Dinner
8856 recipes found
Sheet-Pan Scallion Chicken With Bok Choy
This weeknight sheet-pan chicken dinner makes exciting use of refrigerator staples. A fun mash-up of mustard, miso, scallions, garlic and ginger creates a zesty coating for skinless chicken thighs. The flavors soak into the chicken as it roasts, and the thighs are left on the bone to keep the meat juicy. The chicken cooks atop a bed of fresh bok choy, which picks up the rich aromatics of the pan juices, but broccoli florets also work well here. Turn leftovers into chicken salad sandwiches for lunch the next day: Simply pick the meat off the bones, chop the bok choy and mix it with some olive oil, lemon juice and chopped celery or fresh herbs.
Shake and Bake Chicken Thighs With Parmesan Peas
Crushed shredded-wheat cereal perked up with spices creates a super-crunchy coating reminiscent of the "Shake 'n Bake" of countless childhoods. Here, it works so well on boneless, skinless chicken thighs that you won’t even miss the crispy skin. For a twist on the classic beloved side dish, buttered peas are showered with Parmesan cheese.
Coconut Milk-Simmered Chicken Breasts With Vegetables
This fast but fabulous chicken dish pairs Thai-inspired flavors with French technique. Boneless, skinless chicken breasts have weeknight appeal, largely because they cook so quickly, but that also means they can dry out and become tough if you’re not careful. Here, the chicken is gently cooked for about 10 minutes, then simmered in a ginger-scented coconut sauce studded with green beans and corn, resulting in tender and juicy chicken. Slicing the breasts before serving allows the sauce to coat each piece, adding more moisture and flavor. If you want more heat, sprinkle thinly sliced serrano chile over the top before serving. The best part is the entire meal comes together in about a half-hour: If you’re quick, you can get all the vegetable prep done while the chicken cooks.
Kua Kling (Southern Thai-Style Red Curry)
Whereas larb is bright and acidic — light on its feet — this simple adaptation of a traditional Southern Thai dry red curry, is grounding and spicy. It owes much of its flavor to red curry paste, turmeric and fresh chile that have been toasted until they shake awake. For scorching heat (a curry like this is typically brutally hot), add more chile. As the chicken — though it could be ground pork, sliced beef or chicken, or mushrooms — cooks, its fat renders and the fired-up curry paste adheres. Season it with brown sugar and fish sauce, and serve with rice, cabbage, herbs, avocado, cucumber and-or a crisp fried egg.
Slow Cooker Chicken Cacciatore With Mushrooms and Bacon
Cacciatore means “hunter style” in Italian, and this is a slow cooker riff on that classic Italian braise, which usually features chicken or rabbit with lots of peppers, tomatoes and wine. In this recipe, the mushrooms, bacon and wine give the finished dish a deep and delicious savoriness. The bacon does triple duty: It provides most of the fat in the recipe, it suffuses the dish with smoky flavor, and its little crispy bits hold up nicely over the long simmer. As the dish cooks, the vegetables release their juices, which don’t evaporate in the slow cooker, so this may be a more stew-like cacciatore. This makes it delicious served over pasta or polenta or in a bowl served with a hunk of crusty bread to sop up the juices. To serve it as a hoagie or submarine sandwich, use a slotted spoon to scoop the chicken and sauce onto the rolls.
Chicken Marsala and Mushrooms
Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.
Mojo Chicken With Pineapple
This simple, bright chicken dinner will transport you to a sunnier place, no matter what color the sky may be where you are. It starts with a citrusy, garlicky Cuban mojo. Instead of marinating the chicken in the mojo before cooking, you marinate it afterward: As the warm, broiled chicken sits in the mojo (for up to an hour), it soaks up the lively flavors.
Easy Chicken Kapama
The traditional version of this Greek-inspired dish calls for a whole chicken to be broken down into parts, then braised in a fragrant, cinnamon-laced tomato sauce. This weeknight version instead calls for boneless, skinless chicken thighs, which are are much less work and less time-consuming to prepare. Like most braised dishes, this one tastes even better once the flavors have had a chance to mingle, so it’s an ideal make-ahead meal. Serve it over buttered egg noodles or orzo with a showering of grated Parmesan or Greek kefalotyri cheese.
Harissa Chicken Thighs With Shallots
Chicken thighs, bathed in a broth spiked with spicy, earthy harissa, are at the heart of this quick, flavorful weeknight dinner. Here, the chicken fat is smartly used to sauté shallots until just softened. (They're finished off with the chicken, melting down in the sauce.) If you don't like spicy, don't fret: A showering of fresh herbs and a good squeeze of lime nicely cuts the heat.
