Oh, guys, weeknight dinner is getting about to be completely shook! There is one ingredient that has completely changed the way I cook chicken thighs, and it’s going to change the way you cook weeknight dinners. This is not a minor adjustment this is an explosion of flavor bomb. Imagine chicken that’s ridiculously juicy, amazingly tender, and packing meaty heft, but simple enough for crazy nights.
The trick? A component hidden in plain sight within your own kitchen. It’s affordable, versatile, and much stronger than you may realize. Farewell to fussy marinades or experimenting with a dozen spices this single packet is all you should require to impart chicken thighs with high-end flavor with little to no fuss.
It was complete happenstance that I stumbled upon this brilliant trick. As with most home cooks, I’d also used onion soup mix to create quick dips to accompany sour cream. But this past summer, I found a new use for it: a chicken flavor bomb. Using only onion soup mix and mayonnaise, I roasted chicken thighs that were juicy, golden, and bursting with great flavor. Even my picky kids couldn’t get enough and that’s no small feat! I never let my pantry be without this secret weapon after the date.
Creamy Bacon Mushroom Chicken Thighs
This recipe delivers rich, creamy chicken thighs featuring crispy bacon, earthy cremini mushrooms, and aromatic sun-dried tomatoes in a subtly spiced coconut milk sauce. Bone-in, skin-on chicken thighs ensure a tender, flavorful main course.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Skillet Ensures even heat distribution and allows for searing and simmering in one vessel.
- 1 Chef’s knife Essential for dicing bacon, slicing mushrooms, mincing garlic, and prepping sun-dried tomatoes.
- 1 Cutting Board For safe and efficient preparation of ingredients.
- 1 Tongs For handling bacon and chicken thighs during searing and simmering.
- 1 Measuring spoons/cups For accurate measurement of spices and coconut milk.
Ingredients
Main
- 10 strips Bacon Diced Small
- 8 whole Chicken Thighs Bone-in And Skin On
- Salt As Needed
- Pepper As Needed
- 1 pound Cremini Mushrooms Thinly Sliced
- 1 jar 7 1/2 Oz. Size Sun-dried Tomatoes
- 2 cloves Garlic Minced
- ¼ teaspoons Turmeric
- ¼ teaspoons Paprika
- 1 pinch Saffron
- 2 cups Coconut Milk
- 3 sprigs Rosemary
Instructions
- Dice bacon into small pieces. Slice cremini mushrooms thinly, mince garlic, and roughly chop sun-dried tomatoes.
- In a large Dutch oven or heavy-bottomed skillet, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving most of the rendered fat in the pan.
- Pat chicken thighs dry, then generously season with salt and pepper. Sear the chicken, skin-side down, in the reserved bacon fat over medium-high heat for 6-8 minutes, until golden brown and crispy. Flip and sear for another 2-3 minutes. Remove chicken and set aside.
- Add sliced mushrooms to the skillet, cooking until softened and browned, about 5-7 minutes. Add more bacon fat if needed.
- Stir in minced garlic, chopped sun-dried tomatoes, turmeric, paprika, and a pinch of saffron. Sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Nestle the seared chicken thighs back into the sauce, skin-side up, along with the fresh rosemary sprigs.
- Reduce heat to low, cover the skillet, and simmer for 25-30 minutes, or until chicken is cooked through and very tender.
- Remove the rosemary sprigs. Uncover and continue to simmer for an additional 5-10 minutes if you prefer a slightly thicker sauce.
- Serve the creamy bacon mushroom chicken thighs warm, garnished with the crispy bacon.
Notes
1. Render the bacon fully to achieve crispiness and create a flavorful base for searing the chicken. Do not drain all the fat, as it contributes significantly to the dish’s richness. 2. Ensure chicken thighs are well-seasoned and seared deeply skin-side down to develop a golden, crispy skin and lock in moisture. 3. Saffron should be bloomed in a small amount of warm liquid (like a tablespoon of the coconut milk) before adding to ensure its flavor and color fully infuse the sauce. 4. Bone-in, skin-on thighs provide superior flavor and succulence; avoid overcooking to maintain their tenderness. 5. Taste and adjust seasoning at various stages, especially after adding coconut milk, to ensure a balanced flavor profile.
