Best Skillet Browned Chicken From Frozen Pieces Recipes

Skillet Chicken Thighs With Brown Butter Corn image

Provided by Melissa Clark

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken thighs (about 1 1/4 pounds)
Salt and freshly ground black pepper
2 garlic cloves, finely grated or minced
1 teaspoon fresh thyme leaves
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 1/2 cups fresh or frozen corn kernels (from 1 to 2 ears; see Tip)
1/2 cup torn basil leaves
Lime wedges, for serving
2 scallions, thinly sliced, for serving

Steps:

Season chicken all over with salt and pepper. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
Heat a large skillet over medium-high. Add oil and 1 tablespoon of the butter, letting butter melt. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 6 minutes per side. Transfer chicken to a plate.
Over medium heat, add remaining 2 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn't burn.) Add corn and a big pinch of salt and black pepper. Sauté until tender and golden brown, 2 minutes.
Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes. Remove from heat and taste corn, adding more salt and pepper if needed. Stir in basil and squeeze 2 lime wedges over the top. Serve garnished with sliced scallions and more lime wedges.

Skillet Browned Chicken from Frozen Pieces image

Provided by Catherine Lachance @blenderchic

Categories Chicken

Number Of Ingredients 4

1 package(s) frozen chicken breasts
2 tablespoon(s) olive oil
- spices or seasonings
1 cup(s) water

Steps:

Heat up a heavy bottom skillet (with a lid)over medium high. Add olive oil.
Determine how many breasts you want to cook and place them in hot skillet; try to choose pieces of similar thickness. Cover and set a timer for one minute.
After one minute, top will be defrosted and moist. Season to taste with salt, pepper, Italian spices, Mexican spices, whatever.
Pour 1/2-3/4 cup of water into skillet and cover. Set timer for 5 minutes.
Turn over chicken and season the other side. You want to have about a 1/4-1/2 inch of water to continue cooking. Add if needed.(Lack of water will make chicken tough and dry). Cover and cook for about 3 more minutes.
Check temp using a thermometer or cut open to see if juices run clear. Cover and cook longer if needed. Add water if needed.
Total cooking time will take 8-12 minutes depending on size and thickness of chicken breasts.