CARAMELIZED GARLIC CHICKEN
Garlic, brown sugar and olive oil caramelize during baking, creating extraordinarily tasty chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 500°F. Line shallow baking pan with foil; spray foil with cooking spray.
- In 8-inch nonstick skillet, cook garlic in oil over medium-low heat 3 to 4 minutes, stirring occasionally, until garlic begins to soften. Remove from heat. Stir in brown sugar until well mixed.
- Place chicken in pan. Spread garlic mixture evenly over chicken.
- Bake 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 210, Carbohydrate 5 g, Cholesterol 90 mg, Fiber 0 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 4 g, TransFat 0 g
EASY CARAMELIZED GARLIC CHICKEN
This is the best chicken I have ever made or eaten in my life. It is the perfect combination of sweet and savory, and is great for a quick, yet still fancy, meal.
Provided by MizEmerilLagasse
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the salt and pepper onto the chicken.
- In a medium to large sized skillet (I like cast iron) heat the oil over medium-high heat until almost smoking.
- Add the chicken breasts and garlic to the pan and brown the first side of chicken, about 5 minutes.
- Flip the chicken and brown the other side, about 3 minutes.
- Remove the chicken from the pan and add the brown sugar to the pan.
- Allow the sugar to melt about half way and add the cream.
- Bring to a bubble and add chicken back to pan
- Simmer for 3-5 minutes and serve over butter egg noodles or rice.
- Enjoy!
CARAMEL CHICKEN
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
- Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
- Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.
CARAMELIZED GARLIC CHICKEN
This is from the Pillsbury Chicken cookbook. It's super quick and has only a couple ingredients that we almost always have on hand. It has a sweet taste, but not overly so.
Provided by Sherri35
Categories Chicken
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 500 degrees.
- Line shallow roasting pan with foil; spray with cooking spray.
- In small skillet, combine garlic and oil; cook and stir over medium low heat until garlic softens.
- Remove from heat; stir in brown sugar, mix well.
- Place chicken in foil lined pan; spread garlic mixture evenly over chicken.
- Bake at 500 for 10-15 minutes, or until chicken is fork tender and juices run clear.
CARAMELIZED GARLIC & ONION CHICKEN
Try the perfect entrée with this garlic and onion chicken. Caramelize Garlic & Onion Chicken has a tangy sauce that's delectable in every bite.
Provided by My Food and Family
Categories Chicken Breast
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Melt butter in large skillet on medium heat. Add onions; cover. Cook 9 min. or until onions are tender, uncovering after 3 min. and stirring frequently. Stir in garlic; cook 8 to 10 min. or until onions are golden brown, stirring occasionally. Stir in 3 Tbsp. steak sauce and sugar; cook and stir 2 min.
- Place chicken in shallow baking dish. Mix remaining steak sauce and mustard; spread over chicken. Top with onions.
- Bake 30 min. or until chicken is done (165ºF). Serve topped with cheese and sauce from bottom of dish.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
CARAMELIZED BAKED CHICKEN
Roast chicken pieces with sticky, sweet and tangy coating.
Provided by Sandy
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
- Bake in preheated oven for one hour, or until sauce is caramelized.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 49.6 g, Cholesterol 47.6 mg, Fat 15.6 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 3.7 g, Sodium 1307.2 mg, Sugar 47.9 g
CARAMELIZED ONION AND GARLIC CHICKEN
Steps:
- Gather the ingredients. Preheat the oven to 425 F.
- Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the onion and garlic. Cook, stirring, for 10 minutes, or until soft. If the onions start to crisp, reduce the heat.
- Stir in the brown sugar and vinegar and cook for 6 to 7 minutes, stirring often, or until the onions are lightly caramelized. Remove from the heat.
- Oil a baking dish with the remaining 1 tablespoon of olive oil and place the chicken in the dish in a single layer, bone-side down. Season with salt and pepper.
- Spread the onion and garlic mixture over the top of the chicken breasts.
- Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 F . Check the temperature in the thickest part of the chicken pieces. Cover loosely with foil if the onions are getting too dark or dry toward the end of the cooking time.
- Let the chicken rest for 5 minutes before serving.
Nutrition Facts : Calories 537 kcal, Carbohydrate 22 g, Cholesterol 165 mg, Fiber 1 g, Protein 59 g, SaturatedFat 5 g, Sodium 225 mg, Sugar 18 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g
CARAMEL CHICKEN
Caramel chicken is an amazing 30-minute meal that you won't be able to get enough of! The chicken is glazed in the best sweet and tangy Asian sauce and is even picky eater-approved!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 30m
Number Of Ingredients 9
Steps:
- In a large skillet heat oil over medium high heat. Season chicken with salt and cook until golden brown on each side until crisp and cooked through. Transfer to a plate and set aside.
- Add garlic cloves to skillet until golden brown about 2 minutes. Transfer to the plate of chicken.
- Return pot to medium high heat and carefully pour 1/2 cup of water scraping down the browned bits. Whisk in the brown sugar until dissolved. Then cook until mixture turns a deep amber color. About 4 minutes. Carefully add vinegar and stir to dissolve.
- Add garlic, broth and soy sauce. Bring cooking liquid to a boil and whisk occasionally. This takes about 10 minutes. Be patient. The sauce will thicken and glaze the chicken beautifully.
