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  • Dijon Chicken

    Dijon Chicken

    Ingredients

    • 1 ½ pounds skin-on, bone-in chicken thighs
    • 1 teaspoon kosher salt
    • 1/4 teaspoon ground black pepper
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1/4 cup plus 1 tablespoon Dijon mustard, divided
    • 1 medium yellow onion, sliced
    • 3/4 cup white wine
    • 3/4 cup chicken broth
    • 1/3 cup heavy cream
    • 1 large bay leaf
    • 5 sprigs fresh thyme

    Directions

    Return chicken, skin-side up, to the skillet and cover. Bake in the preheated oven, until chicken is no longer pink at the bone and juices run clear, about 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C

    Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).Dotdash Meredith Food Studios

    Sprinkle chicken thighs all over with salt and pepper. Heat oil and butter in a large, oven-proof skillet over medium-high heat. Place chicken thighs into the skillet, skin-side down. Cook until skin is golden on one side, 3 to 4 minutes; turn thighs over. Brush with 1 tablespoon mustard and continue to cook until bottom side is golden, 3 to 4 minutes more. Transfer thighs to a plate.Dotdash Meredith Food Studios

    Reduce heat to medium; add sliced onion and remaining 1/4 cup of mustard to the skillet. Cook, stirring often, until onions are mostly translucent and evenly coated in mustard, 4 to 5 minutes. Add wine and use a wooden spoon to scrape up any browned bits from bottom of skillet. Increase heat to medium-high and bring to a boil; simmer until sauce reduces slightly and no longer smells strongly of alcohol, about 3 minutes. Add broth, heavy cream, bay leaf, and thyme; stir to combine.Dotdash Meredith Food Studios

  • Crispy Baked Chicken Thighs

    Crispy Baked Chicken Thighs

    Ingredients

    • 8 chicken thighs (bone-in, skin-on)
    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 1 ½ teaspoon paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper

    Instructions 

    • Make the seasoning. Preheat your oven to 425°F (220°C). Remove the chicken thighs from the fridge and allow them to come to room temperature. Pat dry with a paper towel to remove any moisture. Then, In a small bowl, mix all of the herbs and spices together. 
    • Season the chicken. Place the chicken in a large mixing bowl. Add the oil and ⅔ of the spice blend. Use your hands to coat all sides of the chicken, and even get it under the skin.
    • Arrange the chicken. Place the chicken on a rack on top of a baking sheet. Sprinkle the remaining spice mix on top of the chicken.
    • Bake the chicken thighs for 35 to 40 minutes or until the internal temperature reaches 170°F. You can also turn on the top broiler for 2 to 3 minutes to make the top extra crispy. Let the chicken rest for 5 minutes before serving.
  • Crispy and Tender Baked Chicken Thighs

    Crispy and Tender Baked Chicken Thighs

    Ingredients

    • cooking spray
    • 8 bone-in, skin-on chicken thighs
    • ¼ teaspoon garlic salt
    • ¼ teaspoon onion salt
    • ¼ teaspoon dried oregano
    • ¼ teaspoon ground thyme
    • ¼ teaspoon ground paprika
    • ¼ teaspoon ground black pepper

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray foil with cooking spray.
    2. Arrange chicken thighs, skin-side up, on the prepared baking sheet.Greg DuPree
    3. Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper in a small bowl; mix until well combined.
    4. Sprinkle spice mixture liberally over chicken thighs.Dotdash Meredith Food Studios
    5. Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
    6. Serve hot and enjoy!
  • Honey Garlic Chicken Thighs

    Honey Garlic Chicken Thighs

    Ingredients

    • 8 (5 ounce) boneless chicken thighs
    • salt and ground black pepper to taste
    • 2 tablespoons olive oil, or as needed
    • ½ medium onion, finely chopped
    • 7 cloves garlic, chopped, or to taste
    • 1 cup honey
    • ½ cup soy sauce
    • 1 pinch onion powder, or to taste
    • 1 pinch garlic powder, or to taste
    • ¼ cup chopped fresh cilantro

    Directions

    1. Season chicken on both sides with salt and pepper.
    2. Heat olive oil in a cast iron skillet over medium-high heat. Add chicken and brown on one side, 3 to 5 minutes. Flip chicken and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft, 5 to 7 minutes more. Remove chicken to a plate.
    3. Add honey, soy sauce, onion powder, and garlic powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get garlic and onion to mix with the liquid.
    4. Return chicken to the skillet, cover, and reduce heat to medium. Cook until no longer pink in the center and juices run clear, about 10 more minutes, turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
    5. Arrange chicken on a serving plate and drizzle liquid from the pan on top. Sprinkle with cilantro to serve.
  • Crispy Garlic Chicken Thighs

    Crispy Garlic Chicken Thighs

    Ingredients

    • 700 g / 1.2 lb skinless boneless chicken thighs (5 to 6)
    • 1 tsp garlic powder
    • Salt and pepper
    • 1 tbsp olive oil
    • 1/2 cup / 125 ml dry white wine (or broth or water)
    • 25 g / 2 tbsp unsalted butter
    • 2 large garlic cloves , minced
    • Finely chopped parsley , optional

    Instructions

    • Sprinkle both sides of chicken with garlic powder, salt and pepper.
    • Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
    • Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy.
    • Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing.
    • Add wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates.
    • Remove from heat. Serve chicken with sauce. 
  • Hasselback Tuscan Baked Chicken Breasts

