One Pan Chicken With Garlic Butter Tomato Sauce Food

GARLIC BASIL CHICKEN WITH TOMATO BUTTER SAUCE

Steps:

• Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
• Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions.
• Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side - the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside.
• Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes.
• Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

EASY CHICKEN IN TOMATO SAUCE

Steps:

• Heat large skillet on medium high heat.
• While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.
• Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.
• Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).
• Reduce heat of skillet to medium. Add one tablespoon of olive oil. Add onion and saute until translucence. 3-4 minutes. Add chopped garlic and cook an additional minutes.
• Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet. Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.
• Prepare pasta or rice according to package directions and serve with sauce and chicken. Sprinkle with grated parmesan if desired.

ONE PAN CHICKEN WITH GARLIC BUTTER TOMATO SAUCE

Steps:

• Cook Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook, flipping halfway, until cooked through. Time will vary depending on size of chicken breasts. Once they're completely cooked through, set aside on a plate.
• Make the Garlic Tomato Butter Sauce: Wash tomatoes and dice. Add the tomatoes to the pan, still over medium heat. Cook, stirring occasionally, until the tomatoes have broken down and are sort of saucy-looking. Add the butter, and stir in until completely melted. Add the garlic, and cook, stirring, for a few minutes (taste to make sure the raw garlic taste is gone).
• Finish it off: Add the chicken back to the pan, and spoon some of the sauce over each chicken breast. Heat for a few minutes.
• Serve + Store: Add the fresh basil just before serving! Enjoy immediately! Store leftovers, in an airtight container, in the fridge for up to 5 days.

SKILLET CHICKEN IN GARLIC TOMATO SAUCE

Steps:

• Generously season your chicken breasts with salt and pepper on both sides. Heat the olive oil in a large, deep skillet or pan over medium to medium-high heat. Add the chicken breasts to the pan and cook for about 5 minutes per side, or until juices run clear, turning a nice golden brown. Once cooked, reduce the heat to low and carefully remove chicken from pan and set aside.
• Make sure that you have reduced the heat to low, then add the minced garlic to the same pan with the oil. Cook the garlic for 1 minute, then slowly add the crushed tomatoes to the pan, then add the dried basil and cayenne pepper. Slowly increase the heat to bring the sauce to a simmer. Keep the sauce at a simmer so that it does not splatter. Simmer for 5 minutes, stirring occasionally. Whisk in the butter until melted, then whisk in 2 tablespoons of grated parmesan cheese. Carefully return the cooked chicken breasts to the pan and allow them to simmer in the sauce for an additional 3 minutes.
• Serve over cooked pasta and garnish with additional parmesan cheese. As an alternative, you could serve it with some bread for dipping in the sauce and a nice side salad. If you would like to keep it low carb and gluten-free, try serving it over zucchini noodles or spaghetti squash.

ONE-PAN CHICKEN DINNER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a single layer in the center of a 9x13-inch baking dish. Pour green beans into one side of the baking dish. Spread potatoes out on the other side of the dish.
• Sprinkle dressing mix over chicken, beans, and potatoes; drizzle butter over the top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).