The Best Saucy Chicken Recipes

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SAUCY GARLIC CHICKEN



Saucy Garlic Chicken image

Roasted garlic lends a rich flavor to this appetizing chicken entree, and it complements the spinach nicely. Ideal for entertaining, the recipe can be assembled in advance and popped in the oven when guests arrive. -Joanna Johnson, Flower Mound, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 13

4 whole garlic bulbs
2 tablespoons olive oil, divided
1 package (9 ounces) fresh baby spinach
3/4 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper, divided
6 boneless skinless chicken breast halves (6 ounces each)
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups 2% milk
2-1/2 cups grated Parmesan cheese, divided
1/8 teaspoon nutmeg
Hot cooked pasta
Chopped tomato and minced fresh parsley, optional

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. , Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. , Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°.

Nutrition Facts : Calories 601 calories, Fat 32g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1066mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 55g protein.

SAUCY BAKED CHICKEN



Saucy Baked Chicken image

This irresistible chicken gets its wonderful flavor from bubbling in honey and soy sauce while baking. It's our biggest hit with the families we serve it to. -Caroline Champoux, Londonderry, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 8

6 boneless skinless chicken breast halves (6 ounces each)
1 cup honey
1/2 cup reduced-sodium soy sauce
2 tablespoons olive oil
2 tablespoons ketchup
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix the remaining ingredients; pour over chicken., Bake, uncovered, 30-35 minutes or until thermometer inserted in chicken reads 165°, basting occasionally. Remove chicken from dish and keep warm., Transfer sauce to a small saucepan. Bring to a boil; cook and stir 12-15 minutes or until sauce is reduced to 1-1/4 cups., Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

Nutrition Facts : Calories 412 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1013mg sodium, Carbohydrate 49g carbohydrate (47g sugars, Fiber 0 fiber), Protein 36g protein.

SAUCY BAKED CHICKEN



Saucy Baked Chicken image

This is from one of those Time Life recipe cards. I have not tried this yet, but I think I would do this on top of the stove.

Provided by JeriBinNC

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs chicken cutlets (6)
1 medium onion, sliced
8 ounces mushrooms, sliced
1/4 cup olive oil
1 1/2 cups chicken broth
4 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 1/2 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450 degrees. Pour oil into large roasting pan. Add chicken, onion, and mushrooms, turning to coat with oil. Bake 5 minutes; turn chicken over and stir vegetables. Bake an additional 5 minutes.
  • Meanwhile, in medium bowl, whisk flour into chicken broth. Add vinegar, lemon juice, salt and pepper, stirring well.
  • When chicken has cooked for 10 minutes, add broth mixture to roasting pan. Cover with foil and bake 10 minutes. Remove foil, stir vegetables, and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 minutes.
  • Heat broiler. Turn chicken over. Place pan 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes. Serve immediately.
  • Variation: Reduce chicken broth to 1/2 cup, delete the vinegar, and add 3/4 cup Marsala wine.

Nutrition Facts : Calories 249.7, Fat 10.9, SaturatedFat 1.8, Cholesterol 65.8, Sodium 848.8, Carbohydrate 7.6, Fiber 0.8, Sugar 1.7, Protein 29.3

JIDORI TSUKUNE (JAPANESE CHICKEN MEATBALLS)



Jidori Tsukune (Japanese Chicken Meatballs) image

The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy-and served straight off the grill.

Provided by Sylvan Mishima Brackett

Time 1h30m

Yield 10 skewers

Number Of Ingredients 12

1 cup sake
1 cup soy sauce
½ cup mirin (sweet Japanese rice wine)
½ cup zarame sugar or demerara sugar
1 lb. skin-on, boneless chicken thighs or 1 lb. ground dark-meat chicken and 2 Tbsp. chicken fat
½ small onion, finely chopped
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
1¾ tsp. mirin (sweet Japanese rice wine)
1½ tsp. finely grated yuzu or lemon zest
1 cup glutinous sweet rice flour
Shichimi togarashi and lemon wedges (for serving)
Ten 6" bamboo skewers, soaked at least 1 hour, or metal skewers

Steps:

  • Bring 1 cup sake, 1 cup soy sauce, ½ cup mirin (sweet Japanese rice wine), and ½ cup zarame sugar or demerara sugar to a boil in a medium heavy saucepan. Reduce heat and simmer, stirring occasionally, until sauce is reduced by about a quarter, 25-30 minutes. Do ahead: Tare can be made 3 days ahead. Let cool; cover and chill.
  • If using 1 lb. skin-on, boneless chicken thighs, grind in a meat grinder fitted with a 7-mm die. Divide chicken into 2 equal portions and run 1 portion through grinder a second time. Combine both portions in a large bowl. (You can also ask your butcher to grind the chicken for you.)
  • If using 1 lb. ground dark-meat chicken plus 2 Tbsp. chicken fat, mix together in a large bowl.
  • Add ½ small onion, finely chopped, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1¾ tsp. mirin (sweet Japanese rice wine), and 1½ tsp. finely grated yuzu or lemon zest to chicken meat. Using your hands, mix until thoroughly combined.
  • Divide meat into ¼ cup portions. Shape into balls, then form into 3½x1" logs. Arrange tsukune on a parchment-lined baking sheet and chill until firm, about 30 minutes.
  • Place 1 cup glutinous sweet rice flour on a plate. Working one at a time, dredge tsukune in flour, turning to coat, and transfer as many as will snugly fit to a parchment-lined large steamer basket.
  • Pour water into a large saucepan to come 1" up sides and bring to a boil. Set steamer on top and cover. Steam tsukune until just cooked through, 6-8 minutes. Repeat process with any remaining tsukune if needed.
  • Prepare a grill for high heat. Place tare in a tall, narrow glass (you should be able to submerge tsukune when you dunk it in the tare). Thread each tsukune onto a skewer.
  • Grill tsukune, turning and dipping in tare every 2 minutes, until richly glazed, deeply browned, and charred in spots, about 8 minutes total.
  • Transfer to a platter and sprinkle shichimi togarashi over. Serve with lemon wedges for squeezing over.

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