Lemon and Garlic Chicken With Cherry Tomatoes

2 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice 2 garlic cloves, minced or pureed 1 teaspoon chopped fresh rosemary Salt and freshly ground pepper to taste 2 boneless skinless chicken breasts (most weight 8 to 10 ounces) 1/4 cup dry white wine 2 heaped cups cherry tomatoes, – about ¾ pound Pinch of… Continue reading Lemon and Garlic Chicken With Cherry Tomatoes

Lemon Chicken Breasts With Herbs

4 medium boneless, skinless chicken breasts (about 8 ounces each) 1 1/2 teaspoons kosher salt 1 1/4 teaspoons ground black pepper 1/2 cup olive oil, plus 2 tablespoons 1 lemon, thinly sliced into rounds, seeds discarded 1/4 cup dry white wine 3 garlic cloves, smashed 1 tablespoon dried herbes de Provence, or 3 tablespoons chopped… Continue reading Lemon Chicken Breasts With Herbs

Chicken Breasts With Lemon

1/2 cup flour for dredging Salt and freshly ground pepper to taste 4 skinless boneless chicken breasts, about 6 ounces each 2 tablespoons olive oil 4 sprigs fresh thyme or 1 teaspoon dried 2 tablespoons finely chopped shallots 2 teaspoons finely chopped garlic 2 teaspoons grated lemon zest 3 tablespoons lemon juice 1/2 cup chicken… Continue reading Chicken Breasts With Lemon

Scaloppine With Any Meat

1pound any meat cutlets (veal, chicken, turkey, pork), pounded ¼ inch thick Kosher salt and black pepper Unsalted butter 1 to 2 garlic cloves, grated on a Microplane or minced Lemon or lime wedges Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about… Continue reading Scaloppine With Any Meat

Chicken Meuniere

4 boneless, skinless chicken cutlets, 1 to 1 1/2 pounds Salt and freshly ground black pepper 1 cup (approximately) flour or cornmeal for dredging Oil or clarified butter (about 1 cup) 1 to 2 tablespoons butter (optional) 1 tablespoon fresh lemon juice 2 tablespoons minced parsley Heat a 12-inch skillet, preferably nonstick, over medium-high heat… Continue reading Chicken Meuniere

Chicken Piccata

4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip) Kosher salt and black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil, plus more as needed 1 shallot, peeled and sliced lengthwise 1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons) 3/4… Continue reading Chicken Piccata

Chicken Francese

2 eggs 2 tablespoons whole milk 1 teaspoon salt, plus more for seasoning 1/2 teaspoon ground black pepper, plus more for seasoning 1 cup all-purpose flour 1/2 cup olive oil 1/3 cup vegetable oil 4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them… Continue reading Chicken Francese

Skillet Chicken with Tomatoes and Mozzarella (Pizza Chicken)

3 1/2 pounds bone-in chicken pieces (or use a 3½ pound chicken cut into 8 pieces) 2 teaspoons kosher salt 1 teaspoon black pepper 1 tablespoon extra-virgin olive oil 5 ounces pancetta, diced 3 garlic cloves, thinly sliced 2 anchovy fillets 1/4 teaspoon red pepper flakes 1 (28-ounce) can whole plum tomatoes 1 large basil… Continue reading Skillet Chicken with Tomatoes and Mozzarella (Pizza Chicken)

Skillet Chicken with Tomatoes and Capers

4 boneless, skinless chicken breasts (about 2 1/4 pounds) Salt and freshly ground white pepper to taste 2 tablespoons olive oil 2 tablespoons butter 6 tablespoons finely chopped shallots 2 teaspoons finely chopped garlic 4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon 8 ripe plum tomatoes cut into small cubes (or one… Continue reading Skillet Chicken with Tomatoes and Capers

Skillet Chicken With Black Beans, Rice and Chiles

8 bone-in, skin-on chicken thighs Flaky sea salt and black pepper 2 tablespoons extra-virgin olive oil or peanut oil 1 large yellow or white onion, chopped 2 green or red bell peppers, halved, seeded and sliced 2 1/2 cups chicken stock 2 red Fresno chiles or jalapeños, halved, seeded and chopped 1 (3-inch) cinnamon stick,… Continue reading Skillet Chicken With Black Beans, Rice and Chiles