    Hasselback Tuscan Baked Chicken Breasts

    Ingredients 

    • 1/2 tablespoon extra virgin olive oil,, (you can also just use the oil from the sun-dried tomatoes jar)
    • 3 cloves garlic,, minced
    • 5 cups fresh baby spinach
    • 1/2 cup sun-dried tomatoes in oil,, roughly chopped
    • 1 teaspoon Italian Seasoning
    • 4 ounces whipped cream cheese

    FOR THE CHICKEN

    • 4 (4-ounces each) boneless, skinless chicken breasts
    • salt and fresh ground pepper,, to taste
    • chopped fresh parsley,, for garnish

    Instructions 

    • Preheat oven to 375˚F.
    • Lightly grease a 9 x 13 baking dish with cooking spray. *see notes
    • Heat olive oil in a skillet over medium-high heat.
    • Add garlic and cook for 20 seconds.
    • Stir in spinach and sun-dried tomatoes; cook for 2 minutes, or until wilted. Stir frequently.
    • Season with Italian Seasoning and add in the cream cheese; cook for 1 minute, stirring until cheese is melted and mixture is smooth and creamy. Remove from heat and set aside for 2 minutes.
    • Cut 5 to 6 slits/pockets on top of each chicken breast and season with salt and pepper. DO NOT cut through – cut about 3/4 of the way down and keep the base of the chicken breasts intact.
    • Place chicken breasts in the baking dish and fill each pocket of the chicken breasts with the spinach mixture.
    • Bake for 20 to 25 minutes, or until chicken is cooked through. Use a meat thermometer to check for doneness – chicken is cooked at 165˚F. Cooking time depends on the thickness of the chicken breasts. 
    • Remove from oven and let stand 5 minutes.
    • Garnish with fresh parsley and serve.
  • Juicy Stove Top Chicken Breasts Recipe

    Juicy Stove Top Chicken Breasts Recipe

    Ingredients 

    • 3 tablespoons vegetable oil or canola oil,, divided
    • 4 (1 pound total) boneless, skinless chicken breasts
    • cooking spray
    • salt and fresh ground pepper,, to taste
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon smoked or sweet paprika
    • 2 tablespoons unsalted butter,, divided

    Instructions 

    • Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.
    • Pat dry the chicken breasts with paper towels.
    • Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over.
    • In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.
    • Season both sides of each chicken breast with the prepared seasoning; rub it all around.
    • Add 2 chicken breasts to the hot skillet.
    • Cook chicken breasts for 5 to 7 minutes without moving them around.
    • Flip both chicken breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.
    • Remove chicken breasts from skillet; set aside and keep covered.
    • Repeat the same method with the remaining 2 chicken breasts.
    • When finished, transfer chicken to a cutting board; let rest for 5 minutes, then slice and serve.
  • Mexican Pan Fried Chicken

    Mexican Pan Fried Chicken

    ingredients

    • 1⁄2cup buttermilk
    • 2⁄3cup yellow cornmeal
    • 1tablespoon chili powder
    • 1⁄2teaspoon salt
    • 4boneless skinless chicken breast halves, pounded to 1/2- to 1/3-inch thickness
    • 2tablespoons vegetable oil
    • 1cup salsa

    directions

    • Pour buttermilk into shallow dish. Combine cornmeal, chili powder, and salt in separate shallow dish. Place chicken in buttermilk and turn to coat. Place chicken in cornmeal mixture and turn to coat.
    • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2 chicken breasts; sauté until cooked through, about 3 minutes per side. Transfer chicken to plate; tent with foil. Repeat with remaining oil and chicken.
    • Serve with Salsa Verde (or your favorite salsa) spooned on top of the chicken.
  • Skillet-Fried Chicken

    Skillet-Fried Chicken

    Ingredients

    • 1/2 cup Gold Medal™ All Purpose Flour
    • 1 tablespoon paprika
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon pepper
    • 3- to 3 1/2-lb cut-up whole chicken
    • Vegetable oil

    Instructions

    • Step 1In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
    • Step 2In 12-inch nonstick skillet, heat about 2 cups oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
    • Step 3Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

  • Herb Roasted Chicken Thighs in Creamy White Wine Sauce

    Herb Roasted Chicken Thighs in Creamy White Wine Sauce

    Ingredients

    • 1 tablespoon olive oil
    • 3 lbs chicken thighs, bone-in, skin-on
    • Salt and pepper
    • Italian seasoning, (divided)
    • 2 tablespoon butter
    • 1 medium onion, diced
    • 3 garlic cloves, chopped
    • 3-4 thyme sprigs (leaves only)
    • 1 tablespoon flour, for thickening the sauce
    • ½ cup white wine
    • 1 cup chicken stock
    • ½ cup heavy cream
    • Salt and pepper to taste

    Instructions

    • Preheat oven to 400 F.
    • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper and Italian seasoning.Cook chicken thighs on medium-high skin side down first to brown it for 4-5 minutes. Flip and cook on the next side for about 4 minutes, for a total of 8-10 minutes. Remove chicken from the skillet.
    • Add 2 tablespoon butter, onion and sauté until the onion is browned, 3-4 minutes. Add chopped garlic, thyme and 1 teaspoon Italian seasoning and cook for another minute.Next add 1 tablespoon flour and cook it in the oil of the pan for only a minute, until it’s no longer white. Add the wine slowly to the hot pan, increasing heat from medium-high to high and cook for a few minutes.Now add chicken stock and heavy cream. Stir to combine and let everything cook until it reduces slightly, about 5 minutes. Make sure to taste the sauce and add salt and pepper, to taste.
    • Return chicken thighs back into the pan with sauce. Put in the oven uncovered and cook at 400 for 35 minutes. Once time is up, take the pan out of the oven, check if chicken thighs are done. Sprinkle with fresh thyme and serve with roasted vegetables, mashed potatoes or rice.