ONE-SKILLET CRISPY CHICKEN THIGHS
A delicious, easy, one-skillet meal of juicy chicken with crispy skin. Thighs are almost impossible to overcook, and the sauce appeals to almost any palate. Use the sauce as is or thicken with a roux to make a gravy. Serve with rice.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well.
- Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.
- Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 335.9 calories, Carbohydrate 4.9 g, Cholesterol 111.2 mg, Fat 25.9 g, Fiber 0.2 g, Protein 20.2 g, SaturatedFat 12.3 g, Sodium 850 mg, Sugar 2.7 g
EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS
Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Blot chicken thighs with paper towels and sprinkle with salt and pepper.
- Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
- Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
- Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
- Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
- Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g
SESAME ROASTED CHICKEN THIGHS
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a mixing bowl, whisk together the olive oil, sesame seeds, tahini, garlic, lemon zest and juice and hot sauce to taste if using. Season with salt and pepper. Add the chicken and marinate in the refrigerator for 1 hour and up to 8 hours.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Remove the chicken from the marinade and place on the indirect heat side of the grill, skin-side up. Close the grill and cook until golden brown, 15 to 18 minutes. Flip and move to the direct heat side of the grill to char on the other side. Cook until the skin is charred and crispy and the chicken is cooked through; the internal temperature should be 160 degrees F, 2 to 3 more minutes. Remove from the grill and let rest for a few minutes. Garnish with the parsley before serving.
ONE-SKILLET SESAME CHICKEN THIGHS
This is a very good recipe for sesame chicken thighs. Serve with rice and a green vegetable.
Provided by JOSIE
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Mix chicken broth, soy sauce, vinegar, honey, sugar, garlic, ginger, sesame oil, and red pepper flakes together in a large skillet over medium heat. When mixture starts to sizzle, add chicken and bring to a boil.
- Turn down the heat and let simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving platter, leaving remaining sauce in the skillet.
- Turn heat to high and cook until sauce becomes a thick glaze. Remove from heat and pour over chicken. Sprinkle with green onions and sesame seeds.
Nutrition Facts : Calories 265 calories, Carbohydrate 14.2 g, Cholesterol 87.2 mg, Fat 11.7 g, Fiber 0.6 g, Protein 25.2 g, SaturatedFat 3 g, Sodium 1031.5 mg, Sugar 12 g
SKILLET SESAME CHICKEN
Steps:
- Enjoy.
Nutrition Facts : Calories 261 kcal, Carbohydrate 19 g, Cholesterol 72 mg, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, Sodium 921 mg, Sugar 11 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g
ONE-SKILLET CHICKEN WITH BUTTERY ORZO
Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?
Provided by Claire Saffitz
Categories Bon Appétit Chicken Dinner One-Pot Meal Orzo Pasta Fennel Spring Roast Leek
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can't quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6-8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10-15 minutes. Transfer chicken to a plate.
- Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth 1/2 cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10-15 minutes.
- Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.
ONE-SKILLET CHICKEN THIGHS WITH PESTO AND VEGETABLES
This is a great one-skillet chicken pesto dish. I like the concept of cooking one-skillet meals because the flavors meld well and it cuts down on cooking time, without sacrificing quality. Garnish with chopped green onion.
Provided by TheElusivePastry
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Time 5h30m
Yield 8
Number Of Ingredients 27
Steps:
- Combine red onion, oil, soy sauce, basil, vinegar, garlic, and peppercorns for marinade in a zip-top bag and mix well. Add chicken and massage well. Let sit for 4 to 6 hours in the refrigerator, flipping once halfway through.
- Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from the refrigerator and discard marinade.
- Melt 3 tablespoons butter in a large cast iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin.) Flip chicken and cook for 1 minute more. Remove chicken to a plate and set aside.
- Drain the extra fat and oil from the skillet, then melt remaining 1 tablespoon of butter. When butter has melted, add red onion and garlic to the pan and cook, stirring frequently, 1 to 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, salt, and pepper. Cook for 4 to 5 minutes, stirring throughout. Return chicken to the skillet.
- Transfer the skillet to the preheated oven, and bake for 15 minutes.
- Remove the skillet from the oven. Top chicken thighs with basil leaves, then halloumi cheese slices, making sure cheese does not touch the sides of the pan. Return to the oven and cook until chicken is no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Turn on the broiler and broil until the cheese is golden brown, 3 to 5 minutes more, checking frequently to prevent burning.
- Meanwhile, prepare pesto sauce: Combine olive oil, pine nuts, garlic, lemon juice, salt, pepper, and hot sauce in a blender and blitz for 30 seconds. Add basil and blitz until it's the consistency of pesto, about 30 seconds.
- Drizzle the pesto sauce primary onto the chicken, but also on the veggies.
Nutrition Facts : Calories 708.4 calories, Carbohydrate 24.2 g, Cholesterol 103.9 mg, Fat 55.6 g, Fiber 5.1 g, Protein 31.8 g, SaturatedFat 14.7 g, Sodium 1387.2 mg, Sugar 3 g
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