Best 20 Chicken And Herbs Recipes

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Are you in search of a flavorful and tantalizing chicken dish that bursts with herbal goodness? Look no further! This article will guide you through the exciting world of chicken and herb recipes, offering a diverse selection of culinary creations that are sure to delight your taste buds. With a blend of aromatic herbs, tender chicken and creative cooking techniques, you'll discover irresistible recipes that range from classic comfort food to tantalizing gourmet experiences. Whether you prefer a quick weeknight meal or an elegant dinner party centerpiece, this article has something for every palate and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY



11 Herbs And Spices Fried Chicken Recipe by Tasty image

Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper

Provided by Ellie Holland

Categories     Dinner

Yield 8 servings

Number Of Ingredients 16

1 ¾ cups buttermilk
2 eggs
8 chicken drumsticks
8 ½ cups vegetable oil
2 cups flour
2 teaspoons salt
½ tablespoon dried thyme
½ tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
½ tablespoon black pepper
1 tablespoon mustard powder
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon powdered ginger
1 tablespoon white pepper

Steps:

  • Beat the eggs into the buttermilk.
  • Add the chicken pieces to the buttermilk mixture and chill for an hour.
  • In a large mixing bowl, mix the flour with all the herbs and spices.
  • Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
  • Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
  • Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
  • Transfer to a paper towel-lined plate.
  • Enjoy!

GRILLED CHICKEN AND HERBS



Grilled Chicken and Herbs image

This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.

Provided by JCKREP

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 8

4 large skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon chopped garlic
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
  • Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 1 g, Cholesterol 117 mg, Fat 11.5 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 2.3 g, Sodium 387.2 mg

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS



Baked Chicken With Potatoes, Cherry Tomatoes and Herbs image

For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.

Provided by Julia Moskin

Categories     dinner, lunch, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 10

1 (3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighs
4 tablespoons extra-virgin olive oil
1 tablespoon rosemary leaves (from about 2 sprigs)
Kosher salt and black pepper
2 small dried red chiles, crumbled, or 1/2 teaspoon red-pepper flakes
2 to 3 pounds large Yukon Gold potatoes, quartered
12 ounces cherry or grape tomatoes
1 large yellow onion, quartered and thickly sliced
1/4 cup dry white wine
4 to 6 basil sprigs, plus 2 tablespoons finely shredded leaves, for garnish

Steps:

  • Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
  • Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
  • Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
  • Discard basil sprigs. Garnish with shredded basil and serve immediately.

Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN WITH WHITE WINE, ONIONS AND HERBS



Chicken With White Wine, Onions and Herbs image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Number Of Ingredients 7

Chicken breasts
Onions
Butter
White wine
Bay leaves
Thyme
Parsley

Steps:

  • In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
  • Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
  • Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
  • Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
  • Adjust seasoning. Garnish: Chopped fresh thyme.

SHEET-PAN CHICKEN WITH ARTICHOKES AND HERBS



Sheet-Pan Chicken With Artichokes and Herbs image

This weeknight sheet-pan dinner takes inspiration from porchetta, the classic Italian pork roast that's scented with fennel and herbs. Here, a fragrant spice rub of ground fennel, garlic, rosemary and sage is placed onto chicken thighs, instantly elevating plain chicken with minimal effort. Canned artichokes are a versatile and time-saving pantry staple, commonly tossed into salads but here, they are fantastic roasted. The juicy chicken thighs create a bright pan sauce mixed with briny olives and lemon juice. Leftovers can be chopped and tossed with mayonnaise for a fantastic chicken salad the next day.

Provided by Kay Chun

Categories     dinner, poultry, roasts, main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

3 large fennel bulbs (about 3 pounds), trimmed, halved lengthwise and cut into 1/2-inch-thick wedges
2 (14-ounce) cans whole artichoke hearts in water, drained and halved lengthwise
8 ounces cherry tomatoes
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
2 tablespoons minced garlic
2 tablespoons ground fennel
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
8 bone-in, skin-on chicken thighs (about 3 pounds)
1/2 cup pitted green olives, chopped
2 tablespoons fresh lemon juice
1 teaspoon red-pepper flakes (optional)

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
  • In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
  • Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
  • Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.

SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER



Sauteed Chicken Breasts with Fresh Herbs and Ginger image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons vegetable oil, like soy or peanut
2 boneless, skinless chicken breast halves, about 6 ounces each
Kosher salt and freshly ground black pepper
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons chicken broth, homemade or low-sodium canned
2 teaspoons finely grated ginger
1/4 cup packed fresh basil leaves, torn
2 tablespoons packed fresh mint leaves, torn

Steps:

  • Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
  • Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
  • Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)



Thai Larb Gai (Chicken With Lime, Chili and Fresh Herbs) image

Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it - it adds a nuttiness that's essential to the authentic flavor of the dish.

