Crispy Chicken Thighs With Summer Vegetables (Squash, Zucchini, Cherry Tomatoes), Lemon & Basil
Crispy chicken thighs with summer vegetables is an easy, one pot meal you can put together on a weekday night without sacrificing taste. Join Eric from Simply Elegant home Cooking as he demonstrates this great recipe! The trick is to use the freshest, best quality ingredients, and be sure the pan is smoking hot before you add the chicken thighs. This will ensure that they develop crispy skin and tons of flavor! Also, this dish will have you cook the squash, zucchini and cherry tomatoes in the same pan as the chicken which will give the vegetables a tremendous flavor and really brings the dish together!
Ingredients:
-4 chicken thighs with skin on and bone in
-1 tablespoon extra virgin olive oil
-6 ounces cherry tomatoes
-1 yellow squash
-1 zucchini
-2 cloves garlic
-1 large handful fresh basil
-1 lemon slice
-1/2 teaspoon herbes de Province
-salt and pepper to taste
Directions:
-Remove chicken thighs from fridge an hour before cooking and pat dry with paper towels.
-As cooking time approaches, preheat oven to 400 degree f and generously season the top and bottom of the chicken thighs. Also, preheat a pan with high sides on medium high heat.
-Once pan is smoking hot, add the olive oil, swirl to coat pan, then add the chicken skin side down. Sear the skin for about 8 minutes or until browned and crispy. Resist the urge to move the chicken around as it sears
-Once skin is browned, flip the chicken and sear the bottom for 2-4 minutes. The skin may take longer on some pieces so don't worry too much if some need to be flipped a little earlier than other pieces.
-Place the entire pan into the preheated oven and cook for 20 minutes.
-While chicken thighs are cooking in the oven, prep the rest of the ingredients by cutting the cherry tomatoes in half and cutting the squash and zucchini into small pieces. Crush the garlic in a garlic press and cut the fresh basil into thin strips.
-Once chicken is done in the oven, place pan on the stove top, remove chicken thighs to a plate, and turn stove onto medium high heat. If there is excess oil, remove all but 2-3 tablespoons of it but don't wipe out the pan.
-Add in the zucchini and squash. Add in the salt, pepper, and herbes de Province. Saute for about 8 minutes, stirring occasionally.
-Add in the garlic and saute for 30 seconds, stirring frequently.
-Add in the cherry tomatoes and saute for another 2-3 minutes or until they have softened.
-Turn off the heat and squeeze the lemon slice to add the juice to the pan. Add in the basil and stir to incorporate.
-Serve and enjoy!
Kate's Chicken and Asparagus Medley
I’m not an amazing cook, but my mother is really good at throwing things together and making it taste good, so this recipe is really her creation. This homey recipe is also very healthy and nutritious with its asparagus, chicken, mushrooms, basil, lemon, and garlic, and it tastes good to boot! The lemon, garlic, and basil infuse the chicken with a delicious aroma that pairs well with the earthy mushrooms and asparagus. I suggest you put this dish over some pasta or rice.
Servings: 5
Prep time: 25 minutes
Cook time: 30 minutes
Ingredients
2 tablespoons olive oil
A pinch of salt and pepper
2 teaspoons garlic, minced
Zest and juice of 1 lemon
½ cup of basil, julienned
8oz sliced portobello mushrooms
1 bunch of asparagus, woody stems removed and sliced into 1-1.5 inch pieces
1 thinly sliced onion (I used a mandolin)
1.4lb chicken breast - boneless and skinless - cut into 1 inch pieces
Directions
1. In a small skillet without oil, dry cook sliced mushrooms on medium heat. Cook for 7-8 minutes and drain off any water produced (this will keep them from getting soggy). Set aside.
2. In a large skillet, heat 2 tablespoons olive oil while you liberally salt and pepper the chicken pieces.
3. Saute sliced onions on medium-high heat for 3-4 minutes. Add 2 teaspoon garlic and lemon zest. Cook until fragrant.
4. Add chicken to the large skillet. Cook, stirring frequently, for 8-10 minutes.
5. Add asparagus and lemon juice. Cook until asparagus is tender.
6. Add mushrooms and basil, heat through.
7. Put over your favorite pasta (following the directions on the pasta box) and enjoy!
Recipe Chicken and Corn Medley Recipe
Recipe - Chicken and Corn Medley Recipe
INGREDIENTS:
-3/4 cup all-purpose flour
●2 teaspoons salt, divided
●3/4 teaspoon pepper, divided
●4 boneless skinless chicken breast halves (4 ounces each ), thinly sliced
●2 tablespoons canola oil
●1-1/2 cups chopped onion
●2 cups sliced fresh mushrooms
●2 tablespoons lemon juice
●3 garlic cloves, minced
●2 cups chicken broth
●1 tablespoon Dijon mustard
●2 tablespoons minced fresh basil or 2 teaspoons dried basil
●3/4 teaspoon dried oregano
●1/8 teaspoon cayenne pepper
●2 cups fresh or frozen corn
●2 cups seeded chopped tomatoes
●1 medium green pepper, julienned
●1/2 cup chopped fresh parsley
●Hot cooked noodles or rice, optional
Chicken Basil Curry | Super Tasty
► Subscribe Now ➼
Thai Basil Curry | Super Tasty
► Gear I Use :
+ Gimbal :
????iPhone 11 :
???? Computer :
???? Screen :
????Speakers :
???? Soundcard :
???? Microphone :
????Ringlight :
► SOCIAL MEDIA:
Website ➼
Follow on Instagram ➼
© ® All Rights Reserved ® Aart Sense Studios Pvt Ltd.
► CONTACT:
For business enquiries : mail@aartsense.com
???? Press the bell icon to get instant notification of my new videos. Get notified before everyone else!
#divyaharjai #arjunaharjai #lifestyle
On this channel I upload videos related to beauty, skin care, hair care, lifestyle, fashion and my weight loss journey through Intermittent fasting.
THAI BASIL FRIED RICE
If you love fried rice, You will love this Thai basil fried rice recipe…
The added chili and garlic chicken adds the perfect punch to this hearty meal
I used 4 cups of cooked jasmine rice and that feeds about 6-8 people
#friedrice #asianfood #husbandandwife #family
Basil Medley Sizzler
Meticulously Curated by our Continental Master chefs . Bringing Sizzling World Food on your table since 2000.