one dish dinner

Best Garlic Butter Baked Chicken Thighs Recipe — How To Make Garlic Butter Baked Chicken Thighs

Garlic Butter Baked Chicken Thighs

lb. (6-8) bone-in, skin-on chicken thighs

Kosher salt

black pepper

c. (1 stick) unsalted butter, softened to room temperature

garlic,

lemon

thyme leaves

lemon,

lb. baby potatoes, quartered

tbsp. parsley,

Made this today and it was lovely. I did not make the potatoes - instead, I made basmati rice. Added some of the butter sauce to the rice with the baked lemons, fresh flat leaf parsley, and thyme - it was great! Definitely broil and go with skin on, bone in thighs.

I use canned whole potatoes and they are excellent with this chicken. It is such an easy, quick, delicious recipe!

The potatoes came out amazing! Best part of the whole meal! Just season it a little- no salt needed on the tots. The butter will cover that.

I made this last night with a few changes. I used half the butter that was called for and added sage and rosemary to the butter mixture. I also added seasoning to the potatoes along with a little olive oil (I would leave that out next time). It ended up needing an additional ten minutes in the oven (for a total of 45). The flavor was great on the chicken and potatoes. The only thing I was a little disappointed with was that some of the potatoes were slightly underdone, I’ll make sure that they’re cut up smaller next time.

Love this recipe. So simple to prep and it takes very little time to bake. I do season the potatoes as well. Not enough flavor from the butter dripping from the chicke .

Making for the second time today  easy and so tasty.
 I had used Hannah potatoes and yams and it was absolutely delicious. I have skinless boneless on hand and still, so flavorful.
Always up the garlic amount.
UPDATE: Second time I used more than 3 lbs chicken; sliced up a whole lemon, and put lemons atop potatoes......The first attempt was better, I had used under 3 lbs chicken; sliced half a lemon and placed amongst chicken, was more than enough lemony flavor.  Would recommend broiling the last few minutes.

Super easy to prep and make! Entire family loved it!
followed everyone’s advice about seasoning potatoes so sprinkled garlic salt then covered w/ lemon slices and seasoned chicken to let bake.
Put it on broil for last 5 min to brown top of skinless thighs. Delicious!!

Not good. Way too much butter, potatoes were just soaking in a half inch of butter.

Perfect and delicious!! I was looking for a garlic butter chicken recipe to compliment my garlic butter noodles and they went perfectly together. If you love your garlic and butter this recipe is one you definitely need to try. I left out the lemon slices because I didn't want it to be too tart for my noodles, I did use the lemon zest in the butter though. I also didn't have any fresh Thyme so I substituted 1 tsp of dried thyme and it seemed to be just fine. It definitely got the family's approval! I will have to try the full recipe another night and update my review.

Making for the second time today and already shared eith a few people-easy send so tasty.
 I had used Hannah potatoes and yams and it was absolutely delicious. I have skinless boneless in hand and still, so flavorful.
Today I added 2 chopped celery sticks, and always up the garlic amount.

This is my second time cooking this chicken. Mmmmm delicious. My husband and I love it. Having Pinto Beans, Wild Rice and Garlic Buttered baked chicken Thighs.

This was a good jumping off point for inspiration - made a dijon mustard, honey, garlic, lemon, butter sauce. Only used 2 cloves of garlic and my go to, Bragg's organic seasoning along with some dried thyme. Was in a hurry so didn't have a chance to read reviews prior to making - had the same issue with potatoes underdone. I would slice potatoes in thin rounds next time and season potatoes heavily as they were missing something. Served with a side of roasted brussel sprouts.

I made this recipe with bone in but skin off chicken and sweet potatoes under and it was delicious. I did not season the potatoes as they already have so much flavor and it was a hit.

I cut my potatoes up really small only used 2 potatoes tho and they came out soft and tender in 35 mins broil for 2 mins and left in oven to keep warm before serving. Meal was really good and I didn’t even have all the ingredients just seasoned really well. The lemons are a hit on the potatoes (yummy) will be trying this again.

This recipe is so good. I have used baby reds & sweet potatoes. So easy to make, my hubby loves the thighs done this way.

