Creamy Herb Chicken | Delish
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INGREDIENTS
2 tbsp. olive oil, divided
3 medium chicken breasts
1 tsp. Italian seasoning
kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 1/4 c. milk
1 1/4 c. freshly grated Parmesan
1 tsp. lemon zest
1 tsp. parsley, for garnish
DIRECTIONS
1. Season chicken generously on both sides with salt, pepper and Italian seasoning.
2. In a large skillet over medium heat, heat 1 tbsp oil. Add chicken and cook until golden and no longer pink, 8 minutes per side.
3. Remove chicken from pan and add the remaining olive oil. Add garlic, thyme and rosemary and cook until fragrant, 1-2 minutes.
4. Add milk, parmesan and lemon zest and whisk to combine. Season with salt and pepper and bring to a simmer. Return chicken to the skillet and let simmer until the sauce has thickened slightly, 2-3 minutes. Baste the chicken with the sauce, garnish with parsley and serve.
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Crock-Pot Chicken & Dumplings | Delish
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INGREDIENTS
1 onion, chopped
1 1/4 lb. Boneless Skinless Chicken Breast
1 tsp. oregano
kosher salt
Freshly ground black pepper
2 cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs thyme
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 tube refrigerated biscuit dough
1/2 c. freshly grated Parmesan, for garnish optional)
2 tbsp. chopped parsley
DIRECTIONS
1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
5. Garnish with Parmesan and parsley and serve.
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Slow-Cooker Garlic Parm Chicken | Delish
This recipe is taking over Pinterest. Find out why.
DIRECTIONS
1. In a large skillet over medium-high heat, heat oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.
2. Meanwhile, in a 6-quart slow-cooker, toss potatoes with olive oil, garlic, and thyme. Season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
3. Garnish with Parmesan and parsley and serve.
INGREDIENTS
1/3 c. plus 2 tbsp. extra-virgin olive oil
2 lb. bone-in chicken thighs
kosher salt
Freshly ground black pepper
1 lb. baby red potatoes, quartered
5 cloves Garlic, Chopped
2 tbsp. chopped fresh thyme
Grated Parmesan, for serving
Chopped fresh parsley, for serving
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Garlic Rosemary Chicken | Delish
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INGREDIENTS
1 tsp. plus 2 tbsp. extra-virgin olive oil, divided
1 head garlic, top sliced off
4 chicken breasts, pounded 1/2 thick
kosher salt
Freshly ground black pepper
4 oz. cremini mushrooms, sliced
2 tbsp. unsalted butter, divided
1/4 c. white wine
3/4 c. chicken broth
2-3 sprigs fresh rosemary
5 oz. baby spinach
Juice of 1/2 a lemon
Mashed potatoes, for serving
DIRECTIONS
1. Preheat oven to 400°.
2. Drizzle a teaspoon of olive oil over garlic and wrap in foil. Bake until golden and soft, about an hour. Set aside to cool, then pick out cloves. Set aside.
3. In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken breasts with salt and pepper, then sear until golden, about 8 minutes per side. Transfer to a plate.
4. Return skillet to medium heat, add more oil if necessary, then add mushrooms. Season with salt and pepper and cook until slightly wilted, 5 minutes.
5. Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary. Bring to a simmer, nestle back in chicken, and let simmer until sauce has reduced slightly, 6 to 7 minutes. Stir in spinach and lemon juice and let cook until spinach is slightly wilted, about 2 minutes more.
6. Serve with mashed potatoes.
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Honey Garlic Chicken | Delish
A skillet chicken dinner so easy you'll be impressed with yourself.
DIRECTIONS
1. Preheat oven to 425 degrees F. Make sauce: In a medium bowl, whisk together soy sauce, honey, garlic, cilantro, lime juice, and Sriracha.
2. Season chicken with salt and pepper. In an ovenproof skillet over medium-high heat, heat oil. Sear chicken skin side down 2 minutes, then flip and let cook 2 minutes more. Pour over glaze and transfer to oven.
3. Bake until chicken is cooked through, 20 minutes.
4. Garnish chicken with sesame seeds and more cilantro and serve over rice with pan sauce.
INGREDIENTS
1/4 c. low-sodium soy sauce
3 tbsp. honey
3 cloves garlic, minced
1/4 c. freshly chopped cilantro, plus more for garnish
Juice of 1 lime
1 tsp. sriracha
4 bone-in skin-on chicken thighs
kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 tbsp. Sesame seeds, for garnish
Cooked jasmine rice, for serving
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Thai Glazed Chicken | Delish
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INGREDIENTS
FOR THE MARINADE
1/2 c. sweet chili sauce
3 tbsp. low-sodium soy sauce
Juice of 1 lime
1 tbsp. honey
2 tsp. freshly grated ginger
2 cloves garlic, minced
1 tbsp. sriracha
FOR THE CHICKEN
4 bone-in skin-on chicken thighs
2 tsp. vegetable oil
2 green onions, thinly sliced
Chopped peanuts, for garnish
Cooked rice, for serving
Lime wedges, for serving
DIRECTIONS
1. Preheat oven to 425º. In a large bowl, whisk together all ingredients for the marinade. Add chicken thighs and toss until coated. Let marinate 20 minutes.
2. In a large ovenproof skillet, heat vegetable oil. Add thighs and sear until charred, 2 to 3 minutes per side. Transfer to oven and bake until chicken is no longer pink, 15 minutes.
3. Garnish chicken with green onions and peanuts and serve with rice and limes.
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