SKILLET BARBECUED CHICKEN
For those cold or rainy days when you can't go out and grill, this is a great tasting barbecue chicken that has loads of flavor. Great served with baked potatoes or even with buttered noodles, a nice green vegetable and a salad. from Mr. Food
Provided by Babs in Toyland
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large deep skillet, melt butter over medium heat.
- Add onion and garlic and cook for 5- 7 minutes, or until the onion is tender.
- Season chicken with salt& pepper and add to the skillet.
- Cook chicken 8- 10 minutes, turning to brown on all sides.
- Meanwhile, in a medium bowl, combine the steak sauce, tomato sauce, sugar, Worcestershire sauce, pepper sauce and chili powder.
- Add to the skillet, cover and cook 35 to 40 minutes or until the chicken is no longer pink inside, stirring occasionally.
SKILLET CHICKEN WITH BARBECUE ONION
Barbecue chicken is a sure bet with guests, but it's also messy at times. My recipe lets you savor that flavor without a pile of napkins. -Evelyn Cleare, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm., Add onion and red pepper to same pan; cook and stir 5-6 minutes or until tender. Add barbecue sauce; heat through. Serve with chicken.
Nutrition Facts : Calories 250 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 1g fiber), Protein 23g protein.
BARBECUE CHICKEN WITH ONION-BACON JAM
Dry-rubbed grilled chicken is the perfect base for a sweet and sour, smokey bacon jam spiked with bourbon.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the chicken: Preheat a grill to medium high and oil the grates. Combine the brown sugar, chili powder, smoked paprika, mustard powder, garlic powder and cayenne in a small bowl.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Rub the chicken with the sugar mixture; set aside while you make the onion-bacon jam.
- Make the onion-bacon jam: Heat the olive oil in a medium dutch oven over medium heat. Add the bacon and cook until crisp, 5 to 7 minutes. Remove to paper towels. Pour out all but about 2 tablespoons fat, then add the onions and cook over low heat, stirring, until caramelized, 20 to 25 minutes. Stir in the thyme and bourbon; simmer 1 minute. Season with salt and black pepper. Stir in the bacon, brown sugar, cider vinegar, Worcestershire sauce and 1/4 cup water; simmer 2 more minutes.
- Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the onion-bacon jam.
MONTEREY BARBECUED SKILLET CHICKEN
Chicken with barbecue sauce, crisp bacon, and melted cheese, topped with fresh tomatoes, and green onions.
Provided by weekend cooker
Categories Chicken Breast
Time 30m
Yield 1 meal, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut bacon strips in half widthwise.
- In a large skillet, cook bacon over medium heat until cooked, but not crisp.
- Remove to paper towels to drain, and keep warm.
- Drain drippings from skillet, and cook chicken in butter over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170 degrees.
- Top each chicken breast with barbecue sauce , green onions, tomato, and 2 reserved bacon pieces.
- Sprinkle with cheese.
- Cover and cook for 5 minutes or until cheese is melted.
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
BBQ CHICKEN-VELVEETA® SKILLET
Delight your taste buds with this BBQ Chicken-VELVEETA® Skillet. This cheesy BBQ Chicken-VELVEETA® Skillet incorporates green onions, cherry tomatoes and bow-tie pasta for a tasty meal the entire family will love!
Provided by My Food and Family
Categories Home
Number Of Ingredients 7
Steps:
- Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min. or until done. Remove from skillet; cover to keep warm.
- Add water to skillet; bring to boil, stirring occasionally to scrape browned bits from bottom of skillet. Add pasta; stir. Cover; simmer 10 min. Stir in barbecue sauce and 2 Tbsp. onions; cook, covered, 2 min.
- Return chicken to skillet along with the tomatoes; stir. Top with VELVEETA; cook, covered, 2 min. or until VELVEETA begins to melt. Remove from heat. Sprinkle with remaining onions.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SKILLET BARBECUE CHICKEN RECIPE - (3.2/5)
Provided by Susan52
Number Of Ingredients 11
Steps:
- In a large deep skillet, melt butter over medium heat and sauté onion and garlic 5 to 7 minutes, or until onion is tender. Season chicken with salt then add it to skillet and cook 8 to 10 minutes, turning to brown chicken on all sides. Meanwhile, in a medium-sized bowl, combine remaining ingredients; mix well then add to chicken. Cover and cook 35 to 40 minutes, or until no pink remains in chicken, stirring occasionally.
SKILLET BARBECUE CHICKEN
Prepare this simple barbecue chicken recipe in a skillet for a delicious dinner - ready in just 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Rub garlic over chicken; sprinkle with seasoning blend and salt.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once. Add barbecue sauce and water, scraping skillet to loosen brown particles; cook 1 to 2 minutes longer or until chicken is no longer pink in center.
Nutrition Facts : Calories 270, Carbohydrate 12 g, Fat 1/2, Fiber 0 g, Protein 39 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 610 mg
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5/5 (2)Total Time 15 minsServings 4Calories 266 per serving
- Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Rub garlic over chicken, and sprinkle evenly with seasoning blend and salt.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side. Add barbecue sauce and water, scraping pan to loosen browned bits; cook 1 to 2 minutes or until chicken is done.
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