While I’m a fan of slow, quiet Sundays babysitting a simmering pot, Monday (and Tuesday and Wednesday, well, you get it) nights are another story. Between work and life in general, I'm often not thinking about dinner until 7 p.m., and there’s no time to waste—it’s a Chopped-style countdown until food is in my belly. Enter chicken: It’s affordable, versatile, a speedy supper ready to 'wing' anything. In short, chicken is a weeknight winner.
Author Notes This chicken parm wants to be there for you when you've had a long day and need a big hug in saucy, cheesy form. It has all the charm of your standard parm—crispy crust, jammy sauce, bubbly cheese—but comes together with minimal mess in 25 minutes, thanks to the broiler. —Ella …
Author Notes This recipe is a great way to use up old bread. Day old, week old, two weeks old—as long as it isn't moldy, it will work. The lemon and olive oil soaks into the dry bread to make it soft and delicious again. And paired with the chicken breast, you have a balanced meal that covers all …
Author Notes Had some chicken breast in the fridge. Didn't feel like breading them, so I made this. —mrslarkin Test Kitchen Notes This is a simple but very satisfying recipe. Dredged chicken cutlets are lightly pan-fried, then smothered with a basic lemon butter pan sauce. When it comes to simplicity, …
Author Notes A perfect gong bao ji ding has different components: the tenderness of the chicken, the right amount of peanuts, the savory thick sauce that spoons off with the meat, the flavor that holds the perfect balance of salty, slightly sour, with a kick of numbing spiciness and the aroma of …
Author Notes My meat-and-potatoes fiancé loves German food, and wiener schnitzel is perhaps his favorite dish in the world. So one night recently, I decided to attempt a chicken cutlet that could stand up to even the best schnitzel. Ina Garten first introduced me to the notion of adding grated …
Author Notes The beauty of this recipe is not just the gorgeous melding of flavors, but how quickly and easily I can throw it together all year round. Cut into finger-size strips, the chicken and very thinly sliced apples cook in only twenty minutes, during which time they miraculously produce a pan …
Author Notes This dish originated from Thailand and is loved by all over the world. I learnt how to cook this delicious recipe in a Thai Cooking Workshop. The original version does not contain cashews however adding these only enhances the taste! - MummysLittleHelper —MummysLittleHelper Test Kitchen …
Author Notes Meet my new favorite go-to weeknight dinner. It's saucy, flavorful, fresh, and it comes together in about half an hour. I developed these chicken and lettuce wraps while on Whole 30, so they fit that bill if you need 'em to. Or, feel free to swap the toppings for anything you …
Author Notes This idea stems from the Chinese takeout staple of the same name, but the resemblance stops there. Pound chicken breasts until thin, coat in sesame seeds, and pan-fry until crispy. Top with a juicy radicchio and orange salad. And done! If you want a slightly heartier meal, serve with …
Author Notes For instructions on how to bake the chicken tenders, look at the last step of this recipe. —Merrill Stubbs Makes 10 to 12 large chicken fingers 1/2 cup all-purpose flour • Salt and pepper • 1 cup dry breadcrumbs (panko works well) • 1/3 cup grated Parmesan • 1 teaspoon finely chopped fresh oregano • 2 …
Author Notes My new go-to weeknight bird. This recipe combines the best of spatchcocking, preheated pans, and sheet-pan suppers. Feel free to play around with the seasoning. Maybe soft butter instead of olive oil. Maybe some smoked paprika wants to get involved, or za’atar. Maybe some quartered …
Author Notes This is a very mild curry that's rich and comforting. The chicken and onions are braised in coconut milk which make this dish creamy and delicious. The total cost for this creamy chicken curry is roughly $10 to serve 4. Using my math team skills, this comes out to $2.50 per person, you …
Author Notes Put down the takeout menu and the forlorn look of someone settling for second best. Today we recreate the real thing: Panda Express' orange chicken. —Kendra Vaculin Prep time 20 minutes • Cook time 15 minutes • Serves 4 3 tablespoons soy sauce, divided • 3 tablespoons rice wine vinegar, divided • 2 …
Author Notes Instead of the usual dredged in flour, dipped in eggs and milk, rolled around in crumbs approach, this schnitzel opts instead for a mustardy mayo marinade, then right into panko. The result is tender, moist meat and a fuss-free, ultra-crispy crust. Top simple with parsley and lemon …
Author Notes This was my mom’s pièce de résistance every Hanukkah when I was growing up: a mashup of a breaded chicken cutlet and an extra-crispy latke. Unlike a thin breadcrumb coating, the potato-pancake crust fully insulates the chicken, ensuring juicy, tender meat. Serve with the usual …
Author Notes I make a big sheet tray of these spice-rubbed chicken thighs, eat one or two for dinner that night, then turn the rest into quesadillas, rice bowls, and leftovers throughout the week. A note on the spice blend: The aim here is that you're making a Mason jar full of the stuff, then using …
Author Notes Pearl couscous or Israeli couscous is a type of pasta made from semolina flour. It works really well in casseroles and skillet bakes because it retains its wonderfully chewy texture while absorbing flavor from the other elements in the dish—in this case, chicken and marinated …
Author Notes I set about creating this butter chicken recipe like I do everything else in my life—somewhat obsessively. Many tries later, after many less-than-perfect renditions, I knew I’d nailed it when my husband tried this particular recipe and beamed, and I put it on my blog, where it was super …
