Skillet Glazed Chicken Food

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HONEY GLAZED CHICKEN



Honey Glazed Chicken image

I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.

Provided by jbrink1

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 5

¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
2 skinless, boneless chicken breast halves, cut into bite-size pieces

Steps:

  • Whisk honey, soy sauce, and red pepper flakes in a bowl.
  • Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g

MAPLE-GLAZED CHICKEN



Maple-Glazed Chicken image

This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 pounds skin-on, bone-in chicken breasts, cut into large chunks
Kosher salt
2 tablespoons extra-virgin olive oil
2 apples (1 red, 1 green), cored and cut into wedges
8 medium shallots, quartered lengthwise
1/4 cup fresh sage leaves, torn
1/2 cup low-sodium chicken broth
1/4 cup pure maple syrup
1/4 cup apple cider vinegar

Steps:

  • Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
  • Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
  • Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams

SPICY GLAZED CHICKEN BREASTS



Spicy Glazed Chicken Breasts image

This one-skillet chicken has a spicy, pleasantly tart and punchy glaze that's built on frying a little tomato paste in garlic- and almond-infused oil, then deglazing with lemon juice. It tastes like you sun-dried lots of tomatoes for weeks. (But you don't need to do that.) The final flourish is the crunchy fried almonds and garlic. You could skip them, but they add a special touch that belies how fast the dish comes together. Besides chicken, the dish also can be made with any other ingredient that browns well, like tofu or even broccoli.

Provided by Ali Slagle

Categories     poultry, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breasts (1½ to 2 pounds total)
1/4 cup extra-virgin olive oil
1/4 cup sliced almonds
3 garlic cloves, thinly sliced
Kosher salt
2 tablespoons tomato paste (preferably double concentrate)
1/2 teaspoon red-pepper flakes
1 tablespoon lemon juice

Steps:

  • Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
  • In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
  • Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
  • With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
  • Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.

SKILLET BALSAMIC-GLAZED CHICKEN



Skillet Balsamic-Glazed Chicken image

This balsamic-glazed chicken is quick, easy, and very tasty!

Provided by Jenna

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 7

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, or more to taste, crushed
1 teaspoon Italian seasoning
4 (4 ounce) skinless, boneless chicken breasts
3 teaspoons olive oil

Steps:

  • Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
  • Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 198.7 calories, Carbohydrate 10 g, Cholesterol 65.4 mg, Fat 6.4 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 1.3 g, Sodium 207.1 mg, Sugar 9.4 g

ASIAN-GLAZED SKILLET CHICKEN



Asian-Glazed Skillet Chicken image

This is another recipe for chicken breasts that is simple and easy and tastes so good, that you will really enjoy it. Garnish with 2 chopped green onions just before serving.

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

8 small chicken drumsticks (1 1/2 lb,)
1/2 cup orange juice
1/4 cup kraft signature salad dressing (Asian Sesame)
2 tablespoons soy sauce
2 teaspoons freshly grated gingerroot

Steps:

  • Heat large nonstick skillet on medium-high heat. Add chicken; cook 5 minutes or until evenly browned, turning occasionally. Drain.
  • Stir in remaining ingredients. Bring to a boil; cover. Simmer on medium heat 10-12 minutes or until chicken is cooked through (170F) stirring occasoinally.

Nutrition Facts : Calories 280.2, Fat 14.3, SaturatedFat 4, Cholesterol 127.3, Sodium 741.3, Carbohydrate 6.3, Fiber 0.1, Sugar 4.2, Protein 30

ASIAN-GLAZED SKILLET CHICKEN



Asian-Glazed Skillet Chicken image

Looking for a simple one-pan chicken dish with a sweet and sticky glaze? This weeknight-quick Asian-Glazed Skillet Chicken fits the bill!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings, 2 drumsticks each

Number Of Ingredients 5

8 small chicken drumsticks (2 lb.)
1/2 cup orange juice
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
2 tsp. freshly grated fresh ginger

Steps:

  • Cook chicken in large nonstick skillet on medium-high heat 5 min. or until evenly browned, turning occasionally. Drain.
  • Stir in remaining ingredients. Bring to boil; cover. Simmer on medium heat 10 to 12 min. or until chicken is done (165ºF), stirring occasionally.

Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g

SKILLET GLAZED CHICKEN



Skillet Glazed Chicken image

This one came from the side of one of those Lipton oriental side dishes. This is the best teriyaki-style chicken I've ever tasted. It's somewhat similar to other glazed teriyaki chicken recipes and marinades on here, give or take honey, sugar, chicken broth, or amounts of spices. This has just the right mix of flavor for me. This could probably be grilled, broiled, or used for a marinade also. My kids love this.

Provided by Laura O.

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
4 tablespoons soy sauce
4 tablespoons firmly packed brown sugar
2 cloves garlic, finely chopped
1 teaspoon fresh ginger, finely chopped or 1/4 teaspoon ground ginger
2 tablespoons olive oil or 2 tablespoons vegetable oil
salt and pepper, to taste

Steps:

  • Season chicken with salt and pepper.
  • In medium bowl, combine soy sauce, brown sugar, garlic, and ginger.
  • Add chicken and toss well.
  • In a 12-inch nonstick skillet, heat oil over medium heat.
  • Cook chicken until no longer pink, turning at least once.

Nutrition Facts : Calories 254.9, Fat 8.2, SaturatedFat 1.3, Cholesterol 68.4, Sodium 1088, Carbohydrate 15, Fiber 0.2, Sugar 13.6, Protein 29.2

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