CHEESY FRENCH ONION CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, salt, pepper, garlic, dried parsley, butter, large onions, fresh thyme, beef stock, gruyère cheese, bread
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
- Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.
- Preheat oven to broil.
- Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.
- Add thyme and beef broth and bring the mixture to a simmer.
- Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
- Broil for 5 minutes, until the cheese is melted and golden brown.
- Serve over bread.
- Enjoy!
Nutrition Facts : Calories 487 calories, Carbohydrate 33 grams, Fat 23 grams, Fiber 4 grams, Protein 34 grams, Sugar 12 grams
CRISPY ONION CHICKEN
My family loves chicken, and I'm always trying new ways to prepare it. This golden-brown chicken with its crunchy french-fried onion coating is great with rice, baked potatoes, macaroni salad or potato salad. -Charlotte Smith, McDonald, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions. , Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 603 calories, Fat 47g fat (21g saturated fat), Cholesterol 124mg cholesterol, Sodium 919mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
TASTY ONION CHICKEN
The secret to this French onion chicken is the yummy, crunchy coating that keeps the meat juicy and tender. Round out your meal with green beans and buttermilk biscuits. -Jennifer Hoeft, Thorndale, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. , Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 460 calories, Fat 36g fat (18g saturated fat), Cholesterol 124mg cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
DUSTED ONION CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, panko bread crumbs, eggs, flour, white onions, flour, salt, pepper, canola oil
Provided by Margi Bond
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken breasts with salt and pepper, then dredge breasts through flour, egg, then Panko breadcrumbs to create
- Wrap and rest in the fridge for 15 minutes.
- Add an inch of oil or more and heat oil to approx 350°F. Cook each side of the chicken until the internal temperature reaches 170°F for proper doneness.
- Take thinly sliced onions and dust them with seasoned flour. Add to hot oil and fry well, then top chicken with the onions.
- Serve with a salad, gravy, and/or vegetables.
Nutrition Facts : Calories 615 calories, Carbohydrate 57 grams, Fat 15 grams, Fiber 2 grams, Protein 58 grams, Sugar 9 grams
TASTY ONION CHICKEN
I was given the 2007 "Taste of Home's Quick Cooking Annual Recipes" for Christmas and this wonderful recipe was in it. The original recipe was for four, but I cut it down just to serve two. This recipe has everything you're looking for--quick, easy and "Oh So Juicy". This submitted to TOH's "Quick Cooking" by Jennifer Hoeft of Texas. Submitted to "ZAAR" by me on December 27th 2007.
Provided by Chef shapeweaver
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400ºF.
- In a shallow bowl,combine well the first three ingredients.
- In another shallow bowl,put crushed french-fried onions.
- Dip chicken into wet ingredients,coating both sides.
- Then coat each side with onions.
- Place in a lightly greased two quart baking dish,if there are any onions leftover just sprinkle over the top of the chicken.
- Bake uncovered for 20 to 25 minutes.
- Serve while hot.
Nutrition Facts : Calories 339.3, Fat 24.4, SaturatedFat 4.3, Cholesterol 68.4, Sodium 384.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.5, Protein 27.7
FOUR-STEP LEMON-ONION CHICKEN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
- Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
- Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
- Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.
Nutrition Facts : Calories 467 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 153 milligrams, Sodium 282 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 56 grams
EASY BUTTER CHICKEN RECIPE BY TASTY
This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that's just as good as the version you'll get at restaurants - only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.
Provided by Tasty
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
- Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
- Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
- Add the tomato sauce and bring to a simmer.
- Add the water and cream and return to a simmer.
- Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
- Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
- Serve the chicken over rice and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 799 calories, Carbohydrate 15 grams, Fat 52 grams, Fiber 3 grams, Protein 74 grams, Sugar 8 grams
TENDER ONION BAKED CHICKEN
Tender, tasty chicken breasts baked with butter, salt, pepper, and oniony seasoning. All ages like these - my 3 year old loves them! This can be served with mashed potatoes or with rice. Very tasty for the whole family.
Provided by Kim in Oklahoma
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
- Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 4.5 g, Cholesterol 79.8 mg, Fat 13.1 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2.4 g, Sodium 1420.6 mg, Sugar 0.5 g
ONION ROASTED CHICKEN AND VEGETABLES
Make and share this Onion Roasted Chicken and Vegetables recipe from Food.com.
