GARLIC RANCH HONEY DIJON CHICKEN
This is a nice method to use with any left-over dressings in your fridge; better to use it than to let it sit there and expire (which is what happens to me a lot with the dressings!). I had honey dijon and ranch dressing to use this weekend; this chicken came out tasting so extremely full-flavored... everyone loved it. I...
Provided by Monica H
Categories Chicken
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Wash chicken and pat dry. Put chicken in big mixing bowl with all the spices and seasonings. Mix together so all chicken is coated with the spices.
- 2. In separate bowl, mix together the dressings, 1/4 cup olive oil and balsamic vinegar.
- 3. Pour dressing mixture over chicken. Cover bowl with plastic wrap or plastic plate; let marinate in fridge for about 3-4 hours.
- 4. (You can also put chicken in big ziplock bag and let it marinate in fridge that way. I like doing this because I can take out the chicken every once in a while and squeeze the bag to "mix the marinade").
- 5. When ready to bake, preheat oven to 375*. Pour 1/4 cup olive oil into casserole dish, and put it in the oven to heat it up.
- 6. In the meantime, pour breadcrumbs onto plate.
- 7. After about 5-7 minutes, take out hot pan. Set aside.
- 8. Take chicken out one by one with tongs, roll in breadcrumbs to coat lightly, and set into casserole pan.
- 9. Bake uncovered for 35-40 minutes (till juices run clear). Enjoy!
GRILLED HONEY-DIJON RANCH CHICKEN
Make and share this Grilled Honey-Dijon Ranch Chicken recipe from Food.com.
Provided by Debe6496
Categories Chicken Breast
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix marinade ingredients together and pour over the chicken.
- Let marinate all day or overnight.
- Grill.
- Makes 4 servings.
Nutrition Facts : Calories 339.7, Fat 21.4, SaturatedFat 3.2, Cholesterol 75.5, Sodium 223, Carbohydrate 11.2, Fiber 0.3, Sugar 10.4, Protein 25.6
DIJON CHICKEN THIGHS
The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.
Provided by thedailygourmet
Categories Baked Chicken Thighs
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
- Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
- Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
- Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
- Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add thyme to the reserved sauce, and spoon over chicken thighs to serve.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 11.3 g, Cholesterol 113.9 mg, Fat 26.7 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 12.3 g, Sodium 466 mg, Sugar 1.8 g
CHICKEN DIJON RANCH
Make and share this Chicken Dijon Ranch recipe from Food.com.
Provided by ldelpiere
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Saute chicken in butter til done remove.
- Pour wine in pan, cook over med.-hi. heat, scraping up brown bits.
- Mix dressing & dijon in pan.
- Serve over chicken.
Nutrition Facts : Calories 437.9, Fat 28, SaturatedFat 12, Cholesterol 141.4, Sodium 484.7, Carbohydrate 8.2, Fiber 0.3, Sugar 1.8, Protein 36
DIJON CHICKEN AND SPINACH
Start your next dinner off with this dish from Diane Hendrixson of Wapakoneta, OH. Elegance has never been so easy. This tender, lightly pan-fried chicken is topped with a creamy Dijon sauce that pairs beautifully with wilted spinach flavored with a hint of garlic.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; coat with flour mixture. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , In a small bowl, whisk the cream, eggs and mustard; stir into the pan drippings. Cook and stir over medium heat until thickened and sauce reaches 160°. , Meanwhile, in another skillet, saute garlic in butter for 1 minute. Add spinach; cook and stir over low heat for 3-5 minutes or until wilted. Spoon mustard sauce over chicken; sprinkle with paprika if desired. Serve with spinach.
Nutrition Facts : Calories 377 calories, Fat 27g fat (8g saturated fat), Cholesterol 156mg cholesterol, Sodium 698mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
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- To a large bowl, add the Dijon mustard, coconut milk or half & half, 1 teaspoon salt, and 1 teaspoon pepper, whisk to combine. Add the chicken and toss to coat. Transfer chicken to the sheet pan.
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- To begin, make the marinade. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth.
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