Best 10 Pesto Chicken And Potato Patties Recipes
Discover the tantalizing flavors of Pesto Chicken and Potato Patties, a delightful dish that seamlessly blends the tangy zest of pesto with the comforting warmth of chicken and potatoes. These patties are not just any ordinary patties; they're a culinary symphony that offers a delightful balance of textures and flavors.
Picture perfectly golden-brown exteriors that give way to a tender and juicy interior, where succulent chicken and fluffy potatoes harmoniously unite. The secret lies in the vibrant green pesto, a vibrant sauce crafted from fresh basil, pine nuts, garlic, olive oil, and a hint of Parmesan cheese. Its aromatic allure tantalizes the senses, promising an explosion of flavors with each bite.
These Pesto Chicken and Potato Patties are not just a meal; they're an experience. They're perfect for a quick and easy weeknight dinner, a delightful addition to your brunch spread, or even as a delicious appetizer at your next gathering. Their versatility knows no bounds, making them a crowd-pleaser at any occasion.
So, let's embark on a culinary journey and explore the delightful world of Pesto Chicken and Potato Patties. From gathering the freshest ingredients to assembling and cooking these delectable patties, each step is carefully explained with detailed instructions. Get ready to savor the symphony of flavors and textures that await you in this extraordinary dish.
BAKED PESTO CHICKEN THIGHS AND POTATOES
Prepared pesto is all you need to turn plain chicken and potatoes into a flavorful dinner. Serve with a side salad for a complete meal.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.
- Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 19.1 g, Cholesterol 43.6 mg, Fat 14 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 3.8 g, Sodium 197.2 mg, Sugar 1.1 g
PESTO PASTA WITH CHICKEN AND TOMATOES
Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In blender or food processor, place Pesto ingredients.
- Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
- In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
- Garnish with basil and 3 tablespoons Parmesan cheese.
Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g
PESTO CHICKEN BAKE
This pesto chicken bake recipe only uses one pan and is a quick meal to prepare that is delicious for the whole family.
Provided by SDaisy2
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.
- Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 780.3 calories, Carbohydrate 32.6 g, Cholesterol 186.7 mg, Fat 46.5 g, Fiber 4.6 g, Protein 57.1 g, SaturatedFat 12.5 g, Sodium 453.6 mg, Sugar 1.7 g
PESTO CHICKEN AND POTATO PATTIES
Ground chicken and shredded hash brown potatoes are mixed with peppers, cheese and pesto sauce to make party-perfect patties for nine.
Provided by My Food and Family
Categories Home
Time 30m
Yield 9 servings, 2 patties each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Mix chicken, peppers, cheese and 6 Tbsp. pesto sauce in large bowl just until blended. Add potatoes; mix lightly. Shape into 18 patties, using about 1/3 cup chicken mixture for each. Place on 2 baking sheets sprayed with cooking spray.
- Bake 10 to 15 min. or until done (165ºF.) Meanwhile, mix sour cream and remaining pesto sauce until blended.
- Serve chicken patties with the sour cream mixture.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
ROAST CHICKEN WITH PESTO AND POTATOES
Steps:
- Preheat oven to 400°F. Stir pesto and garlic in medium bowl to blend. Transfer 1 tablespoon pesto mixture to small bowl and reserve for sauce.
- Spread 1/4 cup pesto mixture over outside and 1 tablespoon inside main cavity of chicken. Place potatoes in large roasting pan and toss with remaining pesto mixture. Push potatoes to sides of pan; place chicken in center. Sprinkle chicken and potatoes with salt and pepper. Roast until thermometer inserted into thickest part of chicken thigh registers 180°F and potatoes are brown and tender, about 1 hour 20 minutes.
- Transfer chicken and potatoes to platter. Add broth and reserved 1 tablespoon pesto to roasting pan. Place pan over heat; bring broth to boil, scraping up browned bits. Season sauce with salt and pepper. Serve chicken and potatoes with sauce.
PESTO CHICKEN & POTATOES
This was wonderful. It used up the leftover pesto I had, and the partial bags of frozen spinach and tri-colored bell peppers, and the mushrooms that would have gone bad. I love dinners that use up what I already have. It is easy to prepare, you just have to give it time to cook, which can be agonizing when you are home from a long day of work and are starving. But I think it was worth it.
Provided by Lilis Mommy
Categories Chicken Thigh & Leg
Time 50m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat the oven to 450. Peel and cut the each potato into 8 wedges. Place on a lined & sprayed cookie sheet. Bake for 40 minutes.
- After you put the potatoes in the oven, Heat up a saute pan to medium. Spread the pesto on the chicken thighs.
- Place chicken, frozen spinach, peppers, mushrooms, salt & pepper in the pan and cover. Cook for about 10 minutes and flip the chicken. You will want to cook the chicken until the juices run clear (about 10-15 more minutes).
- When the chicken is done, you should only have a few more minutes until the potatoes are done. Turn off the heat under the chicken but keep it covered until you are ready to serve.
