Best Skillet Chicken Thighs With Olives And Green Beans Recipes

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives image

Easy Mediterranean Chicken Recipe that requires little prep, one skillet, and 15 minutes to cook! Plus, it's loaded with favorite Mediterranean flavors.

Provided by The Mediterranean Dish

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
Private Reserve extra virgin olive oil
1/2 cup dry white wine
1 large lemon, juice of
1/2 cup chicken broth
1 cup finely chopped red onion
1 1/2 cup small-diced tomatoes
1/4 cup sliced green olives
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

Steps:

Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

Nutrition Facts : Calories 135 calories, Sugar 5 g, Sodium 580.2 mg, Fat 5.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 2.4 g, Protein 9.6 g, Cholesterol 24.9 mg

SKILLET CHICKEN WITH OLIVES

Skillet Chicken with Olives image

While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. -Rosemarie Pisano, Revere, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken thighs (about 1 pound)
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup pimiento-stuffed olives, coarsely chopped
1/4 cup white wine or chicken broth
1 tablespoon drained capers, optional

Steps:

Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.

Nutrition Facts : Calories 237 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 571mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

SKILLET CHICKEN THIGHS WITH GREEN BEANS AND MUSHROOMS

Skillet Chicken Thighs with Green Beans and Mushrooms image

Call it what you want, these delicious chicken thighs and green beans recipe is a one-pot wonder. It's incredibly easy to put together, and as far as taste goes, it packs a whole lot of irresistible flavor for the whole family. Simply warm up your skillet to a sizzle and make these chicken thighs and green beans part of your weekly rotation. Write this recipe down, because you'll come back to this chicken thigh and green beans recipe time and time again.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 to 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 tablespoon olive oil
1 package (8 oz) baby bella mushrooms, sliced
2 teaspoons chopped garlic
1 package (12 oz) fresh green beans (in steam bag)
4 oz cream cheese, cubed (from 8-oz package)
1/4 teaspoon crushed red pepper flakes
Chopped fresh chives, if desired

Steps:

Season chicken with thyme, salt and pepper. Place chicken skin side down in 12-inch nonstick skillet over medium-high heat. Cook without moving 8 to 10 minutes, until skin is deep golden brown. Turn chicken over; reduce heat to medium, and cook 10 to 12 minutes or until deep golden brown. Remove chicken from skillet, and discard drippings.
Add 1 1/2 cups of the broth to skillet; return chicken to skillet. Heat broth to simmering, and continue cooking over medium heat 15 to 20 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove skillet from heat, and transfer chicken to plate; cover and keep warm. Pour juices into 1-cup measuring cup. Add enough chicken broth to make 3/4 cup; set aside.
Return skillet to medium heat; heat olive oil, and add mushrooms to skillet. Cook 3 to 5 minutes, stirring frequently, until mushrooms are tender and browned. Add garlic; cook about 30 seconds or until fragrant.
Meanwhile, cook green beans in microwave as directed on bag for minimum cook time; set aside.
Add reserved 3/4 cup chicken broth mixture, the cream cheese and pepper flakes. Heat to simmering; cook over medium heat 4 to 6 minutes, stirring frequently, until cheese is melted and sauce is starting to thicken. Stir in green beans, stirring to coat in sauce. Return chicken to skillet to serve.
Serve chicken with pan sauce and green bean mixture. Garnish with chives.

Nutrition Facts : Calories 460, Carbohydrate 10 g, Cholesterol 215 mg, Fat 5, Fiber 3 g, Protein 42 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 1/2 g