One Pan Chicken Dinner

I don’t think the title is original. I have seen and read many postings for one pan dinners lately. This is my version. I have taken inspiration from various postings, too many to list, so if one of them is you, thank you! The primary inspiration is here.

I have a bunch of lemons leftover from the latest lemon meringue pie birthday. Hubby and I just went grocery shopping and he picked out some small red potatoes. I wanted to do something a little different than the lemon chicken recipes I usually make. So I add paprika. My Anheuser Busch cookbook has a nice crockpot Paprika Chicken recipe but I’m roasting this in the oven.

  • 4 small/medium sized chicken breasts
  • 8 medium sized red potatoes
  • 4 carrots
  • 1 onion
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 2 plum tomatoes
  • 1/2 cup lemon juice
  • scant 1/4 cup olive oil
  • 1 Tablespoon paprika
  • 1/2 tsp minced garlic (from a jar)
  • dried thyme, a few shakes from a shaker jar
  • 1 lemon, sliced
  • salt and pepper to taste at serving

I mixed the juice, oil, and spices in a large bowl while Hubby chopped the vegetables. He cut the carrots into “pennies” which I thought would be too small but turned out perfectly. The other veggies were cut into one inch chunks. Put these into the bowl with the juice and mix to coat.

Oil the roasting pan and distribute the vegetables in it. Reserve the juice. Now put the chicken breasts in the juice to coat them. It will not be a thick coating as the juice mixture is very thin. Nestle the chicken in among the vegetables. Sprinkle with thyme and distribute the lemon slices on top. Hubby suggested pouring the juice on top of this before baking, so I did.

Here is the before baking/roasting picture and then the served dish.

I bake this at 350 degrees F for one hour. The chicken is done. I remove the chicken and Hubby helps pour the juice onto the chicken. I cover this to keep warm while I raise the oven temperature to 450 F and roast the vegetables for another 15-20 minutes.

This was a nice dinner. It had good flavor and not just lemon. The chicken was moist and not overcooked. I think using the juice in the first baking kept the chicken from drying out.

Chicken in Orange Sauce

This is a recipe from Eating Well Magazine Spring 2004. I was browsing through the magazines for interesting recipes. I have chicken and I have orange juice, so that is close enough. The manner of making the orange sauce is something different that just thickening juice with cornstarch. And of course just a few of the ingredients change. Actually the amount of the liquids were changed. I just thought 4 cups of liquid would make too much sauce.

  • 8 chicken thighs, skin removed
  • cooking spray to coat the pan and to spray on the chicken
  • salt and pepper to season the chicken

Place chicken thighs in a 9 x 13 inch baking dish that has been sprayed with cooking spray or lightly oiled. Spray the chicken and season with salt and pepper. Bake in a 375 degree F oven for 35 minutes.

Meanwhile make the sauce.

  • 1 cup chicken broth
  • 1 cup orange juice
  • 2 Tablespoons red wine vinegar
  • 1/2 cup sugar

Put the sugar and the vinegar in a 10-inch skillet over medium heat. Do not stir, but swirl the pan from time to time until the sugar melts and turns a nice deep amber color. This should take 6-8 minutes. Add the broth and juice and bring to a boil. The caramel will harden but do not worry about that. It does soften as the cooking continues. This should be cooked 30-35 minutes until it is reduced and lightly coats a spoon. It smells wonderful at this point.

After the chicken has cooked its initial 35 minutes, pour the sauce on top. Turn the pieces so they are nicely coated. This is a thin coat. Bake 10-15 more minutes. I baked them until Hubby came home so that was just over 15 minutes.

IMG_0888

I served this with a tri-color quinoa and green beans. I am trying to have us sit at the kitchen table to eat our dinner. This is to prevent our backsides from becoming one with the sofa too early in the evening! We are binge watching the Inspector Lewis series from Masterpiece Theater from a few years back. Love that Sergeant Hathaway!

 

 

Chicken Cooked in Wine with Caramelized Onions

This is an adaptation of a recipe from a “diet book” with the theme of eating the same primary flavor throughout the day. Supposedly this will keep you satisfied and encourage less eating and encourages weight loss. I only tried this theme day once years ago so I have no idea if it would work or not. But this recipe I kept because it sounded good anyway.

