Savorychicken Recipes

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SAVORY CHICKEN DINNER



Savory Chicken Dinner image

No one would guess that these moist chicken breasts and tender potatoes are seasoned with herb- and garlic-flavored soup mix. The meal-in-one is simple to assemble, and it all bakes in one dish so there's little cleanup. -Leslie Adams Springfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 5

1 envelope savory herb with garlic soup mix
3 tablespoons water
4 boneless skinless chicken breast halves (6 ounces each)
2 large red potatoes, cubed
1 large onion, halved and cut into small wedges

Steps:

  • In a large bowl, combine the soup mix and water. Add the chicken, potatoes and onion; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until vegetables are tender and a thermometer reads 170°, stirring occasionally.

Nutrition Facts : Calories 265 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 620mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

CHICKEN SAVOY



Chicken Savoy image

A whole chicken cut into pieces and baked with a simple mixture of olive oil, chicken stock, garlic, spices and cheese - topped with balsamic vinegar just before serving. The best Chicken Savoy on the planet is served at the Belmont Tavern in Bloomfield, where it was invented by Stretch himself. Go there, order Savoy for two, and order Zita with pot cheese. They make a wonderful combination. The place is not fancy, but the food is outstanding. This is a recipe to eat with your fingers and get juices on your hands. Yum!

Provided by Joe

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

1 (2 to 3 pound) whole chicken, cut into pieces
⅛ cup extra virgin olive oil
1 cup chicken stock
1 clove garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
¼ cup grated Romano cheese
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
  • Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
  • Pour vinegar over chicken and serve.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 2.9 g, Cholesterol 178.6 mg, Fat 30.4 g, Fiber 0.2 g, Protein 45.4 g, SaturatedFat 8.2 g, Sodium 389.7 mg, Sugar 1.9 g

SAVORY CHICKEN BREASTS



Savory Chicken Breasts image

This is my favorite chicken recipe. It is delicious. My whole family loves it.

Provided by LEAGLE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
ground black pepper to taste
4 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup milk
1 cup dry bread crumbs
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
  • Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 27.1 g, Cholesterol 124.7 mg, Fat 24.1 g, Fiber 1.2 g, Protein 40.9 g, SaturatedFat 12.6 g, Sodium 895.8 mg, Sugar 3.2 g

SAVORY STUFFED CHICKEN BREASTS



Savory Stuffed Chicken Breasts image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts
1/4 cup orange juice
1 tablespoon mustard
1/2 cup white wine
1 teaspoon dried tarragon
4 ounces fresh spinach, washed, stems removed and coarsely chopped
4 ounces Goat cheese or cream cheese, softened
1/2 cup black greek olives, pits removed and chopped
1 teaspoon dried mint
1/2 cup chopped dried apricots

Steps:

  • Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
  • Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm.

BULDAK-STYLE BARBECUE CHICKEN DRUMSTICKS



Buldak-Style Barbecue Chicken Drumsticks image

Buldak-"fire chicken" in Korean-is dressed in a sweet, savory, spicy sauce made with gochugaru and gochujang. Here the sauce is used on chicken drumsticks.

Provided by Susan Kim

Time 2h

Yield 4 servings

Number Of Ingredients 14

⅔ cup gochujang (Korean hot pepper paste)
½ cup soy sauce
⅓ cup brown rice vinegar or unseasoned rice vinegar
⅓ cup sugar
¼ cup fish sauce
¼ cup gochugaru (coarse Korean red pepper powder)
¼ cup grapeseed or vegetable oil, plus more for grill
¼ cup Worcestershire sauce
3 Tbsp. toasted sesame oil
2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt
2 Tbsp. ground coriander
2 tsp. freshly ground black pepper
12 large chicken drumsticks (about 3 lb.)
Steamed white rice (for serving)

Steps:

  • Whisk ⅔ cup gochujang, ½ cup soy sauce, ⅓ cup brown rice vinegar or unseasoned rice vinegar, ⅓ cup sugar, ¼ cup fish sauce, ¼ cup gochugaru, ¼ cup grapeseed or vegetable oil, ¼ cup Worcestershire sauce, 3 Tbsp. toasted sesame oil, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. ground coriander, and 2 tsp. freshly ground black pepper in a small bowl to combine. Reserve and refrigerate ½ cup buldak sauce for basting.
  • Place 12 large chicken drumsticks (about 3 lb.) in a large resealable plastic bag and pour in remaining buldak sauce. Seal bag and chill at least 1 hour and up to 12 hours.
  • Prepare a grill for high indirect heat (for a gas grill, leave 1 or 2 burners off; for a charcoal grill, bank coals on one side); oil grate. Remove drumsticks from sauce, letting excess drip back into bag, and arrange over indirect heat; transfer sauce to a clean small bowl. Cover grill and grill drumsticks (this is a low-and-slow heat situation), brushing with reserved sauce and turning every 5 minutes or so, until sticky, well-coated, and cooked through (an instant-read thermometer inserted into thickest part of chicken and avoiding bone should register 165°), 30-40 minutes.
  • Transfer drumsticks to a platter and serve with copious amounts of steamed white rice. Do ahead: Buldak sauce can be made 3 days ahead. Cover and chill.