Provided by Graybert
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- In a large plastic bag or bowl, add all ingredients.
- Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated.
- Empty chicken, potatoes and carrots into large baking or roasting pan; discard bag.
- Arrange chicken breast side up.
- Bake uncovered, basting half way through, 45 minutes or until chicken and vegetables are done.
EASY ONION CHICKEN
This is a quick and easy (delicious, too) dinner to throw together on a day when you're in a hurry or too tired to fuss.
Provided by bert2421
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- With rolling pin, crush onion soup mix in the pouch.
- Combine soup mix, bread crumbs, cheese& pepper.
- Dip chicken in egg; coat with crumb mixture.
- Arrange chicken on baking sheet.
- Drizzle with butter.
- Bake at 400 for 20 minutes.
- Garnish with green onion.
Nutrition Facts : Calories 264.7, Fat 8.2, SaturatedFat 1.9, Cholesterol 140, Sodium 777.9, Carbohydrate 13.8, Fiber 1, Sugar 2.2, Protein 32
GREEN GODDESS CHICKEN RECIPE BY TASTY
Here's what you need: fresh flat-leaf parsley leaves and tender stems, fresh basil leaf, fresh dill, mayonnaise, buttermilk, green onion, anchovies, fresh lemon juice, garlic powder, table salt, honey, Frank's hot sauce, chicken thighs, nonstick cooking spray, air fryer
Provided by Kyle Richmond
Categories Dinner
Yield 1 serving
Number Of Ingredients 15
Steps:
- Make green goddess dressing: process herbs, mayonnaise, buttermilk or milk, green onion, anchovies, lemon juice, garlic powder, ½ teaspoon salt, honey, and hot sauce, if using, in a blender until smooth, about 30 seconds.
- Make the marinade: transfer ¾ cup of the green goddess dressing to an air-tight container or resealable plastic bag large enough to hold the chicken.
- Add chicken thighs to the marinade, tossing them to coat all sides. Refrigerate the chicken for at least 1 hour or overnight.
- Put the remaining green goddess dressing in the fridge to chill and thicken up for serving.
- When ready to cook, preheat the air fryer to 400°F (200°C).
- Spray the air fryer basket with nonstick cooking spray.
- Remove excess marinade from chicken thighs and lay them in the air fryer basket, skin side down.
- Cook until the chicken thighs are brown and crispy and reach an internal temp of 165°F (75°C), about 17 to 22 minutes, depending on the size. Flip halfway through cooking.
- Serve chicken with reserved green goddess dressing. Thin out the dressing with buttermilk or milk, if desired.
SAVORY ONION CHICKEN
Dinner doesn't get any easier than this tasty onion soup chicken entree. Buy chicken that's already cut up to save even more time. -Julia Anderson, Ringgold, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 2 tablespoons flour in a shallow bowl. Add chicken, a few pieces at a time, and turn to coat. In a large skillet, heat oil over medium heat. Brown chicken on all sides; remove and keep warm., Add soup mix and remaining flour, stirring to loosen browned bits from pan. Gradually whisk in beer. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 12-15 minutes.
Nutrition Facts : Calories 231 calories, Fat 11g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 469mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
CHEESY ONION CHICKEN SKILLET
My zesty chicken with peppers and onions is so versatile, it works when you serve it over rice, potatoes, noodles, even a hoagie bun. -Kim Johnson, Sibley, Iowa
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Toss chicken with seasoning blend. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 5-7 minutes or until no longer pink. Remove from pan. In same pan, add remaining oil, pepper and onion; cook and stir 3-4 minutes or until crisp-tender., Stir in chicken; sprinkle with cheese. Remove from heat; let stand, covered, until cheese is melted.
Nutrition Facts : Calories 293 calories, Fat 17g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 226mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
QUICK TASTY CHICKEN
Make and share this Quick Tasty Chicken recipe from Food.com.
Provided by Latchy
Categories Chicken
Time 40m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Place garlic, ginger, soy sauce, honey, sherry, lemon juice and oil in shallow glass bowl and mix to combine.
- Add chicken, cover and marinate for 30 minutes or overnight in refrigerator.
- Drain chicken and reserve marinade.
