CREAMY GARLIC CHICKEN THIGHS RECIPE
Garlic butter chicken thighs make a perfect low carb chicken dinner! This creamy garlic chicken recipe is fancy enough for guests, but easy enough for weeknights.
Provided by Maya Krampf
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Season the chicken on both sides with the salt, pepper, and smoked paprika.
- Heat 1 tablespoon (30 grams) butter in a large skillet or saute pan, over medium-high heat. Add the chicken and sear for 5 to 7 minutes per side, without moving, until browned and cooked through.
- Remove the chicken from the pan, cover with foil and set aside.
- Add the remaining tablespoon (30 grams) butter to the pan. Add the sliced garlic. Saute for 2-3 minutes, stirring often, until the garlic is fragrant and starting to brown.
- Add the broth and wine to the pan. Use a wooden spoon to scrape any browned bits from the bottom (this is called de-glazing).
- Place the bay leaf into the pan and submerge. Bring the liquid to a gentle boil, then reduce heat and simmer for 8-12 minutes, until the volume is reduced by half.
- Add the cream to the pan. Heat for just a few minutes (do not boil).
- Remove the bay leaf and add the chicken back to the pan. Spoon the sauce over the chicken.
Nutrition Facts : Calories 297 kcal, Carbohydrate 1 g, Protein 30 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 158 mg, Sodium 490 mg, ServingSize 1 serving
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
CHICKEN THIGHS IN CREAMY GARLIC PARMESAN SAUCE
Juicy chicken thighs with crispy skin cooked in a deliciously creamy garlic Parmesan sauce. Perfect served with greens and/or rice for an easy dinner.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Season the chicken thighs generously with salt and pepper.
- Add the chicken thighs, skin-side down into a large, deep pan then place over medium-high heat. Allow to cook for 7-10 minutes until the skin is crisp and deeply golden. Flip the thighs over and cook for another 7-10 minutes until the chicken thighs are fully cooked. The thighs are done when the meat is white through to the bone or the temperature reads 75°C/165°F on a meat thermometer. Remove the thighs from the pan and set aside.
- Add the butter, garlic and thyme to the pan and cook for 30 seconds. Add the wine or stock and using a wooden spoon, scrape the sticky bits from the bottom of the pan. Pour in the cream and lemon juice.
- Allow the sauce to simmer for 5 minutes or until it coats the back of a spoon easily. Add the Parmesan cheese, stir in then add the chicken thighs. Allow to simmer for 5 minutes then sprinkle with parsley and serve.
Nutrition Facts : Calories 281 kcal, Carbohydrate 2 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 152 mg, Sodium 222 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED CHICKEN THIGHS IN HATCH CHILE CREAM SAUCE
I keep Hatch chiles in my freezer year-round and am always experimenting different dishes to make with them. I served this dish over white rice. Feel free to use canned Hatch chiles if fresh are not in season.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season chicken thighs with salt and pepper.
- Heat oil in a cast iron skillet over medium heat. Cook chicken in the hot oil without moving to blacken skin, about 4 minutes. Turn chicken and cook about 2 more minutes. Transfer chicken to a plate.
- Add butter to the skillet. Cook chile peppers and onion in the melted butter until crisp-tender, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cream until combined. Season with taco seasoning, salt, and pepper.
- Place chicken on top of onions and chiles and cover with foil.
- Place in the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 563.2 calories, Carbohydrate 12.3 g, Cholesterol 176.1 mg, Fat 39.8 g, Fiber 1.7 g, Protein 37.5 g, SaturatedFat 15.5 g, Sodium 472.5 mg, Sugar 4.5 g
CREAM SAUCE CHICKEN THIGHS
A deliciously easy weeknight meal of crisply breaded and sauteed chicken, with a creamy cheesy sauce and bacon bits.
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Pat dry the chicken.
- In a small mixing bowl combine flour, garlic powder, onion powder, italian seasoning, parsley, salt, and pepper.
- Coat chicken with the flour mixture.
- Heat oil in a large, 12-inch skillet set over medium heat.
