Easy Pan Seared Chicken And Sausage Recipes

ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE

One-Pan Sage-and-Onion Chicken and Sausage image

Provided by Nigella Lawson : Food Network

Time 13h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped

Steps:

Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
Arrange the chicken and sausages on a large platter.

PAN-SEARED RANCH CHICKEN

Pan-Seared Ranch Chicken image

In this recipe, America's favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don't reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)

Provided by Ali Slagle

Categories dinner, easy, quick, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 cup Greek yogurt
1/4 cup mayonnaise
3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving
3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving
3/4 teaspoon garlic powder
Kosher salt and black pepper
1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons extra-virgin olive oil

Steps:

In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.

ONE-PAN CHICKEN SAUSAGE & VEGGIES RECIPE BY TASTY

One-pan Chicken Sausage & Veggies Recipe by Tasty image

Here's what you need: zucchini, yellow squash, olive oil, salt, pepper, garlic powder, chicken sausages, wild rice

Provided by Tiffany Lo

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 zucchini, sliced
1 yellow squash, sliced
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
4 chicken sausages, fully cooked, sliced
4 cups wild rice, cooked, to serve

Steps:

Preheat the oven to 400°F (200°C).
Place the squash and zucchini on a baking sheet. Evenly coat with olive oil, salt, pepper, and garlic powder.
Push the squash and zucchini to the sides and place the chicken sausage in the middle.
Bake for 15 minutes, or until the zucchini and squash are tender.
Serve with wild rice. Eat immediately or refrigerate in airtight container up to 3-4 days.
Enjoy!

Nutrition Facts : Calories 614 calories, Carbohydrate 110 grams, Fat 8 grams, Fiber 9 grams, Protein 29 grams, Sugar 6 grams

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