Provided by Julia Moskin

Categories     dinner, quick, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)
16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted)
1/2 teaspoon hot chile powder, preferably Thai or Lao
4 teaspoons fish sauce (nam pla)
5 teaspoons freshly squeezed lime juice
1/4 cup slivered red onions
2 tablespoons chopped cilantro
2 tablespoons sliced scallions
10 whole mint leaves, more for serving
Lettuce leaves
cucumber spears, for serving
4 cups cooked sticky or jasmine rice, for serving

Steps:

  • To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
  • To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
  • Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN AND HERBS



Chicken and Herbs image

Judy Sargent of Rome, New York sent the recipe for this moist and tender chicken. Nicely seasoned with a variety of herbs, it's easy to prepare...but seems special enough for company.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

4 bone-in chicken breast halves (2 pounds)
2 tablespoons olive oil
1 tablespoon grated onion
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon coarsely ground pepper
1/4 teaspoon rubbed sage
1/8 teaspoon dried marjoram
1/8 teaspoon hot pepper sauce
4-1/2 teaspoons minced fresh parsley

Steps:

  • Arrange chicken in an 11x7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken. , Bake, uncovered, at 425° for 30-40 minutes or until a thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice.

Nutrition Facts : Calories 240 calories, Fat 11g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 373mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

WHOLE ROAST CHICKEN WITH LEMON AND HERBS



Whole Roast Chicken with Lemon and Herbs image

Provided by Virginia Willis

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 11

One 4- to 5-pound chicken, giblets and neck removed
Coarse kosher salt and freshly ground black pepper
Coarse kosher salt and freshly ground black pepper
3 fresh thyme sprigs
2 cloves garlic
1 large lemon, halved
2 tablespoons unsalted butter, at room temperature
1 onion, chopped
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 bay leaf, preferably fresh

Steps:

  • Set a rack on the lower middle level of the oven and heat the oven to 425 degrees F.
  • Season the chicken inside and out with salt and pepper. Stuff the cavity with the thyme sprigs, garlic, and one lemon half, squeezing the lemon as you insert it to release the juice into the cavity. Rub the butter all over the chicken skin, including undersides, then season once again with salt and pepper.
  • Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in a roasting pan. Squeeze the juice of the remaining lemon half over the top of the chicken. (You can toss the lemon half into the roasting pan or discard it.)
  • Place the roasting pan in the oven. After 15 minutes, reduce the temperature to 350 degrees F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices.
  • Add the onion, carrot, celery, and bay leaf to the roasting pan after 30 minutes. Continue roasting, basting several times, until the juices run clear when pierced at the thickest part of the thigh with a knife or if you tilt the chicken forward the juices that run out of the cavity are clear, an additional 45 to 60 minutes (1 1/4 to 1 1/2 hours total roasting time). Transfer the chicken to a cutting board, cover loosely with foil, and let rest in a warm place to allow the juices to redistribute, about 15 minutes. To serve, remove the herbs and the lemon half from the cavity and discard. Reserve the garlic cloves and carve the chicken. Serve the chicken with the vegetables and reserved garlic cloves. (The bay leaf may be left for decoration or discarded.)

CHICKEN AND HERBS IN WHITE WINE



Chicken and Herbs in White Wine image

Tasty chicken recipe with wine and herbs. Made with one pan for easy clean up. Serve with noodles (put cooked noodles in pan to soak up broth for 15 minutes), or make gravy (remove chicken and add cornstarch mixed with water to thicken) and serve with mashed potatoes.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h5m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 (4 pound) chicken, cut into pieces
garlic powder to taste
½ pound fresh mushrooms, sliced
1 large onion, diced
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 teaspoon garlic salt
¼ teaspoon black pepper
1 teaspoon poultry seasoning
1 cup dry white wine
1 (10.5 ounce) can chicken broth

Steps:

  • Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.
  • Spoon off chicken fat, and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft. Remove to a medium bowl.
  • In a separate bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Stir in wine, and add to onion and mushrooms.
  • Return chicken to Dutch oven. Pour mushroom mixture and broth over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.

