Dinner
8856 recipes found
Garlic-Ginger Chicken Breasts With Cilantro and Mint
This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she’d disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I’d legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia’s hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.
Spicy, Lemony Chicken Breasts With Croutons and Greens
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially boneless, skinless chicken breasts, which don’t have a lot of flavor on their own. These breasts are cooked using a combination sear-steam method that builds flavor and keeps lean breasts juicy. Finish with a tangy-spicy combination of lemon, garlic and red-pepper flakes and you’ll reap all the benefits of a traditional marinade without having to plan ahead. If you have thinner breasts or cutlets, this is a particularly wonderful use for them, since they don’t have a lot of time to pick up color and flavor before they cook through.
Grilled Chicken Breasts With Turmeric and Lime
The secret to these five-star chicken breasts is a simple, flavorful marinade of turmeric, rosemary, garlic, lime juice and olive oil. Most importantly, as with all white meat chicken, don't overcook it or you'll end up with well-seasoned shoe leather.
Sautéed Chicken With Meyer Lemon
Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the citrus in minutes. Just blanch a thinly sliced lemon to remove some of its bite, then simmer it again in a pot of heavily sugared and salted water. You’ll end up with lemon slivers that are at once salty, sweet, sour and bitter — and far more interesting than they should be given the amount of work that went into them. They get even better when you fry them in oil, letting their flavors caramelize and turn honeyed. This technique works particularly well with Meyer lemons but regular lemons can work, too. If you use this substitution, blanch them in plain water twice before simmering them in the sugar-salt mixture.
Chicken Caesar Salad
When you order this dish in a restaurant, you usually get a Caesar salad topped with dry slices of chicken breast. Here, the moist shreds are bathed in the dressing with the lettuce — another story altogether.
Chicken Breasts With Mustard-Verjuice Jus
Chicken Caprese
Originating in Capri, Caprese mimics the colors of the Italian flag in salad form using the now-classic combination of mozzarella, tomato and basil. Here, that trinity transforms everyday chicken cutlets into something special. Thanks to the proliferation of hothouse tomatoes (which are better enjoyed cooked than raw), this dish can be enjoyed year-round. Cocktail tomatoes, slightly larger than a golf ball and often sold on the vine, are perfect for this, but any size will work. Simple to assemble, this dish forms its own delicious pan sauce as the liquid from the cheese and tomatoes mingles with the caramelized juices from the browned chicken.
Original Chicken Cordon Bleu
This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”). It's also far easier to make than you may think. A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks. The roulade is coated in egg and bread crumbs, then pan-fried until golden brown, and a simple white wine cream sauce finishes it off.
Lemon and Garlic Chicken With Mushrooms
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on an added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
Chicken Breasts With Feta and Figs
Cooked figs go beautifully with meat, especially a griddled or pan-cooked chicken breast. I always seem to circle back to feta when I’m working with figs in a savory dish. I love the flavor of the earthy, salty cheese against the subtle, sweet fruit.
Chicken Breasts With Miso-Garlic Sauce
Boneless, skinless chicken breasts are known for becoming dry, but brining them before cooking helps retain moisture. The chicken is soaked in cold, salted water to which a small amount of whey or yogurt is added. (The lactic acid and phosphates in the dairy help with moisture retention.) However, the star of this recipe isn’t the chicken: It’s the sauce, made from miso, plenty of garlic and a good amount of lemon and leftover pan juices. Just take care when salting it: Miso is salty by nature, and lemon juice tends to heighten its brininess. Round out the meal by pairing it with white rice, or a vibrant salad.
Bobby Flay's Chicken With Roquefort
This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato. The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced.
Chicken and Celery Salad With Wasabi-Tahini Dressing
Inspired by the desire to make use of some leftover wasabi paste, this is the kind of chicken salad that’s sure to become a go-to recipe. The best advice here is to make a large batch, and save it for multiple meals. Equally delicious cold or at room temperature, this salad is especially good in a sandwich, tucked into soft potato rolls. Embrace the wasabi and think of it as a hot mustard; you can even dial it back, starting with less, then adding more to taste. Lime juice lends a mellow acidity that rounds out the dressing.
