Best 5 Skillet Chicken With Rhubarb Recipes

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**Skillet Chicken with Rhubarb: A Unique and Flavorful Dish**

If you're looking for a unique and flavorful dish that's also easy to make, skillet chicken with rhubarb is a great option. This dish combines the savory flavor of chicken with the tartness of rhubarb, creating a perfect balance of flavors. The chicken is cooked in a skillet until golden brown, then simmered in a sauce made with rhubarb, onion, garlic, and spices. The result is a tender and juicy chicken dish with a slightly sweet and tangy sauce. This article provides two variations of the recipe: one with a creamy sauce and one with a tangy sauce. Both versions are delicious and easy to make, so you can choose the one that best suits your taste. The creamy sauce is made with sour cream, cream cheese, and Parmesan cheese, while the tangy sauce is made with lemon juice, Dijon mustard, and honey. Both sauces complement the chicken and rhubarb perfectly.

Here are our top 5 tried and tested recipes!

RHUBARB AND HONEY CHICKEN



Rhubarb and Honey Chicken image

The sauce on this honey chicken is like a sweet-tart spin on teriyaki. Everyone who has tried it raves about it-even my husband, who's not usually a rhubarb lover. -Rachel Beach, Whitley City, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1-1/4 cups all-purpose flour
1 tablespoon poultry seasoning
1 large egg
1 cup 2% milk
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup canola oil
HONEY-RHUBARB SAUCE:
1/4 cup cornstarch
1-3/4 cups cold water, divided
1/2 cup packed brown sugar
1/2 cup honey
3 tablespoons soy sauce
1-1/2 cups chopped fresh or frozen rhubarb
2 tablespoons chopped onion
2 garlic cloves, peeled

Steps:

  • Preheat oven to 400°. Combine flour and poultry seasoning. In another bowl, whisk egg and milk. Dip chicken, 1 piece at a time, into flour mixture, then into egg mixture; coat again with flour mixture. , In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish., For sauce, combine cornstarch and 1-1/2 cups cold water in a large saucepan until smooth; stir in brown sugar, honey and soy sauce. Pulse rhubarb, onion, garlic and remaining water in a food processor until blended. Stir into cornstarch mixture. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes. Pour over chicken., Bake, uncovered, until a thermometer inserted into a thigh reads 170°, 35-40 minutes.

Nutrition Facts : Calories 639 calories, Fat 25g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 565mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 2g fiber), Protein 34g protein.

PAN ROASTED CHICKEN WITH RHUBARB



Pan Roasted Chicken with Rhubarb image

Sautéed with an aromatic blend of turmeric, cumin, garlic, onion, and ginger, rhubarb becomes a delicious, savory-leaning sauce. The mixture is then combined with a little broth and used as a simmer sauce for bonesless, skinless chicken breasts, imparting flavor to every bite.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 14

4 small boneless skinless chicken breast halves, patted dry (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions (from 1 large onion or 2 small)
2 tablespoons minced garlic (from 4 to 5 cloves)
4 teaspoons peeled minced ginger (from 2-inch piece)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 teaspoons sugar
3/4 cup low-sodium chicken broth
8 ounces rhubarb, halved if thick, cut into 2-inch pieces
1/2 cup chopped fresh cilantro, plus leaves for serving
Cooked rice or flatbread, for serving

Steps:

  • Preheat oven to 400°F. Season chicken with salt and pepper and dust with flour, tapping off excess. Heat a large oven proof skillet (preferably cast iron) over medium-high heat. Swirl in 2 tablespoons oil. Place chicken in skillet, skinned side down and cook until browned and easily releases from pan, about 4 minutes; flip and brown second side, about 2 minutes. Transfer to a plate.
  • Reduce heat to medium. Add remaining 1 tablespoon oil, onion, garlic, and ginger to pan. Season with salt and pepper and cook, stirring frequently, until onions are translucent, about 3 minutes. Add cumin, turmeric, and sugar and cook until fragrant, 30 seconds. Stir in broth and rhubarb and bring to a boil on top of stove.
  • Nestle chicken back into pan. Transfer to oven and roast until chicken is cooked through, about 10 minutes. If rhubarb is still underdone, remove chicken to a plate, tent with foil and return pan to oven until rhubarb is just tender, 3 to 4 minutes. (Be careful, it's easy to overcook rhubarb and you don't want it to completely fall apart.) Stir in cilantro, then return chicken to pan, turning to coat in sauce. Serve chicken and sauce over rice or with flatbread, sprinkled with more cilantro.