- Add chicken to the hot oil and cook for 5 minutes; flip over and continue to cook for 6 to 7 minutes, or until cooked through.
- Remove chicken from skillet.
- Set skillet back over medium heat and stir in the chicken broth; mix and stir, scraping up all the browned bits from the bottom of the pan.
- Add the cream cheese; cook and whisk for 2 to 3 minutes, or until cream cheese is melted and sauce is thickened.
- Return chicken to the skillet; turn to coat and continue to cook for 2 minutes, or until heated through.
- Garnish with parsley and bacon.
- Serve.
Nutrition Facts : Calories 384 kcal, Carbohydrate 8 g, Protein 36 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 193 mg, Sodium 256 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY GARLIC MUSHROOM CHICKEN THIGHS
Golden seared chicken thighs in a thick and creamy mushroom garlic sauce with a sprinkle of herbs and parmesan cheese is THE weeknight dinner everyone raves about! Serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
- To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
- Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
- Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
Nutrition Facts : Calories 326 kcal, Carbohydrate 3 g, Protein 26 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 151 mg, Sodium 442 mg, ServingSize 1 serving
CHICKEN IN POOR MAN'S RICH CREAM CHEESE SAUCE
This tastes rich and looks like an expensive gourmet entree, but is actually ready in about 30 minutes and is super easy on the wallet. You probably have all the ingredients on hand.
Provided by CookETC
Categories Poultry
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with seasoning salt and garlic powder, and set aside.
- In a microwaveable bowl, mix cream cheese, milk, garlic powder and pepper.
- Microwave for 30 seconds at a time, checking and stirring until cream cheese is melted.
- Heat olive oil in a saute pan.
- Add chicken to pan and saute at medium heat adding small amounts of water to pan, as needed, so that chicken doesn't get too dry or stick to pan. The chicken will release juices that blend with the water.
- When chicken is cooked through, but there is still some of this "juicy water" in the pan, add the sauce to the pan and cook until heated through.
- Remove chicken with a slotted spoon and arrange on a bed of white rice.
- Spoon or pour sauce over the chicken and then sprinkle with parsley or chives.
- NOTE: I usually serve this dish with a side of steamed broccoli drizzled in heated olive oil (I season the heated olive oil with lime juice and garlic powder). YUMMY!
CREAMY CHICKEN THIGHS
These tender Creamy Chicken Thighs are loaded with flavor! Spinach, roasted peppers, onions, Parmesan, and cream come together to create an absolutely scrumptious sauce.
Provided by Tania Sheff
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with salt and pepper on both sides.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and sear for about 2 minutes. Reduce the heat to medium, and keep frying the chicken until cooked through. The cooking time with vary, depending on the thickness of the chicken.
- Remove the chicken from the skillet and set aside. To the same skillet, add the onions and cook for about 5 minutes, until soft and golden in color. Add the red pepper flakes and roasted peppers, and cook for another 2 minutes.
- Reduce the heat to medium-low, add the cream, and bring to a simmer. Add the spinach, and when it wilts down, add the Parmesan. Stir the sauce.
- Return the chicken to the skillet, and cook for 5 minutes, spooning the sauce over it. Remove the skillet from the heat. Garnish with freshly chopped parsley.
Nutrition Facts : Calories 501 kcal, Carbohydrate 3 g, Protein 48 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 169 mg, Sodium 943 mg, Fiber 1 g, Sugar 0.3 g, UnsaturatedFat 19 g, ServingSize 1 serving
CREAMY SMOTHERED CHICKEN THIGHS
Creamy smothered chicken thighs seasoned to perfection and cooked long and slow. Serve over fluffy rice or mashed potatoes for the ultimate comfort meal!
Provided by Julie Maestre
Categories Entree
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F.
- In a small bowl, combine the paprika, oregano, chili powder, and granulated garlic.
- Season the chicken with the spice mixture, salt, and pepper.
- Add the remaining spice mixture to the all-purpose flour.
- Coat the chicken with the seasoned flour, shake off any excess.
