CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH
Pan seared and crispy Chicken Thighs in a smooth and creamy garlic Dijon sauce with Bacon pieces and Spinach! SO EASY and deliciously low carb! Have dinner on the table in less than 20 minutes!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Season chicken with seasoning salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
- Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
- Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
- Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
- Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
- Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.
Nutrition Facts : Calories 403 kcal, Carbohydrate 6 g, Protein 36 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 181 mg, Sodium 881 mg, Sugar 3 g, ServingSize 1 serving
PARMESAN-CRUSTED CHICKEN WITH CREAMY HONEY-MUSTARD DIP
Provided by Robin Miller : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
- To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
- Serve chicken with dip on the side.
CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE
Is it actually French? It's served at every French restaurant here in the States, but I'm pretty sure it's, like, Swedish. Regardless, it's breaded cheese and meat - tough to go wrong. Enjoy!
Provided by Brian Genest
Categories Main Dish Recipes Pork Ham
Time 2h10m
Yield 2
Number Of Ingredients 18
Steps:
- Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
- Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
- Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
- Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
- Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
- Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
- Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
- Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
- Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.
Nutrition Facts : Calories 2227.9 calories, Carbohydrate 193.3 g, Cholesterol 520.6 mg, Fat 105.7 g, Fiber 3.6 g, Protein 120.1 g, SaturatedFat 48.6 g, Sodium 5680.1 mg, Sugar 13.7 g
PARMESAN CHICKEN WITH DIJON CREAM SAUCE
Crispy, Parmesan-crusted chicken is paired with the perfect rich sauce in this one. Try our Parmesan Chicken with Dijon Cream Sauce recipe today!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix cracker crumbs and Parmesan on plate. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
- Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; tent with foil to keep warm.
- Add broth, reduced-fat cream cheese and mustard to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
LOW CALORIE PARMESAN CHICKEN WITH TOMATO CREAM SAUCE
low calorie version of a nomally high calorie dish(but tastes so good your tastebuds won't believe the calorie count!) I usually make a double batch of the sauce and freeze it, then the next time I make this I only have the chicken and pasta to prepare.Great recipe, even my finicky husband and child will eat this!
Provided by delish 2
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- For Tomato Cream sauce:.
- Heat oil in a non-stick saucepan over medium heat until hot.
- Add garlic, saute until tender.(do not brown! it makes the garlic bitter).
- Add cans of tomato and next 5 ingredients.
- Bring mixture to a boil.
- Reduce heat and simmer uncovered,20 minutes stirring occasionally.
- Combine milk and flour in a small bowl, stirring well with a whisk.
- Gradually add milk mixture to tomato sauce, stirring constantly.
- Cook, stirring constantly for 5 minutes until slightly thickened; stir in cheese.
- Set lid on pot and keep warm on low.
- For Parmesan chicken:.
- Preheat oven to 350 degrees.
- Combine milk and mustard,stirring with a whisk.
- Combine breadcrumbs and next 4 ingredients in a bowl.
- Dip chicken in milk mixture, then dredge in breadcrumb mixture.
- Lightly mist a baking sheet with cooking spray and place chicken on it.
- Bake for 15 minutes then flip chicken and bake for another 15 on other side.
- *With 10 minutes left for chicken to be done start cooking pasta.
- Place 1 cup pasta on each plate top with chicken breast.
- Ladle some tomato cream sauce over pasta and chicken.
- Sprinkle with a little extra Parmesan cheese.
- serve:).
Nutrition Facts : Calories 406.4, Fat 6.8, SaturatedFat 1.9, Cholesterol 81, Sodium 579.2, Carbohydrate 49.3, Fiber 4.4, Sugar 4.5, Protein 36.8
PARMESAN CHICKEN
The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this baked parmesan crusted chicken for dinner, we never have leftovers. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere. , Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.
Nutrition Facts : Calories 270 calories, Fat 16g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 552mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.
CHICKEN WITH PARMESAN CREAM SAUCE
If you want an impressive dinner with a short ingredient list and easy preparation, consider this recipe. Such an easy dinner to prepare and you can feel comfortable enough to serve this to guests. *Prep time does not include refrigeration*
Provided by LifeIsGood
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 3 T. of the butter over low heat (or in the microwave).
- Coat the chicken in the flour then dip in the butter.
- Arrange the chicken in a 9x13 baking dish.
- Melt remaining 3 T. butter in a skillet.
- Add mushrooms and saute until softened.
- Spread the mushrooms over the chicken.
- Pour in the cream.
- Season with salt and pepper.
- Top with the parmesan cheese.
- Chill, covered with plastic wrap, in the refrigerator for about 12 hours.
- Preheat oven to 400 degrees.
- Sprinkle paprika over the chicken.
- Bake, uncovered, 20 to 30 minutes.
Nutrition Facts : Calories 637.1, Fat 47.5, SaturatedFat 28.3, Cholesterol 217.5, Sodium 570.5, Carbohydrate 16.6, Fiber 1.1, Sugar 1.7, Protein 36.7
DIJON CHICKEN THIGHS
The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.
Provided by thedailygourmet
Categories Baked Chicken Thighs
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
- Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
- Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
- Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
- Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add thyme to the reserved sauce, and spoon over chicken thighs to serve.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 11.3 g, Cholesterol 113.9 mg, Fat 26.7 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 12.3 g, Sodium 466 mg, Sugar 1.8 g
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