Nutrition Facts : Calories 749.9 calories, Carbohydrate 5.6 g, Cholesterol 228.3 mg, Fat 50.4 g, Fiber 1 g, Protein 58.1 g, SaturatedFat 13.7 g, Sodium 760.2 mg, Sugar 2.4 g

CHICKEN WITH FRESH HERBS AND SHERRY WINE VINEGAR



Chicken with Fresh Herbs and Sherry Wine Vinegar image

Provided by Rozanne Gold

Categories     Chicken     Herb     Broil     Quick & Easy     Dinner     Vinegar     Spring     Summer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup chopped assorted fresh herbs (such as Italian parsley, oregano, and tarragon)
6 tablespoons olive oil
1/3 cup Sherry wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1 3/4 pounds boneless chicken breast halves with skin, each quartered
1/4 cup dry vermouth or dry white wine
2 tablespoons unsalted butter, chilled, diced

Steps:

  • Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.
  • Preheat broiler. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes.
  • Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over chicken.

GARLIC AND HERBS CHICKEN SALAD



Garlic and Herbs Chicken Salad image

A wonderful and tasty chicken salad that goes great on crackers or a sandwich. It's fresh and simple flavors appeal to all. I made this up over years of trial and error. Finally hit the jackpot! Enjoy!

Provided by K-Jon Chef

Categories     Lunch/Snacks

Time 2h30m

Yield 10 10 sandwiches, 10 serving(s)

Number Of Ingredients 10

1/2 cup red onion, diced fine
1/4 cup celery, diced fine
1 tablespoon fresh garlic clove, minced well
1 tablespoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 teaspoons dried dill weed
1 cup mayonnaise (more or less to taste)
1 tablespoon lemon juice
4 cups chopped chicken (I use Rotisserie left over from Costco)

Steps:

  • Mix Mayo and lemon juice together. Add dried spices and mix well. Add rest of ingredients mix well and chill for atleast 2 hours. Enjoy!

Nutrition Facts : Calories 98.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 170.6, Carbohydrate 7.2, Fiber 0.3, Sugar 1.9, Protein 0.4

CREAMY PASTA WITH FRESH HERBS AND CHICKEN



Creamy Pasta With Fresh Herbs and Chicken image

I got this recipe from my ex-husbands cousin Paula. I always liked her the most :) This is a really yummy dish. The ingredients may sound a little different but they blend so great.

Provided by Queen uh Cuisine

Categories     Savory

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 1/2 cups heavy cream
4 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon nutmeg
1/4 cup fresh grated parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh chives
1 (16 ounce) package angel hair pasta
2 1/2 cups cooked chicken breasts

Steps:

  • Combine cream, butter, salt, nutmeg and cayenne in a saucepan and simmer 15 minutes, or until sauce is slightly reduced and thickened.
  • While the sauce is reducing, get the water ready for the pasta and cook as directed.
  • Whisk in Parmesan cheese and herbs to the cream mixture and simmer for another 5 minutes.
  • Add cooked chicken to the cream mixture.
  • Serve pasta topped with the creamy herb and chicken mixture.
  • Serve with a salad and crusty bread. Don't forget the wine :).

Nutrition Facts : Calories 2073.3, Fat 110, SaturatedFat 62.4, Cholesterol 463.6, Sodium 1145.2, Carbohydrate 177.3, Fiber 8.2, Sugar 4.6, Protein 91.3

BROWNED BUTTER AND MIZITHRA CHEESE PASTA WITH CHICKEN, SPINACH AND HERBS



Browned Butter and Mizithra Cheese Pasta with Chicken, Spinach and Herbs image

It's so hard to find recipes with Mizithra cheese other than the typical browned butter, so here is a new twist on an old favorite! Great for summer evenings! I like to use a George Foreman® grill to cook the chicken.

Provided by wynter

Categories     Main Dish Recipes     Pasta     Chicken

Time 41m

Yield 4

Number Of Ingredients 11

1 (16 ounce) package linguine pasta
cooking spray
1 teaspoon seasoned salt, or to taste
3 skinless, boneless chicken breasts
¼ cup butter
1 cup chopped fresh spinach
¼ cup chopped fresh basil
3 sprigs fresh thyme, leaves removed
½ cup grated Mizithra cheese
¼ cup pine nuts
freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Spray a grill pan lightly with cooking spray; heat over medium heat. Sprinkle seasoned salt on both sides of chicken and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool slightly.
  • Melt butter in a small saucepan over medium heat; bring to a low simmer and cook until butter has a caramel fragrance and is almost done foaming, 5 to 10 minutes.
  • Combine linguine, chicken, spinach, basil, and thyme in a large bowl. Pour browned butter on top. Toss well to combine. Add Mizithra cheese and pine nuts; toss again. Garnish with freshly ground black pepper.

