Add the chicken breasts and sear on both sides until golden brown, about 2-3 minutes per side. Remove the chicken from the pan, place it on a plate, and cover with foil to keep warm. Step 2.

Preparation. Step 1. Lightly season chicken thighs all over with salt and set aside. Step 2. Heat oil in a medium pot over medium-high. Add onion, season with salt, and cook, stirring occasionally ...

Squeeze softened garlic cloves into a blender using tongs; discard garlic skins. Transfer onions and remaining liquid on pan to blender. Add chicken stock, Parmesan, and remaining 1/2 teaspoon salt.

Preheat oven to 425°F. Place chicken, 2 teaspoons of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a large bowl; toss to coat.

Stir together sour cream, granulated onion and granulated garlic in a large bowl. Add chicken; toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour.

It’s a simple recipe that delivers an outsize bang from just a few ingredients. You can buy shichimi togarashi , the citrusy Japanese chile spice blend, in Asian markets or online.

This recipe calls for 4 ingredients (5 if you count water lol!) and couldn’t be easier. This crockpot chicken with french onion soup mix is the definition of a dump and go slow cooker meal.