Garlic Rosemary Chicken | Delish
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INGREDIENTS
1 tsp. plus 2 tbsp. extra-virgin olive oil, divided
1 head garlic, top sliced off
4 chicken breasts, pounded 1/2 thick
kosher salt
Freshly ground black pepper
4 oz. cremini mushrooms, sliced
2 tbsp. unsalted butter, divided
1/4 c. white wine
3/4 c. chicken broth
2-3 sprigs fresh rosemary
5 oz. baby spinach
Juice of 1/2 a lemon
Mashed potatoes, for serving
DIRECTIONS
1. Preheat oven to 400°.
2. Drizzle a teaspoon of olive oil over garlic and wrap in foil. Bake until golden and soft, about an hour. Set aside to cool, then pick out cloves. Set aside.
3. In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken breasts with salt and pepper, then sear until golden, about 8 minutes per side. Transfer to a plate.
4. Return skillet to medium heat, add more oil if necessary, then add mushrooms. Season with salt and pepper and cook until slightly wilted, 5 minutes.
5. Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary. Bring to a simmer, nestle back in chicken, and let simmer until sauce has reduced slightly, 6 to 7 minutes. Stir in spinach and lemon juice and let cook until spinach is slightly wilted, about 2 minutes more.
6. Serve with mashed potatoes.
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How To Make The Crispiest Baked Buffalo Chicken Wings | Delish
Leave fried wings to the pub. It's messy and involved, and not what you want to be doing when the game is on. Baking the chicken is wayyy easier.
Full recipe:
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Tuscan Chicken Pasta | Delish
Travel to Tuscany with this pasta dish!
DIRECTIONS
1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and reserve 1 cup pasta water.
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through, 4 minutes per side. Transfer to a cutting board and slice into strips.
3. In a second skillet, cook bacon until crispy.
4. To chicken skillet, add garlic, tomatoes, spinach and season with salt and pepper. Add heavy cream and 1/2 cup pasta water and let simmer, then add spaghetti and toss until fully coated.
Add chicken and bacon and toss, then garnish with basil and serve.
INGREDIENTS
12 oz. spaghetti
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. grated Parmesan
Fresh basil, for garnish
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Slow Cooker Rotisserie Chicken | Delish
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INGREDIENTS
nonstick cooking spray
2 tbsp. brown sugar
1 tbsp. chili powder
1 tbsp. smoked paprika
1 tsp. chopped thyme leaves
kosher salt
Freshly ground black pepper
1 whole chicken, neck and giblets removed
DIRECTIONS
1. Grease a large slow-cooker with cooking spray. Roll a few small balls of aluminum foil and place on the bottom of the bowl, creating a rack for the chicken.
2. In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken, then place in the slow cooker, breast side up.
3. Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°F. Remove chicken from slow cooker.
4. To crisp up the skin, transfer chicken to a large baking sheet and broil until golden and crispy, 3 to 4 minutes.
5. Let rest for 10 minutes before slicing and serving.
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Baked Salsa Verde Chicken | Delish
The perfect weeknight dinner—with a kick.
DIRECTIONS
1. Preheat the oven to 400 degrees F. Pour salsa verde into a large baking dish.
2. Brush chicken all over with olive oil. Season with salt, pepper and garlic powder. Nestle chicken into salsa verde and bake for 30-40 minutes, until the chicken is cooked through.
3. Remove chicken from the oven and sprinkle cheese on top. Place it under the broiler for 1-2 minutes until the cheese is melted and bubbly. Squeeze lime over chicken and garnish with cilantro. Serve over cooked white rice.
INGREDIENTS
1 16-oz. jar salsa verde
1 lb. boneless, skinless chicken breasts
1 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 tsp. garlic salt
1 1/2 c. Shredded Monterey Jack
1/4 c. Chopped cilantro
lime, cut into wedges
cooked white rice, for serving
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How To Make 'Marry Me' Chicken | Delish
Anyone would fall for this chicken!
Get the full recipe from Delish:
INGREDIENTS
1 tbsp. extra-virgin olive oil
5 bone-in, skin-on chicken thighs
2 cloves garlic, minced
1 tbsp. fresh thyme leaves
1 tsp. crushed red pepper flakes
3/4 c. low-sodium chicken broth
1/2 c. heavy cream
1/2 c. chopped sun-dried tomatoes
1/4 c. grated Parmesan
Kosher salt and black pepper
Fresh basil, for serving
DIRECTIONS
1. Preheat oven to 350 degrees F. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Sear until golden and skin is crispy, 3 minutes per side. Transfer chicken to a plate and pour off half the fat.
2. To skillet, add garlic, thyme, and crushed red pepper flakes and let cook until fragrant, 1 minute. Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan and season with salt. Bring to a simmer, then return chicken to skillet and bake for 15 minutes, until chicken is fully cooked through.
3. Garnish with basil and serve.
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