HERBED SLOW-COOKER CHICKEN
I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.-Sundra Hauck, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.
Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
CREAMY GARLIC HERB CHICKEN
This is one of the best chicken recipes! It comes together so quickly and it really is just so easy to make. No marinating, no lengthy bake time, no waiting for a grill to preheat, just pan sear it in a skillet and finish it off that rich and creamy garlic herb sauce.
Provided by Jaclyn
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Pound chicken evenly with the flat side of a meat mallet to 1/2-inch thickness.
- Heat skillet over medium-high heat then add oil.
- Season both chicken with salt and pepper.
- Place chicken in skillet and cook 6 - 7 minutes, or until golden brown on bottom, the flip and continue to cook until chicken breasts register 165 degrees in center, about 5 - 6 minutes longer.
- Transfer chicken to a plate, tent with foil to keep warm.
- Reduce burner to medium heat and melt butter in now empty skillet.
- Add in garlic and saute until just lightly golden, about 20 seconds. Add in flour and cook and stir constantly until just lightly golden, about 20 seconds.
- While whisking pour in milk, then add in diced cream cheese, rosemary and thyme. Season with a little salt and pepper to taste.
- Cook mixture whisking constantly to melt cream cheese, and let it come to a simmer.
- Return chicken to pan, spoon sauce over chicken.
- Sprinkle with parsley if desired and serve immediately.
- *Look for the poultry herb blend, which should have both thyme and rosemary, so you don't have to buy both separately.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 399 kcal, Carbohydrate 5 g, Protein 40 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 152 mg, Sodium 342 mg, Sugar 3 g, ServingSize 1 serving
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.
CREAMY HERB CHICKEN
Quick And Easy Creamy Herb Chicken, filled with so much flavour, ready and on your table in 15 minutes! You won't believe how easy this is!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
- Stir in milk (or cream); season with salt and pepper, to taste.
- Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
- Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
Nutrition Facts : Calories 176 kcal, Carbohydrate 5 g, Protein 26 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 78 mg, Sodium 158 mg, Sugar 3 g, ServingSize 1 serving
HERBED CHICKEN PASTA
This is a very easy and tasty dish to make. The chicken is sauteed in a medley of vegetables, garlic and basil. It's then served on a bed of pasta.
Provided by CORWYNN DARKHOLME
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Yield 4
Number Of Ingredients 11
Steps:
- Cook pasta in about 4 quarts of boiling salted water until al dente. Drain.
- Meanwhile, heat oil in a large nonstick skillet over medium high heat until hot. Add mushrooms, onions, and garlic; saute 2 minutes. Add chicken, salt, basil, and pepper; saute 5 minutes, or until chicken is done. Add chopped tomato, and saute an additional 2 minutes.
- Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 605.4 calories, Carbohydrate 89.5 g, Cholesterol 70.3 mg, Fat 8 g, Fiber 5.7 g, Protein 45.2 g, SaturatedFat 2.1 g, Sodium 453.7 mg, Sugar 7.5 g
QUICK HERBED CHICKEN
Quick to make and tasty, this chicken recipe features Campbell's® Condensed Cream of Chicken Soup for a warm and comforting meal. Serve with broth-simmered rice.
Provided by Robin Whitworth
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 248 calories, Carbohydrate 6.4 g, Cholesterol 74.5 mg, Fat 9.3 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 2.1 g, Sodium 577.7 mg, Sugar 0.7 g
HERB CHICKEN BURGERS
Steps:
- Make the lemon mayo: In a small bowl, combine the mayonnaise, lemon zest, lemon juice, salt, and chives. Wrap the bowl in plastic wrap and set aside until you are ready to assemble your burgers.
- Preheat the grill and add oil: Preheat the grill for direct heat grilling, by turning gas burners to medium-high or spreading charcoal coals so there is direct heat under the grilling grates. The temperature should be 450-500˚F. To make sure the burgers do not stick, dip a clean kitchen towel or some paper towels in oil and use tongs to quickly rub down grill grates. Alternatively, you can spray the grates with spray oil, but be careful of flare-ups.
- Grill the buns: Grill the plain buns for 20 seconds and remove from the grill.
- How to store and reheat leftovers: Leftover chicken burgers keep well in the fridge for 3-4 days. They reheat really well in the microwave on high for 1 minute.
Nutrition Facts : Calories 896 kcal, Carbohydrate 62 g, Cholesterol 207 mg, Fiber 10 g, Protein 41 g, SaturatedFat 12 g, Sodium 1006 mg, Sugar 8 g, Fat 56 g, UnsaturatedFat 0 g
More about "quick herbed chicken recipes"
SWEET POTATO CHRONICLES' HERBED CHICKEN TRAY BAKE ...
From chatelaine.com
3.6/5 (88)Category RecipesServings 4-6Total Time 1 hr
QUICK ROAST CHICKEN WITH HERBED CROUTONS RECIPE - MICHAEL ...
