Best 4 Breast Of Chicken Garlic Chickpeas And Sauce Verdure Recipes

Indulge in a culinary journey with our diverse selection of breast of chicken recipes, each boasting unique flavors and textures. From the classic combination of garlic and chickpeas to the vibrant tang of a sauce verde, these dishes promise a delightful experience for every palate. Whether you prefer the simplicity of a skillet chicken with garlic and herbs or the richness of a creamy mushroom sauce, we have something to satisfy your cravings. And for those who love a pop of color and freshness, our sauce verde, made with a blend of parsley, basil, capers, and lemon, will elevate any dish to new heights. Join us as we explore these delectable recipes, offering a variety of options for a satisfying and memorable meal.

Here are our top 4 tried and tested recipes!

BREAST OF CHICKEN, GARLIC, CHICKPEAS AND SAUCE VERDURE

Breast of Chicken, Garlic, Chickpeas and Sauce Verdure image

Make and share this Breast of Chicken, Garlic, Chickpeas and Sauce Verdure recipe from Food.com.

Provided by mutantstar

Categories One Dish Meal

Time 50m

Yield 1 serving(s)

Number Of Ingredients 15

Ingredients

3 ounces skinless chicken breasts
4 plum tomatoes, minced
1 teaspoon olive oil
1/4 cup chickpeas, drained
1/2 teaspoon parmesan cheese, grated
2 teaspoons garlic, minced
1 tablespoon onion, chopped
2 ounces red wine
1 tablespoon balsamic vinegar
1 teaspoon basil
1 tablespoon celery, chopped
1 tablespoon red pepper
2 ounces mushrooms, sliced
2 ounces tomato sauce
salt and pepper

Steps:

Saute the minced garlic in the olive oil until golden brown.
Pour off olive oil into a bowl and reserve for later use.
In the same pan, saute the seasoned breasts over medium heat on both sides until done.
Remove garlic and breasts from pan and reserve for later use.
Add half the olive oil back and slowly saute the plum tomatoes until tender by gently rolling, remove and put aside with chicken and garlic.
Now, in order, saute the onions, celery, chickpeas, pepper and mushrooms, add the wine and 1 tbsp of balsamic vinegar and reduce until almost dry.
Finish by adding tomato sauce, top with parmesan cheese and season to taste with salt and pepper.

CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH

Curry Chicken Breasts With Chickpeas and Spinach image

This entire dish is built for flavor - and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.

Provided by Kay Chun

Categories dinner, quick, weeknight, beans, poultry, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup all-purpose flour
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2-inch thick
Kosher salt and black pepper
1/4 cup canola oil
2 tablespoons Madras curry powder
1 (15-ounce) can chickpeas, rinsed
2 tablespoons unsalted butter
1 tablespoon fresh lime juice, plus wedges for serving
4 ounces baby spinach (about 4 packed cups)
Chopped fresh cilantro (optional)

Steps:

Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.

ITALIAN CHICKEN AND CHICKPEAS

Italian Chicken and Chickpeas image

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

Provided by Kristin Turrell

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
1 bay leaf
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can garbanzo beans, drained and rinsed

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g

ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS

Roasted Chicken Breasts With Harissa Chickpeas image

Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.

Provided by Kay Chun

Categories dinner, easy, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 1/2 pounds bone-in, skin-on chicken breasts
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
1/2 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons harissa paste, more to taste
1 tablespoon coriander seeds, crushed using a mortar and pestle, or 1 1/2 teaspoons ground coriander
1 (15.5-ounce) can chickpeas, rinsed and drained
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1/4 cup coarsely chopped parsley

Steps:

Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
Serve the chicken topped with the sauce.

Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that you don't miss anything.
Use a Heavy-Bottomed Pot: A heavy-bottomed pot will help to distribute heat evenly and prevent the chicken from sticking. If you don't have a heavy-bottomed pot, you can use a regular pot, but be sure to keep the heat on low and stir the chicken frequently.
Don't Overcrowd the Pot: If you're cooking a lot of chicken, don't overcrowd the pot. This will prevent the chicken from cooking evenly.
Cook the Chicken Until It's No Longer Pink: Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature should read 165 degrees Fahrenheit.
Use Fresh Ingredients: Fresh ingredients will give your dish the best flavor. If you can, use organic ingredients whenever possible.
Don't Be Afraid to Experiment: Once you've mastered the basic recipe, feel free to experiment with different ingredients and flavors. You can add different vegetables, herbs, and spices to create a dish that's uniquely your own.

Conclusion:

This recipe for Breast of Chicken with Garlic, Chickpeas, and Sauce Verdure is a delicious and healthy way to enjoy chicken. The chicken is moist and flavorful, the chickpeas are tender and creamy, and the sauce is rich and flavorful. This dish is perfect for a weeknight meal or a special occasion.