Pan-Roasted Chicken Thighs and Rice

You know, sometimes you want to make something for dinner that doesn’t take a lot of time and fuss.  You want something that doesn’t require a lot of prep time or a lot of dishes and utensils to make it.  You know…. something you can throw in a skillet and put on top of the stove and then go turn on some music and read a few chapters in your favorite book. But not so fast there….you still want a hearty dish that is comforting and full of all the delicious flavors as if you had cooked it all day.  I got it.  This is it. Takes only a few minutes to get it started and then you can walk away and forget it.  Go get that book ready.

Pan-Roasted Chicken Thighs and Rice

6-8 boneless, skinless chicken thighs

1 cup flour for dredging

Salt and pepper

2 tablespoons extra virgin olive oil

2 tablespoons of butter

1 small onion, chopped

4 cloves garlic, minced

1 cup uncooked white rice

2 1/4 cup chicken stock

Pat the chicken with paper towels to remove moisture. Season both sides with salt and pepper. Add flour to a shallow dish then season liberally with seasoned salt and pepper. Dredge each chicken thigh into the seasoned flour, tapping off any excess, then place onto a plate.

Heat extra virgin olive oil and butter in a large skillet over medium-high heat. Add chicken thighs and sauté until the skin has browned on both sides…..about 2-3 minutes per side. Thighs do not need to be cooked through as they will continue cooking later.  Transfer chicken to a plate and set aside.

Add the onion and garlic and sauté until just tender. Add the chicken stock to the same skillet and heat on medium high. Stir in the uncooked rice. 

Using a wooden spoon, scrape the brown bits from the bottom of the skillet to blend in with the rice mixture. Bring mixture to a boil and then reduce heat to simmer. 

Place the chicken on top of the rice mixture, cover with lid and let cook an additional 40 to 45 minutes or until chicken is done, rice is tender and liquid is absorbed.  

Sprinkle with additional parsley and serve.

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Parmesan Crusted Chicken

Need something quick for lunch or dinner?  This chicken is so quick and easy and simply delicious!  I use chicken breasts and coat them with Parmesan cheese and panko bread crumbs and then pan fry them until they are crispy. You can use chicken breast cutlets for an even quicker recipe.  I also like to slice them up and lay them on top of my salads.  So good!

Parmesan Crusted Chicken

2-4 chicken breast or 1 pound of chicken breast cutlets

salt and pepper

1 sprig fresh rosemary

1 cup grated parmesan cheese

2 eggs, beaten

1 cup panko bread crumbs

1/4 cup olive oil

2 tablespoons butter

 

Set up a breading station with three bowls. One bowl will have your beaten eggs. The second will have your parmesan cheese and the third will have your panko bread crumbs.

 

Lay the chicken breasts out on a cutting board and season them generously on both sides with salt and pepper. 

 

 




Strip the leaves from the fresh rosemary sprig and mince them finely with a knife. Add the minced rosemary to the egg bowl, then whisk the eggs and rosemary together until combined. Melt the butter and oil in a heavy skillet and set on medium high heat while you bread the chicken.  

 

 

  

 

First dip each chicken cutlet into the parmesan cheese.  Next dip the chicken into the beaten egg and shake off any excess. Finally dip into the panko bread crumbs.

 

Add 2 or 3 chicken breasts or cutlets at a time to the heated skillet and cook for 4-5 minutes on each side, until golden and crispy. 

 Do not crowd  your skillet or they will not get crispy. 

 

Serve for lunch or dinner with a side or slice up for a salad!  Yum.

 

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Classic Deviled Eggs

I love deviled eggs. They are a staple all throughout the summer months and you'll find them on my holiday table whenever Easter or any other occasion comes along.  I make them just like my Mom....nothing fancy or complicated... and nothing much added other than a sprig of dill weed or sometimes a sprinkle of paprika.

Classic Deviled Eggs

6 large eggs

1/4 cup Hellmann's or Dukes Real Mayonnaise

2 teaspoons yellow mustard

salt and white pepper to taste

paprika, for top of eggs, optional

Boil your eggs in a pan large enough to hold 6 large eggs. Cover with cold water about 2 inches above the eggs. Heat over medium high heat until the water boils. Boil for about 1 minute. Remove pan from heat, cover and let sit for 10-12 minutes.  Rinse eggs with cold water, until eggs are cool enough to handle. Drain water, crack the eggs and remove all shells.

After peeling, cut the eggs in half with a sharp knife. Gently scoop out the yolk into medium sized bowl. Place the whites on a serving dish.

Mash the yolks with a fork and add some of the mayonnaise and mustard and mix together.  Add more of each to get the consistency you like.  Add salt and pepper to taste.  Mix on low speed with a hand mixture until smooth. If the yolks are not creamy enough, add a little more mayo, but just a little at a time.  You want it thick and not too thin. If the mixture is too runny, it will not sit up well in the egg white.

Snip the end of a Ziploc bag or fit the end of the plastic bag with a star tip. Use a large spoon and fill the bag with the egg yolk mixture, squeezing the filling into the bottom of the bag. Using a swirling motion, fill the eggs with the yolk mixture. 

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