Best 3 Skillet Chicken With Sundried Tomato And Chickpeas Recipes
Indulge in a vibrant and flavorful culinary journey with our skillet chicken with sundried tomatoes and chickpeas, a delightful dish that tantalizes the taste buds with every bite. The succulent chicken, perfectly seared and infused with aromatic herbs, pairs harmoniously with the tangy sundried tomatoes, creating a symphony of flavors. Nestled amidst this flavorful ensemble are tender chickpeas, adding a delightful texture and a boost of protein. This delectable skillet dish is not only a feast for the senses but also a breeze to prepare, making it an ideal choice for busy weeknight dinners or casual gatherings. Join us as we embark on a culinary adventure, exploring the step-by-step instructions and discovering additional enticing recipes that are sure to elevate your culinary skills and delight your palate.
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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
ITALIAN CHICKEN AND CHICKPEAS
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
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
CHICKEN WITH RICE AND SUN-DRIED TOMATOES
I found this recipe in a Weight Watchers cookbook, and changed it slightly to accomodate my family's taste. It was surprisingly good. I wish I could have thought of a more creative name for the recipe to tempt others to try it. The original recipe was 6 pts. per serving.
Provided by windhorse23
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large non-stick skillet heat the oil.
- Add the chicken and sprinkle with the oregano, salt and pepper.
- Brown the chicken, turning regularly, about 8-10 minute.
- Transfer to a plate.
- Combine the rice, celery, scallions and garlic in the skillet.
- Saute about 2 minutes on medium heat.
- Stir in the tomato juice, tomatoes (and a few spoonfuls of water if it looks dry.).
- Bring to a boil, reduce heat, and return chicken to the skillet.
- Simmer, covered, about 45 minute or until rice is done.
- Stir in the chickpeas and heat through, about 2 minutes.
Nutrition Facts : Calories 314.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 91.7, Sodium 725.6, Carbohydrate 30, Fiber 3.9, Sugar 3, Protein 35.4
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe tomatoes, tender chicken, and plump chickpeas.
- Don't overcrowd the skillet: If you overcrowd the skillet, the chicken and vegetables won't cook evenly. Cook the chicken in batches if necessary.
- Season generously: Don't be afraid to season the chicken and vegetables with salt, pepper, and other spices. This will help to bring out their flavor.
- Cook the chicken until it is cooked through: Use a meat thermometer to make sure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Add the chickpeas and sun-dried tomatoes at the end: This will help to prevent them from overcooking and becoming mushy.
- Serve immediately: This dish is best served hot and fresh.
Conclusion:
Skillet chicken with sun-dried tomatoes and chickpeas is a quick, easy, and delicious meal that is perfect for busy weeknights. It is packed with flavor and nutrition, and it can be easily customized to your liking. Whether you are looking for a healthy meal or a comforting dish, this recipe is sure to please.
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