- Cook the chicken in a large skillet over medium-high heat for 4-5 minutes on each side.
- Remove the chicken from the skillet and set aside.
- Add the onions to the skillet and cook for 2-3 minutes.
- Stir in the garlic and red crushed pepper.
- Season with salt and pepper.
- Add the butter and 1 tbsp of the seasoned flour.
- Cook for 1 minute.
- Add the chicken broth and cook for 2-3 minutes.
- Stir in the heavy cream.
- Place the chicken back in the skillet.
- Place the skillet in the oven and cook for one hour.
- Garnish with parsley and enjoy!
Nutrition Facts : Calories 513 kcal, Carbohydrate 31 g, Protein 21 g, Fat 33 g, SaturatedFat 14 g, Cholesterol 150 mg, Sodium 575 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CREAMY SKILLET CHICKEN THIGHS
Skillet chicken thighs with a super easy and decadent sauce.
Provided by Christine Watson
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season chicken thighs with salt and pepper.
- Set an oven-proof skillet on high heat. When hot, add 1 tablespoon oil and chicken. Cook until well seared, about 3 minutes per side. Remove chicken to a plate and reduce heat to medium.
- Add remaining 1/2 tablespoon oil, then add garlic, thyme, and rosemary. Bloom spices together for 1 minute. Pour in chicken broth, then add sun-dried tomatoes, and finally the cream. Stir well and then blend in Parmesan cheese. Bring to a light simmer. Add chicken back to the pan.
- Transfer to the preheated oven and bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven and allow to cool slightly to let the sauce thicken before serving, about 5 minutes.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 3.8 g, Cholesterol 129.1 mg, Fat 28.4 g, Fiber 0.6 g, Protein 22.9 g, SaturatedFat 13 g, Sodium 287.9 mg, Sugar 0.2 g
ROASTED CHICKEN WITH LEMON CREAM SAUCE
I love the smell of chicken roasting in the oven. It makes me think of holidays and family gatherings! Plus I can put it in the oven and concentrate on other things for a while....just enjoying the smell! Don't use a fryer...roasting chickens are a bit larger and have a higher fat content, making them more flavorful.
Provided by breezermom
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Remove the giblets and neck and rinse the chicken with cold water; pat dry. Sprinkle the cavity with salt and pepper. Place a mixture of the fresh herbs in the cavity. Tie the ends of the legs together with string. Lift the wingtips up and over the back, and tuck under the bird.
- Place the chicken on a rack in a shallow roasting pan, breast side up. Insert a meat thermometer into a meaty portion of the thigh, making sure it doesn't touch bone.
- Bake uncovered, at 350 degrees for 2 hours or until the thermometer registers 180 degrees. Remove the chicken from the roasting pan, discarding the drippings.
- About 15 minutes before the chicken is done, start your lemon cream sauce. Melt the butter in a large skillet over medium heat. Add the sherry and the next 6 ingredients. Bring to a boil. Gradually stir in the whipping cream; cook for 1 minute. Remove from heat.
- Cut the chicken into serving pieces, and return to the roasting pan. Pour the lemon Cream Sauce over the chicken; sprinkle evenly with cheese. Broil 5 1/2 inches from the heat (with an electric door partially open) 3 to 4 minutes or until the cheese melts. Serve immediately.
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
CHICKEN THIGHS WITH WHITE WINE CREAM SAUCE
Steps:
- Gather the ingredients.
- Sprinkle the chicken thighs with salt and black pepper.
- Heat the oil and butter in a large skillet or sauté pan over medium heat.
- Add the chicken and cook, turning, until browned. Remove to a plate and set aside.
- Add the mushrooms to the skillet and cook, stirring, until mushrooms are tender and browned.
- Add the garlic and cook for 1 minute longer. Stir in flour until blended. Stir in chicken broth and wine until blended.
- Add the chicken back to the skillet, cover, and reduce heat to low. Cook for 20 to 30 minutes, or until chicken is cooked through and tender.
- Stir in the cream and parsley and heat through.
- Serve with rice or potatoes .
