SKILLET CHICKEN WITH TOMATOES
Very simple and fast to put together, you can have dinner ready in a snap. Serve over any kind of rice or pasta to finish the dish. Low in fat and calories!
Provided by TheGrumpyChef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a resealable plastic bag, combine chicken and salad dressing. Set aside in refrigerator for 20 minutes.
- Remove chicken from marinade, reserving marinade.
- Warm oil in a medium skillet over med-high heat. Add chicken and cook 5 minutes, or until no longer pink, turning occasionally.
- Stir in reserved marinade and tomatoes with juice.
- Heat to boiling, reduce heat to low, cover, and simmer 15 minutes, or until a thermometer in thickest portion registers 160 degrees and juices run clear.
Nutrition Facts : Calories 203.2, Fat 5.3, SaturatedFat 1, Cholesterol 69, Sodium 658.1, Carbohydrate 9.7, Fiber 1.3, Sugar 7.7, Protein 28.6
SKILLET CHICKEN WITH TOMATOES
Paprika-spiced chicken with tomatoes and zucchini travels easily from stove to oven in a single oven-proof pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Stir together paprika, cayenne (if desired), chili powder, and salt in a small bowl. Sprinkle each drumstick with 1/4 teaspoon spice mixture; set aside.
- Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add chicken, and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer to a paper-towel-lined plate to drain.
- Pour off half the oil. Add zucchini to skillet; cook over medium heat, turning occasionally, until golden. Stir in tomatoes.
- Place chicken on top of tomatoes and zucchini. Transfer skillet to oven, and bake until chicken is cooked through and juices run clear when meat is pricked with a fork, about 15 minutes.
MEDITERRANEAN CHICKEN SKILLET
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
SKILLET CHICKEN WITH POTATOES AND TOMATOES
A quick and yummy one-skillet chicken dish. Serve with steamed broccoli.
Provided by Dlbell
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Season chicken thighs with salt and pepper on both sides. Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, about 5 minutes per side. Add onion and garlic; cook until onion is just tender, about 5 minutes.
- Stir potato, tomatoes, and chicken broth into the skillet. Cover, reduce heat, and simmer until chicken is no longer pink in the center and potato is tender, about 20 minutes. Remove from heat and stir in basil.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 14.1 g, Cholesterol 69.2 mg, Fat 8.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 2.2 g, Sodium 402.5 mg, Sugar 2.2 g
SKILLET CHICKEN WITH TOMATOES, PANCETTA AND MOZZARELLA
With a topping of tomato sauce and fresh mozzarella, it's no wonder that I always think of this easy skillet dish as "pizza chicken." It's a tangy, milky, gooey, lovable meal that's somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.
Provided by Melissa Clark
Categories one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
- In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
- Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
- Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
- Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
- Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.
Nutrition Facts : @context http, Calories 1246, UnsaturatedFat 53 grams, Carbohydrate 11 grams, Fat 91 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 30 grams, Sodium 1618 milligrams, Sugar 6 grams, TransFat 0 grams
SKILLET CHICKEN THIGHS WITH FIRE-ROASTED TOMATOES AND SMASHED WHITE BEANS
A one-skillet meal that's beautiful, delicious and - surprise! - super easy. Italian herb-seasoned chicken thighs are browned in a skillet and roasted on top of a tomato, white bean and sage mixture.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In 10-inch ovenproof skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1 teaspoon of the Italian herb seasoning and 1/4 teaspoon of the salt.
- Place chicken skin side down in skillet. Cook without moving 4 to 5 minutes, until skin is golden brown and chicken releases easily from surface. Turn chicken over, and cook 2 to 4 minutes or until lightly browned. Turn off heat; remove chicken from skillet to plate, and drain fat from skillet.
- In small bowl, add beans, and lightly mash with potato masher or fork. Add remaining 2 tablespoons butter, the tomatoes, mashed beans, sage, remaining 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon salt to skillet, mixing to combine. Place chicken thighs, skin side up, on top of tomato and bean mixture, and transfer to oven.
- Roast 18 to 22 minutes or until bubbly and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Top with additional chopped sage, if desired.
Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 115 mg, Fat 2, Fiber 5 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g
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5/5 (53)Total Time 30 minsCategory Main CourseCalories 224 per serving
- Lightly pound the chicken breasts to an even thickness. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy-bottomed skillet, heat 1 tablespoon olive oil over medium high. Once hot, add the chicken breasts, top-side down, and let cook undisturbed for 4 minutes, until lightly browned. Flip and cook an additional 4 minutes. Turn again and continue cooking 3 to 5 additional minutes, flipping every few minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The total cooking time will vary depending upon the thickness of your chicken. Remove to a plate and cover to keep warm.
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