Why Onion Soup Mix Works Wonders
So what is the magic ingredient within this unassuming packet? Two ingredients that are friends in perfect harmony:
- Dehydrated Onions : These give a delicious crunch that fries up well when cooking, adding an extra textural zap with each mouthful.
- Onion Powder : Delicate powder that adds depth of rich, dark flavor to the chicken with each mouthful.
Together, they transform ordinary chicken thighs into something special. And the best part is you don’t necessarily have to do it with one of them. My favorite is mixing the soup packet with creamy mayonnaise, but you can just replace the mayonnaise with oil or melted butter. It still turns out to be juicy, flavored chicken with that inimitable crust. Easy, flexible, and always great.
Quick Coq au Vin
This dish is typically simmered for hours, but this version featuring boneless chicken is ready far sooner.
Equipment
- 1 Large Skillet
- 1 Large Saucepan
- 1 Sharp Chef’s Knife
- 1 Cutting Board
- 1 Baking Sheet
Ingredients
Main
- 1 3 to 3 1/2 pound whole chicken
- 12 pearl onions
- ½ cup water
- 2 tablespoons olive oil divided
- ½ teaspoon white sugar
- 4 large mushrooms cleaned and quartered
- â…“ cup finely chopped onion
- 3 cloves garlic minced
- 1 ½ cups dry and robust red wine such as Syrah or Grenache
- 2 bay leaves
- 1 sprig thyme leaves picked
- ¾ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons red wine
- 1 teaspoon potato starch
- 4 slices bread crusts removed
- 2 teaspoons canola oil
- 2 tablespoons finely chopped fresh parsley
Instructions
- Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
- Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
- Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
- Preheat oven to 400 degrees F (200 degrees C).
- Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes.
- Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm.
- Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
- Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
- Dip the tip of each crouton into the sauce; press into parsley until coated.
- Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.
Notes
1. Achieving a deep, even brown crust on the chicken in the skillet is crucial. This step builds foundational flavor through the Maillard reaction, compensating for the shorter cooking time of this ‘quick’ version.2. When caramelizing the pearl onions, do not rush the process. The initial steam then browning develops a sweet glaze vital for the dish’s complexity.3. Use a dry, robust red wine that you would enjoy drinking on its own. The wine is a dominant flavor component, so quality matters.4. Ensure the potato starch is fully dissolved in the cold wine before adding it to the hot liquid to prevent lumps and achieve a smooth, clear sauce.5. The heart-shaped croutons are a thoughtful garnish. Ensure they are evenly coated in oil for uniform crispness and browning.
From Dip to Dinner: The Inspiration
This dish is a brilliant reinvention of the classic French onion dip, a beloved staple that first made its mark at parties in the 1950s and has remained a crowd-pleaser ever since. There’s something almost magical about the way caramelized onions, savory seasonings, and creamy textures come together an alchemy that turns a simple dip into an irresistible indulgence.
Why limit that same onion-laden magic to chips and crackers? Why not elevate it and bring it straight to the dinner table? My inspiration came from the heart of homey comfort food, particularly the timeless recipes of Lilian Helman. I thought about her pot roast, slow-cooked with onion soup mix, canned soups, and a splash of wine, yielding a dish that was comforting, rich, and utterly satisfying. It got me thinking: if this flavor profile is good enough to elevate a roast, why couldn’t it work wonders with chicken thighs? After a little experimentation in my kitchen, French Onion Dip Chicken Thighs were born.
The result is rich, deeply caramelized, and packed with flavor a dish that strikes the perfect balance between rustic comfort and a touch of sophistication, all while coming together in under an hour. It’s a dish that invites both casual weeknight dinners and more celebratory occasions, proving that classic flavors can be reimagined without losing their charm.
One-Pan Garlic-Parm Chicken and Gnocchi
This one-pan recipe delivers a rich and comforting meal featuring pan-seared chicken thighs, tender potato gnocchi, and mushrooms in a creamy garlic-Parmesan sauce. It’s an efficient and flavorful dish, perfect for a weeknight dinner with minimal cleanup.
