100 Easy Chicken Recipes
Pair this entrée with a simple rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1⁄2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1⁄2 cup long-grain rice, and 1⁄4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.
Parmesan is full of flavor, so a little goes a long way. We recommend buying the real thing, which has Parmigiano-Reggiano printed on the rind. It has a sharper taste and a firmer texture than domestic Parmesan.
Save any leftover yogurt-lemon sauce as a great dip for pita bread or cucumber.
You can also cook the pasta mixture in individual 8-ounce ramekins, and bake for 15 minutes.
If sugar snap peas are a springtime favorite, but to make this anytime of year, look for 6-ounce packages of fresh, sugar snap peas in the produce section of your supermarket year-round.
The chimichanga filling uses queso fresco. If it’s not available, try shredded Monterey Jack.
To crush baked potato chips for the casserole topping, place the chips in a large zip-top plastic bag. With a meat mallet or rolling pin, crush the chips by lightly pounding or rolling until you achieve the desired size and texture. This method makes cleanup a breeze and keeps crumbs in the bag.
Remember to soak wooden skewers in water for at least 30 minutes before using them or they’ll burn. Wooden skewers should be discarded after use. If you grill often, invest in a set of metal skewers, which can be reused and won’t require soaking.
If you prefer crispier broccoli, remove it from the boiling water after three minutes instead of five. You could also add cauliflower to the veggie mix.
For a backyard barbecue, prepare the salsa up to a day ahead, and assemble the skewers earlier in the day. Coat with cooking spray and seasonings just before grilling.
(Tuck one quarter of phyllo sheets on top of each ramekin; discard remaining quarter.) Bake 15 minutes or until tops are golden. Reduce the prep time by using prechopped vegetables from the supermarket.
Although we love the sweet freshness peaches add to this summertime salad, apricots or nectarines make a good substitute, too. Just be sure to use the freshest fruits you have on hand.
Escarole is a variety of endive but is not as bitter as Belgian endive or curly endive. It has broad, bright green leaves that grow in loose heads. When purchasing escarole, look for fresh, crisp leaves without discoloration. Store escarole tightly wrapped in the refrigerator for up to three days.
Freshly squeezed lemon juice is essential to the flavor of this salad. The bottled juice just doesn’t compare. Microwave lemons for about 30 seconds before squeezing them; they’ll yield more juice.
"I came up with this Mexican dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." —Risë Minton, Smyrna, GA
Kalamata olives are great to have on hand to add zesty saltiness to salads, sandwiches, and spreads.
Add a variety of root vegetables, such as turnips and parsnips, to chicken soup for subtle sweetness and bite. Or, feel free to omit them and simply add more carrot and leek, if you prefer. Be sure to cook the egg noodles separately so the starch in the noodles doesn’t cloud the clear soup broth.
View Recipe: Chicken-Vegetable Soup
Refrigerate leftover chilaquiles in individual microwave-safe containers with tight-fitting lids. To reheat, drizzle with a tablespoon of water, and microwave just until thoroughly heated.
In this salad, arugula’s peppery bite is nicely balanced by fragrant herbs, sweet apricots, and grilled chicken. A pinot gris from Oregon is a great wine to serve with a complexly flavored salad like this. It has a fresh, clean feel and a creamy, fruity flavor.
Queso fresco is a Mexican cheese that is mild, crumbly, and a bit salty. It’s a wonderful topping for the tangy tomatillo salsa.
Sun-dried tomatoes add a burst of vivid flavor and nutrition to many dishes. When dried, the naturally sweet taste of Roma, or plum, tomatoes intensifies. Their slightly chewy texture adds richness to the consistency of a dish.
Add capers along with the olives, parsley, and seasoning to add a more briny flavor to the sauce, if you like. The parsley goes in last to keep its flavor and color intense.
For more on cooking with herbs, see 11 Herbs Every Cook Should Use.
In the magazine’s early days, we shied away from indulgent ingredients like puff pastry. Now, though, we understand that these items can fit into a healthful diet. This dish registers at just 30 percent calories from fat—root vegetables help balance the fat from the flaky topping. Garnish with fresh thyme sprigs, if desired.
Tomatillos are an apple-green fruit with tangy flavor and a papery husk that splits open as the fruit matures. They’re easy to find at most supermarkets and add authentic Southwestern flavor to recipes.
It’s especially wonderful in the summer with vine-ripened tomatoes, but plum tomatoes work well anytime of year. Serve with saffron rice to round out the meal.
Contrary to popular belief, baby artichokes are not immature. In fact, they are fully grown but simply positioned low on the stalk. Choose those that are olive green with tightly closed leaves. Because they have a tendency to discolor, place them in acidulated water after cutting.
When cutting or seeding jalapeño peppers, wear rubber gloves to prevent your hands from being burned. To seed the peppers, slice off the stem end, and cut the pepper in half lengthwise. Remove the seeds with a knife or by running your finger along the inside of the vein, scraping off the seeds. Stack the two peppers halves on top of each other, and cut into irregular pieces about the size of peas.
Serve a crisp green salad with apple wedges to contrast the creamy, melted cheese filling inside the chicken.
Rice is a traditional side dish. To make it fast, cook 1 (31⁄2-ounce) bag boil-in-bag rice, omitting salt and fat. Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon black pepper.
For more how-to advice, check out our Cooking Class on Pan-Frying.
Purchase a preshredded slaw mix and bottled low-fat dressing for a quick side dish to round out this last-of-the-season grill-out menu.
Don’t be shocked by the thought of 40 cloves of pungent garlic. Slow-cooking mellows the flavor, making it easy to spread over baguette slices and delightfully sweet. Serve with steamed asparagus or haricots verts.
Canned beans are a lifesaver for quick dinners. Make sure and rinse thoroughly with tap water before using and drain. Rinsing gets rid of the thick liquid in the can and reduces sodium by 40 percent.
For less heat, leave the chiles whole when you add them to the wok with the curry powder.
Serve with an herbaceous sauvignon blanc to echo the crisp freshness of the dish’s cucumber and mint.
Soy sauce is great in marinades for grilled meats, as it stands up to charred flavors. Try this simple solution with steaks, pork tenderloin, or pork chops.
For a speedier version, use prechopped onions and tomato, precrumbled cheese, and chopped cooked chicken breast.
If the broccoli florets are large, break them into smaller pieces at the stalk instead of chopping them; they’ll cook more quickly.
Granny Smith apples work best in this recipe. They remain tart, juicy, and crisp after baking.
Instant rice, also called pre-cooked rice, is rice that has been partially or completely cooked and dried; it takes only a few minutes to prepare.
Prepare the zesty Greek dressing up to a week in advance; cover and store it in the refrigerator. Then let the dressing serve as both an enhancer for the grilled chicken and a dressing for the salad.
- Want more chicken? See 20 of our top-rated chicken recipes.