**Skillet Hot Honey Chicken with Hearty Greens: A Flavorful and Wholesome Dish**
Indulge in the delightful fusion of sweet, savory, and spicy flavors with our Skillet Hot Honey Chicken with Hearty Greens. This dish features tender and juicy chicken coated in a tantalizing hot honey sauce, perfectly complemented by a medley of crisp and hearty greens. Get ready to relish the perfect balance of heat, sweetness, and freshness in every bite.
In addition to the main recipe, we also offer a collection of delectable side dishes and accompaniments to elevate your dining experience. From the refreshing Cucumber-Avocado Salad with a zesty lime dressing to the comforting Mashed Sweet Potatoes with a hint of cinnamon, each recipe is cuidadosamente curated to enhance the flavors of the main course.
**Recipes Included in the Article:**
1. **Skillet Hot Honey Chicken with Hearty Greens:** The star of the show, featuring chicken seared to perfection and coated in a luscious hot honey sauce, served over a bed of hearty greens for a satisfying meal.
2. **Cucumber-Avocado Salad:** A refreshing and light side dish that combines crisp cucumbers, creamy avocado, red onions, and a tangy lime dressing for a burst of flavor in every bite.
3. **Mashed Sweet Potatoes:** Experience the comforting goodness of sweet potatoes whipped until smooth and creamy, enhanced with a touch of cinnamon and brown sugar for a delightful accompaniment.
4. **Honey-Glazed Carrots:** Roasted carrots tossed in a sweet and sticky honey glaze, caramelized to perfection for a delightful side that adds a touch of sweetness to the meal.
5. **Roasted Brussels Sprouts:** Enjoy the nutty flavor of Brussels sprouts roasted with olive oil, salt, and pepper, finished with a sprinkle of grated Parmesan cheese for an elegant touch.
HOT HONEY CHICKEN SKILLET
This skillet dinner is about to become your new weeknight favorite. Pan-seared chicken thighs are glazed with a mixture of honey, Sriracha and garlic and placed on top of a bed of carrots and potatoes, then roasted until everything is tender and flavorful.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- In small bowl, mix 1/2 teaspoon of the salt, the garlic powder, 1/4 teaspoon of the pepper and the ground red pepper. Season chicken with salt mixture.
- In 12-inch ovenproof skillet, heat oil over medium heat. Add chicken, skin-side down, and cook 7 to 8 minutes or until golden brown and crispy. Remove skillet from heat, and remove chicken from skillet; drain fat. Add potatoes, carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet; stir to coat.
- In small bowl, mix honey and Sriracha. Set aside 2 tablespoons mixture. Add garlic to remaining honey mixture. Place chicken on top of vegetables, and brush tops with honey-garlic mixture.
- Place skillet in oven; roast 20 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken; cover and keep warm. Stir vegetables. Place skillet back in oven 10 to 15 minutes or until vegetables are tender and potatoes are lightly browned. Brush reserved 2 tablespoons honey-Sriracha mixture on chicken, and serve.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 120 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Thigh and About 3/4 Cup Vegetables, Sodium 860 mg, Sugar 17 g, TransFat 0 g
HOT HONEY CHICKEN WITH FRIED BREAD AND BITTER GREENS
Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Quick & Easy Chicken Endive Honey Chile Pepper Hot Pepper
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Mix garlic and 1 Tbsp. lemon juice in a medium bowl to combine. Pat chicken thighs dry with paper towels and place in bowl. Season with salt and toss to coat. Let chicken marinate at room temperature at least 20 minutes and up to 1 hour.
- Meanwhile, bring honey and chile to a bare simmer in a small skillet over medium-low. Let hot honey cool.
- Drizzle oil into a large heavy skillet, preferably cast iron, and place chicken thighs, skin side down, inside. Set over medium-high heat and cook until skin is golden brown underneath, 8-10 minutes. Transfer skillet to oven and bake chicken until cooked all the way through, 16-20 minutes. Pull chicken out of the oven and move to a plate. Save those pan juices in the skillet, though.
- Place skillet with juices over medium heat and add bread. Fry bread until nicely toasted and golden brown, about 2 minutes per side. (You're essentially making a large chicken fat-doused crouton here.) Transfer bread to paper towels to drain and sprinkle with a bit of salt.
- Toss endive in a medium bowl with remaining 1 Tbsp. lemon juice and a drizzle of fat from skillet (if the pan is scorched or the drippings are all gone, use olive oil instead), season with salt, and toss to coat.
- Tear the bread in half and poke it with a paring knife to create a few holes (this will help the bread soak up the chicken juices). Arrange on plates and top with chicken thighs. Scatter endive leaves around and drizzle some of the hot honey over the chicken (and the endive if you want).
- Do Ahead
- Chicken can be marinated 1 day ahead. Cover and chill.
SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS
This dish is perfect for a weeknight dinner when you are craving spicy fried chicken but are short on time to whip something up. To keep this recipe quick, we pan-seared marinated chicken strips and topped them with crispy chive-studded panko to mimic a crunchy fried coating. The caramelized shaved Brussels sprouts are a savory match. It all comes together in one skillet and in less than 30 minutes.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
- Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
- Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
- Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
- Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
- Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.
Tips:
- Use a well-seasoned skillet. This will help to prevent the chicken from sticking and will also add flavor to the dish.
- Don't overcrowd the skillet. If you do, the chicken will not cook evenly and will be more likely to stick.
- Cook the chicken over medium heat. This will help to prevent the chicken from burning.
- Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- Make sure the honey is hot before adding it to the chicken. This will help to prevent the honey from crystallizing.
- Serve the chicken with your favorite sides. Some good options include rice, mashed potatoes, or roasted vegetables.
Conclusion:
Skillet hot honey chicken with hearty greens is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful honey sauce and is served over a bed of hearty greens. This dish is sure to be a hit with your family and friends.
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