Weeknight Fancy Chicken and Rice
This is a truly glorious one-pot weeknight meal. Feel free to experiment with the garnish, adding dried cranberries, hazelnuts, pine nuts or your own favorites. Ghee adds a nuttiness to the dish, but if you cannot find it, you can make it with unsalted butter using the chef Asha Gomez's method. Simply melt the butter in a pot over low heat. Let it simmer until it foams and sputters. Once the sputtering stops and the milk solids in the pot turn a khaki color, remove it from the heat and skim off the foam with a spoon. Strain remaining butter into a container, leaving behind any solids in the pot. Ghee keeps for up to six months in the refrigerator.
Tea-Soaked Drunken Chicken With Cilantro-Scallion Oil
Made from fermented glutinous brown rice, Shaoxing wine is what gives this dish its slightly sweet flavor and nutty fragrance. The dish relies heavily on the wine's aroma and flavor, so if you can’t find it, substitute with a good quality dry sherry (a Manzanilla variety will work well). Here, the chicken is poached instead of simmered, guaranteeing a moist bird that soaks in the flavor of its cooking liquid. But if it's a more intense flavor you're looking for, allow the chicken to chill in the poaching liquid overnight.
Ginger-Lime Chicken
Though this may look like regular old chicken, don’t be fooled: It’s buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger — or whatever seasonings you choose — from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Weeknight Chicken Marbella
The chicken Marbella recipe from “The Silver Palate Cookbook” is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn’t suit last-minute cravings or weeknight grocery runs. This no-marinade-needed Marbella gets the job done — and well — in under an hour. Chicken thighs are seared hard until deep golden brown to render the fat, which also helps amp up the chicken flavor. This version is also significantly less sweet than the original, but if you like your brown sugar, use 1/3 cup instead. The reduced pan sauce is easy to love, so be sure to serve with a loaf of crusty bread to mop it all up.
Sesame Chicken With Cashews and Dates
Dates add a touch of sweetness to this savory chicken and scallion stir-fry. If you don’t have a wok or a 12-inch skillet, you might want to cook this in two batches in a smaller pan. That will ensure a nice, browned crust on the meat. And if you want to substitute chicken breasts, stir-fry them for only 2 minutes in Step 2 before adding the rice wine.
Keema Shimla Mirch (Ground Chicken With Bell Peppers)
Bell peppers provide a sweet, crunchy freshness that perfectly complements spiced ground chicken in this winning mix of textures, flavors and convenience. A weeknight staple in many Pakistani households, this dish includes lemon juice, garam masala and fresh cilantro for a layer of brightness and warmth no matter the time of year. It all comes together in 30 minutes with very little prep.
Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill
In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.
Chicken Fajitas
You might think fajitas are too fussy for a weeknight, but this easy, foolproof version roasts on a sheet pan and can be ready in an hour. Because the ingredients are thinly sliced, everything cooks in a flash — and with little attention required. Smoked paprika, chipotle chiles and a quick stop under the broiler provide the smoky flavor that would traditionally come from the grill. This recipe is very adaptable: Chicken is called for here, but you could also use shrimp or skirt steak. For a vegetarian version, substitute fresh corn kernels, mushrooms, poblano peppers or zucchini for the meat. Cut the vegetables into sizes you’d want in a taco, coat them in the lime-chipotle marinade, roast until cooked, then broil until charred.
Chicken Puttanesca
Classic Italian puttanesca sauce is typically served over pasta, but it is paired with chicken in this comforting weeknight dish. Chicken thighs are browned, then set aside while you assemble a simple but bold tomato sauce made with briny capers and olives, salty anchovies and spicy red-pepper flakes. Serve the chicken over rice, orzo or egg noodles, with a hunk of bread to round out the meal.
Black Pepper Chicken Thighs With Mango, Rum and Cashews
Pairing spicy chilis and sweet mango in salsa is a classic. Here's a twist on a chicken sauté, spiked with plenty of black pepper, a little rum and mangoes folded in at the end to brighten the mix.
Elaine’s Fettuccine Alfredo
This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it — it’s glorified macaroni and cheese, really — but it is delicious and deeply satisfying. (Fun fact: Jackie O. was a fan.)
Smashed Avocado-Chicken Burgers
These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that’s added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity.
Kale Sauce Pasta
This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.
Spicy Sesame Noodles With Chicken and Peanuts
In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.
Chicken Miso Meatballs
Ground chicken breast meat is fairly lean, so milk is added to this recipe to keep them moist and tender. As the meatballs bake, the miso caramelizes into savory bites of sweet-salty umami. Crumbled Ritz crackers add richness and create a more juicy meatball (but plain, dry bread crumbs will also work). To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. These also make a tasty hors d’oeuvre: Simply roll the mixture into smaller 1-inch balls. For a quick dipping sauce, combine 2 parts soy sauce to 1 part distilled white vinegar, and add sliced scallions, or red-pepper flakes, if you like heat.