Nutrition Facts : Calories 701 calories, Carbohydrate 100.9 g, Cholesterol 89.5 mg, Fat 23.1 g, Fiber 5.4 g, Protein 37.2 g, SaturatedFat 10.3 g, Sodium 720.5 mg, Sugar 6.2 g

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS



Pan-Sauteed Chicken with Vegetables and Herbs image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

1/8 teaspoon ground black pepper
1/8 teaspoon paprika
2 tablespoon all-purpose flour
4 bone-in chicken breast halves (about 2 pounds)
2 tablespoon olive oil
2 small red onions, cut into quarters
1 pounds new potatoes, cut into quarters
8 ounce fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
1 1/2 cup Swanson® Chicken Stock
3 tablespoon lemon juice
1 tablespoon chopped fresh oregano leaves
Chopped fresh thyme leaves (optional)

Steps:

  • Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
  • Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
  • Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
  • Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
  • Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
  • To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

GRILLED CHICKEN WITH BALSAMIC AND HERBS



Grilled Chicken With Balsamic and Herbs image

From License to Grill, with Rob Rainsford. This is a quick and easy dish, and goes really well with Grilled Honey Tarragon Carrots and Grilled Potatoes and Herbs for a well-rounded menu. Prep time includes 20 minutes to marinate.

Provided by Alison J.

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 teaspoons herbes de provence
2 teaspoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 pinch salt
1 pinch pepper

Steps:

  • In a small bowl, combine herbes de Provence, Dijon, onion & garlic powder, evoo and balsamic vinegar. Mix to combine evenly. Season with salt and pepper.
  • Place chicken breasts into a zip-top plastic bag. Pour the marinade over the chicken. Seal the bag and shake gently to coat the chicken. Marinate in the refrigerator for about 20 minutes (you might want to turn the bag once during this time).
  • Preheat barbecue to medium.
  • Remove chicken from marinade and pat lightly with paper towel to remove excess moisture.
  • Place chicken directly over heat on a well-oiled grill. Cook for about 7-8 minutes per side, or until chicken is cooked through.
  • Remove chicken from heat and cover with foil for 5 minutes before serving.

Nutrition Facts : Calories 255.3, Fat 15.1, SaturatedFat 2.3, Cholesterol 68.4, Sodium 144.2, Carbohydrate 1.2, Fiber 0.2, Sugar 0.5, Protein 27.5

CHICKEN WITH ORANGE JUICE AND FRESH HERBS



Chicken With Orange Juice and Fresh Herbs image

Make and share this Chicken With Orange Juice and Fresh Herbs recipe from Food.com.

Provided by Chef TraceyMae

Categories     Chicken

Time 15m

Yield 4-6 Pieces, 4-6 serving(s)

Number Of Ingredients 7

4 -6 chicken breasts, boneless, skinless
1/2 cup orange juice
3 tablespoons honey
2 tablespoons dry sherry
2 tablespoons lemon juice
2 tablespoons fresh herbs, chopped
1/2 teaspoon salt

Steps:

  • Rinse chicken breasts and pat dry.
  • Place on a lightly oiled grill over medium hot coals and cook for about 5 minutes per side or until cooked through.
  • While chicken is cooking, combine all remaining ingredients in a small saucepan.
  • Cook over medium heat until mixture is reduced and slightly thickened.
  • Transfer chicken to a platter and pour sauce over top.

Nutrition Facts : Calories 344.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 384.9, Carbohydrate 17.9, Fiber 0.1, Sugar 16, Protein 30.6

JULIA'S ROAST CHICKEN WITH LEMON AND HERBS



Julia's Roast Chicken with Lemon and Herbs image

Categories     Chicken     Citrus     Herb     Poultry     Roast     Lemon     Fall     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 fine, fresh 3 1/2 pound chicken
Salt and pepper
6 fresh sage leaves (or 4 sprigs of fresh tarragon or 1/2 teaspoon dried herbes de Provence)
1 large lemon, cut in 1/4-inch slices
2 tablespoons unsalted butter at room temperature
2/3 cup mixed roughly chopped carrots and onions
Special equipment
A roasting pan 2 inches deep; a V-shaped roasting rack; a pastry brush for basting; a board or platter for resting and carving; cotton kitchen twine

Steps:

