Best Stove Top Chicken And Peppers Recipes
BAKED CHICKEN AND PEPPERS
These Italian Baked Chicken and Peppers are so simple to make and so DELICIOUS to eat! With as little as 10 min of prep and one dish you can have this flavor packed meal in the oven baking to perfection.
Provided by Kimber
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Place the onions and peppers in the bottom of a 9x13 baking dish.
- Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
- Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
- Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.
Nutrition Facts : ServingSize 10 oz, Calories 278 kcal, Carbohydrate 12 g, Protein 38 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 112 mg, Sodium 778 mg, Fiber 3 g, Sugar 6 g
EASY CHICKEN CACCIATORE RECIPE
You'll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 15
Steps:
- Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
- In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
- In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
- Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
- Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
- Garnish with parsley.
Nutrition Facts : Calories 348.4 kcal, Carbohydrate 15.8 g, Protein 22.3 g, SaturatedFat 5.2 g, Cholesterol 110.7 mg, Sodium 462.5 mg, Fiber 3.7 g, ServingSize 1 serving
STOVE TOP CHICKEN AND PEPPERS
Make and share this Stove Top Chicken and Peppers recipe from Food.com.
Provided by newfie wanna be
Categories Poultry
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion, chicken and garlic in large frying pan till brown.
- In stock pot simmer peppers and tomatoes. Add chicken and onions and continue to simmer.
- Add spices to taste.
- Stir in sugar to cut acidic taste of tomato.
- Serve as side dish or over pasta.
Nutrition Facts : Calories 294, Fat 15.1, SaturatedFat 4.3, Cholesterol 79, Sodium 89.1, Carbohydrate 21.7, Fiber 5.3, Sugar 12.3, Protein 20
CHICKEN AND BELL PEPPER RECIPE
If you're ready for a new go-to recipe, look no further. Perfect for busy weeknights or when you're short on time, this one-pan chicken and veggies sauté is easy to make and ready to eat in just 30 minutes. Simple yet full of flavor, this chicken sauté recipe includes ingredients you most likely already have in your pantry. Featuring lean chicken breast as the main protein, you can easily alter this dish by substituting shrimp or tofu for texture. Not sure how to sauté peppers and onions? Start with a crunchy bell pepper and thinly sliced onion, add to the skillet, and stir. Once your vegetables are slightly charred and wilted, you'll know they're ready to go! Great to serve alongside (or over) pasta, rice, or quinoa to soak up the yummy sauce. This juicy chicken and peppers meal is quick to prepare, fast to make and easy to customize. This chicken and bell peppers recipe is sure to become a family favorite and goes well with a Tossed Green Salad, Herbed Vegetable Ribbons or a sweet treat like a Ginger Cream Pie or a Grilled Fruit Tart with Spiced Honey Drizzle.
Provided by Lawry's
Categories Entrees,
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour, 1 teaspoon of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Coat chicken evenly in flour mixture. Reserve any remaining flour mixture.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 4 to 5 minutes or until tender-crisp.
- Mix chicken broth, reserved flour mixture and remaining 1/2 teaspoon each seasoned salt and garlic pepper until well blended. Add to skillet. Bring to boil. Reduce heat to low; simmer 1 minute or until sauce is slightly thickened. Cut chicken into serving size pieces. Add to skillet; toss with bell pepper mixture.
Nutrition Facts : Calories 283 Calories
CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES
The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy meat. Instead of the usual spatchcocked bird, this recipe calls for large bone-in, skin-on thighs. Cook them in a cast iron pan, if you can, for even heat, but any heavy skillet will do. For a bit of smokiness, the chicken may be cooked (in the cast iron pan) over a charcoal grill. The accompanying sweet pepper stew can be made up to a day in advance and reheated, and starting your seasoning early - an hour ahead or up to 24 - will result in the tastiest chicken.
Provided by David Tanis
Categories poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
- Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
- Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
- Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
- Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
- Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
- Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love