Equipment
- 1 Large Oven-Safe Skillet or Braiser A cast-iron or heavy-bottomed stainless steel pan is ideal for even browning and heat retention.
- 1 Cutting Board
- 1 Chef’s knife For prepping vegetables and chicken.
- 1 Microplane or Fine Grater For grating Parmesan cheese to ensure it melts smoothly and integrates well into the sauce.
- 1 Heat-Resistant Spatula or Wooden Spoon For stirring and scraping the pan efficiently.
Ingredients
Main
- 1 medium shallot
- 4 garlic cloves
- 4 ounces baby portobello or white button mushrooms
- 1 packed cup baby spinach about 1 ounce
- 1/2 bunch fresh thyme leaves divided
- 1 1/2 ounces Parmesan cheese about 3/4 firmly packed cup grated on a Microplane or 1/4 cup plus 2 tablespoons store-bought, divided
- 1 1/2 pounds boneless skinless chicken thighs (about 6)
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper plus more for serving
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 pound shelf-stable potato gnocchi
- 3 cups whole or 2% milk
Instructions
- Finely chop the shallot, mince the garlic, slice the mushrooms, and roughly chop the spinach. Separate thyme leaves; grate Parmesan cheese.
- Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon butter and olive oil in a large oven-safe skillet over medium-high heat.
- Sear chicken thighs for 5-7 minutes per side until golden brown and cooked through; remove from skillet and set aside.
- Add remaining 1 tablespoon butter to the skillet. Sauté shallots for 2 minutes until softened, then add mushrooms and cook for 5-7 minutes until browned, stirring occasionally.
- Stir in garlic and half of the thyme leaves; cook for 1 minute until fragrant.
- Whisk in flour and cook for 1 minute, stirring constantly to create a roux.
- Gradually whisk in milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Add gnocchi to the sauce, stir, and simmer for 5-7 minutes, or until gnocchi is tender and the sauce has thickened, stirring frequently to prevent sticking.
- Stir in spinach and 1/2 of the grated Parmesan cheese until spinach wilts. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Return chicken to the skillet, nestling it into the sauce. Sprinkle with remaining Parmesan and thyme, and serve immediately.
Notes
1. Achieving a deep golden-brown sear on the chicken thighs is crucial for building flavor; do not overcrowd the pan. If necessary, cook the chicken in batches. Ensure proper seasoning before searing.
2. When adding the flour, cook it for a minute to create a roux, which helps thicken the sauce and eliminates a raw flour taste.
3. Use shelf-stable potato gnocchi, as it cooks directly in the sauce, absorbing flavors beautifully. Avoid overcooking the gnocchi; it’s done when tender and pillowy.
4. Freshly grated Parmesan cheese melts better and offers a superior flavor compared to pre-shredded varieties, which often contain anti-caking agents. Add it off the heat to prevent it from clumping.
2. When adding the flour, cook it for a minute to create a roux, which helps thicken the sauce and eliminates a raw flour taste.
3. Use shelf-stable potato gnocchi, as it cooks directly in the sauce, absorbing flavors beautifully. Avoid overcooking the gnocchi; it’s done when tender and pillowy.
4. Freshly grated Parmesan cheese melts better and offers a superior flavor compared to pre-shredded varieties, which often contain anti-caking agents. Add it off the heat to prevent it from clumping.
Ingredients You’ll Need
For this recipe, the star is onion soup mix, but every ingredient plays an important role. Here’s what you’ll need to serve 2 to 4 people:
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 medium yellow onion, cut into wedges
- 1 teaspoon kosher salt
- 1/2 cup mayonnaise
- 1 (1-ounce) packet onion soup mix (such as Lipton’s)
- 3 tablespoons apple cider vinegar, divided
- 1 teaspoon chicken bouillon paste (Better Than Bouillon or similar)
- 1 fresh chive sprig, medium, finely chopped
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon fresh ground black pepper
If you want to tweak the recipe to suit your taste or dietary preferences, there are several simple substitutions that work beautifully without compromising flavor. For a different texture or a richer, buttery flavor, you can swap mayonnaise with oil or melted butter this small change adds a new dimension to the dish while keeping it moist and flavorful. If you’re looking for a lighter or dairy-free option, replace Greek yogurt with a plant-based or dairy-free yogurt; this keeps the creamy consistency intact while reducing calories or accommodating dietary restrictions. Finally, if you happen to be out of bouillon paste, don’t worry the recipe will still turn out delicious without it. The natural flavors of the other ingredients will shine through, ensuring your dish remains comforting and satisfying.