- Once glaze is ready, turn heat to medium low and return chicken to pan until heated through. Serve over rice and garnish with scallions or green onions if desired.
Nutrition Facts : Calories 422 kcal, Carbohydrate 23 g, Protein 51 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 145 mg, Sodium 821 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
PAN-SEARED RANCH CHICKEN
In this recipe, America's favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don't reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
- Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
- Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
- If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.
BRAISED CHICKEN WITH CARAMELIZED BALSAMIC-BROWN SUGAR GLAZE
This is an interesting chicken breast entree ... the balsamic vinegar caramelizes nicely with the brown sugar and shallots. I was following a basic recipe and then started adding things to turn it into something completely different! Serve with mashed potatoes, definitely!
Provided by EdsGirlAngie
Categories Chicken Breast
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter with 1 teaspoon of the Liquid Smoke.
- Saute shallots until golden, then add garlic.
- Season chicken with salt and pepper to taste, then brown chicken about 10 minutes, turning once.
- Add garlic and one cup of water to skillet and boil, stirring, one minute.
- Return chicken to skillet and arrange skin sides up.
- Gently simmer, covered, until chicken is cooked through and garlic is tender, about 35 minutes.
- Remove chicken from skillet; add balsamic vinegar, brown sugar and remaining one teaspoon of Liquid Smoke.
- Boil, uncovered, until slightly thickened.
- Return chicken to pan and allow sauce to vinegar-sugar mixture to caramelize a bit on the chicken, about 10 more minutes.
- Season to tast with salt and pepper and serve!
Nutrition Facts : Calories 394.4, Fat 25, SaturatedFat 11.2, Cholesterol 123.3, Sodium 199.4, Carbohydrate 9.9, Fiber 0.1, Sugar 6.9, Protein 30.9
CARAMELIZED GARLIC CHICKEN
This is a great, quick recipe. The blend of flavors is terrific! From Pillsbury's Best Chicken Cookbook
Provided by Kar-Bear
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 500 degrees.
- Line shallow roasting pan with foil.
- Spray foil with non-stick cooking spray.
- In small non-stick skillet, combine garlic and oil; cook and stir over medium-low heat for 1-2 minutes, or until garlic begins to soften.
- Remove from heat.
- Stir in brown sugar; mix well.
- Place chicken breasts halves in sprayed foil-lined pan; spread garlic mixture evenly over chicken.
- Bake at 500 degrees for 10-15 minutes, or until chicken is fork-tender and juices run clear.
Nutrition Facts : Calories 171.5, Fat 3.7, SaturatedFat 0.7, Cholesterol 68.4, Sodium 79, Carbohydrate 5.5, Fiber 0.1, Sugar 4.5, Protein 27.4
CARAMELIZED LEMON CHICKEN
Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd's fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
- To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
- Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
- Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
- Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.
CARAMELIZED-GARLIC CHICKEN
Enjoy this cheesy and garlic flavored chicken dinner - ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Cook garlic in butter in 10-inch nonstick skillet over medium-low heat 1 to 2 minutes, stirring constantly, just until garlic begins to turn golden brown. Stir in brown sugar until melted.
- Sprinkle salt over chicken. Add chicken to skillet. Cook 3 to 5 minutes, turning once, until brown. Add water. Cook over medium heat 8 to 10 minutes, turning once, until chicken is glazed and no longer pink when centers of thickest pieces are cut and liquid has evaporated. Chicken will be golden brown. Watch carefully to prevent scorching.
- Top each chicken piece with tomato slice, cheese and basil. Cover and heat 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 300, Carbohydrate 5 g, Cholesterol 110 mg, Fiber 0 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 410 mg
ROASTED GARLIC CHICKEN WITH CARAMELIZED ONIONS
There's just something about the combination of sweet caramelized onions and the roasted garlic crusted thyme chicken breast that makes this dish explode with flavors in your mouth.
Provided by E. Nigma
Categories Chicken Breast
Time 50m
Yield 12-16 slices, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Slice the top off the head of garlic, place on a piece of foil, sprinkle with salt, and drizzle olive oil over top. Roast about 30 minutes. Once cool enough to handle, squeeze the garlic into a small bowl and mash with a spoon into a paste.
- Melt the butter in a pan and saute the onions over medium heat for about 45 minutes. You want the onions to caramelize in their own sugars and take on a nice golden brown color. This may take up to an hour, depending on how dialed your heat is. If they turn black, it was too hot!
- Season the chicken breasts with salt, pepper, and thyme on both sides. Saute in olive oil over medium-high heat for about 2-3 minutes per side. You only want a nice golden crust here.
- Spread the roasted garlic paste over top of the chicken breasts and finish them in the 400 degree oven for about 10 minutes or until the juices run clear. Let the chicken rest on your cutting board for 5 minutes while you prepare the sauce from the pan drippings.
- Drain the excess olive oil from the pan and place over high heat. Deglaze with chicken broth and the optional wine, scraping the browned bits off the pan with a wooden spoon. You want to boil this rapidly and reduce it down to about a third of what it was (or until it's a nice sauce consistency). Taste and correct the seasoning with salt and pepper.
- To plate, slice the breasts diagonally, lay the slices one atop the next, drizzle with the sauce, and top with the carmelized onions.
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