Skillet Meal: Mediterranean Style Sauteed Chicken and Zucchini

This easy Mediterranean style skillet dish of bold flavored chicken and vegetables comes together in under 30 minutes!

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Anyone on the Mediterranean diet?  Well I have the perfect dish for you.  Even if you are not on this diet but love the flavors of the Mediterranean you can't go wrong with this bold flavored skillet dish!

I hate doing dishes so when I can get my hands on a good skillet dish I'm all over it!  I love cooking with chicken because it is packed with protein and cooks quickly.  I use it in this dish along with fresh vegetables, spices, and herbs to create a flavor packed Mediterranean style dish in under 30 minutes.  The technique you will be using here is similar to a stir fry.  

First up is cooking the spiced up chicken pieces, removing them and then cooking up the vegetables.  Adding more spice so the whole dish gets packed with flavor.  Adding back the chicken and their juices and then finishing up the dish with some lemon juice, fresh tomatoes, and some basil.  Quick and simple is the name of the game here tonight.

This uses great Mediterranean spices such as oregano, coriander, cumin, and paprika.  They lend great bold flavor to both the chicken and the vegetables.  I also threw in some chickpeas for added protein and texture.  This dish is loaded with fresh ingredients so you can't go wrong.  And if anything cooks in under 30 minutes and tastes fantastic, that's a winner in my book.

Enjoy! 


Mediterranean Style Sauteed Chicken and Zucchini

serves 4

1 ½ tbsp dry oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp sweet paprika
1 lb boneless skinless chicken breasts, cut into bite sized cubes
olive oil
½ medium red onion, thinly sliced
5 garlic cloves, minced and divided
1 bell pepper, sliced into sticks
2 zucchini, halved length-wise, sliced into ½ moons
1 cup chickpeas (from a 14 oz can, drained and rinsed)
1 ½ cups cherry tomatoes, halved
Kosher salt and pepper
1 large lemon
5-6 basil leaves, rough chopped

In a small bowl mix the first four spices together well.  Sprinkle 2 teaspoons of the spice mixture over the chicken pieces, coating well.  Set the rest of the spice mixture aside for the vegetables.

In a large skillet heat a couple of tablespoons of olive oil over medium high heat until hot.  Add the chicken and cook about 5 minutes until pieces are browned and cooked through.  Stir often.  Remove chicken to a plates and set aside.

Add another tablespoon of olive oil to the skillet and add the onion and garlic.  Cook for several minutes, stirring frequently until the onion has soften.  Don't let the garlic burn.  Add the bell pepper, zucchini, and chickpeas and the remainder of the spice mixture, stirring to combine.  Cook about 7-8 minutes until the vegetables have browned and are starting to soften but are still crisp.  

Return the chicken and any accumulated juices back to the skillet.  Add the tomatoes, season with salt and pepper, and add the juice of one lemon.  Stir until combined and everything is heated through.  Top with the fresh basil, then serve.

Creamy Balsamic Skillet Chicken

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I have a great fall recipe for you.  If you like the comfort feels of a chicken and gravy dish then this will be right up your alley!

I'm doing really well on my New Year's resolution to cook from my collection of cookbook (a library full).  Today's recipe is a real winner and if from cookbook called "The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking".  by Mary Younkin who is the food blogger behind Barefeet In the Kitchen.  She makes very tasty family friendly meals, and I have found myself going through her book on several occasions for a recipe.  Today is an adaptation of one of those recipes.

CREAMY BALSAMIC SKILLET CHICKEN

Golden seared chicken breasts smothered in a creamy balsamic sauce, this is a quick dinner you can get on the table in under 45 minutes.  And not to worry, this recipe make plenty of sauce!

One Skillet Meal

One thing I love is skillet meals or one pot meals.  You can't go wrong when everything is made in the same skillet and there's soooo much less dishes to do!  This dish takes little effort when the actual cooking comes in to play.  You may spend a little more time prepping the ingredients but it all comes together really quickly.

