SKILLET BROWNED CHICKEN FROM FROZEN PIECES
This is a simple, fast and easy way to get dinner on the table quick. And you can change out the seasoning to fit in with your side dishes, or if you are going to add this to some other dish. I find the frozen chicken breasts at Sam's Club, Walmart and my local grocery store. They are cheap compared to the fresh ones in the meat department. Great to keep on hand.
Provided by Catherine Lachance @blenderchic
Categories Chicken
Number Of Ingredients 4
Steps:
- Heat up a heavy bottom skillet (with a lid)over medium high. Add olive oil.
- Determine how many breasts you want to cook and place them in hot skillet; try to choose pieces of similar thickness. Cover and set a timer for one minute.
- After one minute, top will be defrosted and moist. Season to taste with salt, pepper, Italian spices, Mexican spices, whatever.
- Pour 1/2-3/4 cup of water into skillet and cover. Set timer for 5 minutes.
- Turn over chicken and season the other side. You want to have about a 1/4-1/2 inch of water to continue cooking. Add if needed.(Lack of water will make chicken tough and dry). Cover and cook for about 3 more minutes.
- Check temp using a thermometer or cut open to see if juices run clear. Cover and cook longer if needed. Add water if needed.
- Total cooking time will take 8-12 minutes depending on size and thickness of chicken breasts.
SUPER EASY BROWN SUGAR CHICKEN
This is a delicious way to prepare chicken tenders or breasts with brown sugar. Kids love it! Most of the ingredients you most likely will have on hand.
Provided by Joy Shelton Frazier
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium heat. Stir in garlic and cook until slightly brown, about 2 minutes. Add chicken and season with salt and pepper. Cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle brown sugar over chicken and cook until melted into the chicken, about 5 minutes. Remove chicken to a plate and keep warm.
- Stir together water and cornstarch in a small bowl. Pour into the skillet and increase heat to medium-high. Cook and stir, picking up all the little bits from the pan, until thickened, 3 to 5 minutes. Serve over the chicken.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 15.5 g, Cholesterol 79.9 mg, Fat 8.5 g, Fiber 0.1 g, Protein 23.7 g, SaturatedFat 4.4 g, Sodium 684 mg, Sugar 13.2 g
CHICKEN AND BROWN RICE
This hearty one-pot meal is perfect for weekend dinners when you have time to let the dish cook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h40m
Number Of Ingredients 10
Steps:
- Heat oil in a large straight-sided skillet over medium heat. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
- Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook, stirring frequently, until onion is softened, 3 to 5 minutes.
- Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes. If any liquid remains in skillet, remove lid and simmer until evaporated.
- Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.
SKILLET CHICKEN THIGHS WITH BROWN BUTTER CORN
This weeknight-friendly recipe pairs sweet corn kernels with sautéed boneless chicken thighs. Easily made in one large skillet, the chicken is cooked first before the corn kernels are added to sauté in the drippings, seasoned with garlic, thyme and plenty of brown butter. Finished with torn basil, lime juice and scallions, it walks the line between rich and sweet, and tangy and fresh - all in under 30 minutes.
Provided by Melissa Clark
Categories poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season chicken all over with salt and pepper. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
- Heat a large skillet over medium-high. Add oil and 1 tablespoon of the butter, letting butter melt. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 6 minutes per side. Transfer chicken to a plate.
- Over medium heat, add remaining 2 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn't burn.) Add corn and a big pinch of salt and black pepper. Sauté until tender and golden brown, 2 minutes.
- Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes. Remove from heat and taste corn, adding more salt and pepper if needed. Stir in basil and squeeze 2 lime wedges over the top. Serve garnished with sliced scallions and more lime wedges.
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