Tag Archives: chicken

French Onion Chicken

serves 4-6


2 pounds Vidalia onions, sliced
2 pounds boneless, skinless chicken breasts or thighs
2 cups beef broth
1 cup swiss cheese, grated
1/3 cup extra-virgin olive oil, divided
2 tablespoons all-purpose flour
2 teaspoons balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Kosher salt and freshly ground pepper, to taste


Preheat oven to 350 F.

Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.

Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.

Remove onions from heat and transfer to a medium bowl.

Heat remaining olive oil in skillet and raise heat to medium-high.

Season chicken breasts with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.

Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.

Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.

Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.

Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.

Remove from oven and serve hot.


Slow Cooker Brown Sugar Chicken


3 pounds of chicken thighs, skin removed
1/2 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama), or to taste
1/4 teaspoon of garlic powder, or to taste
1/2 cup of light brown sugar, packed
1 (6 ounce) can of pineapple juice
1/3 cup of soy sauce
2 tablespoons of cornstarch
2 tablespoons of water


Remove skin from chicken and season lightly with the salt, pepper, Cajun seasoning and garlic powder. Pat seasoning into chicken and place into the slow cooker. Whisk together the brown sugar, pineapple juice and soy sauce; pour around chicken. Cover and cook on low for about 5 to 6 hours, depending on the size. Use a wide spatula to remove the chicken from the slow cooker to a platter and loosely tent with aluminum foil; set aside to prepare the glaze.

Turn cooker to high until mixture comes to a boil, or transfer to a saucepan for the stovetop. Whisk together the water and cornstarch until there are no lumps. Slowly stir into the boiling sauce until fully incorporated and continue boiling for about 3 to 4 minutes or until mixture thickens. Remove from heat and let rest a moment. Brush the sauce over each chicken thigh and serve the remaining sauce at the table.

Cook’s Note: I also added a few grinds of Rachael Ray’s Perfect Poultry seasoning to the chicken with this batch, which contains sea salt, black pepper, onion, sage, rosemary and thyme. I use low sodium soy sauce so I can control my added salt.

4 to 6 servings

Asparagus Stuffed Chicken

Serves 4


4 boneless skinless chicken breasts
1 tablespoon oil
salt and pepper to taste
2 teaspoons dried Italian blend seasoning may sub equal parts dried thyme, basil, oregano, and parsley
1 teaspoon garlic powder
1/2 teaspoon paprika
8 slices provolone cheese
1 pound asparagus, ends trimmed one storebought “bundle” is about enough
2/3 cup shredded parmesan cheese
2 tablespoons butter
1 tablespoon honey
1/2 lemon, thinly sliced


Preheat oven to 375 degrees. Use a sharp knife to slice each chicken breasts horizontally to form a pocket – be sure not stop cutting about 1/2 inch from the ends and other side so that you aren’t cutting all the way through the chicken breasts.

Rub chicken with oil on both sides, then season with salt and pepper, garlic powder, paprika, and Italian seasoning/dried herbs and use fingertips to rub seasonings into the chicken.

Open the pocket and place two slices of provolone cheese, then 3-4 asparagus stalks, and lastly sprinkle with 1/4th of the parmesan cheese before closing the pocket and using toothpicks to secure the pocket closed.

Melt butter in a large oven-safe skillet over medium-high heat. Once butter is melted, stir in honey. Immediately add chicken to pan, cook fo about 2 minutes until browned, then flip and cook another 2 minutes til browned on the other side. Top chicken with lemon slices.

Bake in preheated oven for 15-25 minutes until chicken is cooked through, cheese is melted, and asparagus is tender. (Time will vary based on the thickness of the chicken breasts you used) Spoon any extra sauce from the pan over chicken and remove toothpicks before serving

Grilled Chicken Breasts with Chive and Herb Butter

Serves: serves 4


1/2 cup (1 stick) salted butter, at room temperature
3 chives, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh thyme leaves, minced
2 lemons, halved, plus zest of 1 lemon and juice of 1/2 lemon
4 boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper


In small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed. Lay out large piece of plastic wrap on clean counter. Spoon butter mixture onto bottom third of plastic wrap then roll into log. Refrigerate for hour or until firm.

Bring grill to high heat and oil it lightly. Brush chicken breasts with extra virgin olive oil and season chicken breasts with kosher salt and freshly ground black pepper. Let rest at room temperature for about 10 minutes.

