Easy Deviled Chicken Recipes

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DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 cup Dijon mustard
1/2 teaspoon cayenne pepper
1 1/2 cups panko
3/4 cup freshly grated Parmesan
1/4 cup chopped fresh chives (or parsley)
2 teaspoons paprika
8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
Kosher salt

Steps:

  • Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
  • Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
  • In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
  • Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
  • Transfer to a large platter and serve.

EASY DEVILED CHICKEN



Easy Deviled Chicken image

This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!

Provided by Monica Wyrick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 6

⅛ cup butter
½ cup mayonnaise
2 tablespoons prepared mustard
8 skinless, boneless chicken breast halves
salt and pepper to taste
1 (16 ounce) package herb-seasoned dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
  • Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g

DEVILED CHICKEN FRANCESE



Deviled Chicken Francese image

This savory dish gets its devilish flavor from a mixture of spicy Calabrian chili paste, tangy Dijon mustard and sharp Pecorino Romano cheese. Charred bread and arugula on the side make sure you won't waste any sauce.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 pieces boneless, skinless chicken breast (no tenders)
Salt and pepper
AP flour, about 1 cup
3 large eggs
1 scant tablespoon Dijon mustard
3 tablespoons milk
3 tablespoons Pecorino Romano or Parmigiano-Reggiano cheese
1/4 to 1/3 cup olive oil or vegetable oil (light in color olive oil or safflower oil)
2 lemons
3 tablespoons butter
2 large cloves garlic, 1 crushed or chopped, 1 halved
About 3/4 cup white wine
1 tablespoon Calabrian chili paste, harissa or sriracha
About 1 1/2 cups chicken stock
A handful flat-leaf parsley, for serving
1 loaf ciabatta bread, 12 to 14 inches long, halved
EVOO, for drizzling
Flaky sea salt, for sprinkling
1 large bundle arugula, cleaned, or boxed leaves

Steps:

  • Gather your ingredients and a gel board to prepare chicken.
  • Halve the chicken breasts horizontally and butterfly them. Use a mallet to thin meat or even it out if needed -- it depends on the size of the chicken breasts. Season meat with salt and pepper.
  • Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.
  • Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake of excess, then in egg and allow excess to drip off. Cook chicken 3 to 4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce about 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.
  • Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.
  • Add the chicken back to sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

I make this dish when I invite my next-door neighbor over for supper. It's just enough for the two of us. The tasty chicken is tender and moist with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1 teaspoon butter, softened
1 teaspoon cider vinegar
1 teaspoon prepared mustard
1 teaspoon paprika
Dash pepper
2 boneless skinless chicken thighs (about 1/2 pound)
3 tablespoons soft bread crumbs
2 tablespoons chopped cashews

Steps:

  • In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs., Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.

Nutrition Facts : Calories 246 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

DEVILED CHICKEN



Deviled Chicken image

My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 7

6 chicken leg quarters
1/4 cup butter, melted
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.

Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.

DEVILED CHICKEN BREASTS



Deviled Chicken Breasts image

Quick and easy, this is an excellent mid-week dish.

Provided by Velva Knapp

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 4

Number Of Ingredients 9

⅛ cup Italian-style dried bread crumbs
4 skinless, boneless chicken breasts
1 tablespoon olive oil
½ cup dry white wine
½ teaspoon ground savory
¼ teaspoon salt
1 (4.5 ounce) can sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard

Steps:

  • Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
  • Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
  • Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

Nutrition Facts : Calories 217.2 calories, Carbohydrate 7.2 g, Cholesterol 68.6 mg, Fat 5.4 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 454.2 mg, Sugar 2.4 g

DEVILED CHICKEN



Deviled Chicken image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 5

Chicken breasts
Dijon or coarse mustard
Shallots
Cayenne
Parsley

Steps:

  • Heat oven to 425. Combine 1/3 cup Dijon or coarse mustard, 1/3 cup chopped shallot and 1/4 teaspoon cayenne.
  • Spread this mixture over the top of the chicken before putting it in the pan.
  • Use any extra mustard mixture to baste the breasts; roast 10 to 15 minutes, or until just cooked through.
  • Garnish: Chopped parsley.

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it. You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.

Provided by Mark Bittman

Categories     dinner, easy, quick, weeknight, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

8 chicken thighs, or a mixture of thighs and drumsticks
Salt and freshly ground black pepper
1/3 cup Dijon mustard
1/3 cup minced shallots, onion or scallion
1/4 teaspoon ground cayenne pepper or Tabasco sauce, or to taste
Minced parsley for garnish, optional

Steps:

  • Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
  • Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)
  • When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.
  • At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 32 grams, Carbohydrate 5 grams, Fat 50 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 14 grams, Sodium 775 milligrams, Sugar 1 gram, TransFat 0 grams

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