Best 3 Skillet Chicken With Sundried Tomato And Chickpeas Recipes
Are you craving a flavorful and easy-to-make skillet chicken dish? Look no further than this skillet chicken with sundried tomatoes and chickpeas. This recipe is packed with Mediterranean flavors, featuring succulent chicken, tangy sundried tomatoes, and tender chickpeas all simmering in a savory tomato sauce. Not only is it delicious, but this dish is also incredibly versatile. Serve it over rice, pasta, or quinoa for a complete meal, or enjoy it as a flavorful protein-packed addition to your favorite salad. With just a few simple ingredients, you can create a restaurant-quality skillet chicken dish that will satisfy your taste buds and leave you wanting more. So, grab your skillet and let's get started on this delectable journey!
Here are our top 3 tried and tested recipes!
SKILLET CHICKEN WITH SUNDRIED TOMATO AND CHICKPEAS
You need two skillets for this chicken dinner recipe-one to cook the thighs and one to put on top as a weight, which helps the meat stay moist and the skin turn crispy. Store-bought sundried-tomato pesto flavors the chicken and makes a brothy sauce for the chickpeas, while thinly sliced fennel serves as a crisp, fresh counterpoint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper; toss with 2 tablespoons pesto. Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add chicken in a single layer, skin-sides down; cook 2 minutes. Reduce heat to medium. Top with a parchment round, then a skillet weighted with canned goods; press down firmly. Cook 5 minutes. Flip chicken; return parchment and weighted skillet to top. Cook until a thermometer inserted in thickest parts of chicken reads 165 degrees, 6 to 7 minutes. Transfer to a plate; cover.
- Transfer all but 2 tablespoons pan juices to a bowl. Add leeks to skillet over medium heat, season with salt, and cook until tender, 6 to 7 minutes. Stir in remaining 2 tablespoons pesto; cook 1 minute. Add chickpeas, 1 cup water, and reserved pan juices. Cook until slightly reduced, 6 to 8 minutes. Toss fennel with remaining 1 tablespoon oil; season with salt and pepper. Serve with chicken and chickpeas, garnished with fennel fronds.
SKILLET CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
Quick pantry cooking--easy and delicious pan-seared chicken with a sun-dried tomato sauce.
Provided by rayne drops
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
- Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 254 calories, Carbohydrate 8.2 g, Cholesterol 60 mg, Fat 13.9 g, Fiber 1.3 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 404.1 mg, Sugar 1.9 g
SKILLET CHICKEN WITH TOMATOES
Very simple and fast to put together, you can have dinner ready in a snap. Serve over any kind of rice or pasta to finish the dish. Low in fat and calories!
Provided by TheGrumpyChef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a resealable plastic bag, combine chicken and salad dressing. Set aside in refrigerator for 20 minutes.
- Remove chicken from marinade, reserving marinade.
- Warm oil in a medium skillet over med-high heat. Add chicken and cook 5 minutes, or until no longer pink, turning occasionally.
- Stir in reserved marinade and tomatoes with juice.
- Heat to boiling, reduce heat to low, cover, and simmer 15 minutes, or until a thermometer in thickest portion registers 160 degrees and juices run clear.
Nutrition Facts : Calories 203.2, Fat 5.3, SaturatedFat 1, Cholesterol 69, Sodium 658.1, Carbohydrate 9.7, Fiber 1.3, Sugar 7.7, Protein 28.6
Tips:
- Prep before cooking: Before you start cooking, make sure all your ingredients are prepped and ready to go. This will help the cooking process go smoothly and quickly.
- Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Use fresh, organic ingredients whenever possible.
- Don't overcrowd the skillet: When cooking chicken or vegetables in a skillet, make sure not to overcrowd the pan. This will prevent the food from cooking evenly and will make it more likely to stick to the pan.
- Cook over medium heat: Most skillet dishes should be cooked over medium heat. This will help to prevent the food from burning and will allow it to cook evenly.
- Season to taste: Always season your food to taste. This means adding salt, pepper, and other spices until the dish reaches your desired flavor.
Conclusion:
Skillet chicken with sundried tomatoes and chickpeas is a flavorful, healthy, and easy-to-make dish that is perfect for a weeknight meal. By following the tips in this article, you can create a delicious and satisfying skillet meal that the whole family will enjoy. So next time you're looking for an easy and delicious recipe, give skillet chicken with sundried tomatoes and chickpeas a try!
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