Put chicken on grill along with 4 lemon halves, cut side down. Grill chicken for about 5 minutes per side or until grill marks form and chicken turns golden. Turn off one side of grill and move the chicken breasts to that side, keeping other side of grill on high heat. Remove lemons from grill. Cook chicken for 8-12 minutes or until 185 degrees internal temperature, turning once if needed.

Slice chive and herb butter into 1/2 inch slices.

To serve, squeeze grilled lemon half over chicken breast and top with pat of chive and herb butter.

Breast Of Chicken With Tarragon & Mustard Sauce

(Makes 4 servings)


Oil, for cooking
4 skinless, boneless chicken breast halves
4 shallots, thinly sliced
1/2 cup dry white wine
2 cups chicken stock
3/4 cup heavy cream or crème fraiche
2 to 3 Tbs. Dijon or tarragon mustard, to taste
2 to 3 Tbs. fresh tarragon leaves


Preheat the oven to 350 degrees F. Heat about 1 tablespoon oil in a roasting pan (or ovenproof skillet) on the stove top and fry the chicken breasts for 5 minutes on each side, or until golden brown. Transfer to the oven and cook for another 5 to 10 minutes, or until the juices run clear when a skewer is inserted into the center.

Remove the chicken from the pan and keep warm. Spoon off the excess fat and transfer the roasting pan to the stove top. Add the shallots and fry until soft and lightly browned, then add the wine and reduce until almost dry. Add the stock and simmer for 5 to 10 minutes or until syrupy.

Strain the sauce into a clean saucepan, add the cream and simmer for 5 minutes. Stir in the mustard and season with salt and pepper to taste. Chop the tarragon and sprinkle into the sauce at the last minute to prevent it discoloring. Serve the sauce over the chicken.

Chef’s tip: The shallots, which have a lovely flavor, could be left in the sauce. If you wish to do this, simple add the cream without straining the sauce first.

The perennial aromatic herb French tarragon has a subtle anise-like flavor, which perfectly complements other gently flavored foods such as eggs, fish and chicken. The Latin name means “little dragon,” from the belief that the herb could cure the bites of venomous creatures.

Stuffed Chicken Marsala

Serves 4


4 medium boneless, skinless chicken breasts
8 slices mozzarella cheese
1 12-ounce jar julienned sun dried tomatoes packed in oil, drained (if you can’t find them julienned you can buy sun dried tomato halves and thinly slice them yourself)
2/3 cup shredded parmesan cheese
3 tablespoons oil
salt and pepper, to taste
2 teaspoons Italian seasoning

Marsala Sauce

1 1/2 cups marsala cooking wine (may sub chicken broth)
3 teaspoons minced garlic
1 cup sliced mushrooms
1/2 cup heavy cream
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
grated parmesan cheese and parsley or thyme for topping (optional)


Preheat oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken – the goal is to make a “pocket”.

Fill each pocket with 2 slices of mozzarella cheese, 1/4 of the sun dried tomatoes, and 1/4 of the shredded parmesan cheese.

Pinch together the open side of the chicken breasts and secure with toothpicks. Drizzle chicken with oil, then sprinkle with salt and pepper to taste, and Italian seasoning, rubbing in with your fingers.

Transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the marsala sauce.

In the same pan (don’t clean it) add marsala cooking wine, garlic, mushrooms, salt and pepper, and heavy cream. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.

Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over the chicken, top with grated parmesan cheese and parsley or thyme if desired, and serve.

Recipe Notes: I use sun dried tomatoes packed in oil, drained

Skillet Chicken and Biscuit Pot Pie

servings 8


1/2 cup butter
1 cup diced onions
1 cup chopped carrots about 2 medium
3/4 cup chopped celery about 2 stalks
1/2 teaspoon dried thyme leaves (not ground)
1/2 teaspoon seasoned salt
1/2 teaspoon fresh ground black pepper
1/2 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup milk (I use 2%)
2 cups chopped cooked chicken breast (meat rotisserie chicken is a great choice)
1 cup frozen sweet peas
3/4 cup frozen corn
1 to 2 tablespoons minced fresh parsley
1 16.3 oz can refrigerated buttermilk biscuits (8 biscuits)


Heat oven to 375 degrees F.

Add butter to a 12″ oven-proof skillet (cast iron is preferable) and place over MEDIUM-HIGH heat. Once butter has melted, add onions, carrots, celery, thyme, seasoned salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken, peas, corn, and parsley. Remove from heat.

Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.

Bake in preheated oven for 16 to 20 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.