We have been trying not to overspend on groceries so my cupboard is sort of bare. Not as bare as Mother Hubbard’s though. Remember that nursery rhyme? I have lots of pantry staples of beans, rice, more beans, pasta, canned tomatoes, more beans. I only had two onions remaining and that is all that this recipe required. And in the freezer I have one of those 5 pound bags of individually frozen chicken breasts. These are great. I pulled two out and put in the fridge to thaw during the day while I went to work.

  • 2 nice sized chicken breasts
  • 2 teaspoons vegetable oil
  • 1 tablespoon butter
  • 2 medium yellow onions, sliced
  • 1 cup red wine
  • 1 cup broth (I used vegetable broth; chicken broth would be preferred)
  • scant 1/2 cup dried cranberries (Craisins)
  • 2 tablespoons rinsed and drained capers
  • 2 teaspoons crushed dried rosemary (I had dried this herb from my summer herb pot and used a mortar and pestle to crush the leaves.)

Heat oven to 375 degrees. Place chicken breasts into a pan. I used a 10 x 7 inch pan which fit the two breasts just fine. Place in oven.

Meanwhile heat the oil and butter in a skillet and add the onions and cook for 5 minutes. They will be soft but not yet caramelized. Add the remaining ingredients and bring to a boil. Simmer for 5-7 minutes. Pour this over the chicken in the pan in the oven. Bake for one hour. The sauce thickens and becomes a glaze.

IMG_0877

 

Sorry about the picture. It doesn’t really show case the chicken. We were half way through our meal when it occurred to me to take a picture. I served this with peas and carrots and a quinoa/rice mix.

 

 

 

Thoughts:

  • if using two chicken breasts, use half the amount of liquids.
  • one could use up to 6 chicken breasts for the amount of sauce the recipe makes. Just use a bigger baking dish.
  • the chicken was very moist and flavorful as was the sauce.

 

Chicken Vegetable Casserole

Greetings my dear readers! This is an updated version of a casserole I used to make when I first started a family many years ago. I am not sure where I got this but it is one of those canned soup recipes. And back then I used canned soups. I don’t anymore and haven’t for a long time. I have learned how to make my own cream sauce. I thought I would share this with you all. I had thawed chicken thighs and didn’t want to do another lemon chicken recipe. So here is what’s for dinner.

Original recipe: 2 cans cream of mushroom soup, 2/3 cup mayonnaise, 1 pound large cut vegetables such as cauliflower, broccoli and carrots, shredded cheese if desired, and one cut up chicken.

Here’s my update:

  • 8-10 medium sized chicken thighs; I wanted to be “healthy” so took the skins off.
  • 1/2 super large bag of frozen Normandy style vegetables: zucchini and yellow squash, broccoli, carrots, cauliflower; use at least two pounds of large cut vegetables. You could cut fresh vegetables for this as well.
  • (I could have added about  4 ounces of mushrooms but the ones I had smelled too earthy for my liking.)
  • 2 cups chicken broth
  • 1/2 cup half-and-half
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • generous sprinkling of seasonings of your choice; I used Herbs de Provence; it is my new go-to herb mixture
  • 1/2 cup plain Greek yogurt; I threw this in at the last minute to add a creamy “healthiness”
  • 1 cup shredded cheese; I used a mixture of cheddar.

Super simple to make: heat oven to 350 degrees F. Spray your 9×13-inch baking pan with cooking spray, or oil it if you prefer. Place your vegetables in here. Place your chicken on top of the vegetables. Make your sauce.

Melt the two tablespoons of butter in a sauce pan. Add broth. Sprinkle on your seasoning or herbs. Mix the cornstarch with the half-and-half. Add to pan and bring just to boil. This will not be thick but on the verge of thickening. Pour the sauce on top of the chicken. This looked thin to me so I smeared the yogurt on top of the chicken. Sprinkle the cheese over this.

Bake for at least one hour. Test chicken for done-ness with meat thermometer: 165-175 for thighs.  Dinner is served. This has your vegetables and your protein. Rice or egg noodles could be a side which would be nice with the sauce.

