Best Baked Chicken With Mezzetta Olives And Roasted Red Peppers Recipe By Tasty Recipes

ROASTED RED PEPPER CHICKEN BAKE

Roasted Red Pepper Chicken Bake image

A little spice and creamy sauce is always a delicious combo! With our roasted red pepper chicken bake, you get all of those amazing flavors from the peppers, cream cheese, and mozzarella!

Provided by Steph

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts (pounded to less than 1/2" thick)
salt and pepper, to taste
garlic salt, to taste
Italian seasoning, to taste
2 cups spinach, rinsed and stems removed
1 Tablespoon olive oil
4 ounces cream cheese, softened
1/4 cup roasted red peppers, diced
1/2 cup shredded mozzarella cheese

Steps:

Preheat oven to 400 degrees.
Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.

Nutrition Facts : Servingsize 4 serving, Calories 173 kcal, Fat 16 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 186 mg, Carbohydrate 2 g, Sugar 1 g, Protein 6 mg

CREAMY TUSCAN CHICKEN RECIPE BY TASTY

Creamy Tuscan Chicken Recipe by Tasty image

Picture yourself on the coast of Tuscany, Italy. Flowy clothes, a beautiful breeze, and a view of the Tuscan Sea: you're ready to book your next vacation, aren't you? Well, we're here to bring Tuscany to you. How, you may ask? Well, that's what our easy Tuscan chicken is here for. Loaded with fresh veggies, herbs, and rich Parmesan cheese, it'll have you saying 'That's amore!'

Provided by Alvin Zhou

Categories Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 bone-in, skin-on chicken thighs
2 teaspoons salt, for the chicken
1 teaspoon pepper, for the chicken
1 tablespoon oil
3 cloves garlic, chopped
½ onion, diced
1 tomato, diced
2 cups spinach
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
½ cup grated parmesan cheese
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

Season the chicken all over with salt and pepper.
Heat the oil in a skillet over medium-low heat.
Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
Add the heavy cream, salt, and pepper, bringing to a boil.
Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
Place the chicken back in the pan, spooning the sauce on top of the chicken.
Enjoy!

Nutrition Facts : Calories 714 calories, Carbohydrate 9 grams, Fat 64 grams, Fiber 1 gram, Protein 40 grams, Sugar 6 grams

BAKED CHICKEN WITH MEZZETTA OLIVES AND ROASTED RED PEPPERS RECIPE BY TASTY

Baked Chicken With Mezzetta Olives And Roasted Red Peppers Recipe by Tasty image

This Baked Chicken with Mezzetta® Castelvetrano Olives and Roasted Red Peppers is unbelievably tasty and easy to throw together.

Provided by Mezzetta

Categories Dinner

Yield 6 servings

Number Of Ingredients 15

Ingredients

6 large bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons olive oil
1 small yellow onion, diced
2 garlic cloves, chopped
1 cup Mezzetta® Roasted Red Bell Peppers, drained, sliced in strips
1 cup Mezzetta® Pitted Castelvetrano Italian Olives, drained and halved
1 cup yellow squash, or zucchini, or potatoes, sliced in ¼-inch (6 mm) thick half moons
1 can tomato, diced
½ cup dry white wine, (or chicken stock)
2 tablespoons unsalted butter
2 teaspoons fresh thyme leaf, chopped
¼ teaspoon red pepper flakes, (optional)
1 tablespoon fresh parsley, chopped

Steps:

Preheat the oven to 350°F (180°C).
Season the chicken thighs generously with salt and pepper.
Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2-3 minutes, or until they begin to soften. Watch carefully so they don't burn.
Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
Transfer to the oven and bake for 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
Enjoy!