Lipton Soup Chicken

Lipton Soup Chicken is a tasty and simple dish you can make any day of the week for your family. It uses chicken thighs, which are so delish. 

Chicken thighs are a versatile cut of meat that I always have in my freezer. And these days with grocery prices ticking up, you may find it more affordable to use this cut of meat.

This dish is by a wonderful cook I found online named Aisha Williams. I purchased her cookbook called "Homestyle Cooking Made Easy." It is such a wonderful cookbook, and I am excited to try even more recipes.

This dish is so good. The Lipton Onion Soup mix really adds a ton of flavor. This is perfect to make on these cold winter nights.

Serve with rice or mashed potatoes and your fav veg. I did a grilled asparagus.

Lipton Soup Chicken

From "Homestyle Cooking Made Easy"

By Aisha Williams

4-6 chicken thighs

1 package Lipton Onion Soup mix

3 Tbsp. Adobo seasoning

2 tsp. Greek all purpose seasoning

1/4 cup flour

4 Tbsp. unsalted butter

1/4 cup olive oil or grapeseed oil

2 cups chicken broth

1/2 cup water

3 Tbsp. green onions, chopped (optional)

Instructions:

1. Preheat oven to 350 degrees. Season chicken with Adobo seasoning. 

2. In a skillet on medium high heat, add oil and butter. Add in chicken and allow to cook 10 minutes per side. Your chicken should be nice and browned. (Transfer chicken to a lightly greased baking dish if using rather than the frying pan when baking the chicken in the oven.) 

3. In a cup or bowl, add Lipton soup mix, flour, Greek seasoning and 1/2 cup water. Blend together well using a fork or whisk. Pour mixture over chicken. Add in chicken broth and green onions. 

4. Cover and place skillet (or baking dish) in oven. Cook for 60 minutes. Serve this delicious chicken over rice or mashed potatoes. Enjoy!

Please note: The Jersey Girl recommends to not overcrowd the pan when browning the chicken thighs. This means, you may need to work in batches. She also used a baking dish for the oven portion of the recipe. Be sure your skillet is oven safe if you are just using a skillet for the stovetop and oven. She also only uses 1 Tbsp. butter and 1 Tbsp. of olive oil when browning the chicken.

Crispy Mustard Chicken

Crispy Mustard Chicken by Ina Garten is so easy, and soooooo good.

Her recipe calls for serving this over frisee, but I can never ever ever find that in my grocery store, so I served it over arugula dressed with lemon juice, olive oil and salt and pepper.

But about the chicken....

This dish uses thighs, which are so juicy and delish. I know the chicken breast gets all the glory but thighs really are the unsung hero of the chicken. Plus, they are super cheap.

I always have panko, lemon zest, Dijon and white wine on hand. If you don't have fresh thyme, dried would work just as well. Just cut it to 1/2 tsp.

Be sure to dry the chicken for that extra crisp factor. 

Here's my assembly line set up for getting the chickens dipped and coated: 

My husband and son both loved this dish. I will definitely add it to our regular recipe arsenal.

Here you go:

Crispy Mustard Chicken

Serves 4

From "Cook Like a Pro" by Ina Garten

 2 garlic cloves

1 1/2 tsp. fresh thyme leaves

Kosher salt and freshly ground black pepper

1 cup panko (Japanese bread flakes)

1 1/2 tsp. grated lemon zest

Good olive oil

1 Tbsp. unsalted butter, melted

1/4 good Dijon mustard

1/4 cup dry white wine

1 1/2 lbs. bone-in, skin-on chicken thighs (4 large)

Preheat the oven to 375 degrees Fahrenheit.

Place the garlic, thyme, 1 tsp. salt and 1/2 tsp. pepper in a food processor fitted wtih a steel blade and process until garlic is finely minced. Add the panko, lemon zest, 1 Tbsp. olive oil and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together mustard and wine.

Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan, crumb side up and press any remaining crumbs ontho the chicken. 

Roast for 40 to 50 minutes, until the chicken reaches an internal temperature of 160 degrees.