Enjoy!

Provencal Chicken

I have completely adapted a recipe that called itself Provencal Chicken Saute. It did not use Herbs de Provence so I don’t know why it called itself Provencal. What follows is my version. And it is not a saute, but a bake.

IMG_0734
Ready to go back into the oven for the finishing touch
  • 8-10 chicken thighs, skin off
  • a bit of olive oil
  • 1/2 large onion, diced
  • 2-3 minced cloves garlic
  • 14.5 ounce can diced tomatoes
  • Herbs de Provence
  • 1/4 cup chicken broth
  • 1 teaspoon dried basil
  • 1/4 cup sliced Kalamata olives

Spray a roasting pan and put in the chicken. Sprinkle this liberally with Herbs de Provence. Bake in oven for 30 minutes at 350 degrees F.

Meanwhile put a bit of olive oil in a skillet. Heat on medium and add the garlic and diced onion. Stir and cook for a few minutes until fragrant. Add the can of tomatoes and basil and broth. Bring this to boil and let reduce slightly. This took about 5-8 minutes or so. Remove from heat and stir in the olives. Spoon this on top of the chicken at the 30 minute bake mark. Put back in oven and bake another 10 minutes.

I served this with egg noodles and a salad. The olives give this a nice saltiness and the tomatoes give a bit of sweetness.

IMG_0737

Chicken and Biscuits

IMG_0723

This is not my usual chicken pot pie. This was inspired by Colleen of Leen Cuisine. Should we call this chicken cobbler because of the biscuit topping? Maybe, maybe not.

I had thawed two chicken breasts and needed to cook them. However, I had not thawed the disk of pie dough nor did I think I had my frozen mixed vegetables which is my “go to” veggie filler for dinner dishes. When I got home after work I found that I did not have frozen mixed vegetables. I did, however, find the frozen peas that I had bought for our Thanksgiving feast but did not use.

Do you know there are women/cooks who do not use frozen vegetables? I am super impressed that they cook real vegetables for dinner every night. I don’t expect to live up to that standard.

  • 1 tablespoon butter and about that in olive oil, too
  • 1 can grand type biscuits
  • 2 chicken breasts, cut into bite-sized pieces
  • 4 medium carrots, peeled and cut into “pennies”
  • 1/2 large onion, diced small
  • 1/2 teaspoon garlic from jar
  • 1 cup frozen peas
  • 1 cup chicken broth
  • heaping tablespoon cornstarch
  • 1/2 cup shredded cheese
  • salt and pepper to taste

Start by putting a little oil or butter in the skillet to saute the garlic, onion, and carrots. Cook these for about 5-8 minutes, stirring occasionally. If you like additional spices, you would add them here. If, not just sprinkle on a little salt and pepper. Remove these vegetables to the baking dish or pie pan.

Preheat oven to 350 degrees F.

Add a little more oil to skillet and cook the chicken until no longer pink, maybe 5-6 minutes. Add a little of the broth to the pan and the vegetables, this time add the peas. Stir the cornstarch into the rest of the broth add to the skillet, and heat on high for a few minutes. Move this concoction from the skillet into the baking dish. Stir the cheese into this.

Remove the biscuits from their tube. And arrange artfully on top of the baking dish. Since all the ingredients are cooked it is just a matter of cooking the biscuits. Since the bottom of the biscuits are in the “stew” they will take a bit longer to cook than the directions on the tube.

I baked this for 20 minutes and then covered loosely with foil to keep warm in the oven while waiting for Hubby to come home. This dinner came together in less than an hour.

I served this with jarred pickled beets from an orchard in the Adirondacks. They did not disappoint! And the cucumber salad is similar to the salad Son made for Sister and me  when we visited him in Armenia. Thinly sliced cucumber and carrots, tomatoes, and green onions in a vinaigrette.

I had intended to make a green salad but the lettuce had gone rusty and was promptly added to the compost bucket. I like having a compost bucket. The service picks it up every other week. When I have to throw away food I know that it is being put to good use. With that, and our town recycling nearly everything in sight, our trash bin is getting emptier and emptier. Just my little part for the environment…I hope everyone can do a little something.

