Tag Archives: chicken

Sweet and Savory Chicken Thighs

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Serves: 2 | Total Time: 45 minutes


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I get it. Sometimes we just don’t have time in the morning to prepare a marinade for an easy chicken thigh dinner later. If you are like me, you just plain forget to get the chicken out the freezer the night before, and you cannot marinate frozen chicken.

Well, you can, but the result won’t be what you are hoping for.

Chicken Thigh Meal

One way around this dilemma when you need a quick weeknight meal is to preheat your oven to 350 degrees F, remove the chicken from the packaging, place it on a sheet pan, then stick it in the oven, close the door and immediately turn off the heat. Let the chicken hang out in there for 15 to 30 minutes, and it will thaw nice and fast – without cooking.

This is a trick I learned because… I am notorious for forgetting to take stuff out of the freezer in time for dinner (or lunch, or brunch… you get the idea!)

Easy Chicken Thigh Recipe With Sticky Glaze

With this recipe, however, you don’t have to marinate anything to get nice juicy chicken thighs. As long as you have thawed chicken thighs (whether you remember to take them out in the morning or do the quick-thaw method I mentioned above), you’ll be in for a tasty chicken dinner within the hour.

It takes five minutes to mix up the ingredients for the sauce. Since the chicken thighs get braised in the sauce, they will turn out tender and juicy. I know, this sounds too easy to be true… but it is true!

Spicy Chicken Pineapple Recipe

I have gotten into the habit of letting my meat rest for a few minutes after it comes out of the oven. I find that this gives the meat’s juices time to reabsorb back into the meat before it gets served. This is double nice because – while the chicken thighs rest – I can finish up the spicy pineapple sauce that goes over the chicken and rice. (Cook the rice while the chicken bakes.)

Yes, you can pull meat out of the fridge an hour before mealtime and have a complete chicken dinner on the table in less than an hour.

Ah ha!

How’s that for an easy weeknight meal that tastes like it has been roasting all day?

Glazed Chicken Thighs

Sauvignon Blanc Pairs Will With Goat Cheese Dishes

Wine pairings for Sweet and Savory Chicken Thighs:

Try a partially oaked, dry chardonnay from California or a dry sauvignon blanc from Aconcagua, Chile. Prefer red? No problem! An Italian barbaresco from Piedmont will work wonderfully with this dish. Here are some already hand picked for you:


How to make Sweet and Savory Chicken Thighs:

What you’ll need:

  • 1 envelope instant onion soup mix
  • 1 tablespoon honey
  • 1/2 cup apple cider
  • 1/2 teaspoon fresh thyme leaves
  • 1 teaspoon red curry paste
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon fresh ground black pepper
  • 4 large chicken thighs, bone-in with skin
  • 1 tablespoon olive oil
  • 2 slices fresh pineapple, cut to 1/4 inch thick
  • 1/2 serrano chili pepper, sliced
  • 1 cup cooked brown rice, for serving

1. Preheat oven to 400 degrees F.

2. Whisk together the soup mix, honey, apple cider, thyme, curry paste and 1/2 teaspoon salt in a medium bowl. Set aside.

The Best Glaze For Chicken Thighs

3. Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in an oven-proof skillet over medium-high. Fry the chicken thighs in the hot oil, skin side down, until the skin becomes browned and no longer sticks to the skillet, about 5 minutes.

How To Cook Glazed Chicken Thighs Step By Step

4. Flip the chicken pieces so they are skin side up and immediately pour the reserved onion soup mixture over the chicken. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken thighs are cooked through. While the chicken bakes, baste with the pan juices two or three times. Remove the skillet from the oven and transfer the chicken to a cutting board. Let rest for 5 minutes.

Making Chicken On The Stove
The Best Chicken Recipe To Make Tonight

5. While the chicken is resting, heat the skillet over a burner set to medium. Add the sliced serrano chili to the skillet. When the pan juices begin to simmer, place one pineapple slice into the juices and simmer for 1 to 2 minutes. Flip and simmer another 1 to 2 minutes. Repeat with the other pineapple slice.

Pineapple Recipe
Pineapple Sauce For Chicken

6. To serve, divide the rice equally onto two plates. Place a pineapple slice on the rice on one plate, top with two chicken thighs, and using a ladle or large spoon, douse with half of the pan juices, making sure you get some serrano chilis in there. Repeat with the second plate and the remaining chicken, pineapple slice, and juices. Garnish with a few fresh grinds of black pepper.

