Recipes

For a weeknight chicken dinner that’s perfect for fall, try these tender chicken breasts with a sweet-savory pan sauce and tart, crunchy slaw.

Breaded with sesame seeds and flakey panko breadcrumbs for extra crunch, these crispy chicken cutlets will become a weeknight or weekend favorite.

Lemon pepper seasoning, garlic, and butter coat chunks of chicken in this fast and easy recipe

For the best chicken breast, buy bone-in and then debone the chicken breast at home, says food stylist and cookbook author Susan Spungen. To debone a chicken breast, use a small knife to separate the meat from the bone at the narrow part where the ribs are, scraping the knife against the bone to waste as little meat as possible. While bones keep chicken moist, two other factors are more important for juicy chicken: keeping the skin on and not overcooking. Skin also provides a handy vehicle for stuffing, which adds fat and flavor—in this case, from salty olives, serrano ham, garlic, and herbs. To ensure that the stuffed breasts stay juicy, pull them out of the oven when an instant-read thermometer reaches 155°F; it will carry over to 160°F as the chicken rests. Serve the chicken breasts when they're fresh from the oven with golden, crispy skin, with a generous spoonful of the garlicky pan juices.

This decadent riff on the classic Italian-American dish is served with a luscious sun-dried tomato cream sauce.

This easy, hearty weeknight dinner gets its smoky, savory, and slightly spicy flavors from the spice blend.