BUTTERMILK BRINED CHICKEN THIGHS
Steps:
- Add the chicken, buttermilk, 2 sprigs of rosemary, 1 teaspoon salt and 1/2 teaspoon pepper to a large resealable plastic bag. Let marinate, refrigerated, for 4 hours or up to overnight.
- Preheat the oven to 425 degrees F.
- Add the potatoes, 2 tablespoons chopped rosemary, 2 teaspoons salt, 1 teaspoon pepper and 2 tablespoons olive oil to a large bowl. Toss together until everything is coated. Pour onto a rimmed baking sheet and spread in an even layer. Reserve the bowl. Bake for 40 minutes.
- Add the broccoli to the same bowl. Add 2 tablespoons olive oil, 1/2 teaspoon salt and a little lemon zest. The Add broccoli to the baking sheet with the potatoes and toss to combine. Return to the oven and cook until tender, about 20 minutes.
- Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Remove the chicken thighs from the marinade one by one, shaking the remaining buttermilk off lightly, and add to the skillet. Cook until the thighs are slightly charred, 6 to 7 minutes. Flip and cook on the other side until fully cooked, another 6 to 7 minutes. Serve the chicken with a side of potatoes and broccoli. Garnish with fresh rosemary and lemon juice.
MUSTARD-CRUSTED CRISPY CHICKEN THIGHS
These super tasty chicken thighs are another easy, breezy meal that can be made in no time at all. Good enough to use as a stand alone dish, in a sandwich, or so many other possibilities! Enjoy with an oaky Chardonnay or a crisp Pinot Grigio!
Provided by Mandbsfablives
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.
- Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
- Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
- Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
- Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Garnish with parsley to serve.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 32.2 g, Cholesterol 105 mg, Fat 22.4 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 10.7 g, Sodium 2005.9 mg, Sugar 1.7 g
EASY BAKED CHICKEN THIGHS
As a college student, this is an easy recipe that requires minimum preparation work! You can season it with other spices. I do mine with cayenne powder and black pepper.
Provided by KALENG
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 162 calories, Carbohydrate 3 g, Cholesterol 68.6 mg, Fat 7.5 g, Fiber 0.4 g, Protein 19.6 g, SaturatedFat 2.1 g, Sodium 58.2 mg, Sugar 1.1 g
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
OVEN-FRIED CHICKEN THIGHS WITH BUTTERMILK-MUSTARD SAUCE FOR TWO
Yummy comfort food! If you preheat the baking sheet it will help to crisp the chicken thighs on the bottom. From Cooking Light.
Provided by mailbelle
Categories Chicken Thigh & Leg
Time 54m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.
- Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes.
- Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes.
- Place the chicken on baking sheet. Bake at 425° for 24 minutes or until a meat thermometer registers 180°, turning chicken after 12 minutes.
- Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over chicken.
Nutrition Facts : Calories 848.2, Fat 54.9, SaturatedFat 16.2, Cholesterol 293.3, Sodium 865.1, Carbohydrate 21, Fiber 1.1, Sugar 11.2, Protein 64.2
BUTTERMILK BAKED CHICKEN
This tops the list of family requests for dinner. The chicken is moist, flavorful and nicely browned. I alternate using bone-in chicken breasts or skinned and boned breasts.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans. , Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken.
Nutrition Facts : Calories 425 calories, Fat 18g fat (9g saturated fat), Cholesterol 126mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.
CHICKEN BREASTS WITH BUTTERMILK
An added twist to the mushroom chicken recipe. The buttermilk adds a richer flavor to chicken breasts and makes a yummy gravy. Serve over rice or noodles.
Provided by JOGGINGMAMA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.
- Place 1/2 cup buttermilk in a shallow bowl. Combine flour, salt, and pepper in a second shallow bowl. Dip each chicken breast in buttermilk, roll in the flour mixture, then place breast-side down in the prepared pan.
- Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.
- Meanwhile, mix remaining buttermilk with condensed soup.
- Pour buttermilk-soup mixture over chicken and bake until no longer pink at the bone and the juices run clear, about 15 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with the pan gravy.
Nutrition Facts : Calories 488.5 calories, Carbohydrate 18.3 g, Cholesterol 149.3 mg, Fat 23 g, Fiber 0.4 g, Protein 49.4 g, SaturatedFat 9.2 g, Sodium 740.5 mg, Sugar 3.7 g
More about "baked buttermilk mustard chicken thighs recipes"
ROASTED BUTTERMILK CHICKEN THIGHS RECIPE - JAN'S FOOD …
From jansfoodsteps.com
Reviews 9Category MainServings 4Estimated Reading Time 4 mins
- Trim off excess fat and skin from the chicken thighs. Clean, pat dry and place the chicken thighs into a large resealable bag or container.