** To make this into a meal that serves 4, simply double the recipe!

Easy Chicken Dinner Idea
Sweet and Spicy Chicken
Easy Chicken Dinner Ideas
Sweet And Sour Chicken Recipe

Sweet and Savory Chicken Thighs

Christy Boston’s Kitchen
These apple cider glazed chicken thighs are super tender and deliver huge flavor with very little effort. No marinating required. Perfect for fast weeknight dinners!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine American, Hawaiian
Servings 2 people

Ingredients
  

  • 1 envelope instant onion soup mix
  • 1 tablespoon honey
  • ½ cup apple cider
  • ½ teaspoon fresh thyme leaves
  • 1 teaspoon red curry paste
  • ¾ teaspoon salt divided
  • ¼ teaspoon fresh ground black pepper
  • 4 large chicken thighs bone-in with skin
  • 1 tablespoon olive oil
  • 2 slices fresh pineapple cut to ¼ inch thick
  • ½ serrano chili pepper sliced
  • 1 cup cooked brown rice for serving

Instructions
 

  • Preheat oven to 400° F.
  • Whisk together the soup mix, honey, apple cider, thyme, curry paste and 1/2 teaspoon salt in a medium bowl. Set aside.
  • Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in an oven-proof skillet over medium-high. Fry the chicken thighs in the hot oil, skin side down, until the skin becomes browned and no longer sticks to the skillet, about 5 minutes.
  • Flip the chicken pieces so they are skin side up and immediately pour the reserved onion soup mixture over the chicken. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken thighs are cooked through. While the chicken bakes, baste with the pan juices two or three times. Remove the skillet from the oven and transfer the chicken to a cutting board. Let rest for 5 minutes.
  • While the chicken is resting, heat the skillet over a burner set to medium. Add the sliced serrano chili to the skillet. When the pan juices begin to simmer, place one pineapple slice into the juices and simmer for 1 to 2 minutes. Flip and simmer another 1 to 2 minutes. Repeat with the other pineapple slice.
    Pineapple Recipe
  • To serve, divide the rice equally onto two plates. Place a pineapple slice on the rice on one plate, top with two chicken thighs, and using a ladle or large spoon, douse with half of the pan juices, making sure you get some serrano chilis in there. Repeat with the second plate and the remaining chicken, pineapple slice, and juices. Garnish with a few fresh grinds of black pepper.

Notes

To make this into a meal that serves 4, simply double the recipe!
Keyword apple cider glazed chicken thighs, chicken and pineapple recipes, chicken thigh dinner, chicken thigh meals, chicken thigh recipe, chicken thighs, cooking chicken thighs, easy chicken thigh dinner, easy weeknight meal, fast weeknight dinners, glazed chicken, glazed chicken thighs, hawaiian chicken, pineapple chicken, quick weeknight meal
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Chill-Chaser Chicken Dinner

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Serves: 2 | Total Time: 45 Minutes

This complete chicken dinner works great if you are looking for winter recipes that take less than an hour to make.

I know, it is not officially winter yet… according to the calendar, at least. But if you live in Wisconsin like I do, it has been winter for the last five weeks! Yes, it has been snowing here since the end of October. (I guess I don’t need much motivation to get a head start on my winter chicken recipes!)

This stove top chicken will work in all climates, however. The heat of the chipotle is tempered with honey, and if you don’t want the smoky flavor that hints of cold weather, just leave out the tea.

I can’t stress enough how important it is to keep the provolone in this recipe. It really does complete the dish!

If you are looking for chicken breast recipes for dinner that are low carb, just omit the potatoes altogether, but don’t forget to sprinkle some shredded provolone on top of the chicken.

Do you like your cheese melty? Simply add it on top the chicken breasts while they are still in the pan, cover, and cook for about 2 minutes more. This should be enough to melt the cheese.

Whichever way you cook it, this complete chicken dinner will chase away any winter chill. Perfect for wet gray days, or even blustery sunny days…

Feeling romantic? Spread a blanket by the fire, make a mug of something hot, and enjoy an indoor winter picnic with this Chill-Chaser Chicken Dinner.

So cozy!


