Two New Chicken Recipes

Of all the land-based proteins, chicken is the most healthiest. It is also the most versatile. I could easily write six months of weekly articles on chicken without duplicating a recipe. As that would get boring, I thought that I would share two new recipes this week.

My first recipe is a dish that many would consider upscale, Garlic Butter Chicken. The second is a take on a regional fascination with chicken, Hot Honey Butter Roasted Chicken. Both recipes are great for family dinners, as well as for entertaining dinners. So gather up the chicken, and Let’s head to the kitchen!

Garlic Butter Chicken

Many people think that chicken is a boring dish. It can be elevated to a 5-star meal. Here’s a recipe that will put a little pizzazz in your next meal.

4 chicken breast

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon paprika

4 tablespoons butter, divided

4 cloves garlic, minced

1 cup chicken broth

1/2 cup heavy cream

1/2 cup grated parmesan cheese

1 tablespoon fresh chopped parsley

Season the chicken breast with salt, pepper, and paprika on both sides.

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook about 6-7 minutes on each side or until fully cooked until golden brown. Set aside.

In the same skillet, add 2 tablespoons of butter. Once butter is melted, add the minced garlic, and sauté for about 1 minute until fragrant.

Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Stir in heavy cream and bring mixture to a simmer. Reduce heat and let the sauce simmer for about 5 minutes until slightly thickened.

Stir in Parmesan cheese until melted and well combined. Add the remaining 2 tablespoons of butter and stir until melted and sauce is smooth.

Return the cooked chicken breast to the skillet, coating them in sauce. Let simmer in sauce 2-3 minutes. Garnish with parsley and serve with mashed potatoes, rice or fresh salad.

Hot Honey Butter Roasted Chicken

Hot honey is one of the newer products in the market. With many peoples obsession with spicy foods, it’s not surprising that this mixture of spice and sweet is leaving its mark. Here’s my take on a Nashville favorite. Remember, you can always adjust the heat by adding or subtracting some of the hot sauce.

1/2 cup plus 1/3 cup butter, cubed, room temperature , and divided

6 hot sauce, divided

5 tablespoons honey, divided

1 tablespoon kosher salt

2 teaspoons fresh thyme leaves

1 teaspoon ground black pepper

1 (6 1/2 to 8 pounds) whole young chicken, cut into 8 pieces, backbone and giblets discarded

2 lemons, cut into 1/4-inch slices

6 sprigs fresh thyme

In a medium saucepan, heat 1/2 cup butter, 4 tablespoons hot sauce, 3 tablespoons honey, salt, thyme leaves, and pepper over medium heat until butter is melted. Let cool to room temperature.

In a large resealable bag, place butter mixture; add chicken. Seal bag and turn to coat. Refrigerate for at least one hour or up to overnight.

Preheat oven to 425℉. Line a rimmed baking sheet with foil.

On prepared pan, arrange lemon and thyme sprigs in a single layer. Remove chicken from bag, marinade, and place on lemon and thyme sprigs.

Bake until an instant-read thermometer inserted in the thickest portion registers 165℉, 30 to 40 minutes, loosely covering with foil halfway through baking to prevent excess browning.

In another medium saucepan, heat remaining 1/3 cup butter, remaining 2 tablespoons hot sauce, and remaining 2 tablespoons honey over medium heat until butter is melted. Serve with chicken.

One thing that makes chicken so accessible is the variety of ways you can buy it. You have whole and cut up birds. You can buy each piece individually. You can buy breast and thighs regular or boneless and skinless. No matter whichever piece is your favorite, you can adapt any recipe to accommodate your preference.