MUSTARD CHICKEN THIGHS
This is a favorite recipe in my family. It is modified from an old recipe from Southern Living magazine. I like to serve these mustard thighs with chicken-flavored rice. Even my picky kids love this. You can adjust the heat by adding more hot sauce (I like to do 3 tablespoons often) or less, depending on tastes.
Provided by limabean
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h55m
Yield 6
Number Of Ingredients 7
Steps:
- Mix Dijon mustard, olive oil, Worcestershire, garlic, hot sauce, and paprika together in a bowl. Add chicken thighs and coat well. Cover and let sit in the refrigerator 2 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a broiling pan.
- Place chicken thighs in the prepared pan; discard excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 11.2 g, Cholesterol 58.4 mg, Fat 16.7 g, Fiber 0.5 g, Protein 16 g, SaturatedFat 3.7 g, Sodium 1260 mg, Sugar 1 g
CREAMY DIJON CHICKEN
This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
GARLIC DIJON CHICKEN RECIPE
Easy, flavor-packed garlic Dijon chicken is the perfect weeknight meal.
Provided by The Mediterranean Dish
Categories Entree
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
- Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.
- Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.
- Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through (internal temperature should register 165 degrees F)
- Remove from heat and garnish with fresh parsley. Serve hot with Lebanese Rice and loaded Balela salad or this simple 3-ingredient Mediterranean salad (see additional suggestions above)
Nutrition Facts : ServingSize 1 piece, Calories 104 calories, Sugar 0.9 g, Sodium 312.9 mg, Fat 10.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0.6 g, Protein 0.5 g, Cholesterol 0 mg
CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH
Pan seared and crispy Chicken Thighs in a smooth and creamy garlic Dijon sauce with Bacon pieces and Spinach! SO EASY and deliciously low carb! Have dinner on the table in less than 20 minutes!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Season chicken with seasoning salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
- Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
- Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
- Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
- Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
- Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.
Nutrition Facts : Calories 403 kcal, Carbohydrate 6 g, Protein 36 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 181 mg, Sodium 881 mg, Sugar 3 g, ServingSize 1 serving
HONEY-DIJON CHICKEN THIGHS
I have a super yummy, simple weeknight meal to share with you! My honey-Dijon chicken thighs are packed with flavor.
Provided by Desiree
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h55m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk honey, olive oil, Dijon mustard, basil, oregano, salt, and pepper together in a bowl.
- Place chicken thighs into a plastic zip-top bag; pour marinade over. Seal the bag and massage marinade into thighs until completely covered. Refrigerate for at least 1 hour and up to 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour the chicken thighs and excess marinade into a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove from the oven, uncover, and flip chicken thighs.
- Return to the oven and continue to bake until thighs are no longer pink in the center and an instant-read thermometer inserted near the bones reads 165 degrees F (74 degrees C), about 20 minutes more. Remove from the oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil thighs in the preheated oven until crispy and golden, 2 to 5 minutes. Remove from the oven and serve.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 28.3 g, Cholesterol 116.7 mg, Fat 33 g, Fiber 0.5 g, Protein 31.7 g, SaturatedFat 7.3 g, Sodium 876.2 mg, Sugar 25.9 g
CREAMY DIJON CHICKEN
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to skillet and cook until cooked through, about 5-6 minutes on each side. Transfer to a plate.
- To the same skillet, add the remaining olive oil. Add garlic and sauté until fragrant, about 30 seconds. Pour in white wine and bring to simmer, then add cream, mustard and lemon juice. Simmer until the sauce thickens slightly, about 1-2 minutes. Season with salt and pepper.
- Serve chicken over cooked white rice, if desired. Spoon extra sauce on top of each serving and garnish with parsley.
CHICKEN PAILLARDS WITH ARTICHOKES & DIJON SAUCE
Looks like a company meal but cooks up in a hurry. The page in my cookbook is well stained and scribbled having made this many times over the years. The final flavor of this dish really comes from the mustards choosen. I tend to like stronger flavors and look for a nice spicy whole-grain mustard. I often double the sauce when serving this with rice or couscous. Bon Appettit!
Provided by justcallmetoni
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken breasts between 2 sheets of waxed paper and pound into 3/8 inch thickness. Make them thicker if desired, just be certain the breasts are an even thickness for cooking purposes. Season the chicken with a bit of salt and pepper.
