The Only One Pan Chicken Recipe You'll Ever Need!
Recipes in this Video
Originating from the rustic kitchens of Italy, One Pan Chicken embodies the essence of home-cooked meals. This dish highlights the simplicity of combining fresh ingredients, showcasing the rich flavors of herbs and vegetables alongside tender chicken. Traditionally enjoyed during family gatherings, it has evolved into a popular weeknight dinner option worldwide, celebrated for its ease and comforting taste.
Ingredients
- ●chicken thighs
- ●olive oil
- ●garlic
- ●onions
- ●bell peppers
- ●carrots
- ●zucchini
- ●tomatoes
- ●chicken broth
- ●rosemary
- ●thyme
- ●salt
- ●black pepper
- ●red pepper flakes
- ●parsley
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Heat olive oil in a large oven-safe skillet over medium heat until shimmering.
- 3Season chicken thighs with salt, black pepper, and red pepper flakes.
- 4Add chicken thighs to the skillet, skin-side down, and cook until golden, about 5-7 minutes.
- 5Flip the chicken and cook for another 5 minutes until browned.
- 6Remove chicken from the skillet and set aside.
- 7Add chopped onions and garlic to the skillet, sauté until translucent, about 3-4 minutes.
- 8Stir in diced bell peppers, carrots, and zucchini, cooking for another 5 minutes.
- 9Add diced tomatoes and chicken broth to the skillet, stirring to combine.
- 10Return the chicken to the skillet, nestling it into the vegetables.
- 11Sprinkle with rosemary and thyme, then bring to a simmer.
- 12Transfer the skillet to the oven and roast for 25-30 minutes until chicken is cooked through.
- 13Remove from oven and let rest for 5 minutes before serving.
- 14Garnish with chopped parsley before serving.
Ingredient Alternatives
chicken thighs
Healthier: chicken breast
Cheaper: bone-in chicken pieces
Chicken breast is leaner, while bone-in pieces are often less expensive.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a similar flavor profile, while vegetable oil is more budget-friendly.
chicken broth
Healthier: homemade broth
Cheaper: water with seasoning
Homemade broth is healthier, while seasoned water is a cost-saving alternative.
red pepper flakes
Healthier: fresh chili
Cheaper: black pepper
Fresh chili adds heat and flavor, while black pepper is a more common spice.
Techniques
Equipment
Also Known As
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup cherry tomatoes, halved
- ●2 tablespoons capers, drained
- ●3 tablespoons olive oil
- ●2 cloves garlic, minced
- ●1 teaspoon dried oregano
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/4 cup fresh basil, chopped
- ●1 lemon, juiced
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large oven-safe skillet, heat the olive oil over medium heat.
- 3Season the chicken breasts with salt, pepper, and oregano.
- 4Add the chicken to the skillet and sear for about 4-5 minutes on each side until golden brown.
- 5Remove the chicken from the skillet and set aside.
- 6In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- 7Add the cherry tomatoes and capers to the skillet, stirring to combine.
- 8Return the chicken to the skillet, nestling it among the tomatoes and capers.
- 9Drizzle the lemon juice over the chicken and vegetables.
- 10Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 11Remove from the oven and sprinkle with fresh basil before serving.
Equipment
Originating from Rome, Chicken Saltimbocca is a delightful dish that highlights the Italian tradition of using simple, high-quality ingredients to create bold flavors. Traditionally made with veal, the chicken variation has become popular, especially in home kitchens. This dish is often served at family gatherings and special occasions, showcasing the rich culinary heritage of Italy. Today, it has found its way into menus worldwide, beloved for its savory combination of chicken, prosciutto, and sage.
Ingredients
- ●chicken breasts
- ●prosciutto
- ●sage leaves
- ●flour
- ●butter
- ●olive oil
- ●white wine
- ●salt
- ●black pepper
- ●lemon juice
- ●garlic
- ●parmesan cheese
- ●fresh parsley
- ●capers
Instructions
- 1Pound chicken breasts to an even thickness for uniform cooking.
- 2Lay a slice of prosciutto on each chicken breast, followed by a sage leaf.
- 3Secure the prosciutto and sage to the chicken with toothpicks.
- 4Dredge the chicken in flour, shaking off excess.
- 5Heat olive oil and butter in a skillet over medium heat until sizzling.
- 6Add the chicken, cooking until golden brown, about 4-5 minutes per side.
- 7Remove chicken from the skillet and keep warm.
- 8Deglaze the skillet with white wine, scraping up browned bits.
- 9Add lemon juice and capers to the skillet, simmering for 2 minutes.
- 10Return chicken to the skillet, spooning sauce over it to coat.
- 11Sprinkle with black pepper and fresh parsley before serving.
Ingredient Alternatives
prosciutto
Healthier: turkey bacon
Cheaper: ham
Turkey bacon is lower in fat, while ham is more affordable.
white wine
Healthier: chicken broth
Cheaper: apple cider vinegar
Chicken broth adds flavor without alcohol, and vinegar is a budget-friendly substitute.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is lower in calories, while pecorino is often less expensive.
Techniques
Equipment
Also Known As
Chicken Valdostana is a traditional dish from the Aosta Valley in Italy, known for its rich flavors and use of local ingredients like fontina cheese and prosciutto.
Ingredients
- ●4 boneless, skinless chicken breasts
- ●4 slices prosciutto
- ●4 slices fontina cheese
- ●1/2 cup all-purpose flour
- ●2 large eggs
- ●1 cup breadcrumbs
- ●1/4 cup olive oil
- ●1/4 cup unsalted butter
- ●1/2 cup chicken broth
- ●1/4 cup white wine
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp dried thyme
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness.
- 3Season the chicken with salt, pepper, and garlic powder on both sides.
- 4Lay a slice of prosciutto and a slice of fontina cheese on each chicken breast.
- 5Fold the chicken over to enclose the filling and secure with toothpicks if necessary.
- 6Dredge each chicken breast in flour, shaking off the excess.
- 7Dip into beaten eggs, then coat with breadcrumbs, pressing to adhere.
- 8In a large skillet, heat olive oil and butter over medium heat. Add the chicken and cook until golden brown, about 3-4 minutes per side.
- 9Transfer the chicken to a baking dish and pour chicken broth and white wine over the top.
- 10Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted.
Equipment
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