CHICKEN WITH SKILLET GNOCCHI
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Season the chicken generously with salt and pepper and sprinkle with 1 teaspoon thyme and the paprika. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast until no longer pink in the middle, 8 to 10 minutes.
- Meanwhile, melt the remaining 2 tablespoons butter in the skillet over medium-high heat. Add the onion, celery, carrot, remaining 1/4 teaspoon thyme and a pinch each of salt and pepper. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the chicken broth and 3/4 cup water and bring to a boil. Stir in the gnocchi, breaking apart any that are sticking together. Cover and simmer until the gnocchi are just tender, about 5 minutes.
- Uncover the skillet and stir in the peas and heavy cream. Cook until slightly thickened, about 1 minute; season with salt and pepper. Slice the chicken and serve with the gnocchi.
Nutrition Facts : Calories 660, Fat 21 grams, SaturatedFat 11 grams, Cholesterol 203 milligrams, Sodium 863 milligrams, Carbohydrate 60 grams, Fiber 6 grams, Protein 55 grams, Sugar 4 grams
CHICKEN ENCHILADA SKILLET
The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese
Provided by Food Network
Time 20m
Yield 6 servings (1 cup each)
Number Of Ingredients 6
Steps:
- 1. Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
- 2. Pour undrained tomatoes and sauce over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.
TUSCAN CHICKEN SKILLET
Bacon, cream, Parmesan -- is your mouth watering yet? There's no need to go out to dinner when you can make this restaurant-style creamy, cheesy chicken and fettuccine at home.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
- Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
- Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
- Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.
CAST-IRON SKILLET CHICKEN
This is the easiest way to roast a chicken in a pan, in the oven, at home. By breaking your bird down into two pieces and cooking them fast, you'll get crispy, dark, golden-brown skin and super juicy meat, all in under half an hour.
Provided by Kevin Gillespie
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
- Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
- Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken-just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
- After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.
MEXICALI CHICKEN SKILLET
This is a recipe that I found on ChefMD. A quick & easy stove top chicken recipe. I served this with oven roasted potatoes and asparagus.
Provided by LARavenscroft
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine cumin, oregano, salt and cayenne pepper.
- Rub mixture over meaty sides of chicken.
- Heat a large nonstick skillet over medium-high heat until hot.
- Coat with cooking spray.
- Add chicken to skillet, seasoned side down.
- Cook 5 minutes or until beginning to brown.
- Add salsa to skillet.
- Turn chicken over and cover skillet.
- Reduce heat to medium-low and simmer 15 to 20 minutes or until chicken is cooked through.
- Transfer to serving plates and garnish with green onions and serve with lime wedges if desired.
RED WINE CHICKEN SKILLET
Make and share this Red Wine Chicken Skillet recipe from Food.com.
Provided by Dan Churchill
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. and place a cast iron pan roasting tray in the oven (if you don't have one no problem).
- Bring a pot of water to a boil add a pinch of salt and add your potatoes. Cook until they are super fluffy... like really soft, but still holds their shape (12-15 minutes). Drain and allow to evaporate for 10 minutes... you want them very dry for super crunch.
- Remove roasting pan from oven and add 2 Tbsp olive oil, shake the potatoes in a bowl and carefully add them in . Season with salt and pepper and give them a toss, before placing in the oven for 15 minutes.
- Remove from the oven and add butter along with the garlic and thyme. Give the pan a mix to coat every fluffy potato. Add the potatoes back in the oven when the veggies and chicken go in to cook for a final 10-15 minutes (see step 6).
- Meanwhile, remove cast iron pan from oven and place on a medium-heat (regular frypan is fine) add drizzle in 2 Tbsp of olive oil. Pat the skin of the chicken dry and season with salt, then place skin-side down in the pan. cook for 5-7 minutes or until skin is super crispy, remove chicken.
- Add remaining 1 Tbsp of Olive oil to the pan and add your brussels sprouts and onions, cook for 3-4 minutes or until slightly colored. Deglaze with both the red wine and balsamic vinegar and add rosemary & honey. Season with salt and pepper, place chicken on top and pop in the oven to cook for a further 10 minutes.
- Serve chicken and red wine veggies with the crunchiest potatoes.
Nutrition Facts : Calories 769.6, Fat 44.6, SaturatedFat 12.1, Cholesterol 133.7, Sodium 192.9, Carbohydrate 51.2, Fiber 6.2, Sugar 14.1, Protein 30.3
SAUCY CHICKEN SKILLET
Amazing little sauce with fresh veggies and browned chicken breast. Simple enough for any weeknight yet still special and flavorful enough for guests. Adapted from a recipe I found at Kraft.com and changed quite a bit for my family.
