SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL
In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
- In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
- Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.
CHICKEN ZUCCHINI CASSEROLE RECIPE
This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection.
Provided by Kristen Hills
Categories Main Course
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
- Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
- Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
- Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
- If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.
Nutrition Facts : Calories 268 kcal, Carbohydrate 11 g, Protein 12 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 68 mg, Sodium 533 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN ZUCCHINI CASSEROLE
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.
Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
CHICKEN & ZUCCHINI SCAMPI - CASS'S
I have been tossing this recipe idea around in my mind and today I finally put it all together...the kids loved it, and it's a good way to get them to eat their veggies. I used only half the pasta I would normally use as the Zucchini served as the rest...It turned out just as I had anticipated...DELICIOUS! If your not a...
Provided by Cassie *
Categories Pasta
Time 35m
Number Of Ingredients 14
Steps:
- 1. In a large skillet over medium high heat - melt butter into the olive oil. Season chicken with the salt and pepper. Once butter is melted and bubbly - add the chicken and saute for about 15 minutes or until cooked through ( turning occasionally.) Remove the chicken from the pan and set aside.
- 2. Now, add the garlic and onions to the pan. Cook for a few minutes.
- 3. Add the zucchini to the skillet, along with the chicken and add the basil and oregano. You can also add more salt and pepper if needed. Cook for another 10 - 15 minutes more. Now is when I start the pasta.
- 4. Remove chicken and zucchini and add the lemon juice and wine to the pan. ( the reason I removed the chicken and zucchini is so the zucchini wouldn't become to overcooked.) Scrape any bit and pieces if are any. Simmer for about 5 minutes and then add the cream. Stir until heated through..
- 5. Return the zucchini and chicken back to the pan. Drain linguine - I don't rinse. Add to the pan with the chicken and zucchini and toss all together. Making sure to coat pasta with the sauce.
- 6. Plate and sprinkle with fresh Asiago or Parmesan cheese. Can also garnish with fresh parsley.
- 7. Note: If you feel you may want more sauce, double the butter, lemon juice, wine and cream. The amount of sauce was perfect for us, but some may like more, especially if using all pasta with no zucchini.
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