Best Rosemary Chicken With Broccoli Rabe Recipes

Rosemary Chicken with Broccoli and Potatoes image

Provided by krittylea21

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb small red potato, thinly sliced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 bone in chicken breast halves, skinned
1 tablespoon olive oil
8 cloves garlic, peeled
1/2 teaspoon dried rosemary
1/8 red pepper flakes
1/4 cup dry vermouth or 1/4 cup dry white wine
1 1/2 cups reduced-sodium chicken broth, defatted
3 cups broccoli florets

Steps:

In a medium pot of boiling water, cook the potatoes for 5 minutes to blanch.
Drain well and set aside.
Meanwhile, on a sheet of waxed paper, combine the flour, 1/4 tsp black pepper, 1/4 tsp sale.
Dredge the chicken in the flour mixture, shaking off the excess.
Set aside.
In a large nonstick skillet, heat the oil until hot but not smoking, over low heat.
Add the garlic, rosemary, and red pepper flakes, reduce the heat to low and cook, during the garlic frequentl, until the garlic is golden, about 4 minutes.
Increase the heat to medium, add the chicken, and cook until golden brown, about 2 minutes per side.
Add the vermouth to the pan and cook until the liquid is reduced by half, about 1 minute.
Add the broth, potatoes, remaining 1/4 tsp of salt and black pepper, and bring to a boil.
Reduce to a simmer, cover and cook until the chicken is almost cooked through about 17 minutes.
Add the broccoli and cook, uncovered, until the broccoli is crisp-tender and the chicken is cooked through (about 3 minutes longer).

Nutrition Facts : Calories 273.7, Fat 11, SaturatedFat 2.6, Cholesterol 46.4, Sodium 384.2, Carbohydrate 24, Fiber 2.2, Sugar 0.8, Protein 21

Fusilli with Chicken and Broccoli Rabe image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 teaspoon kosher salt, divided, plus more for the pasta water
1/2 pound (8 ounces) fusilli pasta
1 bunch broccoli rabe, cut into 1-inch pieces
3 tablespoons olive oil
2 cloves garlic, smashed and peeled
1 shallot, sliced
1/2 teaspoon red pepper flakes, optional
Half a rotisserie chicken, meat pulled and shredded, about 2 cups shredded meat
1 cup freshly grated Parmigiano-Reggiano cheese

Steps:

Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.

Chicken-Thigh Piccata with Broccoli Rabe image

Provided by Sarah Carey

Time 25m

Number Of Ingredients 11

4 boneless, skinless chicken thighs, pounded 1/4 inch thick
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour, plus more for dredging
4 tablespoons extra-virgin olive oil, divided
2 tablespoons capers, drained
1 1/4 cups low-sodium chicken broth, divided
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 cloves garlic, crushed
1 bunch broccoli rabe (1 pound), trimmed
Toasted rustic bread, for serving

Steps:

Season chicken with salt and pepper. Dredge in flour, tapping off excess. Heat a large skillet over high; swirl in 3 tablespoons oil. Add chicken; cook until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a plate.
Add flour to skillet; cook 30 seconds. Add capers, then whisk in 3/4 cup broth until it comes to a boil. Whisk in lemon juice and butter. Return chicken to skillet; coat in sauce and simmer until thickened, about 30 seconds.
Heat remaining 1 tablespoon oil in a large saucepan over medium. Add garlic and broccoli rabe; toss to coat. Add remaining 1/2 cup broth, cover, and simmer, still over medium heat, stirring occasionally, until broccoli rabe is tender, about 10 minutes. Serve chicken and sauce over broccoli rabe, with bread.

Rosemary Chicken with Broccoli Rabe image

Yield Serves 4

Number Of Ingredients 8

3 tablespoons fresh lemon juice
2 tablespoons chopped shallots
3 teaspoons olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
5 teaspoons minced garlic
4 skinless boneless chicken breast halves
2 bunches broccoli rabe or collard greens, thick stem ends trimmed, tender stems and leaves cut into 1-inch pieces (about 12 cups)
2 cups canned low-salt chicken broth

Steps:

Combine lemon juice, shallots, 2 teaspoons oil, rosemary and 1 teaspoon garlic in glass dish. Add chicken; turn to coat. Cover; chill 2 hours.
Preheat oven to 350°F. Bring large pot of water to boil. Add broccoli rabe; cook 1 minute. Drain. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 4 teaspoons garlic; stir 30 seconds. Add broccoli rabe; stir until liquid evaporates, about 2 minutes. Transfer to 13x9x2-inch glass baking dish.
Heat same skillet over medium-high heat. Remove chicken from marinade, reserving marinade. Season chicken with salt and pepper. Add to skillet; sauté until brown but not cooked through, about 3 minutes per side. Arrange chicken atop broccoli rabe. Add broth and reserved marinade to skillet; boil until reduced to 1 cup, about 5 minutes. Pour over chicken. Cover with foil; bake until chicken is cooked through, about 15 minutes.