- Serve with a salad.
Nutrition Facts : Calories 398.9, Fat 15.4, SaturatedFat 4.5, Cholesterol 79, Sodium 549.6, Carbohydrate 42.5, Fiber 8.2, Sugar 2.8, Protein 25.1
CHICKEN POTATO PATTIES
Make and share this Chicken Potato Patties recipe from Food.com.
Provided by Midwest Maven
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and add the salt and chicken.
- Cook 5-10 minutes until done, then remove, let cool, and dice finely.
- In a bowl put the mashed potatoes, garlic, onion, egg, chicken, parsley, cinnamon, turmeric, cayenne and salt and pepper to taste.
- Mix well, if mixture is too dry add a little of the cooking liquid and then add enough flour, if needed, to easily form them into patties.
- Wet or flour your hands and form mixture into patties.
- In a heavy skillet heat 1/2 inch of oil to 350 degrees.
- Slide in the patties and cook until golden brown, 3-5 minutes per side.
- Do not crowd the pan, work in batches if necessary.
- Drain on paper towels and serve garnished with cilantro.
CHICKEN AND POTATOES WITH PESTO
I wanted to use up the rest of a bottle of pesto sauce and this is how I did it. Me and my family think it's pretty good. Easy to make too.
Provided by HelenG
Categories Chicken
Time 55m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix 3 Tbsp pesto with potatoes and onions.
- Place into casserole dish.
- Top with chicken.
- Evenly rub 1 Tbsp pesto on top of the chicken breasts.
- Season with salt, pepper, garlic and Italian seasonings.
- Top with cheese.
- Bake at 400°F for 40 minutes. If the cheese begins to brown too fast, loosely cover w/foil then remove foil during the last 5-10 minutes.
- Serve with garlic bread and a salad.
- Enjoy!
Nutrition Facts : Calories 310.9, Fat 7.8, SaturatedFat 4.1, Cholesterol 90.6, Sodium 259.8, Carbohydrate 22.7, Fiber 2.8, Sugar 2.1, Protein 36
PESTO CHICKEN AND POTATOES IN PARCHMENT PACKETS
Cooking in parchment paper makes for a beautiful presentation as well as easy clean-up.
Provided by Elena Alba
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h35m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Slice potato very thinly, about 1/8-inch thick. Place slices in a bowl of water to prevent browning.
- Fold parchment paper in half to create two 15x12-inch rectangles. Drain potatoes and arrange 1/2 of the slices on the inside fold of the parchment paper in an overlapping semicircle. Season with salt and pepper. Top with 5 basil leaves and 1/2 of the onion slices. Repeat with the second piece of parchment paper.
- Place chicken legs over the onion slices, sprinkle with salt and pepper, and top with pesto. Carefully fold the parchment paper around the chicken, starting from one end, to create sealed packets. Transfer packets to a baking sheet.
- Bake in the preheated oven until juices run clear, about 1 hour 10 minutes. Transfer packets to plates and let rest for 5 to 10 minutes before opening and serving.
Nutrition Facts : Calories 620 calories, Carbohydrate 36.7 g, Cholesterol 101.8 mg, Fat 36 g, Fiber 5.5 g, Protein 38.7 g, SaturatedFat 9.7 g, Sodium 645.3 mg, Sugar 3.3 g
ITALIAN CHICKEN WITH PESTO POTATOES
Filling the pockets of each chicken breast with mozzarella guarantees that the chicken itself is beautifully tender. The chicken can be prepared in advance and then baked at the last minute.
Provided by Paula Fitzgerald
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
- Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper.
- Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
- In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto.
- Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.
Nutrition Facts : Calories 472.9 calories, Carbohydrate 31.6 g, Cholesterol 115.4 mg, Fat 18.8 g, Fiber 3.5 g, Protein 44.3 g, SaturatedFat 6.8 g, Sodium 1176.7 mg, Sugar 7.9 g
Tips:
- Well-seasoned chicken: Before cooking the chicken, season it generously with salt, pepper, and any other desired herbs or spices. This will help to enhance the flavor of the chicken and make the patties more flavorful overall.
- Use fresh pesto: Fresh pesto is always best for this recipe. If you don't have access to fresh pesto, you can use a good quality store-bought pesto. However, fresh pesto will give the patties a more vibrant flavor.
- Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook the chicken just until it is cooked through, but still moist and tender.
- Serve with your favorite sides: These pesto chicken and potato patties are delicious served with a variety of sides. Some popular options include mashed potatoes, roasted vegetables, or a simple green salad.
Conclusion:
Pesto chicken and potato patties are a quick and easy weeknight meal that is sure to please the whole family. They are made with simple ingredients that are likely already in your kitchen, and they can be cooked in under 30 minutes. The patties are crispy on the outside and tender and flavorful on the inside. They are also a great way to use up leftover chicken or potatoes. So next time you're looking for a quick and easy meal, give these pesto chicken and potato patties a try. You won't be disappointed!
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