Best 3 Skillet Chicken With Escarole And Pecorino Recipes

Skillet chicken with escarole and pecorino is a delicious and easy-to-make dish that is perfect for any weeknight meal and is packed with flavors. This classic Italian dish combines the savory flavors of chicken, sautéed escarole, and salty pecorino cheese. Using simple techniques and ingredients, you can recreate this flavorful meal right in your own kitchen. Whether you are a seasoned chef or just starting out, this article will guide you through the process of creating a delicious skillet chicken with escarole and pecorino dish that will surely impress your family and friends.

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SKILLET CHICKEN WITH ESCAROLE

Skillet Chicken with Escarole image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
1 large head escarole
4 cloves garlic
4 sprigs thyme
1 cup low-sodium chicken broth
3 tablespoons capers in brine, drained
1 tablespoon unsalted butter
Juice of 1/2 lemon
Chopped fresh parsley, for topping

Steps:

Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook until the skin browns, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
Meanwhile, trim the escarole, tear into pieces and rinse well. Thinly slice the garlic.
Remove the chicken to a plate. Discard all but 3 tablespoons fat from the skillet; return the skillet to medium-high heat. Add the garlic and cook until golden, about 1 minute. Add half of the escarole and cook, tossing, until wilted, about 1 minute. Add the remaining escarole and cook, tossing, until wilted, 1 minute; season with salt and pepper. Add the thyme and chicken broth and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the capers, butter and lemon juice. Cook, swirling the pan, until the butter is melted. Discard the thyme sprigs.
Divide the chicken thighs and escarole mixture among plates. Sprinkle with parsley.

CHICKEN FRENCH WITH ESCAROLE

Chicken French with Escarole image

This chicken recipe is great with escarole and/or pasta. The lemon/wine/butter sauce can be drizzled not only on your escarole, but also the pasta. This is a family favorite.

Provided by Genelle Mangine Marsh

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

2 eggs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 cup flour
4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
2 tablespoons oil
¼ cup butter
2 cloves garlic, minced
2 lemons, juiced
1 cup sherry
½ cup water
1 cube chicken bouillon
1 head escarole, rinsed and torn

Steps:

Beat eggs, Parmesan cheese, and parsley together in a shallow bowl. Place flour in a separate shallow bowl.
Gently press chicken breast halves into flour to coat and shake off any excess flour. Dip chicken into egg mixture.
Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Remove chicken from skillet and reduce heat to medium.
Stir butter and garlic into hot skillet. Cook and stir until garlic is fragrant and soft, 3 to 5 minutes. Return chicken breasts to the skillet and drizzle lemon juice over the chicken.
Pour sherry into skillet; stir water and chicken bouillon cube into sherry mixture. Simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add escarole, cover, and steam until tender, 2 to 4 minutes. Serve escarole topped with chicken and pan sauce.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 41.9 g, Cholesterol 184.4 mg, Fat 24.5 g, Fiber 6.3 g, Protein 32 g, SaturatedFat 10.4 g, Sodium 889.6 mg, Sugar 1.6 g

SKILLET CHICKEN WITH ESCAROLE AND PECORINO

Skillet Chicken with Escarole and Pecorino image

Number Of Ingredients 12

Ingredients

1 pound 1 pound escarole, cut into wide ribbons
2 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
4 4 (4-ounce) chicken breast cutlets
3/8 teaspoon 3/8 teaspoon kosher salt
1/4 teaspoon 1/4 teaspoon freshly ground black pepper
4 cloves 4 large garlic cloves, crushed
1/4 teaspoon crushed red pepper teaspoon 1/2 ounce pecorino Romano cheese, shaved
1/4 teaspoon 1/4 teaspoon crushed red pepper
2 teaspoon 2 teaspoons fish sauce
1/4 cup 1/4 cup julienne-cut carrot
1/2 ounce 1/2 ounce pecorino Romano cheese, shaved
1/2 1/2 medium red onion,thinly sliced

Steps:

Bring a saucepan of water to a boil over high heat. Add escarole; cook 1 minute. Drain.
Heat 2 teaspoons oil in a skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken; cook 2 minutes on each side or until done. Transfer to a plate.
Reduce heat. Add remaining 2 tablespoons oil and garlic; cook 1 minute. Stir in red pepper and onion; cook 1 minute. Remove garlic from pan; discard. Add escarole; cook 1 minute. Stir in fish sauce.
Divide chicken among 4 plates; top with escarole, carrot, and cheese.

Tips:

To achieve the perfect sear on your chicken, make sure the skillet is very hot before adding the chicken. Don't overcrowd the skillet, or the chicken will steam instead of sear.
Use a variety of escarole, such as frisée or radicchio, for a more complex flavor profile.
Add a squeeze of lemon juice or a splash of white wine to the escarole mixture for extra brightness and acidity.
Don't be afraid to experiment with different types of cheese. Parmesan, romano, or asiago would all be delicious substitutes for pecorino.
Serve the skillet chicken with escarole and pecorino over a bed of rice, quinoa, or pasta for a complete meal.

Conclusion:

This skillet chicken with escarole and pecorino is a simple but elegant dish that is perfect for a weeknight meal. The chicken is seared until golden brown and then cooked through in a flavorful sauce made with escarole, pecorino cheese, and white wine. The dish is finished with a sprinkling of fresh herbs and a squeeze of lemon juice. This dish is sure to please everyone at the table.