Best 7 Creamy Olive Chicken Bake With Red Peppers And Mushrooms Recipes

BAKED CHICKEN WITH MEZZETTA OLIVES AND ROASTED RED PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Season the chicken thighs generously with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
• Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2-3 minutes, or until they begin to soften. Watch carefully so they don't burn.
• Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
• Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
• Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
• Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
• Transfer to the oven and bake for 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
• Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
• Enjoy!

ONE PAN MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE

Steps:

• Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
• Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
• Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy.
• Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.

GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS

Steps:

• Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan; set aside.
• Add 1 teaspoon oil to pan, followed by garlic and mushrooms; let brown, stirring occasionally, 5 to 6 minutes.
• Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.
• Add olives and chicken stock to pan; bring to a boil, then reduce heat. Cover; simmer until chicken is cooked through, 15 to 20 minutes.

CREAMY BAKED CHICKEN AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
• Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
• Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.

CREAMY OLIVE CHICKEN BAKE WITH RED PEPPERS AND MUSHROOMS

Steps:

• Chicken -- Lets make the chicken. In a large pan add some olive oil 1 tablespoon should be good, salt and pepper and just saute the chicken just a couple of minutes till cooked 1/2 way and golden brown on high heat, but don't over cook. It will continue to bake in the oven. Once the chicken is nice and brown, should take 5-8 minutes remove, set to the side and cover.
• Vegetables -- To that same pan, add a little more olive oil if needed and add the garlic, onion and crimini mushrooms and cook until golden brown and soft but still not all the way cooked. Add some salt and pepper and cook 1 minute. Transfer to a large bowl with the chicken and keep covered.
• Bechemel sauce -- Add the butter in a large pot and melt on medium heat. Add the flour and mix well and cook another minute. Add the cream and milk and cook until thick. Add the olives, parmesan and some ground black pepper to taste and set to the side as the pasta finishes cooking.
• Pasta -- According to directions Drain and toss with the bowl that has the chicken and the grilled vegetables. Pour the olive sauce over the top, add the grated cheese and fresh basil and toss well.
• Baking -- Pour in a 13x9 casserole dish sprayed with pam or greased lightly, topped with the 1 cup parm for a garnish, and cook at 375 for 30 minutes uncovered until nice and brown on top and the cheese is melted and bubbly.

CREAMY CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
• Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
• Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
• Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.