- In a bowl, combine together the buttermilk, smashed garlic, salt, sugar, smoked paprika and fresh ground pepper.
- Pour the marinade over the chicken thighs and zip up the bag, removing as much air as you can. Shake and gently massage the chicken in the marinade. Place the bag in a shallow dish or bowl and let the chicken marinate in the fridge between 8 to 48 hours. Turn or shake the bag once or twice during the marinating time to ensure that the chicken thighs are always submerged in the buttermilk mixture.
- When ready to cook, preheat the oven to 425F and line a baking tray with foil. Remove the chicken thighs from the bag, shake off excess buttermilk and place them on the tray skin side up. Lightly drizzle olive oil on the chicken and sprinkle with extra paprika and flaked or coarse sea salt. Fish out the garlic pieces from the marinade and place them in between the chicken thighs so they can roast at the same time. Roast the chicken thighs for 30-40 minutes or until cooked through.
CREAMY MUSTARD BAKED CHICKEN THIGHS - MOM ON TIMEOUT
From momontimeout.com
5/5 (3)Category Dinner, Entree, Main DishCuisine AmericanCalories 535 per serving
- Preheat the oven to 425 degrees F and pat the chicken with a paper towel to absorb excess moisture. Season the chicken on both sides with salt and pepper.
- Place the thighs in the skillet, skin side down and cook for 4 minutes. Flip and cook for an additional 4 minutes.
- Transfer the skillet to the oven to bake for 15 to 18 minutes until a thermometer reads 165 degrees F when inserted into the center of the chicken.
30-MINUTE MUSTARD-GLAZED OVEN BAKED CHICKEN THIGHS
From unsophisticook.com
SOUTHWEST BUTTERMILK BAKED CHICKEN THIGHS | BEST …
From picky-palate.com
Reviews 93Category Main CourseCuisine MexicanTotal Time 1 hr 10 mins
BUTTERMILK BAKED CHICKEN (BEST RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Total Time 1 hrCategory Chicken, RecipesPublished Feb 6, 2023
MUSTARD-BALSAMIC BAKED CHICKEN THIGHS RECIPE - FOOD & WINE
From foodandwine.com
HONEY MUSTARD GRILLED CHICKEN - RECIPE GIRL®
From recipegirl.com
18 EASY MARINATED CHICKEN RECIPES - CHICKEN MARINADE RECIPES
From thepioneerwoman.com
BAKED PAPRIKA CHICKEN RECIPE RECIPE | RECIPES.NET
From recipes.net
INA GARTEN'S MUSTARD ROASTED CHICKEN - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
CHICKEN THIGH RECIPES TO ADD TO YOUR WEEKNIGHT ROTATION - FOOD …
From foodandwine.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
OVEN BAKED CHICKEN THIGHS - JO COOKS
From jocooks.com
BAKED HONEY MUSTARD CHICKEN THIGHS - SIMPLY WHISKED
From simplywhisked.com
BAKED HONEY MUSTARD CHICKEN THIGHS - NATASHASKITCHEN.COM
From natashaskitchen.com
40 SUMMER CHICKEN RECIPES - BEST CHICKEN IDEAS SUMMER
From countryliving.com
HONEY MUSTARD BAKED CHICKEN THIGHS RECIPE - SHE WEARS MANY …
From shewearsmanyhats.com
BAKED HONEY MUSTARD CHICKEN THIGHS - CHEF SAVVY
From chefsavvy.com
14 BEST BONELESS CHICKEN THIGH RECIPES | SKINNYTASTE
From skinnytaste.com
OVEN-FRIED BUTTERMILK-MUSTARD CHICKEN THIGHS WITH PANKO
From fortheloveofcooking.net
HOW TO MAKE A CRISPY CHICKEN SANDWICH - TASTE OF HOME
From tasteofhome.com
OVEN BAKED BONE IN CHICKEN THIGHS - CARLSBAD CRAVINGS
From carlsbadcravings.com
INA GARTEN'S MUSTARD-ROASTED CHICKEN RECIPE | SIDECHEF
From sidechef.com
BEST CRISPY FRIED CHICKEN RECIPE - HOW TO MAKE FRIED CHICKEN
From delish.com
SHEET-PAN BUTTERMILK CHICKEN THIGHS WITH PLUMS, SHALLOTS AND
From purewow.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #eggs-dairy #poultry #oven #easy #dinner-party #holiday-event #kid-friendly #romantic #cheese #chicken #dietary #comfort-food #low-carb #valentines-day #inexpensive #low-in-something #meat #taste-mood #equipment
You'll also love