From foodandwine.com
Servings 4Total Time 45 minsCategory Whole Chicken
- Preheat the oven to 450 degrees. Using a sharp knife, remove the chicken breast from the bone and split into two breast halves. Separate the legs from the chicken. Starting at the thigh end of the leg, begin scraping the meat away from the bone in a firm pushing motion. Continue this process until you are one 1/2-inch from the end of the bone. It will look like an inside-out chicken leg with a little knuckle just above it. Use your knife to separate the leg from the bone. Turn the meat back inside itself, much like turning an inside-out sock right-side-in. The chicken should be separated into 4 pieces.
- In a large oven-safe sauté pan, heat 4 tablespoons of oil. Season the chicken on all sides with salt and pepper and cook skin side down over moderately high heat until the skin is crisp and golden brown, about 5 minutes. Transfer the pan to the oven and cook until the juices run clear and an instant-read thermometer inserted into the thickest part reads 160°, 20 to 25 minutes.
- Meanwhile, in a large skillet, heat 4 more tablespoons of oil. Add the torn bread and toast over moderately high heat, turning occasionally, until lightly browned on all sides, about 3 minutes. Add 4 tablespoons of the butter, 1 sprig of thyme, 1 sprig of sage, the rosemary, 2 of the garlic cloves and the shallot and cook until the bread is golden brown and the shallot is tender, about 5 minutes more. Transfer the croutons to a platter.
- Remove the chicken from the oven and plate skin side up on top of the croutons. Degrease the leftover juices in the pan and then bring to a boil over moderately high heat. Add the stock and scrape up any bits on the bottom of the pan. Add the remaining 3 sprigs of thyme, 2 garlic cloves and the remaining 8 tablespoons of butter. Cook until the sauce is thick and glossy, about 10 minutes. Season with salt and pepper and pour over the roasted chicken; serve.
EASY AIR FRYER CHICKEN BREAST RECIPE W/ HERBS JUICY | AIR ...
From airfryerworld.com
Ratings 1Calories 259 per servingCategory Main Course
- Pat dry the chicken breasts. For thicker chicken breasts, cut several 1/2" deep slits in the chicken so it will cook through to the middle better. Coat each chicken breast with oil, then season with dried herbs, salt, & pepper. Place the chicken in the air fryer basket or rack in a single layer.
- Air Fry at 380°F(195°C) for 14-18 minutes, turning the chicken over halfway through cooking. Air fry the chicken until the internal temp is 165°F (75°C) in the thickest part. If you’re cooking bone-in chicken breast, cook for additional 2-6 minutes, if needed.
HERBED CHICKEN RECIPE | COOKING LIGHT
From cookinglight.com
Servings 4Calories 279 per serving
QUICK SKILLET CHICKEN IN CREAMY HERB SAUCE - LIVE SIMPLY
From livesimply.me
Cuisine AmericanCategory Dinner, LunchServings 4Calories 380 per serving
SIMPLY SEASONED: HERBED BAKED CHICKEN | MYRECIPES
From myrecipes.com
Estimated Reading Time 3 mins
QUICK AND EASY HERB CHICKEN RECIPE — BITE ME MORE
From bitememore.com
Servings 6Estimated Reading Time 1 min
QUICK HERB CHICKEN | MCCORMICK
From mccormick.com
Cuisine AmericanCategory EntreesServings 6
HERBED BUTTERMILK CHICKEN - MANITOBA CHICKEN
From manitobachicken.ca
Estimated Reading Time 1 min
QUICK LEMON AND HERB CHICKEN | BIBBYSKITCHEN RECIPES
From bibbyskitchenat36.com
Reviews 5Estimated Reading Time 2 minsServings 4
CREAMY HERB CHICKEN RECIPE - A QUICK AND EASILY MADE RECIPE
From getarecipes.com
Estimated Reading Time 3 mins
QUICK ROAST CHICKEN & POTATOES RECIPE | GOOP
From goop.com
QUICK HERBED CHICKEN - CHICKEN BREAST RECIPES
From worldrecipes.org
QUICK HERBED CHICKEN RECIPE
From crecipe.com
CAFE DELITES - QUICK AND EASY CREAMY HERB CHICKEN | FACEBOOK
From facebook.com
DIABETES QUICK FIX: CHICKEN IN SHERRY MUSHROOM SAUCE WITH ...
From msn.com
DIABETES QUICK FIX: CHICKEN IN SHERRY MUSHROOM SAUCE WITH ...
From arcamax.com
10 BEST QUICK EASY BONELESS CHICKEN BREAST RECIPES | …
QUICK HERBED CHICKEN RECIPES
From tfrecipes.com
GARLIC AND HERB CHICKEN - EASY MEALS WITH VIDEO RECIPES BY ...
From recipe30.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love