Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
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The sauce can be held in the refrigerator for 1 week.
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We like these wings Buffalo-style — here's how to use your air fryer like a pro to make them super crispy.
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Broccoli and snow peas add color, crunch and, of course, 1 1/2 servings of vegetables per person to this easy stir-fry. Serve over rice or rice noodles to absorb every last bit of the sauce.
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This one-pan chicken and broccoli dinner is simple, healthy and packed with flavor. After the chicken roasts, we turn the drippings into a smooth and velvety pan sauce by adding a little stock and butter.
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In this chicken and asparagus bake recipe, we use one baking sheet to whip up dinner quickly, veggies included. Pounding the chicken thin helps it cook quickly alongside the carrots and potatoes, with asparagus rounding out the meal.
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This creamy chicken and asparagus pasta is a quick, warming meal all cooked in one pot. The cream cheese adds a silky texture to the sauce, while fresh asparagus and lemon brighten the dish.
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This flavorful dish—with the combination of balsamic vinegar and Parmesan cheese—is a great weeknight meal since it requires little legwork (and only one pan!). The marjoram adds a distinct earthy aroma. If you don't have marjoram in your spice arsenal, you can use dried oregano instead. Both have a woodsy flavor that complements the dish beautifully.
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Sautéing chicken in a little oil first (rather than poaching in the broth) creates some browned bits in the pan (aka fond) that give this green soup a richer flavor.
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We combine fresh herbs, capers, lemon juice and olive oil along with the juices collected from the chicken as it rests to make a simple sauce that livens up this take on poulet frites, or chicken and fries.
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