Pretty Good, some of the potatoes were still hard so make sure you cut them small.

https://streaming.hearstdigitalstudios.com/42be3cd7-4f0d-4b9f-aa09-2d181c824167/video_rover_16x9_1080p_hd_1537566904_31303.mp4

Garlic Butter Baked Chicken Thighs Are The Perfect Simple Dinner

Sausage & Peppers from Delish.com are an easy bake in the oven.

Sausage & Peppers

olive oil

tbsp. red wine vinegar

oregano

red pepper

bell peppers, sliced

yellow onion, sliced

c. basil

I've made this recipe  , no need to brown or char on a grill, you'll lose some of the tasty fat flavor. Only thing I do different is sometimes I add potatoes cut same size as sausages and add 20 minutes or so to cook time and turn cooking pan every 20 minutes. Good luck

This is a perfect way to simplify making sausage with peppers and onions. Normally I would boil the sausage to cook through, then saute in a pan to brown. I also would saute the peppers and onions separately, then add to the sausages at the end. Everything can go into the oven and presto! You are done!  So easy and my family LOVED it. Thank you!

I too substituted with Balsamic vinegar for a little more flavor.  I reduced the red pepper flakes by 1/2.  This is easy and really fine tasting.

Do not change a thing with this recipe! Easy and delicious! 
We added a bit of parmesan shake cheese to our sandwiches...the pinch of salt in the cheese took it over the top!

Have been making this my whole life, best and easiest recipe I ever tried!  Not going back!!

This was absolutely delish! Great flavor. My family and I loved it. New fave for sure!

I also add Potatoes!
My husband’s favorite!!

I loved this recipe. I used Turkey sausage, sweet and felt the sausage nor the pepper overpowered the other. The basil at the end gave it an amazing flavor. Since I have basil in my garden I used a little more than the recipe called for and I also put about 1/4 cup of red wine.

This is a delicious recipe and it is so quick and easy to prepare. I loved it. I used balsamic vinegar as that is what I had. It is so awesome that the sausage browns in the oven. Kudos!

What an easy tasty recipe. I have shared this with many friends. I cut the olive and vinegar in half the second time I made it.personal taste.

Excellent! I used malt vinegar instead of red wine, cayenne pepper for the crushed red pepper and hot Italian sausage. Do not forget to add fresh basil before serving it really enhances the flavours.

Love this recipe...it is flavorful, one pan, and delish.....love the red wine vinegar in the dish...I also add potatoes ....

This recipe was really good in my first attempt. I used spicy Italian sausage and the red pepper and there was a fabulous kick. I found it a bit oily so next time I will adjust the amount of olive oil and probably add some grainy mustard to the mixture. This will definitely be made over and over again

This is my family’s new go to recipe!  Super easy, healthy and delicious.  I usually make some homemade potato wedges on the side.

Great recipe I bumped it up one more onion added some pepper rings and made sure I had red yellow and green bell peppers in there a total of six

Great recipe ! Let out crushed peppers. I will make this many more times.

I did not care for this version of sausage and peppers. Vinegar made it seem like a dressing coating the veggies and 1tsp of red pepper overwhelmed the dish. I also didn’t like how the sausage came out, rubbery and dry. I wanted to like this version, as it is much easier than sautéing everything, but it just didn’t pan out. I also noted the recipe didn’t detail how/when to use salt and pepper listed in the ingredients.

https://streaming.hearstdigitalstudios.com/manual_upload/588b9301e694aa2dadebf8c7/mp4/Slow-Cooker_Sausage_and_Peppers_FRONT_1485542161_4000_hd_v3.mp4

Your Weekend Plans Need to Include Slow-Cooker Sausage & Peppers.

Easy Slow Cooker Chicken and Dumplings

boneless, skinless chicken breasts

(10 ounce) packages refrigerated biscuit dough, torn into pieces

condensed cream of chicken soup

onion, diced

carrots, chopped

butter

thyme

garlic salt

salt & pepper

Place onions and carrots on bottom of slow cooker dish. Add chicken. Add butter. Pour soup on top and sprinkle in thyme, garlic salt, and salt & pepper to taste. Add water to cover chicken completely, use more than 2-3 cups if needed to cover chicken.

Place lid on slow cooker. Cook on High 5 to 6 hours.

30 minutes before serving, remove chicken.

Add packaged biscuits to slow cooker. Quarter each biscuit for best results. Cook until biscuit is no longer raw in the center.

