Best Skillet Mustard Chicken With Spinach And Carrots Recipes
HONEY-MUSTARD CHICKEN AND CARROTS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this one-pot chicken dinner with flavors of honey, mustard and crunchy peanuts - dinner that's ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in hot oil 5 to 8 minutes or until chicken is browned on both sides.
- Add apple juice; reduce heat to medium. Cover and cook 5 minutes. Add carrots; cover and cook 5 to 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and carrots are crisp-tender.
- Remove chicken and carrots from skillet with slotted spoon; cover to keep warm. Stir mustard into liquid in skillet. Spoon mustard sauce over chicken and carrots. Sprinkle with peanuts.
Nutrition Facts : Calories 280, Carbohydrate 19 g, Cholesterol 75 mg, Fiber 3 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 13 g, TransFat 0 g
MUSTARDY CHICKEN WITH SPINACH
Mustard coated chicken thighs are baked and served with spinach wilted in the pan juices.
Provided by Food Network Kitchen
Time 1h5m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Stir together the mustard, oil, vinegar, honey, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Toss the chicken with the marinade to coat, then transfer the chicken to a 9- by 13-inch baking dish. Roast, uncovered, until the chicken is browned and cooked through, about 45 minutes.
- Transfer the chicken to serving plates. Add the spinach and butter to the hot baking dish, tossing with tongs to wilt the spinach and coat it with the pan drippings, about 2 minutes. Serve the spinach alongside the chicken.
MUSTARD HERB CHICKEN CUTLETS AND GARLIC SPINACH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
- Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
- Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
- Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
- Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
- Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.
SKILLET MUSTARD CHICKEN WITH SPINACH AND CARROTS
In this one-skillet meal, mustard-coated chicken thighs are nestled on a bed of butter-sautéed scallions and carrots before the whole pan is popped into the oven to roast until golden. Just before serving, baby spinach and loads of fresh dill are tossed with the pan drippings, wilting slightly and absorbing all of the rich flavors. Serve this over rice or polenta, or with bread for mopping up the drippings. That's all you'll need to make it a satisfying meal.
Provided by Melissa Clark
Categories dinner, one pot, poultry, roasts, vegetables, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and position a rack in the center. In a small bowl, stir together garlic, salt, coriander and pepper. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.
- Thinly slice the scallions. Peel carrots if you like, and cut into 1/2-inch pieces (about 1 cup).
- Heat a 12-inch ovenproof skillet over high. When hot, add 2 tablespoons butter. When the butter is melted, place chicken skin-side down in skillet. Cook, without moving, until skin has browned, about 4 minutes. Transfer chicken, skin-side up, to a plate.
- Reduce heat to medium-high and stir in remaining 2 tablespoons butter, along with scallions, oregano sprig and a pinch of salt. Cook until softened and lightly browned, 3 minutes, then stir in stock, wine and carrots. Bring liquid to a simmer. Cover pan and cook, 5 minutes.
- Meanwhile, brush the chicken all over with the mustard. Nestle chicken into skillet skin-side up.
- Transfer skillet to oven and cook, uncovered, until chicken is cooked through, about 20 minutes. Remove pan from oven and transfer chicken to a plate.
- If pan juices are watery, bring to a simmer over high heat and cook until thickened. Pluck out the oregano sprig and discard. Stir spinach, dill and a pinch of salt into pan, tossing to coat with pan juices and wilt greens. Spoon spinach, carrots, and pan juices over the chicken, drizzle with lemon juice, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love