Thymegarlicchickenbreast Recipes

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EASY ITALIAN BAKED CHICKEN BREAST RECIPE



Easy Italian Baked Chicken Breast Recipe image

Easy Italian baked chicken breast, flavored with a simple spice mixture along with fresh garlic and olive oil, and finished with parsley and fresh basil. Be sure to read the tips for best results.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 12

2 lb boneless skinless chicken breast
Salt and pepper
2 tsp dry oregano
1 tsp fresh thyme
1 tsp Sweet paprika
4 garlic cloves, (minced)
3 tbsp Extra virgin olive oil ()
Juice of 1/2 lemon
1 medium red onion, (halved and thinly sliced)
5 to 6 Campari tomatoes, (or small Roma tomatoes, halved)
Handful chopped fresh parsley for garnish
Fresh basil leaves for garnish

Steps:

  • Preheat oven to 425 degrees F.
  • Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
  • Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
  • In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
  • Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
  • Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!

Nutrition Facts : Calories 191.8 kcal, Sodium 177.5 mg, Fat 4.5 g, SaturatedFat 1 g, TransFat 0.1 g, Carbohydrate 3.4 g, Fiber 0.8 g, Protein 32.6 g, Cholesterol 96.8 mg, ServingSize 1 serving

LEMON-THYME CHICKEN BREASTS



Lemon-Thyme Chicken Breasts image

Lemon-thyme chicken with a taste of Dijon mustard makes for a fantastic, lightly flavored chicken dish. Pairs great with white or yellow rice.

Provided by Gemini26

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 13

¼ cup lemon juice
¼ cup chicken broth
4 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon fresh lemon zest
2 cloves garlic, minced
1 cube chicken bouillon
1 teaspoon dried thyme
1 ½ tablespoons all-purpose flour
½ teaspoon salt
4 (4 ounce) skinless, boneless chicken breast halves
½ tablespoon unsalted butter
1 lemon, cut into thin slices

Steps:

  • Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
  • Combine flour and salt on a small dish. Coat chicken with flour on both sides.
  • Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 8.7 g, Cholesterol 69 mg, Fat 17.9 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 3.6 g, Sodium 803.5 mg, Sugar 0.5 g

GRIDDLED CHICKEN WITH LEMON & THYME



Griddled chicken with lemon & thyme image

A brilliant way to transform chicken breast in less than 20 minutes

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 6

4 skinless chicken breasts
1 lemon , grated zest and juice
2 tbsp extra-virgin olive oil , plus extra for drizzling
2 garlic cloves , crushed
¼ tsp dried thyme
hummus , kalamata, olives and lemon wedges, to serve

Steps:

  • Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.
  • Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of hummus, a drizzle of olive oil, plus the olives and lemon wedges.

Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 34 grams protein, Sodium 0.21 milligram of sodium

ROASTED GARLIC THYME BUTTER



Roasted Garlic Thyme Butter image

Provided by Food Network

Categories     condiment

Yield 8 servings

Number Of Ingredients 5

1 large or 2 small heads garlic, separated into cloves and peeled
Extra-virgin olive oil to cover
1 cup (1/2 pound) unsalted butter, at room temperature
1 tablespoon finely minced fresh thyme
Sea salt, preferably Gray salt

Steps:

  • Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
  • Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log.
  • Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

THYME AND GRUYERE SAVORY COOKIES



Thyme and Gruyere Savory Cookies image

Provided by Valerie Bertinelli

Time 50m

Yield 24 cookies

Number Of Ingredients 8

1 large egg
1 cup freshly grated gruyere cheese
1 cup all-purpose flour, plus more for dusting
2 tablespoons fresh thyme leaves
1 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
5 tablespoons cold unsalted butter, cubed
3 to 4 tablespoons iced water

Steps:

  • Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
  • For the egg wash, add the egg and 1 tablespoon water to a small bowl and whisk to combine. Set aside.
  • Add the cheese, flour, thyme, pepper and salt to a food processor fitted with the blade attachment. Pulse until the cheese is broken up and incorporated with the flour. Add the butter and pulse until the butter is smaller than a pea, about 10 to 15 pulses. Stream in the water, a tablespoon at a time, while pulsing. After two tablespoons, remove the lid and check your dough, it should look like wet sand and hold together when you press it together in your hand. If it doesn't hold together, place the lid back on and pulse in another tablespoon or two of water.
  • Once the dough is the right consistency, turn it out onto a lightly floured work surface and knead it a few times, just until it comes together. Lightly flour a rolling pin and roll dough out until 1/4-inch-thick. Using a 2 1/2-inch round cutter, cut out cookies and place them 1-inch apart on the prepared baking sheet. Gather the dough scraps and lightly knead together. Continue the process of rolling out the dough and cutting cookies until all of the dough is used. Brush the cookies with the egg wash.
  • Bake until the cookies are lightly golden and puffed, 12 to 14 minutes. Remove from the oven and cool for at least 10 minutes before serving.

