SKILLET CHICKEN AND ZUCCHINI WITH CHARRED SCALLION SALSA
Baked chicken breasts have a reputation for being dry, but pan-searing bone-in, skin-on breasts before roasting them helps them render their fat. It also forms a protective coating, develops a crisp, deep-golden skin and adds an extra layer of flavor. In this one-pot recipe, zucchini is tossed with the rendered chicken fat, and everything cooks together in the oven. Swap in any seasonal, quick-roasting vegetable for the zucchini, like cherry tomatoes or asparagus, but don't skip the charred scallion and jalapeño salsa. The zingy lime, grassy herbs and barely there brown sugar really make this dish sing. If cilantro isn't your thing, basil makes a fine replacement, or try a combination of the two. Alongside? Steamed rice would be nice.
Provided by Colu Henry
Categories dinner, weekday, poultry, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Pat the chicken very dry and season generously all over with salt and pepper.
- Heat the canola or grapeseed oil in a 12-inch cast-iron pan or other large, ovenproof skillet over medium-high. Once the oil shimmers, add the chicken, skin side down, and cook undisturbed until skin turns golden brown, 5 to 7 minutes. Flip and cook another 5 minutes. Transfer the chicken to a plate.
- Remove the pan from the heat. Add the zucchini and stir to coat in the chicken fat. Season with salt and pepper. Do your best to arrange the zucchini in an even layer (some overlap is O.K.). Place the chicken, skin side up, on top of the zucchini, transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Meanwhile, make the salsa: In a medium bowl, stir together the lime juice and jalapeño; set aside. Heat a large skillet over medium. Add the scallions and cook, tossing frequently, until they begin to brown and char in spots, 4 to 6 minutes. Remove and set aside. When cool enough to touch, finely chop the scallions and toss them with the lime mixture. Stir in the cilantro, olive oil and brown sugar until the sugar dissolves. Season to taste with salt.
- Remove the chicken from the oven and transfer to a plate or a cutting board for about 5 minutes. If you want your zucchini more golden, pop it back in the oven while the chicken rests. Slice the chicken, if desired, and return it to the pan or serve it on the bone. Drizzle a few spoonfuls of the salsa over the chicken and season with flaky sea salt, if you'd like. Serve with the remaining salsa at the table.
ZUCCHINI GRATIN
Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
ZUCCHINI GARLIC CHICKEN SKILLET
Make and share this Zucchini Garlic Chicken Skillet recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Toss chicken, onions and garlic with the olive oil.
- Lightly brown the chicken while sautéeing the onions and garlic, about 7 or 8 minutes.
- Add the tomatoes and potatoes, salt and pepper.
- Cover and simmer for 15 to 20 minutes, until the chicken and potatoes are cooked through.
- Add zucchini during the last few minutes of cooking so it doesn't get too mushy.
PASTA SKILLET WITH CHICKEN & ZUCCHINI
Hmm, here's chicken and zucchini in a pasta skillet. What have we failed to mention? Oh, yeah: the garlic, the fresh basil and two kinds of cheese!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook spaghetti in large saucepan as directed on package, omitting salt.
- Meanwhile, sprinkle chicken with pepper. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
- Add remaining oil to same skillet. Add zucchini and squash; cook and stir 3 min. Add garlic; cook and stir 3 min. or until vegetables are crisp-tender.
- Drain spaghetti, reserving 1/4 cup cooking water. Toss spaghetti with reserved water in same pan; place on large platter. Top with chicken, vegetable mixture and remaining ingredients.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 39 g
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