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One Skillet Chicken with Lemon Garlic Cream Sauce
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Brief Description
Our Cheesy Tortellini and Chicken Bake recipe is a quick and easy recipe for dishing up a weeknight family dinner with about 5 ingredients and very little time.
It does need to bake for about 45 minutes, but you can dump the ingredients together and throw it all in the oven in about 5 minutes.
First, you'll gather a package of refrigerated cheese tortellini (or your favorite flavor of tortellini), a jar of spaghetti sauce (or homemade sauce, if you have it), some beef broth, garlic powder, and chopped cooked chicken. (Preheat the oven to 350 degrees F.)
If you don't have cooked chicken on hand, you'll need an extra 15-20 minutes of prep time to get that ready. Easily cook up some chicken by tossing some skinless, boneless chicken pieces into a skillet with a little olive oil, seasoned with salt and pepper, and cook 10-15 minutes until cooked through; then chop it up.
In a large bowl, stir together the chicken, tortellini, spaghetti sauce, beef broth, and garlic powder.
Pour all of it into a baking dish (either 13-x-9-inch or 2-quart casserole), and cover with a lid or some aluminum foil. Bake for 45 minutes in the pre-heated 350 degree oven.
Remove the dish from the oven and remove the covering. Stir gently to make sure sauce is covering everything. Top with a little grated mozzarella and allow to sit for 5 minutes until the cheese is slightly melted.
Serve up with a side salad, some cooked zucchini or green beans, and some crusty bread, if you like.
This recipe is great for freezing portions and pulling out another time for an easy meal - or dish some up in a disposable container to take to a friend or family member for their family!
Cheesy Tortellini and Chicken Bake (serves 8)
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Ingredients: ▪ 2 cups cooked chopped chicken
▪ 30 ounces of spaghetti sauce (or a little more or less, as you prefer)
▪ 1 cup beef broth
▪ 1 package refrigerated cheese tortellini (such as Buitoni)
▪ 1/2 teaspoon garlic powder
▪ 1/2 cup grated mozzarella cheese, for topping
Directions:
Preheat oven to 350 degrees F. Combine chicken, spaghetti sauce, tortellini, broth, and garlic powder in a large bowl.
Pour ingredients into 9-x-13-inch baking dish or 2-quart casserole dish; top with a lid or aluminum foil.
Bake 45 minutes; top with mozzarella and allow to sit for 5 minutes before serving.
I hope you enjoy this delicious and easy pasta and chicken bake recipe as much as our family did this week! If you have ideas for variations or other thoughts about the dish, please leave us a comment below and let us know. Remember to save all your favorite recipes in your own free digital recipe box and keep your grocery list on hand wherever you are with Dish Dish.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Southern
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Prep Time: 10 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
http://www.littlespicejar.com/one-skillet-chicken-with-lemon-garlic-cream-sauce/
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Tags:
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Notes:
Serve on top of rice or pasta, if desired. Goes great with a salad and fresh vegetables.
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Posted By: mcarr
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Posted On: Oct 23, 2015
Number of Servings:
Ingredients:
- 4 - boneless skinless chicken breasts (or thighs)
- - salt and pepper
- 1 cups - chicken broth
- 2 tablespoons - lemon juice
- 1 tablespoons - minced garlic
- 1/2 teaspoons - red pepper flakes or more, to taste
- 1 tablespoons - olive oil
- 2 tablespoons - salted butter
- 1/4 cups - heavy cream or half and half, for less fat
- 2 tablespoons - chopped parsley or basil for garnish
- 1/3 cups - finely diced shallots (or red onions
Directions:
Preheat oven to 375 degrees F.
Pound the chicken breasts/thighs down to 1/2-inch thickness; sprinkle a little salt and pepper on each side of the chicken.
In a small bowl, combine broth, lemon juice, garlic and red pepper.
Heat olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet and brown on both sides for 2-3 minutes each side (chicken doesn't have to be completely cooked through as it will finish cooking in the oven). Remove chicken from skillet and set aside.
Reduce heat to medium heat, and add the shallots and chicken broth mixture to the skillet. Scrape the bottom of the pan to loosen all the brown bits; let sauce reduce for 8-10 minutes or until about 1/3 cup of sauce is left.
After sauce has thickened, remove skillet from heat, add butter and whisk until melted completely. With skillet still removed from heat, whisk in the heavy cream until combined.
Return chicken to the pan and drizzle sauce over chicken. Place skillet in the oven for 5-8 minutes until chicken is completely cooked through. (If your skillet is not oven-safe, place chicken and sauce in an oven-proof dish and bake as directed).
If desired, garnish with chopped parsley or basil and lemon slices before serving.
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