- Cook chicken under preheated medium grill, brushing with marinade, for 4-5 minutes each side until cooked.
- Serving idea: Serve with boiled noodles tossed with freshly ground black pepper and snap peas.
Nutrition Facts : Calories 458.4, Fat 22.5, SaturatedFat 5.1, Cholesterol 92.8, Sodium 1603.7, Carbohydrate 22.1, Fiber 0.4, Sugar 18.2, Protein 33.4
BAKED CHICKEN AND ONIONS
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
- Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
- Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.
CHEESY CHICKEN MELT WITH ALL OF THE ONIONS RELISH
Steps:
- Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
- Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
- Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.
THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY
We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!
Provided by Tiffany Lo
Categories Dinner
Time 5h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
- Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
- Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
- 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
- Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
- In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
- Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
- Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
- Enjoy!
EMBARRASSINGLY SIMPLE, UTTERLY DELICIOUS CHICKEN WITH ONIONS
This one is so easy, I'm embarrassed to enter it here. This recipe has gotten me thru impossible seasons with just too many guests, not enough help, and NOT enough time. It is truly delicious, and somehow, men, in particular, cannot get enough of it. I got this recipe from a friend, who got it from a friend, and so on. Please pass it along to another harried person. BTW, it is pretty versatile. If you don't have sweet wine, try some not so sweet wine and toss in something sweet (honey? sugar?) (not too much) to give it that nice flavor. You can use red or white wine. Whatever is laying around the house.
Provided by Sarah Chana
Categories Chicken
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Put the chicken in a baking pan. Sprinkle with garlic powder. (Don't be skimpy; you can never have too much garlic on chicken!).
- Lay the onion pieces atop the chicken, spreading them around.
- Unceremoniously, pour the wine over the chicken.
- Cover and bake at 350F for 90 minutes; then uncover and bake for another 30 minutes to get nice, crispy onions, and a lovely glazed skin.
Nutrition Facts : Calories 346.8, Fat 15.5, SaturatedFat 4.4, Cholesterol 71.3, Sodium 74.5, Carbohydrate 13.1, Fiber 0.4, Sugar 7.2, Protein 17.2
TASTY BAKE CHICKEN
This dish is quick and easy for the busy mom or the working woman or man. My husband and I love it and have it often. So do my family members and friends that I've given it to. You will just have to try it to see. Serve with your favorite pasta or rice dish and a tossed salad, if desired.
Provided by Helen
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Empty contents of salad dressing mix package into a small bowl. Add water and mix well, then stir in olive oil and mix again. Note: DO NOT add vinegar as per package instructions.
- Place chicken breasts 'wrong side up' in a lightly greased 9x13 inch baking dish. Put 1/2 teaspoon of the dressing mixture on each breast and spread over the surface.
- Bake at 400 degrees F (200 degrees C) for 15 to 25 minutes, depending on the size of the breasts. Turn breasts over and spoon remaining mixture on to the topside. Bake for another 15 to 20 minutes, or until tops are golden brown and chicken is cooked through (juices run clear).
Nutrition Facts : Calories 274.5 calories, Carbohydrate 2.5 g, Cholesterol 82.5 mg, Fat 14.9 g, Protein 30.1 g, SaturatedFat 3.2 g, Sodium 863.8 mg, Sugar 2.5 g
GARLIC BROWN SUGAR CHICKEN RECIPE BY TASTY
Here's what you need: chicken thighs, salt, pepper, garlic, small onion, brown sugar, chicken broth, fresh thyme, fresh parsley
Provided by Matthew Johnson
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season the chicken thighs with salt and pepper.
- Heat a cast-iron skillet or pan over medium-high heat, and add the chicken skin side down.
- Cook the chicken until it has a dark brown and crispy skin. Flip the chicken and cook until the chicken is cooked through, about 5 more minutes. Remove the chicken from the pan and set aside.
- Add the garlic and onion to the remaining chicken fat and cook, stirring frequently until the onions are softened and caramelized.
- Add the brown sugar, chicken broth, thyme, and parsley and stir to combine. Bring the sauce to a boil and and cook for 1-2 minutes, until slightly reduced.
- Add the chicken back to the pan and coat it in the garlic brown sugar sauce.
- Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 61 grams, Fat 26 grams, Fiber 2 grams, Protein 64 grams, Sugar 42 grams
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