 

Chicken Cutlets with Herbes de Provence & Apple Compote

This is another recipe from Eating Well Magazine Winter 2003. I had all these ingredients and it is supposedly a meal made in 30 minutes. Well, it took me 40 minutes, and an additional 8-10 for the sides.

  • 2 apples, peeled and slice thin
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon cinnamon
  • 3 teaspoons olive oil, divided (These are what the recipe calls for. My amounts were approximations because I do not take the time to measure out oil for adding to skillets for sauteing and the like.)
  • 3 teaspoons butter, divided (see above note)
  • 1 1/2 teaspoons Herbs de Provence
  • 1/2 teaspoon salt or to taste (see note above for salt and pepper as well)
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pounds boneless skinless chicken breast; I had thawed four for this recipe and have no idea how much they actually weighed. Be sure to thaw the chicken!)
  • 1 cup chicken broth
  • 1 teaspoon freshly grated lemon peel

First make the apple compote: Take two apples, peel them, and slice thin. Put in a bowl and mix with the  lemon juice and cinnamon. I cooked this in a little oil and butter in my cast iron skillet. That took about 5 minutes to cook. Set aside and keep the compote warm. Add 5-7 minutes for peeling the apple and squeezing and zesting the lemon. And another 2 minutes for cleaning the skillet and finding a bowl to hold the compote.

Mix 1 teaspoon of herbs with the salt and pepper. This does not look like enough seasoning but it is. Place chicken between two pieces of plastic wrap and pound with mallet until 1/2-inch thick. This went rather smoothly. I got to use the meat mallet Hubby had found that is all of one piece. It just won’t do to be pounding meat and have the head of the mallet go flying across the kitchen! Anyway, sprinkle both sides of the flattened chicken with the seasoning mixture.

Heat the remaining butter and oil in the skillet. Heat over high heat. Add half the chicken and cook until no longer pink 2-3 minutes per side. Remove to platter and repeat with the other half of the chicken. Here is when I begin to get the idea that perhaps this recipe was made for 6 chicken breasts…did say it served six. Too bad, for Hubby and me I have the four. When chicken is done, remove to platter to keep warm.

Add broth, lemon zest, and remaining herbs de Provence to the skillet. Cook stirring to scrape up any browned bits from the bottom of the skillet. Bring to boil and cook for about 3 minutes until slightly reduced. I kept cooking a few more minutes because it did not look reduced to me. Spoon sauce over chicken and serve with the apple compote.

 

IMG_0712

IMG_0714The magazine suggested serving this with orzo and green beans. I served it with leftover sweet potato mash and cooked mixed vegetables from frozen. If one were to make the orzo and beans this meal would take longer. The entire time I was focused on the cooking the chicken and compote. Next time around, I won’t have to keep referring to the recipe and that may shave 5 minutes or so from the prep and cook time.

This is a tasty chicken dish. I will make this again. I may leave out the apple compote and make a savory lemon sauce/gravy to pour over, or maybe an orange sauce! I think orange would complement the Herbs de Provence very nicely.

 

 

 

 

More chicken!

So now I am making Orange Chicken with Carrots and Chickpeas from that same 1991 Woman’s Day magazine. The food editor, this time, left out the carrots from the ingredient list! And since the liquids make this dish quite soup-y I am cutting down on the amount of chicken broth.

The chicken:

  • 3 chicken breasts
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons oil

Sprinkle breadcrumbs on the chicken, both sides. Cook in hot skillet with the oil for 6-8 minutes.

The vegetables:

  • 1 cup canned chickpeas; I used the leftovers from when I skillet-roasted a can of these with Middle Eastern spices. (great on top of salads!)
  • 1 cup shredded carrots; these are from one of those packages from the produce department; it’s all I had in the house.
  • 1 cup frozen peas; my addition; I plan to add more vegetables to everything we eat.

The liquids and seasonings:

  • 1 cup chicken broth; this is a decrease from the 3 1/4 cups called for.
  • 1 sprig fresh rosemary, leaves removed and minced roughly
  • salt and pepper; a dash of each

When the chicken have cooked for those few minutes add the vegetables to the skillet along with the liquid and seasonings. Cover and simmer for 30 minutes.

