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Chicken Paillard
Paillard is a French term for “flat”, so chicken paillard is a thin piece of chicken.
Oven Baked Chicken Breast
The secret to juicy Oven Baked Chicken Breast is to add a touch of brown sugar into the seasoning and to cook fast at a high temp. It colours beautifully and it's practically self-saucing!
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Spatchcocked (Butterflied) Roast Chicken
Spatchcocking (a.k.a. butterflying) a chicken before roasting helps it to cook quickly and evenly, with the crispiest skin around. Here's how.
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Easy Skillet Braised Chicken with Peppers and Paprika
[Photographs: J. Kenji Lopez-Alt] Note: You can finish this dish 100% on the stovetop by lowering the heat to the lowest possible setting in step 3, covering the pot, and cooking until tender (about 45 minutes). Stew will improve the...
Sun Dried Tomato, Spinach & Cheese Baked Stuffed Chicken Breast
Juicy chicken breast slathered in Italian flavours then stuffed with spinach, sun dried tomato and cheese. 5 minutes prep, no marinating required!
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Thomas Keller's Chicken Breasts with Tarragon
As tough as chicken breasts can be to cook—there's no fat or bone to help mitigate dryness—a pounded chicken "paillard" is as easy. It's a technique that becomes a no-brainer once you learn it, whenever sauteeing the old boneless, skinless standby. By pounding the breast into uniform thickness and watching carefully, you can turn out a surprisingly moist cutlet with plenty of caramelized surface area. Add a delicious pan sauce—this time, by one Thomas Keller—and it's a solid dinner, indeed.
Chicken piccata
This is a classic Italian chicken dish with pan-seared chicken in a rich garlic lemon sauce with lots of delicious little capers. A great weeknight dinner served with a green leafy salad.
Mediterranean Baked Chicken Dinner
Mediterranean Baked Chicken Dinner - fast prep chicken dinner idea, you'll love how the potatoes and chicken sucks up the tasty Mediterranean sauce!
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Chicken Lady Chicken From 'My Paris Kitchen'
On the page before David Lebovitz begins his recipe for "Chicken Lady Chicken" in his new book, My Paris Kitchen, he tells the story of how he fell for one particular woman's rotisserie chicken.
Quick Chicken Pot Pie
Who says the pastry has to be baked ON the pie filling? FREE FORM it, and make chicken pot pie from scratch in just 20 minutes!
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Who says cooking in papillote is just for fish? Parchment paper packets steam chicken, tomatoes, peppers, onions, lemon, and mediterranean herbs to moist perfection.
Serve With
Roasted Ratatouille Pasta
The secret to this ratatouille pasta recipe is roasting the tomatoes, eggplant, zucchini, and onion all together rather than cooking everything in a pot. Adding sun-dried tomatoes and tomato paste to really intensify those flavors.
Haricots Verts with Lemon-Herb Brown Butter
French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
Ratatouille - French Vegetable Stew
Ratatouille is a French Provencal vegetable stew that's bursting with summery Mediterranean flavours! Simple & humble, yet a stunner!
Middle Eastern Roasted Vegetables with Tahini Drizzle
Middle Eastern Roasted Vegetables with Tahini Drizzle {vegan} - perfect minimal effort dish to use up all those left over veggies you have in the fridge at the end of the week!
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
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Summer Ratatouille with Pasta
This summer ratatouille is made the Julia Child way: cook the zucchini, squash, and eggplant separately, then layer them together to keep the flavors bright and distinct. A light main course packed with the bright flavors of olive oil and summer vegetables.