Skillet Hot Honey Chicken With Hearty Greens Recipes

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HOT HONEY CHICKEN SKILLET

This skillet dinner is about to become your new weeknight favorite. Pan-seared chicken thighs are glazed with a mixture of honey, Sriracha and garlic and placed on top of a bed of carrots and potatoes, then roasted until everything is tender and flavorful.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 11



Hot Honey Chicken Skillet image

Steps:

  • Heat oven to 400°F.
  • In small bowl, mix 1/2 teaspoon of the salt, the garlic powder, 1/4 teaspoon of the pepper and the ground red pepper. Season chicken with salt mixture.
  • In 12-inch ovenproof skillet, heat oil over medium heat. Add chicken, skin-side down, and cook 7 to 8 minutes or until golden brown and crispy. Remove skillet from heat, and remove chicken from skillet; drain fat. Add potatoes, carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet; stir to coat.
  • In small bowl, mix honey and Sriracha. Set aside 2 tablespoons mixture. Add garlic to remaining honey mixture. Place chicken on top of vegetables, and brush tops with honey-garlic mixture.
  • Place skillet in oven; roast 20 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken; cover and keep warm. Stir vegetables. Place skillet back in oven 10 to 15 minutes or until vegetables are tender and potatoes are lightly browned. Brush reserved 2 tablespoons honey-Sriracha mixture on chicken, and serve.

Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 120 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Thigh and About 3/4 Cup Vegetables, Sodium 860 mg, Sugar 17 g, TransFat 0 g

1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
2 teaspoons olive oil
8 baby Yukon Gold potatoes, halved (about 3/4 lb)
3 medium carrots, peeled and cut into 1/2-inch slices (1 1/2 cups)
3 tablespoons honey
4 teaspoons Sriracha sauce
2 cloves garlic, finely chopped

SKILLET HOT HONEY CHICKEN WITH HEARTY GREENS

Requiring just one pan, this recipe yields supremely crisp, juicy chicken thighs and hot honey schmaltz, which serves as a warm vinaigrette for sturdy greens and a sauce for your - let's say it again - supremely crisp, juicy chicken thighs. Squint and the flavors are reminiscent of fried chicken with a side of braised collards: Crackly chicken cozied up next to spicy, tangy and a little-sweet greens fortified by animal fat. Make your honey-schmaltz as spicy as you wish: Green chiles will pack more heat than red.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7



Skillet Hot Honey Chicken With Hearty Greens image

Steps:

  • Pat the chicken thighs dry with a paper towel, then season both sides with salt and pepper. Drizzle the olive oil into a large skillet, then add the chicken thighs skin side down.
  • Set over medium heat and cook, without moving them, until the skin is crisp and deep golden brown, about 15 minutes. If you can't stand leaving the chicken untouched for this long, use your tongs to press the chicken down into the pan, which promotes even browning.
  • Flip the thighs over and swirl the chile into the rendered chicken fat. Cook until the meat is cooked through, about 10 minutes.
  • Meanwhile, stem and tear the hearty greens into big bite-size pieces. In a big bowl, toss them with salt and pepper.
  • Transfer the chicken to serving plates, leaving the fat in the pan. Off the heat, stir the honey and vinegar into the fat until the honey's melted and everything's combined. Dress the greens with enough of the sauce to lightly coat, seasoning with salt and pepper as needed. (Feel free to eat the chile peppers or leave them behind.) Serve the chicken with the salad, spooning more sauce over the chicken and salad as desired.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 34 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 601 milligrams, Sugar 9 grams, TransFat 0 grams

2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
Kosher salt and pepper
1 tablespoon extra-virgin olive oil
1 small hot chile, thinly sliced (such as jalapeño, Fresno or serrano), or to taste
1 large bunch or head of hearty greens, such as escarole, mustard greens or kale (about 6 ounces)
2 tablespoons honey
1 tablespoon apple cider vinegar

SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS

This dish is perfect for a weeknight dinner when you are craving spicy fried chicken but are short on time to whip something up. To keep this recipe quick, we pan-seared marinated chicken strips and topped them with crispy chive-studded panko to mimic a crunchy fried coating. The caramelized shaved Brussels sprouts are a savory match. It all comes together in one skillet and in less than 30 minutes.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12



Skillet Hot Honey Chicken with Brussels Sprouts image

Steps:

  • Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
  • Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
  • Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
  • Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
  • Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
  • Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
  • Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.

3 tablespoons hot sauce, such as Cholula
2 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch strips
1/2 cup panko breadcrumbs
1/4 cup chopped fresh chives
12 ounces shaved Brussels sprouts
2 tablespoons apple cider vinegar

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