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Sous Vide Chicken Breast
Sous-vide techniques yield chicken with unparalleled levels of juiciness. Finish your chicken on the stovetop or the grill to brown and crisp it up.
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Sous vide techniques yield chicken with unparalleled levels of juiciness. Finish your chicken on the stovetop to crisp it up.
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This recipe and technique uses powdered gelatin as the secret ingredient for perfect restaurant-quality pan-seared chicken and pan sauce flavored with white wine, shallots, and fresh herbs.
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Spanish Roast Chicken with Romesco and Grilled Onions
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Paillard is a French term for “flat”, so chicken paillard is a thin piece of chicken.
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Pan-roasted chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables, with a pitcher full of bright, rich gravy to boot.
Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce
Pan-roasted chicken with pan sauce—like this one flavored with fresh rosemary and lemon—is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish.
Grilled Chicken and Spinach Salad with Honey Mustard
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Roast Chicken With Asparagus Panzanella
Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken.

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Roasted Poblano and Sun-Dried Tomato Vinaigrette For Sous-Vide Chicken

A quick and balanced sauce for your sous-vide chicken––And just about everything else.

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