HONEY-GARLIC CHICKEN THIGHS WITH CARROTS & BROCCOLI
This sweet and savory baked honey-garlic chicken thigh recipe comes with a side of veggies that cook on the same sheet pan as the chicken. The honey-soy-garlic marinade for the chicken does double duty as an irresistible sauce to drizzle over everything. Lining your baking sheet with foil will protect your pan from the sticky honey-soy-garlic sauce, so cleanup will be a breeze too. If you can't find small carrots, cut medium carrots in half lengthwise.
Provided by Sarah Epperson Loveless
Categories Baked Chicken Thigh Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- Whisk honey, soy sauce (or tamari), garlic, vinegar and crushed red pepper in a small bowl. Place chicken and half of the honey mixture (about 1/4 cup) in a zip-top plastic bag; remove excess air and seal bag. Massage the chicken in the sealed bag until well coated. Refrigerate for at least 30 minutes and up to 2 hours. Reserve the remaining honey mixture.
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil; coat with cooking spray. Remove the chicken from the marinade (discard marinade); arrange on 1 side of the prepared pan. Combine carrots and 1 tablespoon oil in a medium bowl; toss well to coat. Spread the carrots in an even layer on the other side of the pan. Bake the chicken and carrots for 15 minutes. Remove from the oven; stir the carrots.
- Combine broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle salt and pepper over all. Bake until the vegetables are tender and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, 15 to 18 minutes.
- Meanwhile, whisk cornstarch and water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat, whisking once or twice. Simmer, whisking often, until the sauce is clear and thickened, about 2 minutes. Drizzle over the chicken and vegetables. Serve hot.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 39.7 g, Cholesterol 115.2 mg, Fat 20.1 g, Fiber 5.1 g, Protein 35.8 g, SaturatedFat 4.5 g, Sodium 686 mg, Sugar 29.3 g
PAN-ROASTED CHICKEN WITH LEEKS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
- Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
CHICKEN WITH PEAR SAUCE
This recipe is a great change of pace recipe from the norm. My husband said who would of thought?....Pears and Bacon? I usually serve it over pasta, rice or with boiled potatoes. It is easy and everyone will love it!!!
Provided by SHANNONEALLEN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Rub chicken breasts with salt and white pepper. Place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the juices run clear.
- Meanwhile, place bacon in a saucepan over medium-high heat, and cook until crisp. Remove bacon, and drain grease, leaving about 1 tablespoon in the pan. Stir in some of the chicken broth, and scrape any bacon bits stuck to the pan. Pour in the rest of the broth, and bring to a boil. Boil for 5 minutes. Add pears, and boil for 5 more minutes.
- In a small cup, mix together the cornstarch and water. Pour the mixture into the saucepan along with the green onions. Allow the sauce to boil until thick and bubbly, about 2 minutes. Crumble bacon into the pan. Serve sauce over chicken.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 17.3 g, Cholesterol 73.6 mg, Fat 14.1 g, Fiber 2.8 g, Protein 27.7 g, SaturatedFat 3.2 g, Sodium 610 mg, Sugar 8.2 g
HEALTHY CHICKEN WITH PEAR AND LEEK SAUCE
A good weekday chicken dish that takes under an hour to make (as long as you don't have to run to the store for leeks!). I adapted this recipe from the October 2008 issue of Eating Well magazine, so it's healthy as well as tasty. My 4 year old daughter told me "make this every night", so it was a big hit! The original recipe was made with skinless, boneless, trimmed chicken thighs and currant jelly -- I substituted skinless, boneless chicken breast and, as I couldn't find currant jelly, canned cranberry sauce (like for Thanksgiving). The recipe also called for fresh, peeled and diced pear, but Whole Foods has canned Bartlett pears in pear juice which saved me lots of time. I served this with my Couscous with Peas and Carrots and steamed broccoli.
Provided by Lowfat Linda
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place sliced leek in a colander, rinse and drain well.
- Cut the pear halves into chunks, reserving the juice in the can.
- Season cut chicken with garlic powder and (optional) salt and pepper.
- Heat 2 t oil in a large skillet over medium-high heat.
- Cook chicken in skillet until golden brown and no longer pink in the center (about 4-5 minutes per side).
- Transfer cooked chicken to a plate and cover with tent of foil to keep warm.
- Reduce heat to medium and add the remaining oil and sliced leek, cooking for a few minutes until leek starts to brown and get soft.
- Add pear, 1/3 cup broth and 1/4 cup of juice from canned pears and simmer for several minutes.
- While pear and broth is simmering, whisk the cornstarch and 2/3 cup broth in a small bowl.
- Add cranberry sauce (or current jelly, whichever you prefer) and stir on medium heat until melted.
- Stir in the cornstarch mixture and bring to a boil, stirring and cook until thickened (only a minute or two).
- Return chicken and any accumulated juices to the pan and turn to coat with the sauce.
- Serve sprinkled with walnuts.
Nutrition Facts : Calories 300.4, Fat 8.4, SaturatedFat 1.3, Cholesterol 87.8, Sodium 116.9, Carbohydrate 19, Fiber 2.9, Sugar 11, Protein 37
CHICKEN WITH LEEK SAUCE
This entree has rich, creamy and elegant sauce. -Vicki Atkinson, Kamas, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, paprika and pepper. Add chicken, two pieces at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a small saucepan, bring soup mix and water to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; stir in sour cream and chives. Serve with chicken.
Nutrition Facts : Calories 249 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 328mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.
CHICKEN IN PEAR SAUCE
Pairing poultry with pears brought applause from my husband and four growing children. Simple enough for everyday meals and ideal for company, this dish is a year-round standout. We enjoy it with boiled potatoes. -Andrea Lunsford, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil 5-6 minutes on each side or until a thermometer reaches 170°. , Meanwhile, in a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside. Gradually stir broth into the drippings, scraping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender. , Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve with chicken.
Nutrition Facts : Calories 320 calories, Fat 24g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 937mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE
Categories Milk/Cream Chicken Fruit Sauté Low Sodium Apple Pear Rosemary Marsala Red Wine Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
- Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
- Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.
CHICKEN WITH PEAR SAUCE
One night (before payday) I found my pantry and fridge was more bare that Old Mother Hubbard's. These are the ingredients I had one hand to make this tasty and comforting dish.
Provided by countrygirl 2
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- In a large skillet, warm the oil over medium-high heat.
- Sprinkle both sides of the chicken breasts with half of cinnamon. Add the breasts to the skillet and cook for about 5 minutes on each side or until browned; transfer to a plate and set aside.
- Remove as much flesh as possible from each one of the cores. Place in a microwave safe bowl (2 Celsius capacity) along with chicken broth. Microwave for 2 ½ minutes on high. Set aside.
- Put chopped pears, cinnamon, salt, allspice, sugar and broth/pear liquid into a food processor. Process until the mixture is of applesauce-like consistency. Stir in the raisins.
- Place chicken breasts into a lightly greased, 2 quart capacity casserole dish. Cover with the pear mixture. Sprinkle the top with 1 tablespoon of Asiago cheese. Bake uncovered at 325 for 35 minutes. Serve over a bed of steamed white rice.
Nutrition Facts : Calories 344.7, Fat 8.9, SaturatedFat 1.5, Cholesterol 68.4, Sodium 853, Carbohydrate 39.2, Fiber 6.9, Sugar 25.2, Protein 29.6
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