BAKED CHICKEN THIGHS
These baked chicken thighs are great with Parmesan cheese and bread crumbs. From "Fine Fresh Food Fast" How's that for alliteration! You might want to melt the butter in the microwave-it's up to you. I just use store bought bread crumbs but the recipe says that sourdough and rye bread crumbs add a nice flavor change. Depends how much work you want to put in!
Provided by Oolala
Categories Chicken Thigh & Leg
Time 55m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Melt butter in skillet and remove from heat and mix in mustard.
- On a plate, combine crumbs, cheese, parsley, salt and pepper.
- Dip chicken in butter/mustard and then pat crumbs on the chicken.
- Place the chicken in a 9" X 13" baking dish and bake for 45 minutes-Note: if you use the legs with the thigh connected, use more time to cook.
Nutrition Facts : Calories 607.7, Fat 47.2, SaturatedFat 19.4, Cholesterol 207.1, Sodium 553.8, Carbohydrate 5.7, Fiber 0.5, Sugar 0.6, Protein 38.5
BAKED CREAMY CHICKEN THIGHS
Seasoned Chicken thigh baked in the oven until juicy with a crispy skin. The pan juice mixed with cream makes a rich sauce perfect to pour over the thighs.
Provided by Subhasmita
Categories Main Course
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees Celcius)
- Pat dry chicken thighs with a kitchen towel.
- In a bowl add all the ingredients mentioned under seasoning. Add in the chicken thighs and toss. Chicken thighs need to coated evenly with the seasoning.
- In a 9X13 baking dish, pour in the stock. Arrange the seasoned chicken thighs in a single layer.
- Bake in pre heated oven for 20 minutes.
- Remove the pan from the oven, bast chicken thighs with the pan juice. (spoon some of the pan juices on chicken thighs)
- Remove chicken thighs from the baking pan to a plate.
- To the pan juice in the baking pan add heavy cream, dijon mustard, and parmesan cheese. MIx well.
- Put the chicken thighs bake to the baking pan in a single layer. Bake for another 25 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 782 kcal, Carbohydrate 5 g, Protein 44 g, Fat 65 g, SaturatedFat 25 g, Cholesterol 330 mg, Sodium 916 mg, Fiber 1 g, Sugar 1 g
CREAMY BAKED CHICKEN
"Creamy Baked Chicken is comforting and easy to prepare," says Barbara Clarke of Punta Gorda, Florida.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soups, sour cream, water, chives, salt and pepper; spoon over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° for 1 hour or until chicken juices run clear.
Nutrition Facts :
CREAMY BUTTERMILK BAKED CHICKEN THIGHS
I have also made this using 4 large bone-in chicken breasts both will work fine for this recipe, if desired you may add in a can of very well drained sliced mushrooms to the sauce, use only buttermilk for this regular milk will not produce the same flavor ---serve with with cooked rice, this is very good!
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 425 degrees F.
- Set oven rack to lowest position.
- Spray an 11 x 7 or a 13 x 9-inch baking dish with cooking spray.
- Place the cubed butter in the baking dish and melt in the oven until hot and bubbly (about 8 minutes).
- Meanwhile place 3/4 cup buttermilk into a shallow bowl.
- In another shallow bowl combine the flour with 1 teaspoon garlic powder, black pepper and 1/4 teaspoon seasoned salt.
- Firstly coat the chicken in buttermilk (allowing excess to drip off) then coat 1 pieces of chicken at a time into the flour mixture.
- Place the chicken into the hot baking dish skin side down in the pan.
- Bake (425 degrees F) for 20 minutes.
- Turn the chicken over and continue to bake for another 10 minutes more.
- Meanwhile for the sauce; in a bowl mix 1 cup buttermilk with the cream of mushroom soup 1/2 teaspoon seasoned salt, 1 teaspoon garlic powder, onion powder, black pepper and cayenne pepper until smooth, then mix in 3/4 cup cheddar cheese.
- Pour over and around the chicken then place back in the oven and continue to bake for another 15-20 minutes or until hot and bubbly.
- Sprinkle the top with remaining 1/2 cup (or more) cheddar cheese and allow to melt.
Nutrition Facts : Calories 792.2, Fat 56.1, SaturatedFat 26.1, Cholesterol 205.6, Sodium 1115.4, Carbohydrate 30.3, Fiber 1, Sugar 6.6, Protein 40.9
CREAMY CHICKEN THIGHS & NOODLES
I love recipes that you can just throw into the slow cooker and let it do all the work. This easy chicken dinner is one of my favorites. -Christina Petri, Alexandria, Minnesota
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine soups, sour cream and seasonings; pour over chicken. Cook, covered, on low 7-9 hours or until chicken is tender. Serve with noodles.
Nutrition Facts :
BAKED CREAMED CHICKEN
Make and share this Baked Creamed Chicken recipe from Food.com.
Provided by Lori Mama
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Spray 9 x 13 pan with non stick spray.
- Place flour in bowl and dredge chicken and shake off excess.
- Place in pan.
- Sprinkle dry soup mix over all.
- Empty canned soups into a 4 cup measuring bowl and mix well with enough milk to arrive at the 4 cup level.
- Pour mixture over the chicken.
- Bake uncovered 1 hour.
Nutrition Facts : Calories 247.5, Fat 9.2, SaturatedFat 2.2, Cholesterol 68.1, Sodium 1526.2, Carbohydrate 20.8, Fiber 0.9, Sugar 1.9, Protein 19.5
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- Preheat the oven to 425 degrees F and pat the chicken with a paper towel to absorb excess moisture. Season the chicken on both sides with salt and pepper.
- Place the thighs in the skillet, skin side down and cook for 4 minutes. Flip and cook for an additional 4 minutes.
- Transfer the skillet to the oven to bake for 15 to 18 minutes until a thermometer reads 165 degrees F when inserted into the center of the chicken.
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