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute chicken and peppers in a sprayed or lightly oiled skillet until browned on both sides. (about 5 minutes each side). Add garlic and cook, stirring constantly for about 30 seconds.
- Stir in cream cheese, broth, dressing, onions and basil. Cook stirring often until sauce begins to thicken and chicken is cooked through (170°F.).
- Stir in tomatoes and cook for 2 minutes.
- Serve over pasta or rice.
Nutrition Facts : Calories 323.6, Fat 21.5, SaturatedFat 7.5, Cholesterol 109.6, Sodium 543.1, Carbohydrate 4.1, Fiber 0.8, Sugar 2.5, Protein 27.5
CHEESY CHICKEN SKILLET
A box of mac and cheese gives you a head start making this Cheesy Chicken Skillet. With a prep time of 5 minutes, it's on the table in just 25 more.
Provided by My Food and Family
Categories Home
Time 22m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken and thyme; mix well. Cook 5 min. or until chicken is browned, stirring frequently.
- Add milk, water and Macaroni; cover. Cook 10 min. or until macaroni is tender, stirring occasionally.
- Stir in Cheese Sauce, peas and dressing. Cook an additional 2 min., stirring occasionally.
Nutrition Facts : Calories 580, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1210 mg, Carbohydrate 57 g, Fiber 5 g, Sugar 13 g, Protein 42 g
MIRACLE CHICKEN SKILLET
Make and share this Miracle Chicken Skillet recipe from Food.com.
Provided by coconutcream
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix dressing, rice, broth, and chili powder in large skillet. Top with chicken.
- Bring to a boil; cover.
- Reduce heat to low and simmer 25 minutes.
- Top with remaining ingredients. Cook an additinal 10 minutes.
Nutrition Facts : Calories 343, Fat 7.3, SaturatedFat 3.6, Cholesterol 80.7, Sodium 471.7, Carbohydrate 32.1, Fiber 1.7, Sugar 1.3, Protein 34.8
LOADED SKILLET CHICKEN DINNER
Make and share this Loaded Skillet Chicken Dinner recipe from Food.com.
Provided by Dan Churchill
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Place a large cast iron skillet over medium-high and allow to preheat, 5 minutes. Season chicken thighs generously with salt and pepper.
- Add 2 tablespoons olive oil to skillet, swirl to coat, and add chicken thighs. Cook, skin side down, until crispy and lightly golden, about 4-5 minutes. Turn, and sauté on underside for an additional 3 minutes. Remove to a plate.
- Drizzle in 1 tablespoon olive oil and place Brussels sprouts cut-side down on one side of the skillet and fill the other side with sweet potatoes. Add the onion wedges and garlic halves throughout the pan, drizzle with remaining 1 tablespoon olive oil, and season all over with salt and pepper. Place chicken thighs skin side up on top of vegetables and transfer to oven. Roast, shaking pan once halfway through to redistribute vegetables, until vegetables and cooked through and turning deeply golden in spots.
- Remove skillet from oven and increase temperature to 500 degrees F. Distribute butter over chicken and vegetables, add chicken stock and lemon juice, and return to oven. Continue roasting until chicken skin is deeply golden and pan sauces are bubbling and reduced, about 5-7 minutes. Garnish with chopped herbs and serve warm from the skillet, spooning pan sauce over each portion.
Nutrition Facts : Calories 432.2, Fat 31.4, SaturatedFat 7.9, Cholesterol 87.5, Sodium 143.2, Carbohydrate 18.9, Fiber 2.7, Sugar 4.4, Protein 19.7
TUSCAN GARLIC CHICKEN SKILLET
Recreate traditional Tuscan flavors with this Tuscan Garlic Chicken Skillet. You'll love the juiciness of the chicken thighs seasoned with rosemary, oregano in this Tuscan garlic chicken recipe. Don't even get us started on the flavorful sauce!
Provided by My Food and Family
Categories Herbs
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min. on each side or until thighs are evenly browned on both sides. Transfer to plate; cover to keep warm.
- Add remaining oil and potatoes, cut sides down, to skillet; cook on medium heat 7 min. on each side or until potatoes are golden brown, stirring in garlic, rosemary and oregano for the last minute. Add broth and dressing; stir to scrape browned bits from bottom of skillet. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally. Return chicken to skillet; simmer 5 min. or until potatoes are tender and chicken is done (165°F). Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.
- Bring liquid in skillet to boil on medium-high heat; cook 5 to 7 min. or until reduced to about 3/4 cup. Stir in peas; cook 1 min. or until heated through, stirring occasionally. Spoon over chicken and potatoes; sprinkle with cheese.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
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