One-Pan Sriracha Chicken and Veggies
This one-pan Sriracha chicken and veggies recipe is a sweet and spicy delicious chicken dish with veggies and potatoes cooked alongside.
Equipment
- 1 Large Oven-Proof Skillet
- 1 Instant-Read Thermometer
- 1 Mixing Bowl For Sriracha sauce mixture
- 1 Spatula or Tongs For searing and stirring
- 1 Chef’s Knife and Cutting Board For ingredient preparation
Ingredients
Main
- 4 skin-on chicken thighs
- salt and ground black pepper to taste
- ¼ cup butter divided
- ½ red onion sliced
- 8 cloves garlic minced
- 4 baby red potatoes quartered
- 1 red bell pepper diced
- â…“ cup Sriracha sauce
- â…“ cup brown sugar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Season chicken thighs with salt and black pepper.
- Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Add thighs, skin-sides down; cook until browned, about 3 minutes. Flip; cook until second sides browned, 3 to 4 minutes more. Transfer thighs to a plate; set aside. Drain excess grease from skillet if desired.
- Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and bell pepper; cook until tender, 5 to 10 minutes. Place thighs on top.
- Combine Sriracha sauce and brown sugar in a bowl; pour over thighs.
- Bake in the preheated oven until an instant-read thermometer inserted into thighs reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.
Notes
For truly crispy chicken skin, ensure thighs are patted thoroughly dry before seasoning and searing. Starting skin-side down in a moderately hot pan allows the fat to render slowly. Do not overcrowd the skillet during browning to ensure proper caramelization. When adding vegetables, ensure potatoes are cut to a uniform size for even cooking. If desired, deglaze the pan after removing chicken, before adding onion and garlic, to incorporate any flavorful fond. Taste the Sriracha-brown sugar mixture before pouring to adjust the sweet-spicy balance. A squeeze of lime juice or a sprinkle of fresh cilantro at the end can brighten and lift the final dish. Always rest chicken briefly after baking for juicier meat.
Step-by-Step Instructions
Just do these steps to create French Onion Dip Chicken Thighs your whole dining table will be raving about:
1. Preheat and Prepare
- Position a rack in the center of your oven and preheat to 400ºF.
- Chop your onion into wedges and set aside.
2. Season and Sear the Chicken
- Season chicken thighs with kosher salt generously.
- Place them skin-side down in a chilled cast-iron skillet, then gradually heat.
- Allow the fat to melt and the skin to crisp for about 10 minutes.
3. Flip and Mix
- Flip the chicken and brown the second side until golden, about 5 minutes.
- While sautéing, mix onion soup mix and mayonnaise in a little bowl together.
4. Sauté the Onions
- Transfer chicken to a plate.
- Add wedges of onion to pan and sauté until browned on both sides.
5. Deglaze the Pan
- Add 2 tablespoons vinegar and bouillon paste to pan, loosening browned flavorful bits.
- Remove from heat.
6. Slather and Return
- Spread about 1 tablespoon of the mayo onion mixture to each chicken thigh.
- Return chicken to skillet, folding it into onions.
7. Roast to Perfection
- Place skillet in oven and roast until chicken is 165ºF at center, about 20 minutes.
- Meanwhile, mix chopped chives and yogurt with leftover mayo mixture.
8. Optional Broil
- For browned exterior, broil chicken 2 minutes at finish.
9. Finish the Pan Sauce
- Remove chicken, then add black pepper and 1 tablespoon vinegar to pan.
- Stir into rich sauce.
10. Assemble and Serve
- Best yogurt mixture over a platter of caramelized onions, chicken on top of the onions, drizzle pan sauce, and top with fresh chives.
