Best 4 Pan Glazed Chicken Recipes

SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE

Steps:

• Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
• Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
• Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
• Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
• Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.

PAN-GLAZED CHICKEN

Steps:

• Prepare rice according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5 minutes on each side or until a thermometer reads 170°., Combine the vinegar, honey and basil; pour over chicken. Cook for 1-2 minutes or until sauce is heated through. Serve with rice.

PAN-FRIED GLAZED CHICKEN WITH BASIL - WW

Steps:

• Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat.
• Add chicken; cook 5 minutes or until lightly browned. Turn chicken, and cook 6 minutes or until chicken is done.
• Stir in vinegar, honey, and basil; cook an additional 1 minute.

GLAZED PAN-FRIED ORANGE CHICKEN RECIPE - (4.4/5)

Steps:

• Prepare the rice: Put dry rice and water in pot. Bring to boil. Cover and reduce to simmer for 20 minutes. DO NOT TAKE LID OFF DURING THE 20 MINUTES. Marinate chicken in orange juice while preparing the glaze. To make the glaze, mix the brown sugar, cornstarch, chicken broth, red wine vinegar, green pepper, corn syrup, garlic, and ginger root (or ground ginger if using). Cook on low to medium heat until it begins to boil. Add the hoisin sauce, honey, 4 teaspoons of water, additional ginger, five spice powder, and additional minced garlic Cook until low boil. Keep heat as low as possible while cooking the chicken. Spray skillet a little heavily with cooking spray. Cook chicken until done, about 5 minutes. Save cooked pieces in foil covered bowl while cooking remainder chicken until done. Add all chicken pieces back to skillet & add glaze sauce. Cook for another 3-5 minutes. Serve with cooked white rice.