Nutrition Facts : Calories 359 kcal, Carbohydrate 8 g, Cholesterol 172 mg, Fiber 1 g, Protein 30 g, SaturatedFat 10 g, Sodium 363 mg, Sugar 2 g, Fat 23 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE
Rotisserie chicken, "pollo a la brasa" in Spanish, is hands-down one of the staple foods consumed in cities across Peru. Typically served with a simple side salad, French fries and the equally famous aji verde-a sauce made with Peruvian aji amarillo (yellow chile) and huacatay (a variety of black mint)-this dish is loved by those seeking a highly seasoned and very juicy chicken at affordable prices. The key to the recipe is in the marinade; restaurants in Peru keep their ingredients secret, but here I share my family recipe alongside an updated recipe for the aji verde. Roasting chicken thighs on a sheet pan makes it an easy dish to do at home. And since aji amarillo and huacatay are difficult ingredients to find in the States, I created a different but equally delicious green sauce that pairs great with the chicken. The sauce can also be used as a spread, dip or salad dressing.
Provided by Food Network
Categories main-dish
Time 4h
Yield 4 to 8 servings
Number Of Ingredients 21
Steps:
- For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight.
- When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.
- Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken thighs skin-side up to a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes.
- While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalapeño, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce will break. Serve immediately or refrigerate for up to 3 days.
- Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce.
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5/5 (6)Servings 2Cuisine AmericanCategory Dinner
- In a medium cast-iron or nonstick skillet over medium-high heat, warm the olive oil. Add chicken with skin side down and cook for 12 - 13 minutes, without moving them. Check the chicken at about 8 minutes. If the skin is getting too dark, turn the heat down a little. Turn the chicken over and cook for another 10 - 12 minutes. Remove the chicken to a large plate.
- In the same skillet, reduce the heat to medium-low heat. Use a couple paper towels to wipe off the fat. Add 3 tablespoons water and scrap the brown bits with a wooden spatula. Add black garlic and sauté for 1 minute. Pour in half and half, oregano and 3 more tablespoons of water. Bring to a boil. Add the cheese and stir until melted. Season with salt & pepper to your own taste. Return the chicken to the pan and cook for 4 minutes. Add spinach and cook until just wilted. Transfer chicken and spinach to serving plates. Scoop sauce over the chicken. Serve with rice or couscous.
CHICKEN THIGHS WITH CREAMY MUSHROOM SAUCE - …
From seasonsandsuppers.ca
4.5/5 (2)Total Time 40 minsCategory Main CourseCalories 543 per serving
- For quickest preparation, heat a splash of olive oil in each of two frying pans over medium-high heat. Sear chicken until golden brown in one frying pan and brown mushrooms in the other. Alternately, using only one frying pan, sear the chicken first, then brown the mushrooms while the chicken is in the oven.
- Meanwhile, in other pan, brown mushrooms. Add onion and cook, stirring, until onion is softened. Add garlic and cook an additional 30 seconds or so. Add wine (or chicken stock) and allow to cook until the alcohol has thoroughly cooked off and most of the liquid has disappeared, about 2 minutes. Stir in flour, then cream, tarragon and lemon juice. Taste and season generously with salt and pepper, as needed. Return chicken to pan with mushroom sauce. Cook chicken in sauce for a few minutes, then serve. Serve over rice or mashed potatoes.
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Category Quick & Easy Low-Calorie Chicken RecipesCalories 302 per servingTotal Time 20 mins
- Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once halfway, until browned, about 6 minutes. Transfer to a clean plate.
- Add the remaining 1 tablespoon oil and onion to the pan. Cover and cook, stirring occasionally, until golden, about 3 minutes. Stir in wine and mustard, scraping up any browned bits. Reduce heat to maintain a simmer. Stir in cream and capers. Return the chicken and any accumulated juices to the pan. Cover and simmer until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, about 4 minutes. Serve topped with parsley, if desired.