ROAST CHICKEN WITH RHUBARB BUTTER AND ASPARAGUS



Roast Chicken with Rhubarb Butter and Asparagus image

Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.

Provided by Maranda Engelbrecht

Categories     Chicken     Roast     Low Fat     Kid-Friendly     Dinner     Lemon     Asparagus     Healthy     Low Cholesterol     Rhubarb     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 11

1 large rhubarb stalk, cut into 1/2" pieces
1/4 cup fresh orange juice
2 tablespoons honey
1 tablespoon finely grated peeled ginger
1/2 cup (1 stick) unsalted butter, room temperature
Kosher salt, freshly ground pepper
1 (3 1/2-4-pounds) chicken, backbone removed, chicken patted dry
2 tablespoons olive oil, divided
1 tablespoon fresh thyme leaves
1 bunch asparagus, trimmed
2 lemons, halved

Steps:

  • Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; let cool.
  • Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 tablespoon rhubarb butter for vegetables.
  • Preheat oven to 400°F. Place chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.
  • Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 40-50 minutes. Let rest 10 minutes.
  • Meanwhile, prepare grill for mediumhigh heat (or heat a grill pan over medium-high). Toss asparagus in a large bowl with remaining 1 tablespoon oil; season with salt and pepper. Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2-3 minutes. Let lemon halves cool.
  • Toss asparagus with reserved rhubarb butter. Serve chicken and asparagus with any pan juices drizzled over with grilled lemons for squeezing over.

CHICKEN THIGHS IN RHUBARB SAUCE



Chicken Thighs in Rhubarb Sauce image

This is one of my favorite savory dishes with rhubarb - the sauce is fruity yet peppery.

Provided by Marianne

Categories     Meat and Poultry Recipes     Chicken

Time 2h5m

Yield 4

Number Of Ingredients 14

4 chicken leg quarters, cut into thighs and drumsticks
salt to taste
2 tablespoons olive oil
2 red onions, thinly sliced
6 cloves garlic, minced
2 teaspoons ground turmeric
½ tablespoon freshly ground black pepper, or more to taste
½ teaspoon red pepper flakes, or more to taste
1 (14.5 ounce) can diced tomatoes
1 pound rhubarb, peeled and chopped
4 tablespoons honey, or more to taste
3 tablespoons lime juice, or to taste
1 tablespoon saffron
2 ½ cups chicken broth, or as needed

Steps:

  • Season chicken pieces with salt.
  • Heat olive oil in a deep skillet over medium heat. Cook chicken until browned on all sides, 5 to 10 minutes. Remove and set aside.
  • Add onions to the skillet; cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with turmeric, black pepper, and red pepper flakes and cook for 1 minute. Add tomatoes and cook until lightly reduced, about 5 minutes. Add rhubarb, honey, lime juice, and saffron; mix well. Return chicken to the skillet.
  • Pour in chicken broth. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, until chicken is very tender, 1 1/2 to 2 hours. Season with salt.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 36 g, Cholesterol 108.8 mg, Fat 17.1 g, Fiber 4.6 g, Protein 34.1 g, SaturatedFat 3.6 g, Sodium 1037.5 mg, Sugar 24.4 g

SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION



Sheet-Pan Chicken With Rhubarb and Red Onion image

This easy yet robust dish celebrates rhubarb's savory side. Here, a bit of honey, some sliced sweet red onion and the rich juices of roasted chicken thighs and drumsticks temper its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce at the bottom of the pan. It's the best part.

Provided by Melissa Clark

Categories     weekday, poultry, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 10

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)
1 teaspoon ground coriander
1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 large red onion, cut into 1/2-inch-thick wedges
5 thyme sprigs
3 tablespoons extra-virgin olive oil, plus more as needed
8 ounces rhubarb stalks, sliced into 1/2-inch pieces (about 2 cups)
3 tablespoons honey, plus more to taste
1/2 cup cilantro or mint leaves and tender stems, torn

Steps:

  • Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.
  • Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
  • While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
  • Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
  • Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it's very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.

Tips:

  • Use a heavy-bottomed skillet to ensure even cooking and prevent sticking.
  • Sear the chicken until golden brown to create a flavorful crust and lock in the juices.
  • Use a variety of vegetables for a more colorful and flavorful dish.
  • Add the rhubarb towards the end of the cooking time to prevent it from becoming too soft.
  • Season the dish with salt and pepper to taste.

Conclusion:

This skillet chicken with rhubarb is a quick and easy meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the vegetables are crisp and flavorful, and the rhubarb adds a unique tartness that brightens up the dish. Serve it with your favorite sides, such as mashed potatoes, rice, or a green salad.

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