Skillet Poached Chicken Breasts with Tomatoes and Olives

1 quart chicken stock, plus more as needed (or use salted water) 2 1/2 pounds bone-in, skin-on chicken breasts (3 to 4 split breasts) 1 bay leaf 4 garlic cloves 2 pints cherry tomatoes, halved 1/2 cup pitted green olives, sliced 3 tablespoons extra-virgin olive oil, plus more as needed 1/2 teaspoon kosher salt, plus… Continue reading Skillet Poached Chicken Breasts with Tomatoes and Olives

Sheet-Pan Chicken With Butternut Squash, Fennel and Sesame

1 large butternut squash, scrubbed (about 3 pounds) 2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs) 3 tablespoons extra-virgin olive oil 2 tablespoons lime juice plus 1 lime, cut into wedges 2 tablespoons ground coriander 2 tablespoons sesame seeds 1 tablespoon ground fennel 1 teaspoon chipotle powder Fine sea salt 2 tablespoons… Continue reading Sheet-Pan Chicken With Butternut Squash, Fennel and Sesame

Sheet-Pan Chicken With Sweet Potatoes and Fennel

2 1/2 to 3 pounds bone-in, skin-on chicken breasts (about 10 to 12 ounces each) 1/2 cup olive oil Kosher salt 2 medium sweet potatoes, cut into 1-inch pieces (about 1¼ pounds) 1 small fennel bulb, cut into 1-inch wedges, fronds chopped and reserved 1/4 cup white wine vinegar 1 lemon, zested, plus 2 tablespoons… Continue reading Sheet-Pan Chicken With Sweet Potatoes and Fennel

Sheet-Pan Chicken With Roasted Plums and Onions

2 teaspoons fennel seeds 2 tablespoons fresh lemon juice 1 teaspoon grated lemon or orange zest 4 garlic cloves, finely grated 2 teaspoons honey 1/4 teaspoon ground allspice Large pinch red-pepper flakes, or to taste 1 chicken (about 3½ pounds), cut into parts Kosher salt and black pepper 2 cups ripe, soft plums, pitted and… Continue reading Sheet-Pan Chicken With Roasted Plums and Onions

Sheet-Pan Chicken With Sweet Potatoes and Peppers

3 tablespoons apple cider vinegar 1 1/2 teaspoons honey 1 medium red onion, thinly sliced 1 1/2 teaspoons kosher salt, more as needed 1 to 2 cloves garlic, grated or minced 1 teaspoon ground coriander 1/2 teaspoon freshly ground black pepper 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs) 2 1/2 tablespoons extra-virgin… Continue reading Sheet-Pan Chicken With Sweet Potatoes and Peppers

Sheet-Pan Chicken With Artichoke Hearts and Herbs

3 large fennel bulbs (about 3 pounds), trimmed, halved lengthwise and cut into ½-inch-thick wedges 2 (14-ounce) cans whole artichoke hearts in water, drained and halved lengthwise 8 ounces cherry tomatoes 6 tablespoons extra-virgin olive oil Kosher salt and pepper 2 tablespoons minced garlic 2 tablespoons ground fennel 1 tablespoon finely chopped fresh rosemary 1… Continue reading Sheet-Pan Chicken With Artichoke Hearts and Herbs

Sheet-Pan Chicken and Potatoes With Feta, Lemon, and Dill

3 tablespoons olive oil 2 tablespoons lemon juice (from about half a lemon) 1 garlic clove, minced 1/2 teaspoon dried oregano Kosher salt and black pepper 1 1/2 to 2 pounds small bone-in, skin-on chicken thighs (4 to 6 thighs) 4 small Yukon gold potatoes (about 1 pound), cut into 3/4-inch pieces 2 ounces feta… Continue reading Sheet-Pan Chicken and Potatoes With Feta, Lemon, and Dill