Marry Me Chicken
This recipe features pan-seared chicken breasts finished in a rich, creamy Parmesan sauce with sun-dried tomatoes, bacon, and herbs. It’s a decadent and flavorful dish, often served over angel hair pasta, perfect for a special occasion meal.
Equipment
- 1 Large Skillet or Pan For searing chicken and making the sauce.
- 1 Large Pot For cooking pasta.
- 1 Knife
- 1 Cutting Board
- 1 Tongs or Spatula
Ingredients
Main
- 1.5 pounds skinless boneless chicken breast halves
- 2 tablespoons butter
- 3 cloves garlic minced
- 0.5 teaspoon dried oregano
- 0.25 teaspoon ground thyme
- 0.5 cup chicken broth divided
- 0.5 pound bacon
- 1 16 ounce package angel hair pasta
- 1 tablespoon all-purpose flour
- 0.5 cup freshly shaved Parmesan cheese
- 0.25 cup whipping cream
- 0.25 cup chopped sun-dried tomatoes
- 1 pinch red pepper flakes
- salt to taste
Instructions
- Cook angel hair pasta according to package directions; drain and set aside.
- Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving some fat in the skillet.
- Season chicken breasts with salt and red pepper flakes.
- Sear chicken breasts in the reserved bacon fat over medium-high heat until golden brown on both sides and cooked through; remove chicken from skillet.
- Reduce heat to medium, add butter to the skillet (if needed), and sauté minced garlic, oregano, and thyme until fragrant.
- Whisk in flour and cook for 1 minute.
- Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in whipping cream, grated Parmesan cheese, and chopped sun-dried tomatoes; bring to a gentle simmer, stirring until sauce thickens slightly.
- Return cooked chicken and crumbled bacon to the skillet, coating in the sauce; heat through.
- Serve chicken and sauce immediately over cooked angel hair pasta.
Notes
Ensure your skillet is hot when searing the chicken breasts to achieve a good golden-brown crust; don’t overcrowd the pan. When making the sauce, gently simmer, don’t boil vigorously, to prevent the cream from curdling. Using good quality, oil-packed sun-dried tomatoes adds depth of flavor. Cook the angel hair pasta al dente as it will finish cooking slightly when tossed with the hot sauce.
Stretching Beyond Chicken Thighs
Don’t think this hack only works with bone-in thighs. The onion soup mix and mayo glaze is fabulous on:
- Boneless, skinless thighs Roast at 425ºF until cooked. Perfect for salads, wraps, or quick dinners.
- Chicken wings Toss with the mixture and bake or air-fry for a game-day champ.
- Mashed potatoes Mix onion soup mix into creamy potatoes for a flavor-filled side.
The adaptability of onion soup mix is what makes it so exciting. One packet opens the door to endless savory creations.
Air Fryer Chicken Thighs
These air fryer chicken thighs are tender and juicy with delicious crispy skin. You’ll love this quick and easy chicken thigh recipe that is ready in less than 30 minutes thanks to your trusty air fryer!
Equipment
- 1 Air Fryer
- 1 Small Mixing Bowl
- 1 Pastry or Basting Brush For applying olive oil evenly
- 1 Instant-Read Thermometer Crucial for ensuring food safety and perfect doneness
- 1 Plate For seasoning chicken
Ingredients
Main
- 4 skin-on boneless chicken thighs
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C). Dotdash Meredith Food Studios
- Pat chicken thighs dry with a paper towel and brush skins with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate. Dotdash Meredith Food Studios
- Combine smoked paprika, garlic powder, salt, and pepper in a bowl. Sprinkle 1/2 of the seasoning mixture evenly over thighs. Turn thighs over and evenly sprinkle with remaining seasoning. Arrange thighs, skin-side up, in a single layer in the air fryer basket. Dotdash Meredith Food Studios
- Cook in the preheated air fryer until thighs are brown and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
- Serve and enjoy! Allrecipes
Notes
Achieving truly crispy skin is paramount. Ensure the chicken thighs are thoroughly patted dry before applying olive oil and seasoning. For an extra layer of flavor, consider adding a pinch of cayenne pepper for a subtle kick or dried herbs like thyme or oregano to the seasoning blend. Placing the chicken skin-side up in the air fryer basket is critical for optimal browning and crispiness. Always use an instant-read thermometer to confirm internal temperature, as air fryer models can vary in cooking time. Do not overcrowd the basket, as this can steam rather than crisp the chicken.