How To Make It

I used chicken breasts sliced into strips for this dish however, you could use chicken thighs if you prefer.  Both will turn out beautifully.  

First up is browning the onion and garlic in a skillet, and then browning the chicken pieces on both sides, not until cooked, just browned.  They will finish cooking later.  You will want to do this in a stainless steel skillet.  This allows for great browning and creates a fond* on the bottom of your skillet.  When we create the sauce we are going to deglaze the skillet to pick up all the browned bits on the bottom because they add tremendous flavor to your sauce.

To finish, you will make the sauce, by cooking mushrooms until golden brown and then adding flour to coat them.  I used baby bella mushrooms for their meaty flavor, but any mushroom will do.  The flour will cause the liquids in the sauce to thicken really nicely.  Adding your broth, cream and balsamic vinegar will complete the sauce.  Dinner is almost done!

 "Fond” is the brown stuff left in the pan after you sear things."

What to serve with Creamy Balsamic Skillet Chicken

I added a side dish of basmati rice because MGG is a rice man.  You could easily serve this with mashed potatoes, or a green vegetable such as Sauteed Shredded Brussels Sprouts or Balsamic Glazed Green Beans.

This dish will leave you with all the comfort feels you get from a creamy, steamy dish.  Perfect for fall and winter dinners.

Enjoy!

More quick and easy Chicken dishes:

• Chicken and Asparagus Skillet Supper
• Lemon Herb Chicken and Rice
•  Cilantro Lime Chicken with Rice and Beans
• Crunchy Honey Lime Chicken
• Garlic and Parmesan Crispy Oven Fried Chicken

Creamy Balsamic Skillet Chicken

adapted from The Weeknight Dinner Cookbook:  Simple Family-Friendly Recipes for Everyday Home Cooking


1 tablespoon olive oil
1 tablespoon butter
1 shallot, minced
2- 3 cloves garlic, minced
8 oz baby bella mushrooms, sliced (about 3 cups)
1 1/2 pounds boneless, skinless chicken breasts, cut into 2- 3- inch strips
2 tablespoons all- purpose flour
3/4 teaspoons kosher, salt, divided
1/2 teaspoon fresh ground pepper, divided
1/2 cup chicken broth
2- 3 tablespoons balsamic vinegar
1/4 cup heavy cream
1 1/2 teaspoon fresh thyme leaves

Place the chicken pieces in a medium- size bowl. Sprinkle with flour, 1/2 teaspoon of the salt and 1/4 teaspoon of pepper. Toss to coat. 

Warm the oil and butter in a large stainless steel skillet over medium-high heat. Add the shallot and toss to coat. Cook for 2 minutes, stirring occasionally, then add the garlic and continue cooking for 1 minute, until the onions are tender and lightly browned.

Add the chicken in a single layer and cook the chicken for 3 minutes on each side. The chicken shouldn't be fully cooked yet, but it will be white or lightly browned all over. Transfer the chicken and onions to a plate.

Place the skillet back on the stove over medium-high heat. Add the mushrooms and cook for 3-4 minutes until browned and softened. Add the chicken broth, balsamic vinegar, remaining 1/4 teaspoon of salt and remaining 1/4 teaspoon pepper to the pan and bring to a simmer. Scrape up all the browned bits from the bottom of the pan as the sauce simmers for 2 to 3 minutes. Add the cream, stir and add the chicken and any juices along with the onions and garlic back to the sauce. Cook 3-4 minutes until the sauce thickens slightly and the chicken is cooked through. Remove from the heat and sprinkle with the fresh thyme.

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10 One Pot Meals that Dramatically Decrease the Heat in your Kitchen

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It's summertime and boy is it hot!

The last thing I want to do is turn on the oven when it is over 100 degrees outside.  I don't even want to grill until the sun starts to set which isn't until around 8pm in my area.  So what do we do about getting dinner on the table during the week when we have schedules to keep?  Use the stove, and make a one pot meal!

