chicken

This spicy honey chicken has an irresistible sticky-sweet heat thanks to a hot honey glaze that blends beautifully with roasted vegetables. If you prefer a milder heat level, cut back on the cayenne pepper or leave it out altogether.

Chicken cutlets are topped with a spinach-mushroom cream sauce for a flavorful yet healthy dinner. Serve over pasta or grains to soak up the sauce.

Comfort food in our house which is very simple and rewarding. This dish is rich but not too overwhelming and has a great balance of heat and spice that will keep your guests coming back and looking for more.

Chicken under a Brick is a surefire way to ensure even, quick cooking. The key is to weigh down the chicken while it cooks so that more surface area will be in direct contact with the heat. This is where the brick comes in (or in my case a heavy Dutch oven.) Have your butcher remove the backbone from a whole chicken and butterfly it. Marinate the chicken for several hours before grilling for flavorful succulent results. This recipe calls for an aromatic paste of cilantro, mint, lemon and garlic, but feel free to use your favorite herbs and spices. A dry spice rub is added before cooking, giving an extra boost of flavor and heat, while enhancing the crispiness of the skin.

There’s really a lot to love about sheet-pan dinners. As a category, these recipes tend to be pretty hands-off, easy to assemble, and have minimal clean-up. When the day has been busy or I just don’t want to have to fuss over the stove, sheet pan recipes are my go-tos. While dinner roasts in the oven, the table can be set, a DuoLingo streak can be managed, or a cocktail can be mixed. If I am feeling industrious, I can quickly clean up the cutting board and any bowls I may have used.

I know we fortunate Texans keep bragging about it, but we really have had our first taste of spring this week. The return of green grass and sunshine had me hankering for chicken wings with a sweet and sticky glaze that coats your fingers. These wings are baked until crispy and glazed with a blood orange reduction. I served them with a perky little whipped feta dip flush with mint. Helen and I had ourselves a party!

When I was a kid, coming home from school to the aromas of cinnamon, star anise and ginger meant that we would have pho (Vietnamese noodle soup) for dinner. This was always a good thing. I’d come home to watch my grandfather char onions halves and ginger over the open flame of a burner until they turned black, and he’d let me add them into the pot. When I got older and moved out of the house, I took those scents along with me. Nowadays, it seems I can’t make a stock or broth without using those ingredients to flavor them. There’s always a little Vietnamese inspiration in even the most American soups I serve, like chicken noodle or split pea. For this recipe, you start with a huge pot and 6 quarts of water, but you’ll reduce it to less than half of that in order to concentrate the broth’s flavors. You may only need a smidge of salt at the end, but sometimes I find that I don’t need it at all. The broth is finished with lime to perk it up a bit. - Furey and the Feast

Like many home cooks, I use the leftover chicken carcass to make stock. Every now and then, though, you need stock and have no leftover roast chicken. The secret to quick, flavorful stock was so easy, yet I needed Jenny Linford, author of From My Mother's Kitchen, to point it out: brown the chicken first to add a depth of flavor. I used her base technique with a few changes. The two major ones being I used chicken thighs instead of a whole chicken for more flavor and less money at the market, and went one step further and also sauteed the vegetables to coax more flavor than simply simmering them in water would. Linford used thyme in her stock, but I prefer the more traditional tastes of parsley and bay leaf, and while I love leeks, regular yellow onions are less expensive. Guess you can say this is a thrifty woman's version of her recipe, but you'd ever know from the rich flavor.

This easy lemon-garlic chicken recipe calls for quick-cooking cutlets! The green beans are cooked right in the same pan as the chicken, making this 20-minute healthy dinner a snap to prepare.

This healthy chicken saltimbocca recipe makes an impressive, yet fast, classy dinner. Serve this Italian-inspired chicken with roasted broccoli rabe and creamy polenta to round out this elegant meal.

This healthy chicken pasta recipe is jazzed up with traditional bruschetta toppers, including cherry tomatoes, garlic and basil. Multicolored cherry tomatoes look pretty, but you can use all one color of tomato too. Either way, you've got an easy weeknight dinner that's ready in 25 minutes. We've called for spaghettini (thin spaghetti) in this recipe, but feel free to use your favorite shape of pasta.

Chicken Parm gets a fun low-carb and gluten-free twist in these cheesy stuffed peppers with chicken and quinoa. Serve with a salad for a healthy dinner that's easy to prep too.

In this easy chicken enchiladas recipe, we make a white sauce from chicken broth and sour cream that coats corn tortillas rolled up with shredded chicken, onion, peppers and spices. Poblano peppers tend to be mild, but if you really want to cut the heat, use a green bell pepper instead.

Save time and maximize your efforts by mixing up two separate chicken marinades and cooking multiple recipes at once. This simple but flavorful meal-prep chicken dinner idea lets you cook ahead and not be bored with your choices by mid-week. Both recipes are roasted together on a baking sheet; a foil barrier keeps them separate. Make this base chicken recipe and use it to create the Meal-Prep Chili-Lime Chicken Bowls & Meal-Prep Curried Chicken Bowls (see associated recipes) for lunch or dinner this week.

Classic chicken noodle soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients. But you're short on time, feel free to use pre-cooked chicken and start the recipe at step 2.