One-Pan Chicken Thigh Recipes You’ll Love
Chicken thighs are inherently moist, frugal, and versatile, and they are perfect for a single-pan meal. Get tempted by these irresistible twists:
Creamy Garlic Chicken with Spinach and Bacon
- Silky creamy garlic sauce and fresh spinach are paired with rich bacon.
- Prep time: 25 minutes.
Lemon Garlic Butter Chicken and Green Beans
- Decadent garlic butter and zesty lemon combine to produce this guilt-free but light meal.
- Prep time: 20 minutes.
Creamy Mushroom Chicken Skillet with Bacon
- Mushrooms soak up pan juices to provide ultimate flavor.
- Richly creamy sauce makes this a comforting dinner in only 25 minutes.
Garlic Herb Butter Chicken Thighs with Asparagus
- Freshness from the herbs and garlic butter.
- Made in just 20 minutes.
One-Pan Chicken and Potatoes with Garlic Parmesan Spinach Cream Sauce
- Chicken, potatoes, and creamy sauce comprise the entire meal.
- Perfect for pleasing weeknight dinners.
Creamy Spinach Chicken Gnocchi
- Light and fluffy gnocchi with chicken and spinach cream sauce on top.
- A comforting classic, prepared in under 30 minutes.
Easy Baked Beef Brisket
Not only is this apple and onion smothered beef brisket easy and delicious, it’s also very fast (for a brisket recipe)! Cooking it low and slow often results in dried-out meat, so instead we dial up the temperature slightly and bake it in about half the time to ensure it’s both tender and moist.
Equipment
- 1 Baking Dish
- 1 Saucepan
- 1 Aluminum Foil
- 1 Stick Blender (or food processor)
- 1 Chef’s knife
Ingredients
Main
- 3 pounds first-cut brisket or flat-cut, trimmed of fat
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- ½ teaspoon cayenne pepper
- 2 tablespoons butter
- 1 large yellow onion sliced
- 1 teaspoon kosher salt
- 4 cloves garlic sliced
- 1 tablespoon minced fresh rosemary
- 1 cup apple juice
Instructions
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil “rack” set over a plate and refrigerate, uncovered, 8 to 12 hours. Dotdash Meredith Food Studios
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes. Dotdash Meredith Food Studios
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil. Dotdash Meredith Food Studios
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours. Dotdash Meredith Food Studios
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy. Dotdash Meredith Food Studios
- Slice brisket across the grain and serve with the gravy. DOTDASH MEREDITH FOOD STUDIOSÂ
Notes
1. Brisket quality is key; a well-marbled first-cut (flat-cut) will yield the best results. Trimming excess hard fat is important, but leave a thin layer for moisture.2. The overnight dry brining (seasoning and refrigerating uncovered) is crucial for deep flavor penetration and a tender interior. Don’t skip this step if time permits.3. Ensure the baking dish is tightly covered with foil to create a steamy environment, preventing the brisket from drying out during its relatively higher temperature cook.4. Slicing against the grain is non-negotiable for tender brisket. Locate the grain before slicing to prevent chewy meat.5. Don’t rush the resting phase; it allows the juices to redistribute, ensuring a moist final product.
Creamy Garlic Chicken Thighs
- Savory and rich, with robust mushroom flavor.
- A gourmet-flavored weeknight meal.
Garlic Mushroom Chicken Thighs with Sun-Dried Tomatoes
- Vibrant tomatoes are contrasted against rich mushrooms.
- A 30-minute Mediterranean-flavored dinner.
Paprika Chicken Thighs with Lemon Zucchini Skillet
- Bright lemon and zucchini blend with smoky paprika.
- Fast, tasty, and filling.
Garlic Butter Chicken Thighs and Baby Potatoes Skillet
- Garlic butter dress chicken and potatoes.
