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Poultry

Poultry

Garlic Butter Chicken Thighs & Green Beans

During a time where we’re sheltering in place and don’t have a lot of our typical social events or small joys to get us through the week, decadent chicken dinners are real winners, especially if they can be made with ingredients we’ve stocked the freezer with.

When using frozen green beans, either defrost or partially cook them before adding them to the skillet, or steam them fully and toss them in the garlic butter once the chicken is cooked.

I love the method of deboning skin-on chicken thighs in order to get the crispy chicken skin but not have the bone on your plate.

Yield: 4 to 6 servings Total time: 1 hour 10 minutes
Poultry

Guy’s Cheesy Chicken Pasta

The melty cheese in this dish is so satisfying, and you might have the ingredients on hand, so reach for this recipe if you’ve had a hard day and need some comfort food fast.

Yield: 3 servings Total time: 30 minutes
Poultry

Crispy, Juicy Chicken Thighs

This is a simple, perfect way to cook crispy, juicy, bone-in skin-on chicken thighs. Dice sweet potatoes in 1/2″ cubes, season, and roast 20 to 25 minutes in the same oven for a simple side.

Total time: 45 minutes
Poultry

Grilled Chicken Cobb Salad

If you’re looking for a mouth-watering salad filling enough for dinner, but still lettuce-based (so it at least seems healthy), this is it. Romaine lettuce is topped with marinated and grilled sliced chicken thighs, bacon, tomatoes, avocado, red onions, boiled eggs, and honey-dijon vinaigrette.

Yield: 4 servings Total time: 3 to 8 hours
Poultry

Chicken & Pea Traybake

Who knew a meal of chicken thighs and frozen peas could be so decadent? A long roast in a hot oven crisps the skin on the chicken, and the peas cook down in the chicken juice and schmaltz. Serve with mashed potatoes or rice to soak it all up.

Yield: 4 servings Total time: 1 hour 30 minutes
Poultry

Pressure Cooker Chicken Breasts

Packing school lunches was a new challenge last year when Leo began Kindergarten. I settled into a routine of packing a simple bento box lunch of one protein, one veggie, one fruit, and one cheese. These chicken breasts are easy to prepare in the pressure cooker while you’re making dinner the night before, and they always come out perfectly. Half of one chicken breast, cubed, serves as the protein for one school lunch.

This is also the perfect way to prepare diced or sliced chicken breast to top salads, and the original recipe on The Kitchn includes modified instructions for making shredded chicken for tacos and other dishes.

Yield: 3 chicken breasts Total time: 25 minutes
Poultry

Lemon Herb Avocado Chicken Salad

A bright lemon juice-based salad dressing, which doubles as a marinade for the chicken, is paired with tangy feta cheese and rich avocados and bacon to make this flavorful Romaine-based salad a weeknight winner.

Yield: 4 servings Total time: 1 hour
Poultry

Teriyaki Chicken Salad

We love this flavorful, guilt-free super green cabbage, broccoli, and pea salad topped with juicy teriyaki chicken and dressed with teriyaki dressing. It’s the perfect Monday or Tuesday night meal after a weekend of indulgent eating.

Yield: 4 servings Total time: 45 minutes
Poultry

Leesa’s Chicken Fajitas

I keep an eye on my smoke detectors when I cook these fajitas, but they’re worth a little unexpected excitement if you’re having friends over for dinner. Chicken marinated in lime and seared on the stovetop until juicy and delicious perfectly rounds out tortillas filled with shredded cheese and grilled peppers and onions.

To speed things up you can sauté the peppers first, while the chicken is marinating. They’ll have a little less chicken-y goodness, but if you’re hungry, you won’t miss it.

We make these fajitas all the time at home, but the pinnacle was grilling the chicken over a wood fire on our last vacation with friends to Big Bend National Park. I’ve never been so proud of a meal.

Serve with charro beans.

Yield: 4 servings Total time: 1 hour 15 minutes
Poultry

Pan-Seared Chicken Thighs With Butternut Squash & Carrots

When we ate chicken when I was a kid, it was always boneless skinless chicken breasts. This recipe was a delicious introduction into crispy, juicy, skin-on chicken thighs.

Yield: 3 to 4 servings Total time: 1 hour