Serve immediately.

Please note: The Jersey Girl serves this chicken over a bed of arugula dressed with lemon juice, olive oil and salt and pepper. 

Chicken Thighs with Spinach

Chicken and spinach are two of my most common food items to have on hand, so this Lemon Butter Chicken dish from Damn Delicious is one of my go-to's all year long. It uses chicken thighs, which get the snub quite a bit from the general pop. But in my opinion, they are very juicy and yummy and they are way cheaper than the chicken breast. 

This is perfect to serve with rice or potatoes of some sort. And then I always rock out a salad for good measure. 

Be sure to use a pan that works on the stove and the oven. I like to use my Le Creuset braiser. It is ideal for this type of cooking.

I use half and half in lieu of heavy cream. I also use more spinach, because the more greens the better.

Lemon Butter Chicken

From Damn Delicious

8 bone-in, skin-on chicken thighs

1 Tbsp. smoked paprika

Kosher salt and freshly ground black pepper to taste

3 Tbsp. unsalted butter, divided

3 cloves garlic, minced

1 cup chicken broth

1/2 cup heavy cream

1/4 cup freshly grated Parmesan

Juice of 1 lemon

1 tsp. dried thyme

2 cups baby spinach, chopped

Preheat oven to 400 degrees Fahrenheit.

Season chicken thighs with paprika, salt and pepper to taste.

Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2 to 3 minutes per side; drain excess fat and set aside.

Melt remaining Tbsp. butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, parmesan, lemon juice and thyme.

Bring to a boil; reduce heat. Stir in spinach and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees Fahrenheit, about 25-30 minutes.

Serve immediately

Please note: The Jersey Girl uses half and half in lieu of heavy cream.

Super Easy Baked Garlic Butter Chicken

 Oven dinners are the best. Especially this Baked Garlic Butter Chicken. 

The prep is super duper easy. Melt a stick of butter in a saucepan. Add garlic. Add rosemary. Pour that sauce over your boneless chicken and bake until cooked through. I love the rosemary in this dish. It's such a nice flavor;

I serve this with rice and a salad. I often make this baked chicken in the morning  before I start work, and my husband and son reheat it at dinner time. However, I can see this being a really easy dinner to rock out when you are off the clock if you work a regular 9-5. While it's doing its thang in the oven, you can help with homework, look through the mail, etc. 

This dish  is nice to make when you need some plain eats. Which often hits me after the holidays.  Ha.

I totally use grated parm instead of the cheese suggested in this recipe. You could do a shredded mozzarella, too. 

Baked Garlic Butter Chicken

From www.diethood.com

Makes 4 servings

4 (16 ounce) boneless skinless chicken breasts

Salt and pepper to taste

1 stick (1/2 cup) unsalted butter

6 cloves garlic, minced

1 Tbsp. fresh rosemary leaves (you can use dried if that's all you have. Just cut it to 1 tsp.)

1/2 cup shredded reduced fat 4-cheese Italian

Preheat oven to 375 degrees Fahrenheit.

Lightly grease a baking dish with a pat of butter.

Season chicken breasts with salt and pepper. Arrange chicken in a single layer in prepared baking dish and set aside.

Add butter to a skillet and melt over medium heat.

Stir in garlic and cook over medium heat for 4 to 5 minutes or until lightly browned, stirring very frequently. DO NOT burn the garlic.

Stir in the rosemary and remove from the heat.

Pour the prepared garlic butter over the chicken breasts.

Bake for 30 to 32 minutes, or until chicken's internal temperature is 165 degrees Fahrenheit.

Sprinkle with cheese and cook for an additional 3 minutes or until cheese is melted.

Remove from oven and let stand for a couple of minutes.

Transfer chicken to plates; spoon a little bit of garlic butter sauce over the chicken when serving. 

Please note from The Jersey Girl: If using dried rosemary in lieu of fresh rosemary, use about 1 tsp. Parmesan cheese or shredded mozzarella may be used in lieu of 4-cheese Italian.

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