Shred or rough chop chicken. Return to slow cooker. Serve as soon as biscuits are cooked through.

Chicken Crescent Roll Casserole

chicken breasts

(8 ounce) crescent rolls

chicken soup

broccoli

chicken broth

Cheddar cheese

vegetable oil

(optional) white wine vinegar

onion powder

garlic powder

salt

Preheat oven to 350° F (175° C). Grease 9x13-inch baking dish.

Sprinkle salt and pepper over both sides of chicken breasts. Heat vegetable oil in large skillet over medium heat. Cook chicken in skillet, 5-7 minutes per side, until chicken is no longer pink in middle and juices run clear or until it reaches an internal temperature of 180° F (82° C). Shred chicken.

Open crescent roll packages. Unroll individual crescent rolls and divide into triangles.

Evenly divide shredded chicken over crescent roll triangles. Roll triangles, beginning with the wider end, around chicken. Arrange rolls on greased baking dish, seam sides down.

Add broccoli to baking dish, tucking into crevices between crescent rolls.

Combine cream of chicken soup, chicken broth or stock, (optional) vinegar, onion powder, garlic powder, and Cheddar cheese in a bowl, add salt and pepper to taste. Pour soup mixture over crescent rolls and broccoli.

Bake in preheated oven until sauce bubbles and crescent rolls are cooked and golden brown. About 45-50 minutes.

An easy, delicious, one-dish dinner with Mediterranean flavors from tomatoes, garlic, olives and feta using inexpensive white fish fillets.

Mediterranean Fish Bake Recipe

potatoes (chopped)

large red or yellow sweet pepper (chopped)

onion (chopped)

salt (to taste)

garlic (minced)

fish

tomatoes

kalamata olives (chopped)

parsley (chopped)

feta cheese (crumbled)

lemon juice

Heat oven to 425 degrees.

Add the olive oil to a 13x9 baking dish and toss in the potatoes, peppers and onions. Season with salt and pepper and mix to distibute the oil and seasonings.

Bake for 25 minutes, until potatoes are tender. Remove from oven and stir.

Scatter garlic over the roasted vegetables. Season fish with salt and pepper and place on top of vegetables, folding any thin ends under thicker parts. Pour tomatoes over the top, sprinkle with the olives, parsley, and feta and then drizzle with lemon juice.

Pour tomatoes over the top, sprinkle with the olives, parsley, and feta and then drizzle with lemon juice.

Bake for about 10-15 minutes more or until the fish flakes with a fork at the thickest part.*

Serve with a simple green salad and hearty bread.

Dijon chicken is an easy, elegant chicken recipe that&#39;s so delicious on a weeknight or date night at home! Tender, juicy chicken thighs are cooked until golden brown, then simmered in a creamy Dijon mustard sauce with handfuls of chopped spinach or kale. (Low-carb, paleo and Atkins friendly).

Creamy One-Pan Dijon Chicken

Dijon mustard

garlic (grated

lemon juice (about ½ lemon)

herbs

heavy cream

bone-in, skin-on chicken thighs (2½-3 pounds)

onion (about ½ medium onion)

all-purpose flour (or brown rice flour/gluten-free all purpose flour)

kale or spinach (chopped)

In a small bowl, combine the Dijon mustard, lemon juice, garlic, herbs and red pepper. Reserve the heavy cream and chicken broth.

Pat the chicken thighs as dry as possible with paper towels (this will help crisp up the skin). Season the chicken generously on both sides with salt and pepper.

Place a large (12-inch) non-stick saute pan over medium-high heat. Add the oil and heat until the surface is shimmering. Arrange the chicken pieces skin-side down in the pan and cook without moving them, until the skin turns golden brown, 5-7 minutes. Turn the chicken over and cook 2 minutes on the other side. Remove the chicken from the pan to a large plate. Note: Brown the chicken in two batches if the chicken seems crowded in the pan.

Add the onion to the fat in the pan, and cook about 2 minutes, stirring, until softened. Pour in ¼ cup of chicken broth, scraping up the browned bits from the pan with a wooden spoon or spatula. Sprinkle the flour over the onions and stir it in, just until it starts to thicken.

Stir in the Dijon mixture and remaining ½ cup broth. Add the chicken back to the pan, skin-side up. Cover the pan, lower the heat and cook 15 minutes, adjusting the heat as necessary to maintain a gentle simmer (not boiling).