Chill-Chaser Chicken Dinner

Total Time: 45 Minutes

Prep: 10 Minutes / Cook: 20 Minutes / Rest: 15 Minutes

INGREDIENTS:

  • 2 tablespoons chipotle pepper in adobo sauce, puréed
  • 1 tablespoon honey
  • 1/2 teaspoon ground mixed peppercorns
  • 1/2 cup orange juice
  • 3 garlic cloves, peeled and smashed
  • 1/4 cup fresh cilantro leaves, packed
  • salt and pepper
  • 2 boneless, skinless chicken breasts
  • 1/4 cup boiling water
  • 1 chai spice black tea bag
  • 2 tablespoons olive oil
  • 2 cups mashed potatoes
  • 1/2 cup shredded provolone cheese
  • 1/4 cup water, plus more if needed
  • 1 tablespoon chopped fresh cilantro

RECIPE DIRECTIONS:

1. Combine the chipotle in adobo, honey, peppercorns, orange juice, garlic and 1/4 cup cilantro in a food processor. Pulse until mixed, then run continuously until only small bits remain, about a minute. The sauce will be very thin. Season with salt and pepper, then transfer sauce to a medium bowl.

2. Steep the tea bag in the boiling water for 5 minutes. Pierce the chicken all over with a sharp fork, such as a carving fork, then immerse the chicken in the chipotle sauce. Pour the hot tea over the chicken, discard the tea bag. With your hands, mush the chicken into the sauce until it is fully coated and penetrates the pierced meat. Set aside and allow to marinate for 15 minutes.

Best Chicken Winter Recipe

3. While the meat marinates, heat up the mashed potatoes and stir in the provolone cheese until smooth and creamy. Season with salt and pepper. Set aside, cover, and keep warm over low heat.

4. Heat the olive oil in a medium skillet until it is very hot and beginning to smoke. Sear the chicken on both sides, about a minute on each side. Reduce the heat to medium and pour the chipotle sauce over the chicken. Cover and simmer over medium for 20 minutes, basting every five minutes. When basting, be sure to scoop up as many herbs as possible. After 15 minutes or so, the pan will begin to dry out. Add the 1/4 cup water and with a wooden spoon or kitchen tongs, scrape up the dark bits from the bottom of the skillet and stir them into the sauce. The water should darken to a beautiful terra cotta color as the liquid picks up all the flavors on the bottom. Continue to baste the chicken, adding more water if needed – one tablespoon at a time. Replace the cover and continue to cook for 5 more minutes.

Comfort Food Chicken Dinner

5. Spoon equal amounts of the mashed potatoes onto 2 plates, swirling them into discs in preparation for the chicken. (Make sure to leave ridges in the potatoes with the spoon to catch the gravy!) Place a chicken breast on top of the potatoes on each plate. Spoon the juices from the pan over the chicken and potatoes, then garnish with the chopped cilantro. For an extra flavor boost, sprinkle with more shredded provolone.


Best Chicken Dinner Recipe For Winter
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‘Olive This World’ Instant Pot Chicken Dinner

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Serves: 2 | Total Time: 40 Minutes

So, you’re looking for a chicken dinner idea to cook up for tonight? (Something that tastes great, is healthy, but is fast and easy to make?)

Then you’ll have to try this Instant Pot chicken dinner recipe!

Originally, I created this recipe a few years back before I ever had an Instant Pot. I made it over the stove, and although it turned out wonderfully, it did take quite a while. Chicken with the bone in is like that… you get all the flavor from cooking it with the bones in, but you also have to give it the time it needs.

Ah, then came along the Instant Pot!

Once I got over my fear of cooking with a pressure cooker, I found that I’ve been using it a lot more. Oh, the time it saves… and the flavors it imparts!

You can have this briny, umami-rich chicken dinner on the table in less than an hour. While it’s cooking, you’ll have time to whip up the perfect side dish for this recipe, Fried Comino Potatoes with Pimento, too. 

Hey, I had to use up the pimento that I took out of the olives the first time I ever made this chicken dinner (the pimento-stuffed olives were all I had at the time)!

The result is this wonderful, perfectly paired meal.


‘Olive This World’ Instant Pot Chicken Dinner

Total Time: 40 Minutes

Prep: 10 Minutes / Cook: 30 Minutes (Plus pressure build and release time.)