SKILLET CHICKEN THIGHS WITH CREAMY TOMATO BASIL …
From juliasalbum.com
4.8/5 (214)Total Time 30 minsCategory Main CourseCalories 553 per serving
- In a large skillet heat olive oil on medium heat. Season boneless skinless chicken thighs with salt and pepper. Add them top side down to the hot skillet. Cook for 5 minutes on medium heat, until the top side is nicely seared.
- To the same, now empty skillet, add tomato sauce, minced garlic, heavy cream. Bring to boil and stir.
PAN FRIED CHICKEN THIGHS IN LEMON CREAM SAUCE
From highlandsranchfoodie.com
5/5 (1)Total Time 20 minsCategory Main Course ChickenCalories 645 per serving
- Rinse chicken thighs with water and place on cutting board. With a kitchen mallet, slightly pound the thighs to even out the thickness so they'll cook evenly. Sprinkle both sides with flour and salt and pepper to taste.
- Heat a small Dutch oven over medium high heat. Add the oil until hot and then add chicken thighs. Cook on both sides until nicely browned. About 4-5 minutes per side. Remove thighs to a plate and cover with the lid or foil to keep warm.
- Reduce heat to medium. Add the onion slices and cook for one minute, stirring constantly. In a bowl, combine chicken broth, garlic, red pepper flakes and lemon juice, Add to the hot pan, scraping pan to collect all of the browned chicken bits that have collected on the pan. Simmer for 8-10 minutes.
- Remove pan from heat and stir in butter and cream. When the butter has melted add the chicken back into the pot. Stir well to coat the chicken with the sauce. Serve immediately.
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Reviews 1Calories 437 per servingCategory Main Dish
- Bring a large pan to medium high heat and add butter and olive oil. Cook the chicken covered ~5-6 minutes per side or until juices run clear and internal temperature reaches 165F. Reduce your heat to medium if pan is too hot.
- Set the cooked chicken on a plate and tent, but leave any fond (food residue) and juices in the pan. Deglaze the pan by adding white wine to the hot pan and gently scraping the bottom to loosen up any of the fond/food stuck in the pan.
- Reduce heat and simmer uncovered ~ 2-3 minutes. Whisk in cream, mustard, and fresh herbs. Add the chicken and any juices. and stir until thickened (~ 3 minutes). Add sea salt and / or more mustard to taste.
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5/5 (1)Estimated Reading Time 3 mins
- Place the chicken breasts on a cutting board and trim off any excess skin. Pat dry with paper towels. Season liberally with salt and pepper. Turn them over and season again.
- Heat 1-2 Tablespoons olive oil in a large 12″ cast iron skillet over medium heat. Add the onions and stir to coat. Season with salt and pepper. Nestle the chicken skin side down around the onions and allow the chicken to brown for approximately 10 minutes. Turn the chicken over, shuffle the onions around and let the other side brown for another 10 minutes. Check the internal temperature and remove the chicken from the pan and to a platter when it reaches 155-160° F.
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CHICKEN BAKED IN GARLIC PARMESAN CREAM SAUCE - GIMME DELICIOUS
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4.9/5 (24)Calories 451 per servingTotal Time 45 mins
- Season chicken with Italian seasoning, salt & pepper. Melt 2 tablespoons butter in a large skillet over medium - high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; remove chicken from skillet and set aside. Prep cream sauce in the same skillet.
- Melt 2 tablespoons butter in the same skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add italian seasoning and flour. Whisk lightly browned, about 1 minute. Whisk in chicken broth until fully incorporated with flour. Gradually whisk in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. Season with salt and pepper.
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE - THE CHUNKY CHEF
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5/5 (13)Total Time 30 minsCategory Main CourseCalories 149 per serving
- Pat chicken dry and trim any excess fat. Combine salt, pepper, garlic powder, dried thyme, and onion powder. Sprinkle mixture evenly over the chicken, on both sides.
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4.2/5 (5)Calories 412 per servingCategory Main Course
- Heat oil in a skillet. When hot, put chicken thighs top side down. Sear it got 5 minutes undisturbed until golden and crispy. Flip and cook for a further 2 minutes. Take out the chicken and keep aside covered ( To prevent it from drying).
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