BAKED LEMON CHICKEN THIGHS WITH MUSHROOM SAUCE
A great chicken recipe that is moist, tastes fresh, and has a fantastic mushroom sauce! The sauce uses my mother's secret to never lumpy sauce/gravy...mixing the stock with the flour before adding it to the pan. This is a fail-proof method that has served me well over the years.
Provided by hoydenjen
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 5h10m
Yield 4
Number Of Ingredients 16
Steps:
- Stir 1/4 cup lemon juice, salt, rosemary garlic seasoning, and oregano in a large bowl. Add chicken and enough water to cover; stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
- Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Melt light butter with olive oil in a skillet over medium heat; cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and dried lemon peel in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes.
- Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
- Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken.
Nutrition Facts : Calories 482.2 calories, Carbohydrate 16.5 g, Cholesterol 134.4 mg, Fat 33 g, Fiber 4 g, Protein 35.2 g, SaturatedFat 10 g, Sodium 5918.1 mg, Sugar 2 g
STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS
Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.
Provided by Robin5791
Categories Everyday Cooking
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
- Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
- Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
- Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
- Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
- Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 280.6 calories, Carbohydrate 28.2 g, Cholesterol 72.7 mg, Fat 11.7 g, Fiber 4.5 g, Protein 16.4 g, SaturatedFat 2.4 g, Sodium 378.5 mg, Sugar 5.7 g
BAKED MUSHROOM CHICKEN
This mushroom chicken bake recipe is the perfect way to dress up a standard weeknight dinner. It's a recipe I can count on to yield tender and flavorful results every time. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 575mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.
BAKED CHICKEN THIGHS WITH MUSHROOMS AND ONIONS
Chicken thighs are so versatile and healthy. This delicious main dish can be ready in just about 35 minutes. To complete the menu, serve with roasted potatoes and green beans, or a salad.
Provided by Bibi
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
- Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
- Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
- Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet.
- When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over all and cover.
- Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 7.1 g, Cholesterol 95.8 mg, Fat 23.8 g, Fiber 1.2 g, Protein 28.9 g, SaturatedFat 5.7 g, Sodium 87.5 mg, Sugar 2.8 g
STUFFED CHICKEN THIGHS
Chicken thighs stuffed with sautéed mushrooms, wilted spinach, and shredded Monterey jack cheese. This dish is light-tasting and a little sweet.
Provided by Annie H
Categories Chicken Thigh & Leg
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash and pat dry chicken thighs; lay them flat, inside up.
- Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
- Wash and stem spinach.
- Chop spinach and add to mushrooms, tossing to wilt.
- Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
- Divide cheese among chicken thighs.
- Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
- Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
- Drizzle honey over all.
- Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
- Remove foil and bake another 15 minutes.
- Sprinkle remaining cheese over chicken and bake until the cheese is melted.
- Serve with steamed veggies, rice, and a fruit salad.
MUSHROOM MELT STUFFED CHICKEN
This is my Mushroom Melt Stuffed Chicken. I made it for my girlfriend on our anniversary because every girl loves a guy that can cook, and she was very impressed.
Provided by Kevin Bennett
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
- Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish.
- Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 9.8 g, Cholesterol 113.5 mg, Fat 24 g, Fiber 1.1 g, Protein 42.1 g, SaturatedFat 11.2 g, Sodium 1257.5 mg, Sugar 1.2 g
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- Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray (you can line it with foil or parchment paper first for easier clean up).
- Heat 2 tablespoons of the olive oil in a medium-sized skillet over medium heat, then add the mushrooms and sauté for about 10 minutes until they have given up any liquid, and that liquid has evaporated, and the mushrooms are tender and beginning to become crispy. Season with salt and pepper. Stir in the garlic and rosemary or thyme until fragrant, about 1 minute. Stir in the cream cheese and Parmesan until melted and well combined, and cool so that it’s just slightly warm or room temperature. Adjust the seasonings.
- Loosen the skin from each thigh, and place a couple tablespoons of the mushroom mixture under the skin, spreading it out beneath the skin. Brush the skin with the remaining tablespoon of olive oil, and season with salt and pepper.
- Roast for about 45 to 55 minutes, or until the chicken is cooked through (it should have an internal temperature of 165°F). Serve hot or warm.
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