Best 3 Spring Chicken Niçoise Recipes

Spring Chicken Niçoise is a classic French dish that combines tender chicken, fresh vegetables, and a flavorful dressing. Originating from the southeastern French city of Nice, this dish is a delightful representation of Mediterranean cuisine.

The main component of the dish is the chicken, typically roasted or grilled until crispy on the outside and juicy on the inside. The vegetables, such as green beans, potatoes, and tomatoes, are carefully selected for their vibrant colors and distinct flavors. They are cooked to perfection, retaining their crunch and natural sweetness.

The highlight of the dish is the Niçoise dressing, a vibrant and aromatic blend of olive oil, vinegar, Dijon mustard, and fresh herbs. This dressing adds a tangy and herbaceous flavor to the dish, enhancing the taste of the chicken and vegetables.

Overall, Spring Chicken Niçoise is a delicious and visually appealing dish that captures the essence of French culinary tradition. With its combination of succulent chicken, fresh vegetables, and a flavorful dressing, this dish is sure to impress your taste buds and leave you craving more.

In this article, you will find two variations of Spring Chicken Niçoise:

1. **Classic Spring Chicken Niçoise**: This recipe stays true to the traditional preparation of the dish, using roasted chicken, fresh green beans, potatoes, and tomatoes. The Niçoise dressing is made with olive oil, vinegar, Dijon mustard, garlic, and fresh herbs, providing a tangy and herbaceous flavor.

2. **Grilled Spring Chicken Niçoise**: This variation offers a slightly smoky and charred flavor to the dish. The chicken is grilled instead of roasted, giving it a crispy exterior and juicy interior. The vegetables are also grilled, adding a touch of smokiness to their natural flavors. The Niçoise dressing remains the same, tying all the elements together.

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

SPRING CHICKEN NIçOISE

Spring Chicken Niçoise image

Chicken breast, new potatoes, and sugar snap peas are all steamed in the same basket along with fresh oregano for this satisfying dinner salad. A lively lemon-Dijon dressing, salty feta, and of course Niçoise olives give it a lift.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

Ingredients

2 boneless, skinless chicken-breast halves (each 8 ounces)
Kosher salt and freshly ground pepper
3 sprigs plus 1 teaspoon chopped fresh oregano
12 ounces new potatoes, cut into 1-inch wedges
8 ounces sugar snap peas, trimmed (2 cups)
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
4 cups torn mixed red- and green-leaf lettuces
Sliced feta and Niçoise olives, for serving

Steps:

Set a steamer basket in a wide pot containing 1 inch water; bring to a boil. Season chicken with salt. Lay oregano sprigs in bottom of basket; add chicken and potatoes. Reduce heat to medium, cover, and steam until potatoes are fork-tender, 12 to 14 minutes. Transfer potatoes to a plate; add peas to basket. Cover and cook until peas are tender and chicken is cooked through, 2 to 3 minutes more. Transfer chicken to plate; run peas under cold water in a colander. Shred chicken into bite-size pieces.
Whisk together lemon juice, Dijon, 1/2 teaspoon water, and oil. Stir in chopped oregano; season with salt and pepper. Toss lettuces, potatoes, chicken, and peas lightly with dressing. Arrange on plates with cheese and olives. Drizzle with additional dressing and serve.

CHICKEN NIçOISE

Chicken Niçoise image

Viva la France! Black olives, garlic, onions and white wine flavor this quick and easy take on classic niçoise style.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1 1/4 cups dry white wine or chicken broth (from 32-oz carton)
2 medium red bell peppers, sliced
6 Kalamata olives (2 oz), pitted, chopped
3 cloves garlic, finely chopped
1/2 cup frozen small whole onions
1 tablespoon Italian seasoning
2 cups hot cooked rice

Steps:

Remove any visible fat from chicken. In 10-inch nonstick skillet, heat 1/4 cup of the wine to boiling. Add chicken; cook, turning once, until brown. Remove chicken from skillet; keep warm.
In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
Add chicken; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when center of thickest piece is cut (170°F for breasts; 180°F for thighs). Serve over rice.

Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 2 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 3 g, TransFat 0 g

CHICKEN BREASTS NICOISE

Chicken Breasts Nicoise image

An absolute must when visiting Nice is a visit to the spectacular food market in the old section of the city. Along with seasonal produce, vendors set up incredible displays of olives. Among them are the briny black nicoise olives featured in this recipe. You can find them in specialty food markets or you can substitute Greek kalamata olives, if necessary. In any case, you won't be dissappointed. This is a delicious recipe.

Provided by MarieRynr

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
6 (6 ounce) boneless skinless chicken breasts
1 large onion, chopped
1 tablespoon minced garlic
1 (15 ounce) can diced tomatoes, undrained
1 cup pitted and coarsely chopped nicoise olives or 1 cup kalamata olive
1/2 cup red wine
1/2 cup reduced-sodium chicken broth
1 tablespoon Pernod, optional
1 teaspoon herbes de provence

Steps:

Heat the olive oil in a large skillet over medium high heat.
When hot, add the breasts; saute until well browned on both sides, 3 to 4 minutes per side.
Remove and set aside.
Add the onion and saute until softened, 3 to 4 minutes; add the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
Add the tomatoes with their juice and crush lightly with a fork.
Add the olives, red wine, broth, Pernod, if using, and herbes do Provence.
Cook until reduced and thickened slightly, 8 to 10 minutes.
Return the breasts to the skillet; reduce the heat to low.
Cook, covered, turning once, until the chicken is no longer pink in the thickest portion when cut with a knife, 3 to 4 minutes per side.
I like to serve this with rice and steamed runner beans.

Tips:

Use a good quality chicken. A free-range or organic chicken will have a better flavor than a factory-farmed chicken.
Spatchcock the chicken. This will help it cook more evenly and quickly.
Season the chicken generously. Use a combination of salt, pepper, garlic powder, onion powder, and paprika.
Roast the chicken at a high temperature. This will help the skin crisp up and the meat stay moist.
Use a flavorful olive oil. A good quality olive oil will add a lot of flavor to the chicken.
Add some vegetables to the roasting pan. This will help create a delicious pan sauce.
Let the chicken rest before carving. This will help the juices redistribute throughout the meat.

Conclusion:

Spring chicken niçoise is a delicious and easy-to-make dish that is perfect for a summer meal. The chicken is roasted with vegetables and then served with a tangy vinaigrette. This dish is sure to please everyone at your table.