CREAMY BASIL CHICKEN
If you've got a robust basil crop, then this flavorful and aromatic Basil Chicken in a creamy pan sauce is a recipe you'll keep coming back to. It's a great alternative when you've satisfied every pesto and caprese craving. Perfectly seasoned, pan seared chicken gives way to a creamy pan sauce bursting with bold flavors from both dried and fresh basil. Even sun-dried tomatoes stage a comeback (remember when those were in everything?!) to add some tangy acidity and balance out freshly-grated parmesan cheese. What's not to love?
Provided by Danielle Esposti
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of about 1". Set aside and repeat with the remaining chicken breasts. Season chicken on all sides with salt, pepper, and dried basil.
- Heat a 12" skillet over medium high heat. Add the oil, heat until it shimmers, then add the chicken breasts in a single layer. Sear 5 minutes until golden brown, then flip and sear on the other side 5 minutes more. Transfer chicken using tongs to a plate; tent with foil to keep warm.
- Reduce heat to medium. Add the butter and heat until it melts then foams. Add shallot and saute, stirring frequently, until soft, 3-4 minutes. Add garlic and sun-dried tomatoes, stir to toss with shallots, and saute 1 minute more.
- Add white wine to deglaze the pan, scraping any browned bits from the bottom of the pan, then add the chicken broth. Simmer until the liquid is reduced by half, about 5 minutes.
- Add heavy cream and whisk for 30 seconds, until smooth. Add the parmesan cheese, a few tablespoons at a time, whisking in between until the sauce is smooth. Stir in the fresh basil leaves.
- Return chicken to the pan and simmer in the sauce until cooked through and the chicken reaches 165°F using an instant read thermometer, 5-7 minutes. Spoon sauce over the chicken and garnish with more fresh basil.
Nutrition Facts : ServingSize 1 chicken breast, Calories 592 kcal, Carbohydrate 4 g, Protein 57 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 208 mg, Sodium 674 mg, Sugar 1 g, UnsaturatedFat 11 g
ROASTED CHICKEN & RED POTATOES
Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor-the meat juices help cook the veggies just perfectly. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.
Nutrition Facts : Calories 449 calories, Fat 21g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 529mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 35g protein.
CHICKEN WITH BASIL-PECORINO CREAM SAUCE AND ROASTED RED POTATOES
Way, way back in 2015, we had the brilliant idea to pair a juicy steak with a creamy basil sauce infused with sharp pecorino cheese. It quickly became a customer favorite, and the rest, as they say, is history. The steak may have been the first version, but the best version is this, with the irresistibly aromatic sauce alongside a tender chicken breast, served next to roasted red potatoes, shallot, and fresh red bell pepper. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion.
Provided by Chef Jimmy Madla
Time 50m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: basil pesto, pecorino Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using pork chops, follow same instructions as chicken in Step 1. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until chops reach minimum internal temperature, 5-7 minutes per side. Remove pork chops to a plate and top with 2 tsp. basil pesto (reserve remaining for sauce). Wipe pan clean and reserve. For vegetables, follow instructions in recipe. 1 Prepare the Ingredients Cut each potato into six to eight wedges.Stem, seed, remove ribs, and cut red bell pepper into 1" dice.Peel and slice shallot into 1/4" rounds.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. 2 Begin the Vegetables Toss potatoes, red bell pepper, shallot, 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper on prepared baking sheet. Spread into a single layer, leaving room to add chicken later (some overlap is ok).Roast in hot oven until vegetables begin to soften and caramelize on edges, 20 minutes.Remove from oven. Vegetables will finish cooking in a later step.While vegetables roast, sear chicken. 3 Sear the Chicken Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side.After vegetables have roasted 20 minutes, carefully stir on their own side. Transfer chicken to empty space on baking sheet.Reserve pan; no need to wipe clean. 4 Finish the Chicken and Vegetables Top chicken with 2 tsp. basil pesto (reserve remaining for sauce).Roast until pesto darkens slightly and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Remove chicken to a plate and rest at least 5 minutes.While chicken rests, make sauce. 5 Make Sauce and Finish the Dish Return pan used to sear chicken to medium-high heat. Add cream to hot pan and bring to a boil.Once boiling, remove from burner. Stir in remaining basil pesto and 2/3 the pecorino (reserve remaining for garnish). Taste, and season with a pinch of salt and pepper if desired.Plate dish as pictured on front of card, placing chicken on sauce and garnishing with remaining pecorino. Bon appétit!
Nutrition Facts :
ROASTED CHICKEN AND POTATOES
Provided by Melissa d'Arabian : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Allow the chicken to rest at room temperature for 30 to 60 minutes.
- Preheat the oven to 425 degrees F.
- In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
- In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
- Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
- Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
- To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.
PASTA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE
This is a Buitoni recipe, slightly adapted, that is quick in preparation due to prepared ingredients. Of course, you could always use your homemade cream sauce but if in a pinch for time, this will work wonders.
Provided by quikgourmet
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta and drain.
- Use a food processor or blender to chop red peppers to 1/4 inch in size.
- In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
- Do not allow sauce to boil; you're just trying to heat it through.
- Add pasta to sauce mixture and mix well.
- (Optional) Serve with parmesan cheese.
Nutrition Facts : Calories 378.4, Fat 6.7, SaturatedFat 1.6, Cholesterol 112.1, Sodium 1001.2, Carbohydrate 51, Fiber 0.8, Protein 27.4
CHICKEN IN BASIL CREAM
This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor.
Provided by Emily Daggett
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
- Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
- Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!
Nutrition Facts : Calories 496 calories, Carbohydrate 9.2 g, Cholesterol 182.9 mg, Fat 35.7 g, Fiber 0.9 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 373.3 mg, Sugar 2.1 g
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