PAN-ROASTED CHICKEN WITH LEEKS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
- Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
- With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
- When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 447 milligrams, Sugar 0 grams, TransFat 1 gram
LEEK AND HERB STUFFED CHICKEN
You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. It makes great use of leeks, an aromatic that's uncommon on the dinner table, but easy to find. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small skillet, saute leeks in oil until almost tender. Add the rosemary, thyme, salt and pepper; saute 1 minute longer. Remove from the heat; cool., Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks. , In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture. Place seam side down in a greased 11x7-in. baking dish. Drizzle with oil. , Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 333 calories, Fat 15g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 929mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
CHICKEN WITH GARLIC HERB BUTTER
Sometimes the simplest recipes are the best. Take a boneless, skinless chicken breast, cook it to perfection, and top it with homemade garlic herb butter. That's it! Serve this over rice, with a lovely simple salad, or both! Plus, this whole baked chicken recipe can be done in under 30 minutes, which makes it great for those busy weekday evenings when you need dinner done in a flash.
Provided by Tiffany
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 475.
- Season with salt and pepper on both sides.
- Melt butter in a large skillet over medium heat. Drizzle in the olive oil.
- Add the chicken and cook for 2-4 minutes on each side until browned (but not cooked through).
- Transfer browned chicken to preheated oven (if not using an oven-safe skillet, transfer chicken to a greased baking dish first). Bake chicken for about 15 minutes until cooked through (internal temperature should read 165 degrees).
- In a small bowl combine butter, garlic powder, minced garlic, and fresh herbs (see notes for using dried herbs) and mash/mix with a fork until combined.
- When chicken is finished cooking, immediately top with a hearty spoonful of the garlic butter mixture. Allow it to melt over the chicken for a minute or two before slicing chicken. Enjoy!
Nutrition Facts : Calories 185 kcal, Carbohydrate 3 g, Protein 25 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 76 mg, Sodium 458 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHICKEN BREASTS WITH LEEKS AND PARMESAN CHEESE
Steps:
- Preheat the oven to 350 F. Heat a large sauté pan over medium-high heat. Add the oil and tilt the pan to coat completely with oil.
- Pat the chicken breasts dry with a paper towel and season on both sides with salt and pepper. Place them in the sauté pan. Cook for 5 to 6 minutes, until the chicken releases easily from the pan and the underside is browned. Turn the chicken over and cook for an additional 5 to 6 minutes to brown the other side. Transfer the chicken to an ovenproof platter or pan and put it in the oven to finish cooking.
- Reduce the heat to medium-low and add the butter to the pan. When the butter melts, add the leeks and sauté, stirring occasionally, until the leeks are softened, about 6 minutes. Remove the pan from the heat to add the vermouth, then return it to medium-low heat and cook until the vermouth is reduced by about half. Stir in the Parmesan cheese and season to taste with salt and pepper.
- Remove the chicken breasts from the oven and check their internal temperature with a meat thermometer, which should be 165 F. and let stand a few minutes before slicing chicken on the bias. Transfer chicken breasts to a dinner plate and top each with a generous spoonful of the cooked leeks.
Nutrition Facts : Calories 426 kcal, Carbohydrate 15 g, Cholesterol 156 mg, Fiber 2 g, Protein 55 g, SaturatedFat 4 g, Sodium 387 mg, Sugar 4 g, Fat 14 g, ServingSize 4 chicken breasts (4 servings), UnsaturatedFat 0 g
BAKED HERBED CHICKEN BREASTS
I got this recipe from one of my mom's church cookbooks. I always seem to find the best tasting recipe in church cookbooks! This recipe uses boneless chicken with a blend of spices to give it a wonderful taste. I usually make this with potatoes (prepared as fancy or simple as you like) and a vegetable. I also like to combine spices ahead of time. I've tried this by eliminating 1 or 2 spices when I was out and it still turns out wonderful.
Provided by cookncraft
Categories Chicken Breast
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices. (all ingredients except first two-chicken and butter.).
- Arrange chicken in shallow baking dish.
- Melt butter and pour over chicken.
- Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
- Sprinkle chicken with about 1/4 of the spices.
- Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
- Bake at 375 for 55 minutes.
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HERB BAKED CHICKEN BREAST - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (17)Total Time 25 minsCategory DinnerCalories 196 per serving
- Preheat your oven to 425F/220C. In a small bowl, mix together the garlic powder, basil, thyme, oregano, salt and pepper until combined.
- Lightly coat the chicken breasts in olive oil, and then generously rub the spice mix on both sides of the chicken.
- Place the chicken breasts in a baking dish and cook for 20-25 minutes, depending on size (see chart above). Let the chicken rest for a few minutes to allow the juices to redistribute within the meat, then serve.
26 DELICIOUS CHICKEN AND LEEK RECIPES FROM TOP FOOD BLOGGERS
From happymuncher.com
Cuisine AmericanTotal Time 20 minsCategory Main CoursePublished Jan 1, 2023
- 30-Minute Creamy Mushroom And Leek Chicken Breasts. Getting a yummy and flavorful meal on the table in record time? Sign me up. This 30-minute creamy mushroom and leek chicken breast recipe is definitely worth trying out.
- Easy Chicken and Leek Pie. Sometimes the best meals are fuss-free, and this easy chicken and leek pie is just that! It’s a classic comfort food dish that is sure to please even the pickiest eaters.
- Chicken Bacon and Leek Cottage Pie. This dish is incredibly simple to make – just chop up some leeks, cook them until tender in olive oil and garlic, add diced bacon and chicken thigh fillets, and stir through a cheesy sauce before topping with mashed potatoes.
- Jamie Oliver’s Chicken and Leek Stroganoff. This Chicken and Leek Stroganoff from Jamie Oliver will quickly become a household favorite with its creamy sauce and perfectly cooked chicken.
- Leek and Mushroom Chicken Skillet. This leek and mushroom chicken skillet is the perfect dish for busy weeknights. It’s easy to make, it’s delicious, and the whole family will love it.
- Braised Chicken Thighs with Leeks. The succulent and tender bite of a braised chicken thigh is what makes this dish something special. Seared in butter and olive oil, then simmered in leeks, garlic, lemon, and chicken stock for maximum flavor—this accessible one-pot dish will have your family asking for seconds!
- Healthy Chicken Leek and Potato Bake. If you’re looking for a delicious, comforting dinner dish with minimal effort, then this healthy chicken leek and potato bake is just what you need.
- Chicken and leek pie with crispy potato topping. It’s the perfect comfort food for chilly winter nights – a classic chicken and leek pie with a creamy filling and crunchy, golden potato topping.
- Creamy Chicken & Leek Parcels. These Creamy Chicken & Leek Parcels are a true winner of a dish! Loaded with creamy chicken and leek filling, encased in buttery pastry, and then drizzled with your favorite sauce – what’s not to like?
- Creamy mustard chicken and leeks. This creamy mustard chicken dish is sure to become a family favorite. The combination of smoked bacon, rich Dijon mustard, and fragrant thyme is a delightful twist on traditional coq au vin.
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