- Heat 1 teaspoon of oil in a large non stick skillet over medium high heat. Cook chicken until the outside is golden brown in color and the breast is cooked through, about 2-3 minutes per side. Plate the cooked chicken and cover to keep warm. You can also keep it warm in a 200 degree oven.
- In the same pan used to cook the chicken, add the remaining teaspoon of oil and 1 tablespoon of the chicken broth. Cook the shallots until they are translucent but not browned.
- Mix the cornstarch with a tablespoon of the chicken broth. Add the remaining broth to the pan with the scallions. Add the constarch & broth mix to the pan and bring the liquid to a boil, stirring while the mix thickens.
- Mix in the two mustards and vinegar making sure they are well incorporated. Stir in the tarragon and artichokes. Let the sauce simmer 3 to 5 minutes until the artichokes are warmed through.
- To plate, spoon sauce over warmed paillards.
- Garnish with additional tarragon if desired.
Nutrition Facts : Calories 235.7, Fat 6.1, SaturatedFat 1.1, Cholesterol 72.6, Sodium 502.8, Carbohydrate 18.1, Fiber 10.6, Sugar 2.2, Protein 28.7
BAKED CHICKEN THIGHS WITH MAPLE DIJON SAUCE
Baked chicken thighs with maple dijon sauce is an easy one-pan roasted recipe. The skillet is loaded with vegetables, tender apples, and a tangy topping.
Provided by Jessica Gavin
Categories Entree
Time 1h
Number Of Ingredients 14
Steps:
- Set th oven rack in the center of the oven and preheat to 400°F.
- Heat a large 12-inch oven-proof pan over medium-high heat and add 1 tablespoon olive oil.
- When the oil is hot, carefully add in chicken thighs, skin-side down. Sear for 5 minutes until the skin is crispy and browned. Flip over and cook 2 minutes, turn off the heat. Transfer chicken to a clean plate and drain grease.
- Heat pan over medium heat, add 2 tablespoons olive oil. Once hot add onions and garlic. Saute 5 minutes, until onions are crisp-tender.
- Add butternut squash to the pan, saute until just beginning to soften, 5 minutes.
- Add apples to the pan, saute until crisp-tender, 5 minutes.
- In a medium-sized bowl whisk together sauce ingredients; apple cider vinegar, mustard, maple syrup, cinnamon, and ½ teaspoon salt. Reserve ¼ cup of the sauce, set aside.
- Drizzle the rest of the sauce over the apple mixture, stir to combine.
- Place seared chicken on top of the apple mixture. Add sprigs of thyme evenly dispersed around the pan.
- Transfer pan to oven and roast until the chicken is cooked through (160-165°F on a thermometer inserted into the thickest part of the thigh) and butternut squash is tender, about 30 minutes.
- Remove thyme from pan. Serve chicken onto plates. Season apple mixture with salt and pepper as desired and serve with chicken.
Nutrition Facts : Calories 343 kcal, Carbohydrate 26 g, Protein 28 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 126 mg, Sodium 320 mg, Fiber 4 g, Sugar 17 g, UnsaturatedFat 7 g, ServingSize 1 serving
DIJON CHICKEN THIGHS W/ARTICHOKE SAUCE RECIPE
Provided by kaydeis
Number Of Ingredients 8
Steps:
- 1. Combine mustard, garlic and tarragon in large bowl. Add chicken thighs and toss to coat. Transfer to a 4- to 6-quart slow cooker. 2. Add onion, mushrooms and artichokes with liquid. Cover; cook on low 6 to 8 hours or on high for 4 hours, or until chicken is tender. Stir in parsley just before serving. 3. Serve with hot fettuccine that has been tossed with butter and chopped parsley. NI does not include this. Servings: 8 Nutrition Facts Nutrition (per serving): 232 calories, 79 calories from fat, 8.5g total fat, 117.7mg cholesterol, 447.2mg sodium, 424.4mg potassium, 7.3g carbohydrates,
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- Preheat the oven to 375 degrees. In a small bowl, stir together the Dijon mustard, maple syrup, olive oil, and soy sauce. Mince the garlic and chop the rosemary. Stir both into the marinade.
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