One pot means less dishes to wash. Yea!  One pot means any vessel from a saucepan to a skillet.  One pot means simple to make, quick dishes made on the stovetop which = less heat!

10 One Pot Meals that Dramatically Decrease the Heat in your Kitchen

I have TEN unforgettable recipes for you that will keep your kitchen cool and your family wanting more!

One Pot Meat Lovers Pizza Ravioli Bake

One Pot Tortellini with Sausage and Spinach in a Tomato Basil Sauce

One Pot Lemon Herb Chicken and Rice

One Pot Dish: Cilantro Lime Chicken with Rice and Beans

One Pot Meal: Chicken and Asparagus Skillet Supper

Mediterranean Lemon Chicken

Chili Mac

Beef Stroganoff with Horseradish Sour Cream

One Pot Pasta

Chicken and Sausage Jambalaya

Optimize your cooking time: One Pot Meat Lovers Pizza Ravioli Bake

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I'm and avid cookbook hoarder collector.  I have tons of cookbooks that I've collected over the years.

At some point (when my bookcase was full!) I had to stop buying them.  But then the magic of the Kindle Fire was born that allows you to buy kindle cookbook versions and store them digitally.  Woohoo!  I'm back to collecting cookbooks without taking up literal space in my house.  How dangerous is that?

One of my recent purchases is by the blogger Joanne Cismaru of the blog, Jo Cooks.  She has a wonderful blog and her book is titled "30 Minute One Pot Meals" which is geared toward busy cooks who need fast flavorful meals on the table in 30 minutes, using 1 pan!  Sounds perfect for me during hectic weeknights.

Browsing the book I came across a recipe for Quick Pizza Tortellini Bake.  This sounded sooo good, plus I get to use my newest 10" Cast Iron Skillet.  Since I didn't have exactly all the ingredients she used I made a variation of that and One Pot Meat Lovers Pizza Ravioli Bake was born.

ONE POT MEAT LOVERS PIZZA RAVIOLI BAKE

Filled with hearty sausage filled ravioli and cooked in a mouthwatering sauce that has pepperoni in it, then topped with cheese that melts into ooey gooey goodness.  This is seriously one kick-ass meal!  Everyone, especially the kids, will love it! 

As everything is made in one skillet, you can optimize your cooking time and get dinner on the table quickly, in 30 minutes in this case.  Using one pan also makes clean up a breeze.  Don't you love that?  I sure do!  This was such a tasty dinner and if you crave pizza but only have pasta on hand make this dish.  It will satisfy your cravings so you don't even miss the crust!

Enjoy!

Kitchen Note:  I found Guy Fieri's Pepperoni Marinara at my local grocery store.  I've also seen it at Walmart.  You can also purchase individual bottle online here or use your favorite marinara.








One Pot Meat Lovers Pizza Ravioli Bake

adapted from Quick Pizza Tortellini Bake, "30 Minute One Pot Meals" cookbook

serves 6

10 oz pkg Sausage Ravioli
2 c Pepperoni Marinara (Guy Fieri)
1/2 water
1 1/2 c mozzarella cheese, shredded
1/3 c mini pepperoni
Garnish:  fresh chopped basil

Preheat oven to 425 degrees.  Spray a large oven proof skillet with cooking spray.

Add the ravioli to the skillet.  Pour the marinara sauce over the top, trying to cover all the pasta.  Add the water to the skillet (do not stir).  Sprinkle the cheese over the top and then add the mini pepperoni.

Place in the oven and bake for 25 minutes.  Remove with oven and garnish with basil if desired.

 

One Pot Meal: Chicken and Asparagus Skillet Supper

 

Hi there!  I hope you all had a wonderful holiday.  Ours was filled with pretty decorations, great food, and lots of love.

