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.
Check out the recipes below so you can choose the best recipe for yourself!
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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