Garlic Dijon Dump Chicken Food

GARLIC DIJON CHICKEN RECIPE

Garlic Dijon Chicken Recipe image

Easy, flavor-packed garlic Dijon chicken is the perfect weeknight meal.

Provided by The Mediterranean Dish

Categories Entree

Time 30m

Number Of Ingredients 12

Ingredients

1.5 lb boneless, skinless chicken thighs (8 pieces)
Salt
1 large yellow onion, cut into large pieces
1/3 cup Private Reserve Greek extra virgin olive oil
3 tsp quality Dijon Mustard
2 tsp quality honey
6 garlic cloves, minced
1 tsp ground coriander
3/4 tsp sweet paprika
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
pinch salt

Steps:

Preheat oven to 425 degrees F.
Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.
Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.
Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through (internal temperature should register 165 degrees F)
Remove from heat and garnish with fresh parsley. Serve hot with Lebanese Rice and loaded Balela salad or this simple 3-ingredient Mediterranean salad (see additional suggestions above)

Nutrition Facts : ServingSize 1 piece, Calories 104 calories, Sugar 0.9 g, Sodium 312.9 mg, Fat 10.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0.6 g, Protein 0.5 g, Cholesterol 0 mg

CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY

Creamy Garlic Dijon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, kosher salt, olive oil, unsalted butter, garlic, all purpose flour, chicken broth, French's Dijon Mustard, freshly ground black pepper, heavy cream, fresh parsley, lemon, baby bella mushrooms, asparagus, peas

Provided by Tayo Ola

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 ½ lb boneless, skinless chicken breast
1 ½ tablespoons kosher salt, plus 1/2 teaspoon, plus more to taste, divided
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon all purpose flour
1 ½ cups chicken broth
2 tablespoons French's Dijon Mustard
¼ teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 tablespoon fresh parsley, minced, plus more, chopped, for garnish,
½ lemon, zested
½ lb baby bella mushrooms, sliced
½ lb asparagus, woody ends removed, stalks cut into 2 in (5 cm) pieces
½ cup peas, fresh or frozen

Steps:

Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
Enjoy!

Nutrition Facts : Calories 611 calories, Carbohydrate 25 grams, Fat 39 grams, Fiber 3 grams, Protein 39 grams, Sugar 5 grams

DIJON CRUMB CHICKEN

Dijon Crumb Chicken image

Make and share this Dijon Crumb Chicken recipe from Food.com.

Provided by Ginny Sue

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs
2 tablespoons Dijon mustard
1 cup seasoned breadcrumbs
1/2 cup grated parmesan cheese
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
4 boneless skinless chicken breast halves
3 tablespoons vegetable oil

Steps:

Beat eggs and mustard in a shallow bowl.
Combine bread crumbs, Parmesan cheese, garlic powder and onion powder in another shallow bowl.
With a meat mallet, flatten chicken to 1/4 inch thickness.
Dip each chicken piece in egg mixture, then into crumb mixture to coat thoroughly.
Heat oil in a large skillet, cook chicken over medium heat for 15-20 minutes, turning once, until chicken is golden brown.

Nutrition Facts : Calories 428.8, Fat 19.4, SaturatedFat 5, Cholesterol 185.2, Sodium 585.2, Carbohydrate 22.2, Fiber 1.6, Sugar 2.8, Protein 39.4

" STICKY CHICKY " DUMP CHICKEN

I found this recipe online. The idea here is that you put all the sauce ingredients in a freezer bag along with the chicken, freeze it, and then thaw it and dump it into a pan to cook. I find that premixing this sauce helps, though, as it is fairly thick. It's one of my favorites, with a somewhat Oriental flavor.

Provided by Halcyon Eve

Categories Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons oil (optional)
1 tablespoon soy sauce
3 tablespoons smooth peanut butter (I use Adam's all-natural creamy peanut butter)
3 tablespoons ketchup
1 1/2 lbs chicken pieces (I use 5-6 pieces, depending on size, I find that thighs or hindquarters work best)

Steps:

For immediate cooking:
Preheat oven to 350°F
Combine sauce ingredients and blend until smooth.
Toss chicken with sauce and place into a large baking dish.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing:
Combine sauce ingredients until smooth.
Place sauce and chicken into a 1-gallon freezer bag.
Shake to coat chicken.
Lay flat in freezer.
To thaw and cook:
Thaw completely.
Preheat the oven to 350°F
Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Nutrition Facts : Calories 306.7, Fat 21.7, SaturatedFat 5.7, Cholesterol 77.6, Sodium 504.2, Carbohydrate 5.4, Fiber 0.8, Sugar 3.7, Protein 22.9