But, the party season isn't over yet!  New Year's is just around the corner.  Not sure about you but we're expecting lot of friends popping in over the weekend and into the new year.  

One thing I like to do after a big holiday spread is to cook some easy dishes. This chicken dish is a one pot wonder, done all in your skillet.  Don't you just love one pot meals?  Simple, good quality ingredients make for one tasty dish...plus the clean up is a breeze!

Chicken, asparagus and summer squash go great together, and when cooked in a wonderful broth you get that comfort feeling.  I would add a little white wine to the broth next time for added flavor, but it's wonderful as it is.  Then to top it off...we have BACON!  Just a touch for that extra something special.  Everything's better with bacon as they say...I do agree!

So when you need a quick meal on the table over the next couple of days, reach for your skillet and put this one together.  It's something the whole family will enjoy.

Happy Holidays!

Chicken and Asparagus Skillet Supper

Serves 4

4 boneless, skinless, chicken breasts

salt and ground black pepper

4 slices bacon, coarsely chopped

1 pound asparagus spears, trimmed

1 small yellow summer squash, halved crosswise and cut into 1/2-inch strips

1/2 cup chicken broth

2  tablespoons flour

1/2  teaspoon  finely shredded lemon peel

Lemon wedges 

Pound chicken between plastic wrap until they are even.  Season chicken with salt and pepper. In a large skillet cook bacon over medium heat until crisp.  Remove and drain on a paper towel.  Add chicken to dripping and cook for 8 minutes, turning half way through.  Remove chicken from skillet; keep warm.

Add asparagus and squash to the skillet and cook for 3 to 5 minutes or until vegetables are crisp-tender.   In a small bowl stir together broth, flour and lemon peel.  Add to the skillet.  Cook and stir until thick and bubbly, several minutes.   Add chicken  and cook an additional 5 minutes more or until chicken is completely done.   Sprinkle with bacon and serve.  

Chili Mac

 Do you have a gazillion recipes pinned on Pinterest?

I think I have a gazillion and one...

So it's high time that I make some of these fabulous dishes I keep drooling over.  

Flipping through my boards, I was looking for some comfort food.  Something I could make in under 30 minutes yet be satisfied.  Something that reminds me of fall.

Tall order?  Not really.  One of my favorite bloggers is Kristen of Iowa Girl Eats.  She is an amazingly good cook.  I love reading her blog and I find my self getting hungry staring at all the wonderful dishes she makes.  

Today's dish is one I "pinned"  from Iowa Girl Eats.  Her Skillet Chili Mac and Cheese sounded like heaven on earth.  

This is my adaptation of Kirsten's soulfully comforting dish.  It's perfect during the cool fall evenings.  You can make this during the week with no problems.  A plus is that it is all made in one skillet!  No joke!  Best part?  The FLAVOR baby!

Enjoy!

Chili Mac

Serves 3-4

Adapted from Iowa Girl Eats

½ lb ground sirloin
1 shallot, small diced
1 cloves garlic, minced
8 oz  petite diced tomatoes, slightly drained
3 T tomato paste
7 oz kidney beans, drained & rinsed
2 c low-sodium beef broth
1 ½ t chili powder
1 t cumin
½ t paprika
½ t dried cilantro
1 /4 t salt
¼  t dried oregano
1 c elbow macaroni
1 c shredded cheddar cheese
2 T King Arthur Vermont Cheese Powder

Toppings: shredded cheese, cilantro 

Add ground beef, onion, and garlic to a very large skillet over medium-high heat. Season with salt & pepper then cook beef until no longer pink. Drain then return to the skillet.

Add petite diced tomatoes, tomato paste, kidney beans, beef broth, and spices to the skillet. Bring to a boil then add macaroni noodles and place a lid on top. Cook for 5-7 minutes or until noodles are just barely al dente (do not overcook,) stirring once. Add cheese then stir until smooth. Let dish sit off the heat and thicken for 10 minutes before serving.