The finishing touches:

  • 3/4 cup orange juice whisked with 1/2 tablespoon cornstarch (original recipe called for one cup)
  • 1/2 can of mandarin oranges; again this is my addition

Remove chicken and vegetables from pan. Add the orange juice to the pan and bring to boiling. This will thicken into a sauce. I added the chicken and vegetables back to the pan along with the mandarin oranges. And kept this warm until Hubby came home from work. (I’ve been home from work for at least an hour; he has a longer commute.)

IMG_0550

This will serve as many people as chicken breasts used.

 

 

 

“Winner, Winner, Chicken Dinner”

I put the title in quotes in case it is copyrighted or something. Where did that expression come from anyway? Hmm?

Okay, I am back from my quick internet search…

This recipe is from the 1991 Woman’s Day magazine article “Make the Chicken of Your Choice.” I made one of the seven choices before, Chicken Piccata. The choice for this dinner was Chicken with Broccoli and Dill. And as usual, I changed it up, just slightly.

IMG_0509

So the changes I made were using a mixture of vegetables that did include broccoli but also had cauliflower, carrots, and yellow and green squash. I did not have red pepper but had a frozen mixture of red and green peppers with onions. All told it was about 4 cups of vegetables. They were cut large. I also used only two chicken breasts and unseasoned panko bread crumbs.

  • slightly brown the chicken sprinkled with the bread crumbs in a skillet with 2 tablespoons of oil, 6-8 minutes
  • add vegetables and liquid and seasonings
  • cover and simmer for about 20-30 minutes; I simmered mine for longer just because I was waiting for Hubby to get home.

IMG_0510

  • I removed the chicken and vegetables; blended one cup buttermilk with a tablespoon of flour and teaspoon of dried dill weed.
  • Add that to the skillet and stir over heat until slightly thickened. Well, I added a bit more flour because this was quite soup-y. I then added leftover Chinese rice to thicken it further.

IMG_0511

This was delicious! It is basically poached chicken with different vegetables and flavorings. Who knew that poached chicken could be so good? I’ll make one of these “choices” next week. Stay tuned!

 

 

Ginger Chicken in Crock-pot

Hubby and I were driving on Main Street and noticed a Thai ice cream shop. So he says “ginger ice cream is really good”. Somehow the conversation ran on to ginger chicken, and then we ordered Chinese take-out after our camping weekend. This all inspired me to actually cook something other than chicken thighs on the grill and/or hamburgers and/or tuna noodle salad. So here is my version of Ginger Chicken with Vegetables and Rice. The amounts are approximations as I did not measure. This is why I am not writing a cookbook. No editor worth her salt would let this pass!

 

 

Get out your handy dandy crock-pot and supper will be ready when you get home from work. And the oven doesn’t have to heat up the house.

  • 4 chicken breasts; these were four medium-sized frozen ones
  • thumb sized chunk of fresh ginger root, peeled and minced
  • one onion, diced
  • 3 medium carrots,sliced
  • 1/4-1/2 cup broth
  • a good sized squirt of Dijon mustard
  • at least one Tablespoon of honey
  • a shake or two of garlic powder; ideally one wold use minced garlic but I forgot about the garlic until I was putting the lid on the pot.

I put all of the above in the crock-pot, vegetables on bottom, and cook on low for 7-8 hours. When I got home from work I added the following:

  • 1/2-3/4 cup frozen mixed peppers; if I had fresh I would have chopped these and put them in at the beginning.
  • 1/2-1 cup frozen green peas
  • 1/2 pint leftover rice from the Chinese restaurant

Stir this to mix all and continue to cook on low (or high) to get everything hot, about one more hour. I served this in bowls and had leftovers for the next night.

IMG_0089

So this is how I cook. I throw things together. The above could be made with all fresh vegetables if you have them. The rice could be kept separate or left out altogether. You could use more broth if you like a more soup-y dish. One could serve it with soy sauce. I will probably make something like this again but it won’t be exact. Most of you home cooks out there do this same thing.