Uncover the pan. Pour the cream around the chicken pieces, and scatter the kale or spinach leaves over the top. Bring back to a simmer, then cover the pan and cook about 5 more minutes, until the kale is wilted and the chicken is cooked through (no longer pink at the bone).

Serve the chicken with the pan juices spooned over. Enjoy!

https://content.jwplatform.com/videos/flgiOTh7.mp4

A 30-minute, one-dish dinner with Dijon chicken in a creamy sauce with herbs and leafy greens.

With tasty chunks of chorizo (or vegan chorizo), red peppers, leafy greens and spices this stew is an incredibly satisfying one-bowl meal that you can make in 30 minutes flat.

30-Minute Chorizo Chickpea Stew

sausage

onion

garlic

paprika

red chili

chickpeas, pinto

red bell peppers*

chicken or vegetable stock (or water)

greens spinach

Manchego, cotija or cheddar cheese

Pour the oil into a soup pot or Dutch oven and place over medium heat. Stir in the chorizo and cook until it&#39;s not longer pink, about 5 minutes. If using vegetarian chorizo, cook 2-3 minutes. Add the onion and garlic cook until the onion is softened, stirring frequently.

Stir in the paprika, chili, black pepper, 1½ teaspoons salt to coat the spices in the oil. 

Add the beans or chickpeas, red bell pepper and 3 cups broth or water to the pot and bring to a simmer. Cook, covered, 20 minutes. Adjust the heat to medium-low if it starts to boil.

Stir the greens into the hot stew to wilt the greens. Serve in bowl topped with the grated cheese.

This easy one-pan dinner combines fresh salmon, arugula, orzo, bacon, and more.

One-pan Salmon and Orzo

bacon (chopped)

celery (chopped)

coriander

orzo

salmon

baby arugula (or baby spinach tightly packed)

Preheat oven to 400 degrees Fahrenheit.

In a small bowl, combine 1 teaspoon coriander, 1 teaspoon lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Set aside.

In a large, oven-safe skillet, combine bacon, onion, and celery over medium heat. Cook, stirring frequently, until bacon is beginning to brown.

Add orzo and stir to combine. Stir in 1 teaspoon lemon juice and 3 cups chicken broth. Bring to a simmer and cook, stirring frequently, until orzo is tender and liquid has mostly evaporated (about 10-12 minutes).

Nestle salmon filets into orzo mixture and sprinkle the coriander seasoning mixture from step 2 over the top of each fillet. Cover and transfer to oven. Bake until salmon is just cooked through (about 20 minutes).

Use a wooden spoon to break the salmon into pieces and stir into orzo mixture. Stir in arugula until just wilted. Serve warm.

A fuss-free meal with pan-seared salmon and lemony orzo cooked together with spinach and Parmesan for a quick and easy dinner. A winner for busy nights— this all-in-one dish is sure to be loved by everyone at your table!

One Skillet Salmon with Lemon Orzo

salmon fillets

salt (divided)

tsp black pepper (divided)

tsp sweet paprika

unsalted butter

yellow onion (finely chopped)

dry orzo pasta

baby spinach

juice from ½ lemon

Parmesan

black pepper (for servng)

chili flakes (for serving)

prepping

Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.

searing

Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.

cooking

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.

simmering

Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.

finishing

Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.

serving

Top with freshly ground black pepper and chili flakes. Enjoy!

A warm and hearty stew full of tender pork and healthy vegetables. SO easy to throw into a slow cooker early in the day. Serve with mashed potatoes or bread.

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Top 14 one dish dinner recipes from across the web

The most viewed one dish dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Butter Baked Chicken Thighs

Sausage & Peppers

Easy Slow Cooker Chicken and Dumpli...

Chicken Crescent Roll Casserole

Mediterranean Fish Bake Recipe

Creamy One-Pan Dijon Chicken

30-Minute Chorizo Chickpea Stew

One-pan Salmon and Orzo

One Skillet Salmon with Lemon Orzo

Slow Cooker Pork &amp; Vegetable St...

Greek Style Pasta Salad with Green ...

30 Minute Pasta Primavera Recipe wi...

Steak Salad with Creamy Garlic-Pepp...

30 Minute Shrimp Orzo with Feta and...

The most viewed one dish dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Slow Cooker Pork & Vegetable St...