock, stirring gently to scrape the browned bits off the bottom of the pan.
- Bring to boil, stirring often for 5 minutes, until sauce thickens.
- Return chicken with any juices in the bowl to the pan, reduce heat and simmer gently for about 10 minutes.
- Add red pepper, olives and mustard.
- Simmer another 10 minutes or until chicken is cooked thoroughly and sauce is thickened.
- Taste and adjust seasoning as necessary.
- Crumble reserved bacon into the mixture and serve over the Dijon Mashed potatoes.
- Note: the flavours of this ragout benefit from being made a day ahead and refrigerating over night. I do not add the bacon until just before serving, so pieces will remain crunchy. This dish freezes well. Prepare the complete recipe, spoon potatoes around the edge of a large 12-16 cup casserole, spoon chicken mixture in the centre, cover with plastic wrap and wrap entire dish in foil. Freeze up to 2 months. Thaw in refrigerator for 48 hours and bake 350 degrees for about 1 1/2hours, until chicken and potatoes are hot and bubbly.
- To prepare potatoes:.
- Peel and cut into chunks, put into large pot, cover with water add salt and bring to a boil, simmer until tender, 20 minutes.
- Drain and return to low heat, shaking pot to dry potatoes for 1 minute.
- Remove from heat, mash and gradually mix in cream and mustard.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 626.7, Fat 27, SaturatedFat 12.7, Cholesterol 157.8, Sodium 523.8, Carbohydrate 54.9, Fiber 7, Sugar 5.2, Protein 31.5
CHICKEN RAGOUT
Make and share this Chicken Ragout recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
- Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
- Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
- Add in chicken; brown it on each side.
- Deglaze pan with the wine, scraping up any browned bits on the bottom.
- Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
- Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
- Remove bay leaf and serve.
Nutrition Facts : Calories 370.7, Fat 16.6, SaturatedFat 6.8, Cholesterol 105.3, Sodium 1284.5, Carbohydrate 15.8, Fiber 1.6, Sugar 4.1, Protein 32.4
CHICKEN BREAST WITH PEPPER-POTATO RAGOUT
Make and share this Chicken Breast With Pepper-Potato Ragout recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large deep skillet over medium heat.
- Season chicken with salt and pepper; cook in skillet, turning to brown all sides, 18 to 20 minutes, transfer to plate.
- Add onions, peppers, potatoes, rosemary (if using), and 1/2 cup water to skillet; season with salt and pepper.
- Toss to combine, scraping any browned bits off bottom of skillet; cover skillet and simmer over medium heat, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes(they will cook further in next step).
- Return Chicken to skillet; add tomatoes; cover skillet, and cook until chicken is opaque throughout and potatoes are tender,8 to 10 minutes.
- Transfer chicken to serving plates; stir parsley into vegetables in skillet , serve with chicken.
Nutrition Facts : Calories 460.5, Fat 10.4, SaturatedFat 1.8, Cholesterol 136.9, Sodium 178.8, Carbohydrate 31.6, Fiber 5.2, Sugar 6.1, Protein 58.8
CHICKEN BREAST WITH ROASTED RED PEPPER SANDWICH
Awesome sandwich! This is an original from my husband, Evan. This is a big sandwich. Obviously, you can use adjust the chicken breast size to suit your needs. Prep time includes grilling the chicken.
Provided by Claudia Dawn
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Broil or grill chicken breasts (I recommended seasoning it with Worcestershire sauce, a sprinkle of seasoned pepper and garlic salt while cooking).
- Serve chicken on bread topped with remaining ingredients.
- Compliment with condiment of choice: Dijon mustard, mayonnaise and/or ranch dressing.
CHICKEN, POLENTA, AND RED PEPPER RAGOûT
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 10
Steps:
- Halve leek lengthwise and cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leek well and with a slotted spoon transfer to a sieve to drain. Chop onion and cut bell pepper into 1-inch pieces. Mince garlic.
- In a 12-inch non-stick skillet cook leek, onion, bell pepper, and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened and pepper is tender, about 15 minutes. Transfer vegetables to a bowl. Pat chicken dry and cut crosswise into 1/2-inch-thick strips. Season chicken with salt and pepper and cut polenta into 3/4-inch cubes.
- In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté chicken, stirring, until golden, about 3 minutes. Add polenta and cook, stirring occasionally, 1 minute.
- Stir in cooked vegetables, tomatoes, thyme, and parsley and simmer, stirring, until heated through, about 2 minutes. Season ragout with salt and pepper.
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