SAVORY BAKED CHICKEN



Savory Baked Chicken image

This is a Paula Deen Recipe. Thought it sounded really good! Time doese't include marinating time of 1 hour.

Provided by my3beachbabes

Categories     Poultry

Time 1h10m

Yield 10 chicken breasts, 10 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
1/2 cup butter, melted
3 tablespoons fresh lemon juice
1 tablespoon dried oregano leaves
1 teaspoon garlic salt
1 teaspoon dried rosemary
1 teaspoon ground black pepper
10 chicken breast halves (about 7 lbs)

Steps:

  • In a large resealable plastic bag, combine olive oil, and next 6 ingredients; add chicken. Seal bag and chill 1 hour, turning occasionally.
  • Preheat oven to 375'.
  • Remove chicken from marinade, discard marinade. Place chicken skin side up, on a large rimmed baking sheet. Bake 45 to 55 minutes, or until done. Serve and enjoy!

Nutrition Facts : Calories 305.2, Fat 26.8, SaturatedFat 9.3, Cholesterol 70.8, Sodium 111.5, Carbohydrate 0.9, Fiber 0.3, Sugar 0.1, Protein 15.3

SAVORY CHICKEN OVEN DINNER



Savory Chicken Oven Dinner image

Chicken dinner's in the oven in just 15 minutes. Bonus? You can probably whip it up with what's in your kitchen.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

2 cups 1/2-inch pieces cooked chicken
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium
1/4 cup milk
1 cup shredded Swiss cheese (4 oz)
1 cup frozen cut green beans, thawed
1 1/4 cups Original Bisquick™ mix
1/4 cup cold butter or margarine, cubed
1 teaspoon dried sage leaves
1 egg, slightly beaten

Steps:

  • Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, mix chicken, soup, milk, cheese and green beans.
  • In medium bowl, mix Bisquick mix, butter and sage with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
  • Bake 30 to 35 minutes or until topping is light golden brown.

Nutrition Facts : Calories 380, Carbohydrate 22 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving (About 1 Cup), Sodium 700 mg, Sugar 3 g, TransFat 1 1/2 g

SAVORY SWEET CROCK POT CHICKEN



Savory Sweet Crock Pot Chicken image

You won't believe how flavorful this chicken is --and the ingredients are things you probably have on hand.

Provided by Claire312

Categories     Chicken

Time 6h5m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 13

4 bone-in chicken breast halves
1/2 cup water
1/2 cup packed brown sugar
1/2 cup ketchup
4 tablespoons white vinegar
4 tablespoons lemon juice
4 tablespoons Worcestershire sauce
1 small onion
1 tablespoon mustard
2 teaspoons paprika
2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Put all ingredients except for chicken in crock pot and stir.
  • Add chicken and spoon sauce over chicken.
  • Cook on low for 6 1/2 hours.

Nutrition Facts : Calories 294.8, Fat 7.3, SaturatedFat 2, Cholesterol 46.4, Sodium 912.9, Carbohydrate 42.2, Fiber 1.4, Sugar 36.6, Protein 16.4

CHICKEN WITH SAVORY SAUCE



Chicken with Savory Sauce image

Enjoy chicken in a new way - a sweet and peppery array of flavors; herbs, mushrooms, currants wine and vinegar, all go into making this dish a superb entrée' for your dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
2 cloves garlic, finely chopped
1 red jalapeño chili, seeded and finely chopped
6 boneless, skinless chicken thighs or 4 chicken breast halves (about 1 1/4 pounds)
1 cup sliced shiitake or regular white mushrooms (3 ounces)
1 cup dry white wine or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon currants
1/2 teaspoon salt

Steps:

  • Heat oil in 12-inch skillet over medium heat. Cook onions, rosemary, parsley, thyme, garlic and chili in oil 5 minutes, stirring frequently.
  • Add chicken to skillet. Cook about 15 minutes, turning occasionally, until chicken is brown. Add mushrooms, 1/2 cup of the wine and the vinegar. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until about half of the liquid has evaporated.
  • Pour remaining 1/2 cup wine over chicken; sprinkle with currants and salt. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Uncover and cook 5 minutes longer to crisp chicken.

Nutrition Facts : Calories 260, Carbohydrate 6 g, Cholesterol 85 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg

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