- Fast, delicious, and filling.
Buttery Garlic Herb Chicken with Lemon Parmesan Cauliflower Rice
- Gluten-free and low-carb variation that is just as good as the original.
- Ready in 20 minutes.
Smothered Pork Chops
This recipe delivers tender, golden-brown pork chops smothered in a rich, creamy gravy. Starting with a seasoned flour dredge and a pan sear, the chops are then simmered in a reduction of chicken broth and buttermilk, creating a comforting and flavorful dish that’s simple to prepare for a satisfying meal.
Equipment
- 1 Shallow Platter For dredging the pork chops
- 1 Large Saute Pan or Cast Iron Skillet Essential for searing and simmering
- 1 Whisk For smooth gravy without lumps
- 1 Measuring Cups and Spoons For accurate ingredient portions
- 1 Cutting Board and Chef’s Knife For preparing fresh parsley garnish
Ingredients
Main
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pork chops 3/4-inch thick, bone-in
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup buttermilk
- Chopped fresh flat-leaf parsley for garnish
Instructions
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
- Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
Notes
1. Achieving a deep golden-brown sear on the pork chops is crucial for building flavor; don’t overcrowd the pan. If necessary, sear in batches. Ensure pork chops are thoroughly patted dry before dredging to promote a crisp crust. 2. When making the gravy, ensure the seasoned flour is thoroughly incorporated into the pan drippings to form a smooth roux before adding liquids. Whisk continuously as you add the chicken broth and buttermilk to prevent lumps, resulting in a velvety sauce. 3. Avoid overcooking the pork chops during the simmering stage, as this can lead to dry meat. The 5-minute simmer in the sauce should be just enough to finish cooking while keeping them tender and juicy. Always taste and adjust seasoning (salt and pepper) before serving.
Final Thoughts
From Chicken Thighs served with French Onion Dip to skillet one-pan meals, the key is simplicity with loads of flavor. With onion soup mix being your secret ingredient, you can toss together great meals from ho-hum ol’ chicken in seconds. It’s proof positive that greatest cooking secrets are right before us in plain sight through the simplest pantry staples.
Baked Chicken Wings
These easy chicken wings are coated with a blend of spices, garlic, and olive oil and baked in the oven until crisp, flavorsome, and delicious. No one will be able to resist!
Equipment
- 1 Baking Sheet Preferably with a wire rack for optimal crispness
- 1 Large Resealable Bag
- 1 Garlic Press
- 1 Measuring Spoons For accurate seasoning
- 1 Tongs For handling and serving hot wings
Ingredients
Main
- 3 tablespoons olive oil
- 3 cloves garlic pressed
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- salt and ground black pepper to taste
- 10 chicken wings
Instructions
- Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). ALLRECIPES / DEBBIE WOLFE
- Combine olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add chicken wings; reseal and shake to coat. Arrange chicken wings on a baking sheet. ALLRECIPES / DEBBIE WOLFE
- Cook chicken wings in the preheated oven until crisp and cooked through, about 30 to 45 minutes. ALLRECIPES / DEBBIE WOLFE
- Serve hot and enjoy! ALLRECIPES / DEBBIE WOLFE
Notes
1. For maximum crispiness, pat the chicken wings very dry with paper towels before coating. Arrange them on a wire rack set inside a baking sheet to allow hot air to circulate completely. Consider increasing the oven temperature to 400°F (200°C) for the last 10-15 minutes, monitoring closely to prevent burning.2. For deeper flavor, allow the marinated wings to rest in the refrigerator for at least 30 minutes, or up to 4 hours. A pinch of smoked paprika can add an earthy note, and a dash of cayenne pepper brings extra heat. Freshly squeezed lime juice over the hot wings brightens the flavor.3. Do not overcrowd the baking sheet; this steams the wings rather than baking them crisp. Use two baking sheets if necessary to ensure a single layer.
So take out your skillet, a box of onion soup mix, and some fresh ingredients, and get ready to be serving up dinners the whole table will be desperate for second helpings of. Happy cooking, everyone because with tips like these, delicious weeknight dinners are always on the plate.