  • Preparing the chicken:
  • Set the rack on the lower middle level and preheat the oven to 425°F.
  • Rinse the chicken thoroughly, inside and out, under hot water, then dry it with paper towels. Remove any lumps of fat from inside the cavity near the tail opening.
  • To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loose the bone, pry it out at the top, and pull it down. If it breaks, carefully wiggle out the pieces.
  • Trim the small bony protrusions, or "nubbins," from the wing tip joint. Then fold the wings up against the breast, where they will be held in place by the V-rack.
  • Salt and pepper the cavity and stuff it with the sage leaves and 3 or 4 thick slices of lemon; give the slices a squeeze as you put them in. Massage the butter over the entire chicken skin, including undersides, then salt generously.
  • Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in the roasting pan and tuck the flap of neck skin underneath. Squeeze the juice of the remaining lemon pieces over the top.
  • Roasting the chicken:
  • Set the roasting pan in the oven. After 15 minutes, lower heat to 350°F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices. Roast for an hour, adding the onions and carrots after 30 minutes and basting several times. Very carefully test for doneness, checking for easy movement in the leg joint and clear color in the juices. Return it to the oven if there is any sign of pinkness. (A small chicken will roast in about 1 1/4 hours, a larger one may take 1 1/2 hours or more.) When done, remove the chicken from the rack and set it on a board to rest for 15 minutes before carving. This allows the juices to retreat back into the flesh.
  • Final Steps:
  • While the chicken is resting, make the deglazing sauce in the roasting pan.

BROILED CHICKEN BREASTS WITH HERBS, CARROTS, AND RED POTATOES



Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes image

A juicy breast of chicken that even the kids will enjoy.

Provided by Shelley

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 35m

Yield 4

Number Of Ingredients 10

4 (4 ounce) skinless, boneless chicken breast halves
2 cloves garlic, sliced thin
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
4 red potatoes, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil.
  • Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast; insert a slice of garlic into each slit.
  • Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat.
  • Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots and red potatoes with olive oil, salt, and pepper.
  • Cook in the preheated oven for 7 minutes; turn the chicken and cook until no longer pink in the center and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 211.6 calories, Carbohydrate 12.8 g, Cholesterol 64.6 mg, Fat 6.3 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 391.8 mg, Sugar 3.3 g

SOUS VIDE CHICKEN BREAST WITH LEMON AND HERBS



Sous Vide Chicken Breast with Lemon and Herbs image

If you've never had sous vide chicken before, you're about to be amazed by how tender and juicy it is! Feel free to play around with different aromatics. Traditionally you need to cook chicken to 165 F or until no longer pink, however with sous vide cooking, you can achieve the same safety with extended cooking at lower temperatures. I have experimented and 148 F is my personal preference for texture.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h22m

Yield 2

Number Of Ingredients 6

2 (10 ounce) split chicken breasts, bone-in and skin-on
salt and freshly cracked black pepper to taste
2 cloves garlic, sliced
6 sprigs thyme
2 slices lemon
1 tablespoon olive oil

Steps:

  • Fill a large pot with water and place a sous vide cooker into the water. Set temperature to 148 degrees F according to manufacturer's directions.
  • Season chicken breast liberally with salt and pepper on both sides. Set garlic slices, thyme, and lemon on top of chicken skin. Place chicken into 1 large or 2 small vacuum bags. Seal using a vacuum sealer.
  • Place bags into the water and set timer for 2 hours. When timer is up, remove chicken from bag. Remove garlic, thyme, and lemon slices and pat chicken dry with paper towels.
  • Heat olive oil in a skillet over medium-high heat and cook chicken, skin-side down until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Remove from heat and let sit for 2 to 3 minutes. Flip chicken over and remove the bones. Slice chicken and serve immediately.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 2.7 g, Cholesterol 161.5 mg, Fat 13.6 g, Fiber 0.9 g, Protein 59.4 g, SaturatedFat 2.9 g, Sodium 219.3 mg

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly.
  • Choose Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh herbs, vegetables, and fruits.
  • Don't Overcook Your Chicken: Chicken is a delicate protein that can easily be overcooked. Cook it until it reaches an internal temperature of 165°F (74°C), then remove it from the heat and let it rest for a few minutes before serving.
  • Use a Variety of Herbs and Spices: Herbs and spices add flavor and depth to your dishes. Don't be afraid to experiment with different combinations to find what you like best.
  • Garnish Your Dishes: A simple garnish can make your dish look more appealing and inviting. Try using fresh herbs, lemon wedges, or a sprinkle of Parmesan cheese.

Conclusion:

These chicken and herb recipes are a delicious and easy way to enjoy a healthy and flavorful meal. Whether you're looking for a quick and easy weeknight dinner or a special occasion dish, you're sure to find a recipe that you'll love. So next time you're looking for a tasty and satisfying meal, give one of these chicken and herb recipes a try.

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