GARLIC MUSTARD CHICKEN RECIPES

Name: Chicken & Garlic with Fresh Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 6 boneless skinless chicken thighs (about 1-1/2 pounds); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon olive oil; 10 garlic cloves, peeled and halved; 2 tablespoons brandy or chicken stock; 1 cup chicken stock; 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme; 1 tablespoon minced fresh chives

CHICKEN & GARLIC WITH FRESH HERBS RECIPE: HOW TO MAKE IT

Chicken & Garlic with Fresh Herbs Recipe: How to Make It image

The key to this savory chicken is the combination of garlic, fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. —Jan Valdez, Lombard, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
10 garlic cloves, peeled and halved
2 tablespoons brandy or chicken stock
1 cup chicken stock
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1 tablespoon minced fresh chives

Steps:

Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

Nutrition Facts : Calories 203 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 346mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

EASY LEMON GARLIC BAKED CHICKEN BREAST - INSPIRED TASTE

Easy Lemon Garlic Baked Chicken Breast - Inspired Taste image

For the best, juicy, and tender chicken breasts remember these three things: marinate first, bake loosely covered, and use a meat thermometer. We marinate the chicken breasts in a magical mixture of fresh lemon, garlic, Dijon mustard, and parsley before baking in the oven. If you’re short on time, marinate as close to an hour as you can. If you’re flexible, go for a whole two hours. And since we want to keep things safe, it’s best to marinate the chicken in the refrigerator (no matter how long you do it for). We highly recommend using an internal thermometer when cooking meats.

Provided by Adam and Joanne Gallagher

Total Time 2 hours 40 minutes

Prep Time 2 hours 0 minutes

Cook Time 40 minutes

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 large lemons
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes, or more to taste
1/2 teaspoon fresh ground black pepper
3 cloves garlic, crushed with the side of a large knife or minced
1/2 cup loosely packed fresh parsley, roughly chopped
4 boneless, skinless chicken breasts (6 to 8 ounces each)

Steps:

Peel or zest the thin, yellow skin (zest) from 1 lemon, and then juice the lemon so that you have 1/4 cup of fresh lemon juice. (Use half of the second lemon to make up the 1/4 cup of juice if the first lemon was not enough).
Whisk lemon juice, olive oil, mustard, salt, red pepper flakes, and black pepper together until the salt has dissolved. Stir in the garlic, lemon zest, and parsley (if using). Refrigerate and use within 1 to 2 hours.
Add the chicken breasts to the marinade and marinate for 1 hour and up to 2 hours in the refrigerator.
Position oven rack in the middle of the oven and heat the oven to 400 degrees F. Oil a baking dish large enough to fit the chicken breasts arranged in one layer. Oil one side of a sheet of parchment paper that is large enough to cover the baking dish.
Quarter the second lemon. Transfer chicken breasts to the prepared baking dish and remove any large pieces of garlic that might be stuck to the chicken. Season the chicken with salt and pepper, scatter lemon wedges around the chicken then cover with parchment paper — oiled side down towards the chicken. Loosely tuck the parchment paper around the chicken.
Bake until the chicken is opaque all the way through and an internal thermometer reads 165 degrees F when inserted into the thickest part of the breast. Check for doneness around 25 minutes then go from there. Most chicken breasts will take 35 to 40 minutes.
Let chicken rest about 10 minutes then serve drizzled with some of the liquid left in the baking dish or slice the chicken and place back into the baking dish with all the leftover cooking liquid (our favorite).

Nutrition Facts : Calories 212, ProteinContent 27 g, CarbohydrateContent 4 g, FiberContent 1 g, SugarContent 1 g, FatContent 10 g, SaturatedFatContent 2 g, CholesterolContent 83 mg

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