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Cooking
Chef Angie Rito shares her pro moves for chicken parm, from her favorite type of canned tomatoes to how she likes to season the breading for the chicken cutlets.
Sam Stone

Lifestyle
Fancy Nancy's roast chicken with schmaltzy rice and kale is irresistible—and surprisingly simple to make at home.
Amanda Gabriele

Culture
The Bon Appétit Test Kitchen

Culture
Plus, Ikea is debuting a new plant-based hot dog, Gwyneth Paltrow says she hates dill, and more.
Sam Stone

Culture
The Bon Appétit Test Kitchen

promotions
This crisp-skinned chicken wants to hang out on a bed of mushrooms.
Alyse Whitney

Restaurants
How many ways can you possibly cook a pounded-thin piece of chicken breast? Well, as any self-respecting red sauce menu will tell you, the answer is…a lot.
Amiel Stanek

Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney

Culture
For whole-animal butcher Sophia Hampton, this ubiquitous cut of meat is actually the most problematic item in the case.
Sophia Hampton

Lifestyle
Japanese dry curry inspired this dish that keeps the chicken plenty juicy.
Chris Morocco

Cooking
There's no normal way to talk about meatless balls.
Aliza Abarbanel

Cooking
Every poultry-centric meal needs an interesting counterpart. Here's how to make chicks (or dudes, or whoever) dig your chicken
Danielle Walsh

Cooking
Food director Carla Lalli Music and editor in chief Adam Rapoport get saucy over saucy chicken.
Carla Lalli Music

Lifestyle
Need we say more?
Aliza Abarbanel

Cooking
Perfect pan-roasted chicken thighs were a significant improvement over the frozen boneless, skinless chicken breasts I used to cook.
Amanda Shapiro

sponsored
On frigid winter nights, it’s all too easy to order takeout and hide under the covers until the first signs of spring thaw out our social lives. But a cozy, winter dinner party is the perfect opportunity to try your hand at wholesome, savory dishes (bringing friends and family to you). From a simmering tomato-curry chicken to a butternut squash bake, these four easy-to-make meals feature Campbell’s® soups and Swanson® stocks as a flavorful base and are packed with hearty vegetables, so you’re feeding your guests nothing but the good stuff.
Campbell's

Cooking
Prosciutto inside, provolone outside, chicken in the middle. What more could you want?
Julia Bainbridge

Cooking
This week on the podcast, Chris and MacKenzie help a caller conquer her fear of cooking poultry.
Bon Appétit Staff & Contributors

techniques
Weeknights are all about easy chicken dinners. Here's how we improvise our birds, from a coconut-milk-and-soy-sauce braise to a roast that lasts all week
Rochelle Bilow

Cooking
Just find something heavy and go to town
Julia Bainbridge

Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport

Cooking
Have 30 minutes? Then this soup is yours.
Claire Saffitz

Cooking
I'm righting the wrongs done to chicken salad.
Molly Baz

Cooking
Sizzle! Snap! Pop!
Sarah Jampel