THYME-GARLIC CHICKEN BREAST



Thyme-Garlic Chicken Breast image

Make and share this Thyme-Garlic Chicken Breast recipe from Food.com.

Provided by Tinat51796

Categories     Chicken Breast

Time 7h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 -4 lbs bone-in chicken breast halves
6 garlic cloves, minced
1 1/2 teaspoons dried thyme, crushed
1/2 teaspoon salt
1/4 cup orange juice
1 tablespoon balsamic vinegar
10 ounces mixed greens
1/2 cup cherry tomatoes, halved
1/4 cup pitted kalamata olive, halved
1/4 cup crumbled feta cheese (1 ounce)
1/2 cup bottled vinaigrette dressing

Steps:

  • Remove and discard skin from chicken. Sprinkle chicken with garlic, thyme, a-d salt. Place chicken in 3 1/2- or 4-quart slow cooker. Pour orange juice and vinegar over chicken.
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove chicken from slow cooker; cover and keep warm. Discard cooking juices.
  • In a large bowl, toss together greens, tomatoes, olives, and feta; divide among serving plates. Slice chicken from the bones, discarding the bones. Top each salad with some of the chicken. Drizzle dressing over salads. Makes 6 to 8 servings.

Nutrition Facts : Calories 521.6, Fat 33.5, SaturatedFat 9, Cholesterol 150.8, Sodium 450, Carbohydrate 4.3, Fiber 0.5, Sugar 2.4, Protein 48.7

GARLIC-THYME BREAD



Garlic-Thyme Bread image

This is a great alternative to 'regular' garlic bread. Let it sit in your fridge 3 days before cooking and your garlic index will go through the roof! Prep time includes rising time.

Provided by skat5762

Categories     Yeast Breads

Time P3DT35m

Yield 1 loaf

Number Of Ingredients 9

1 package dry active yeast
1 1/2 cups water
2 teaspoons olive oil
2 teaspoons salt
5 cloves garlic, minced
1 tablespoon minced fresh thyme
2 cups whole wheat flour
1 -1 1/2 cup white flour
cornmeal, for dusting

Steps:

  • In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
  • Stir in oil, salt, garlic, thyme, and whole wheat flour.
  • Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
  • Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
  • Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
  • (For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450° and dust a baking sheet with cornmeal.
  • If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
  • Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
  • Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.

Nutrition Facts : Calories 1393.6, Fat 15.2, SaturatedFat 2.3, Sodium 4679, Carbohydrate 277.8, Fiber 34.8, Sugar 1.5, Protein 49.6

MISS GILLIAN'S CRISPY FRIED CHICKEN THIGHS



Miss Gillian's Crispy Fried Chicken Thighs image

On a popular TV cook-off show, contestant Miss Gillian won with a recipe for crispy fried chicken that I've imitated here, to excellent family reviews.

Provided by KDcook

Time 8h40m

Yield 8

Number Of Ingredients 10

2 pounds bone-in chicken thighs, skin removed
1 pound chicken drumsticks, skin removed
4 cups buttermilk
2 tablespoons hot sauce
5 cloves garlic, crushed
1 ½ cups all-purpose flour
1 tablespoon salt
½ teaspoon black pepper
1 pinch poultry seasoning
1 quart canola oil for frying, or as needed

Steps:

  • Place chicken thighs and drumsticks in a large bowl or plastic container, along with buttermilk, hot sauce, and garlic cloves. Stir and coat the chicken, cover, and soak for 8 hours, or overnight, in the refrigerator.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Combine flour, salt, pepper, and poultry seasoning on a dinner plate. Dredge chicken in the flour mixture.
  • Heat 2 inches oil in a large frying pan to 370 degrees F (188 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
  • Place 4 or 5 pieces chicken at a time into the hot oil; about half of each piece should be submerged in oil. Cook, being careful not to poke or touch the pieces more than is necessary, as this cracks the coating and leads to greasy chicken, until golden and no longer pink in the centers, about 4 minutes per side. Place on paper towels to drain. Repeat with remaining chicken, adding more oil as necessary. Transfer chicken pieces to a large roasting pan.
  • Roast chicken in the preheated oven until crispy, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 463.7 calories, Carbohydrate 24.6 g, Cholesterol 110.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 36.6 g, SaturatedFat 5.2 g, Sodium 1195.3 mg, Sugar 6 g

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  • Remove and discard skin from chicken. Sprinkle chicken with garlic, thyme, and salt. Place chicken in 3 1/2- or 4-quart slow cooker. Pour orange juice and vinegar over chicken.
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From juliapacheco.com


PAN ROASTED CHICKEN THIGHS WITH THYME GARLIC BUTTER - MUST LOVE …
2018-02-23 Make the Thyme garlic Butter first: In a small bowl, mix the stick of butter,garlic, thyme and salt (if using) until combined. Set aside. Preheat the oven to 475°F. s. Season the chicken with salt and pepper. Heat the oil over high heat in a 12 inch cast iron skillet or other oven-safe frying pan. As the oil is heating, add the butter to the ...
From mustlovehome.com


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