Mediterranean Chicken Skillet Dinner Recipes

Steps:

• Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
• Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.

Steps:

• 1. Grate the zest and squeeze the juice from the lemon. Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.
• 2. Season the chicken with the salt and black pepper.
• 3. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
• 4. Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and garlic and cook and stir for 1 minute.
• 5. Add the stock mixture to the skillet and heat to a boil. Reduce the heat to low. Cook for 4 minutes, stirring occasionally. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the olives, capers, basil and cheese. Serve with the couscous.

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
• Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.

Steps:

• Heat oil in wide skillet.
• Add chicken and saute' over medium-high heat, about 10 minutes.
• Stir in tomatoes, chickpeas, olives, pesto, and cooked ziti. Cook until ingredients are heated through.
• Remove from heat and gently stir in 1/2 of the Mozzarella. Sprinkle with the remaining; cover pan. Let stand for 2 or 3 minutes - Until the cheese is melted.
• If desired, sprinkle with red pepper flakes.
• Garnish with parsley just before serving.
• Serve family-style - Straight from the skillet.
• Cook's Tips: (1) Add asparagus to this "Quick Fix Meal" with great results. (2) To get the best results from your skillet, be sure to stir often and thoroughly.

Steps:

• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil about 6 minutes, turning once, until brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat.
• Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Steps:

• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil about 6 minutes, turning once, until brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
• Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
• Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
• Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

Steps:

• In a skillet, brown chicken in oil over medium-high heat for about 3 minutes on each side. Add garlic; cook and stir about 45 seconds. Stir in the tomatoes, bay leaf, sugar, basil, salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear and chicken is tender. , Simmer, uncovered, until sauce reaches desired thickness. Discard bay leaf. Serve over spaghetti. Garnish with olives if desired.