One Pan Tomato Basil Chicken Recipes

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ONE-PAN CHICKEN AND GNOCCHI IN TOMATO-BASIL SAUCE



One-Pan Chicken and Gnocchi in Tomato-Basil Sauce image

Provided by Bev Weidner

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 1/4 pounds boneless skinless chicken thighs
2 tablespoons dried Italian seasoning
Coarse salt
1 medium zucchini (about 1/2 pound), cut into rounds, and again into half moons
One 24-ounce jar tomato-basil sauce, such as Classico® Organic Tomato & Basil Sauce
1 pound dried gnocchi
Freshly grated Parmesan and fresh basil leaves, for garnish

Steps:

  • Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken with the dried Italian seasoning and a good pinch of salt. Arrange the chicken in the pan, cover and sear for 5 minutes. Flip, cover and sear the chicken another 5 minutes. (It won't be cooked all the way through, but that's okay! We'll finish in a bit.) Remove the chicken from the pan.
  • Add a splash of water to the pan to deglaze, if needed, and use a wooden spoon to scrape up the browned bits. Add the zucchini to the pan in a single layer. Season with a pinch of salt and sear for 2 minutes. Flip and sear until nicely charred on both sides, another minute or two. Add the chicken (and its juices) back to the pan, and bring the heat down to medium-low. Add the tomato sauce, along with about 1/3 cup water swirled in the jar, along with the gnocchi. Using tongs, nestle the gnocchi down in the sauce, so that it's all covered. Cover with a lid and bring the heat up to medium. Simmer until the gnocchi is tender, 5 to 6 minutes.
  • Divide the dish among dinner bowls, and use forks to shred the chicken a little, if you want. Garnish with freshly grated Parmesan and fresh basil leaves.
  • Serve immediately!

TENDER AND CRISP CHICKEN LEGS WITH SWEET TOMATOES



Tender and crisp chicken legs with sweet tomatoes image

Knock this together in minutes, leave it to do its thing and whack it out when your guests arrive

Provided by Jamie Oliver

Categories     Family one-pan recipes     Jamie's Dinners     Chicken     Dinner Party     Sunday lunch     British     Tomato

Time 1h35m

Yield 4

Number Of Ingredients 10

4 higher-welfare chicken legs, jointed
sea salt
freshly ground black pepper
1 big bunch fresh basil, leaves picked, stalks finely chopped
2 big handfuls red and yellow cherry tomatoes and ripe plum tomatoes, cherry tomatoes halved, plum tomatoes quartered
1 whole bulb garlic, broken into cloves
1 fresh red chilli, finely chopped
olive oil
410 g tinned cannellini beans, drained, optional
2 handfuls new potatoes, scrubbed, optional

Steps:

  • Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
  • If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish - remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.

Nutrition Facts : Calories 411 calories, Fat 20.4 g fat, SaturatedFat 5.2 g saturated fat, Protein 31 g protein, Carbohydrate 22.7 g carbohydrate, Sugar 2.2 g sugar, Sodium 0.77 g salt, Fiber 8.1 g fibre

ONE POT TOMATO BASIL CHICKEN RICE



One pot tomato basil chicken rice image

Easy one pot tomato basil chicken rice is the kind of weeknight recipe your dreams are made of. So easy, so delicious and clean plates are guaranteed.

Provided by Alida Ryder

Categories     Dinner

Time 40m

Number Of Ingredients 14

1 kg de-boned chicken thighs (Chopped into bite-size chunks)
1 onion (finely chopped)
3 garlic cloves (finely chopped)
2½ cups rice
1 cup white wine (alternatively use chicken stock or water)
400 g/14 oz can chopped tomatoes
3 cups chicken stock
1 tbsp tomato paste
handful basil (chopped)
salt (to taste)
pepper (to taste)
lemon juice (to taste)
fresh basil (to serve)
Parmesan cheese (to serve )

Steps:

  • In a large, deep frying/sauté pan, heat a splash of olive oil then brown the chicken on all sides.
  • Remove from the pan and add the onion and garlic and sauté until fragrant.
  • Add the rice and white wine, allowing the wine to reduce while deglazing the bottom of the pan.
  • Add the chopped tomatoes, chicken stock and tomato paste with the basil and season generously. Place the chicken on top of the rice.
  • Cover with a lid and reduce the temperature. Allow to simmer for 15-20 minutes or until the rice has absorbed all the liquid and is cooked to your preference.
  • Adjust the seasoning with salt, pepper and lemon then serve with fresh basil and grated Parmesan.

Nutrition Facts : Calories 578 kcal, Carbohydrate 72 g, Protein 41 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 161 mg, Sodium 443 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

ONE PAN TOMATO BASIL CHICKEN



One Pan Tomato Basil Chicken image

Make and share this One Pan Tomato Basil Chicken recipe from Food.com.

Provided by Lisa in Oregon

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (7 ounce) package chicken rice-a-roni
2 tablespoons margarine or 2 tablespoons butter
2 1/2 cups water
1 (10 ounce) can chunk chicken, drained or 2 boneless chicken breasts, cooked, cubed
2 cups chopped broccoli florets
1 (15 ounce) can diced tomatoes, drained or 2 medium tomatoes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 cup shredded mozzarella cheese (optional)

Steps:

  • in a large skillet, saute rice in margarine until golden brown over medium heat.
  • Stir in water and special seasonings; bring to a boil over high heat.
  • Cover and reduce heat to low.
  • Simmer 10 minutes.
  • Stir in broccoli, chicken, tomato and basil.
  • Cover, simmer 5-10 minutes more or until most of the liquid is absorbed.
  • Sprinkle with cheese if desired.

ONE-PAN PESTO CHICKEN AND VEGGIES



One-Pan Pesto Chicken and Veggies image

Delicious Pesto Chicken and Veggies. Sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. 30 minutes from start to finish, everything is cooked in one pan. Gluten free, healthy, Mediterranean style recipe.

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 6

2 tablespoons olive oil
1 pound chicken thighs (boneless and skinless, sliced into strips)
1/3 cup sun-dried tomatoes (drained of oil, chopped)
1 pound asparagus (ends trimmed, cut in half, if large)
1/4 cup basil pesto
1 cup cherry tomatoes (yellow and red, halved)

Steps:

  • Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
  • Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
  • Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

Nutrition Facts : Calories 423 kcal, Carbohydrate 12 g, Protein 23 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 112 mg, Sodium 261 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

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