Chicken Breast With Eggplant, Shallots And Ginger
Curry Chicken Breasts With Chickpeas and Spinach
This entire dish is built for flavor — and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they’ll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.
Chicken Schnitzel With Pan-Roasted Grapes
No matter how you spin it, making schnitzel is a bit of a process. But by starting with thinly sliced chicken breasts, or chicken cutlets, this recipe removes the most time-consuming step — pounding the chicken — and makes schnitzel more doable on a weeknight. The contrast in temperatures and textures from the pan-roasted grapes and tangy sour cream make for perfectly balanced bites. Serve with a simple green salad with a lemony vinaigrette.
Soy-Ginger Chicken With Greens
I serve these spicy pan-cooked pounded chicken breasts over a mound of pungent wild arugula or other salad greens. Some of the salad dressing serves as a marinade for the chicken.
Crisp Stuffed Chicken Cutlets
The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. Her recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing, she used thin cutlets of chicken and layered the stuffing between two of them, sealing them together with an egg mixture. Fried to a golden hue, the dish is both crunchy and greaseless. The crumbs insulate the delicate meat and help keep it from overcooking.
Double Lemon Chicken
The universally loved crispy chicken — from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you’d get at your local Chinese restaurants — is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater’s preserved lemon paste and plenty of fresh lemon to brighten it up. You’ll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.
Seared Chicken Breast With Potatoes and Capers
Pan-seared chicken is a skill with countless rewards. (If this is your first time making chicken this way, you’ll understand why fast.) You'll want to start the chicken on the stovetop and finish it in the oven. Then, once it's perfectly cooked, you can pair it with almost anything, whether a simple green salad or a side of smashed potatoes loaded with butter, mustard, capers and chopped lemon, as it is here. The trick is to steam, not boil, the potatoes, which gets them soft and smashable quickly. You need very little water (an inch or so), so there’s no waiting around for water to boil, and, best of all, you won’t lose any of that rich potato flavor.
Skillet Chicken and Zucchini With Charred Scallion Salsa
Baked chicken breasts have a reputation for being dry, but pan-searing bone-in, skin-on breasts before roasting them helps them render their fat. It also forms a protective coating, develops a crisp, deep-golden skin and adds an extra layer of flavor. In this one-pot recipe, zucchini is tossed with the rendered chicken fat, and everything cooks together in the oven. Swap in any seasonal, quick-roasting vegetable for the zucchini, like cherry tomatoes or asparagus, but don’t skip the charred scallion and jalapeño salsa. The zingy lime, grassy herbs and barely there brown sugar really make this dish sing. If cilantro isn’t your thing, basil makes a fine replacement, or try a combination of the two. Alongside? Steamed rice would be nice.
Kerala Roadside Chicken
In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken. The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor. It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes. It’s worth seeking out the pepper online, or at a market that caters to Indian shoppers, where you can also find the fresh curry leaves that are key to this dish. Ms. Gomez serves it with the flaky paratha that’s unique to Kerala, but any flatbread, or even rice, works well. It’s also a great dish to set out as a nibble with drinks, as they do in the toddy shops of southern India.
Soy-Glazed Chicken Breasts With Pickled Cucumbers
The pan-steam method used here ensures boneless, skinless chicken breasts cook quickly while staying moist. The technique works with water, but a flavorful mixture of soy sauce, honey, garlic and coriander infuses the chicken with even more flavor. Depending on the size of the skillet you use, the sauce may reduce a little slower or faster than the time indicated. When you swipe a rubber spatula across the bottom of the skillet, the sauce should hold a spatula-wide trail that fills in with liquid pretty quickly. If you happen to reduce too much, whisk in water one tablespoon at a time until you’re back to a shiny sauce that can be drizzled. Rice is an obvious side, but the sliced chicken and pickled cucumbers are really good tucked inside flour tortillas, too.
Chicken Katsu
Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to — and protects — juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it’s a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.