INGREDIENTS:

  • 2 chicken leg quarters (thigh/drumstick combo) with skin, bone in
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • pinch ground cayenne
  • 2 tablespoons olive oil, divided
  • 1 blood orange, cut in half crosswise
  • 3/4 cup hot water
  • 1/4 cup white wine
  • 1/2 tablespoon chicken base
  • 1 teaspoon lime juice
  • 3 tablespoons diced green olives, without pimento
  • chopped fresh parsley, for garnish

RECIPE DIRECTIONS:

1. Season the chicken with salt, pepper, and cayenne.

2. Set Instant Pot to ‘Saute’. Heat 1 tablespoon olive oil in the Instant Pot, then brown the chicken on the bottom side for 3 minutes, then on the top side for about 5 minutes. You want the skin to be crispy and brown. When done, remove the chicken to a clean plate.

3. Heat the second tablespoon of olive oil in the Instant Pot while it is still on the ‘Saute’ setting. Place the orange halves inside with the cut side down and allow them to sear for about 3 to 4 minutes, or until they begin to char and become fragrant. Transfer to a clean plate and set aside.

4. Turn off the Instant Pot and carefully place the steamer rack trivet inside. Whisk the wine, water, lime juice and chicken base together in a large measuring cup, then pour the liquids into the Instant Pot. Place the chicken on the steamer rack, skin side up. Sprinkle the olives over the chicken. If they fall into the liquids, don’t worry. You’ll scoop them up with the sauce later on.

5. Secure the lid onto the Instant Pot and set the steam release valve to the ‘sealed’ position. Pressure cook on high for 15 minutes. When the 15 minutes are up, release the steam manually by carefully tapping the steam release valve to the ‘venting’ position (use a wooden spoon to do this to prevent burning your hands.)

6. Once the pressure is released and the indicator is in the down position, carefully remove the lid. Serve the chicken on plates and ladle the sauce over the top, making sure you get as many olive pieces as you can. Tuck the orange halves next to the chicken. (You can squeeze a little juice over the chicken or let your dinner guests do it themselves as they desire.) Garnish with parsley.

This zangy chicken dinner goes great with a side of Fried Comino Potatoes with Pimento!


Instant Pot Chicken Dinner Idea
Chicken Dinner With Olives and Orange

‘Olive This World’ Instant Pot Chicken Dinner

This umami-rich chicken dinner can be on the table in under an hour with the Instant Pot. Lots of bright, briny flavor!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 678 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 2 chicken leg quarters (thigh/drumstick combo) with skin, bone in
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pinch ground cayenne pepper
  • 2 tablespoons olive oil divided
  • 1 blood orange, cut in half crosswise
  • ¾ cup hot water
  • ¼ cup white wine
  • ½ tablespoon chicken base
  • 1 teaspoon lime juice
  • 3 tablespoons diced green olives without pimento
  • chopped fresh parsley for garnish

Instructions
 

  • Season the chicken with salt, pepper, and cayenne.
  • Set Instant Pot to 'Saute'. Heat 1 tablespoon olive oil in the Instant Pot, then brown the chicken on the bottom side for 3 minutes, then on the top side for about 5 minutes. You want the skin to be crispy and brown. When done, remove the chicken to a clean plate.
  • Heat the second tablespoon of olive oil in the Instant Pot while it is still on the 'Saute' setting. Place the orange halves inside with the cut side down and allow them to sear for about 3 to 4 minutes, or until they begin to char and become fragrant. Transfer to a clean plate and set aside.
  • Turn off the Instant Pot and carefully place the steamer rack trivet inside. Whisk the wine, water, lime juice and chicken base together in a large measuring cup, then pour the liquids into the Instant Pot. Place the chicken on the steamer rack, skin side up. Sprinkle the olives over the chicken. If they fall into the liquids, don't worry. You'll scoop them up with the sauce later on.
  • Secure the lid onto the Instant Pot and set the steam release valve to the 'sealed' position. Pressure cook on high for 15 minutes. When the 15 minutes are up, release the steam manually by carefully tapping the steam release valve to the 'venting' position (use a wooden spoon to do this to prevent burning your hands.)
  • Once the pressure is released and the indicator is in the down position, carefully remove the lid. Serve the chicken on plates and ladle the sauce over the top, making sure you get as many olive pieces as you can. Tuck the orange halves next to the chicken. (You can squeeze a little juice over the chicken or let your dinner guests do it themselves as they desire.) Garnish with parsley.
Keyword chicken in the instant pot, instant pot meals, umami chicken recipes
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