Looking for baked chicken recipes that have a lot of sauce (to put over rice)?



I have made this many times, but I only use 4 chicken breast halves. It makes a rich sauce, and you can double the sour cream and cream of mushroom soup if you want even more. I like to serve it over egg noodles but some people like it over rice. https://www.allrecipes.com/recipe/8692/chicken-eugene/


I make this balsamic chicken all the time. Don't have rice since I'm diabetic, but there is certainly enough sauce for it! It's one of the few recipes I make that I've never adjusted except for using other fruit since figs have such a short season. I really like pears - I par-cook them a bit before throwing these in (that's the picture). Balsamic & Mustard Glazed Chicken Thighs and Figs 1/2 cup balsamic vinegar 2 tablespoons Dijon mustard 2 tablespoons olive oil, divided 1 tablespoon honey 1 tablespoon coarsely chopped fresh sage leaves 2 cloves garlic, minced 2 pounds bone-in, skin-on chicken thighs (4 to 6) Kosher salt Freshly ground black pepper 8 fresh figs, halved or quartered if large Put rack in the middle of the oven and pre-heat to 350°F. Whisk the vinegar, mustard, 1 tablespoon of olive oil, honey, sage, and garlic together in a small bowl; set aside. Pat the chicken thighs dry with paper towels and season on both sides with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large cast iron or oven-safe skillet (needs to be big enough to hold all the chicken flat) over medium-high heat until the oil is shimmering but not smoking. Add the chicken skin-side down and cook until the fat is rendered and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, 6 to 8 minutes. Flip the chicken thighs and scatter the figs around them. Carefully pour the glaze evenly over the chicken and figs. Transfer the skillet to the oven and cook, spooning some of the glaze in the skillet back over the chicken halfway through, until chicken reaches an internal temperature of 165°F, 10 to 12 minutes total. Serve the chicken with the sauce.

Cammie: Cranberry chicken :https

Cranberry chicken :https://www.kraftrecipes.com/recipe/089628/catalina-cranberry-chicken You can use french or light french dressing .You van also add a bit of sherry with the sauce prior to cooking .


Honey mustard chicken thighs.

heart o' gold

Chicken cacciatore I made a recipe the other night that was amazing, it was Jamie Olivers chicken roasted with milk, sage, cinnamon, lemon and garlic. You can google the recipe. It was amazing and had the most amazing sauce...


You can make your own sauce so to speak, by using the gravy of the chicken. FYI, if you are low on money or surviving in the woods and catch an animal. Always strew it. If you roast or fry it you are losing tons of valuable fats and flavor for that matter. I guess it's technically a curry but simply chop a bunch of veg into a deep pan. Throw your chicken over that. Some butter and seasoning and let it bake until done. I like habanero, yellow onion lemon peel finely minced. cut out the pith and chop the fruit. Hot house tomato, mushroom, smashed garlic, fresh cilantro and parsley. Blast it all at 450 until it clenches up like a dead body found in a fire (about 5-8 mins) then let it relax at 325, lowering as it smells like it's overcooking until it's fully cooked and the marrow has bled. For leg quarters you can then lay them over rice and spoon over the gravy, thickened by the starches in the veg with the mince. Even taking a dip bowl like an au jus. The leftover gravy you use with the leftover rice. Frankly I tend to use it on rice or potatoes with the organs and make the muscle meat the leftovers.




Creamy Chicken Alfredo -- too much for three but I do anyhow. Ingredients: 16 to 19 ounces of chicken breast, six or nine pieces 1/4 cup of flour, dash of salt, dash of pepper 2 tbs olive oil -- in a hot oil skillet, floured chicken, cook 3 minutes per side. -- put in a 8x11" (roughly) baking dish. -- preheat oven to 375 degrees (F) 3 cloves garlic, minced 1/4 to 1/2 cup onion, minced (I love onion) 2 cups heavy cream 1/2 to 2/3 cup grated parmesan cheese -- onion and garlic in hot skillet with a little oil, about 2 minutes -- add cream and cheese, to thicken the sauce, about 5 minutes -- pour over the chicken, put in the oven for 10-15 minutes. -- serve over rice (cup dry jasmine rice, 2 cups water, cooked 15 minutes) -- dash of parsley


5 chicken thigh fillets , bone in, skin OFF (Note 1) 1 onion , chopped (brown, white or yellow) 2 cloves garlic (large) , minced 2 tbsp/ 30 g butter (or olive oil) 1 1/2 cups / 270 g long grain white rice (Note 3) 1 1/2 cups / 375 ml chicken broth/stock 1 1/4 cups / 312 ml water, hot (tap is fine) CHICKEN RUB (NOTE 2): 1 tsp paprika powder 1 tsp dried thyme 1/2 tsp garlic powder 1/2 tsp onion powder 3/4 tsp salt Black pepper OPTIONAL GARNISH: Fresh thyme leaves or finely chopped parsley Instructions Preheat oven to 180C/350F. Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much). Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken. Remove baking dish from the oven. Add rice then mix. Place chicken on rice. Then pour chicken broth and water around the chicken. Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional), then bake for a further 20 minutes until liquid is absorbed. Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!