Skillet Chicken With Sundried Tomato And Chickpeas Recipes

SKILLET CHICKEN WITH SUNDRIED TOMATO AND CHICKPEAS

Steps:

• Season chicken with salt and pepper; toss with 2 tablespoons pesto. Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add chicken in a single layer, skin-sides down; cook 2 minutes. Reduce heat to medium. Top with a parchment round, then a skillet weighted with canned goods; press down firmly. Cook 5 minutes. Flip chicken; return parchment and weighted skillet to top. Cook until a thermometer inserted in thickest parts of chicken reads 165 degrees, 6 to 7 minutes. Transfer to a plate; cover.
• Transfer all but 2 tablespoons pan juices to a bowl. Add leeks to skillet over medium heat, season with salt, and cook until tender, 6 to 7 minutes. Stir in remaining 2 tablespoons pesto; cook 1 minute. Add chickpeas, 1 cup water, and reserved pan juices. Cook until slightly reduced, 6 to 8 minutes. Toss fennel with remaining 1 tablespoon oil; season with salt and pepper. Serve with chicken and chickpeas, garnished with fennel fronds.

SKILLET CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

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).

ITALIAN CHICKEN AND CHICKPEAS

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.

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES

Steps:

• Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.