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dishes chicken breast roast chicken breasts with garbanzo beans tomatoes and paprka
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Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.
4.7
(4.69)
Easy
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This easy, weeknight dish deploys a simple technique for achieving crackly-skinned, juicy chicken breasts every time. And as for those peas? Go for frozen if you can’t find fresh.
4.6
(4.62)
Recipes
The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.
3.6
(3.56)
Quick
4.0
(3.76)
Recipes
Braised chicken thighs, sweet Italian sausage, and roasted potatoes on a weeknight: Yes, you can.
5.0
(4.8)
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A make-ahead French chicken dish that’s dinner-party-worthy but quick enough to make on a weeknight? Yes, chef.
4.0
(3.78)
Easy
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Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.
4.5
(4.47)
Easy
4.0
(4.03)
Recipes
The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!
4.0
(4.2)
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This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Easy
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What’s more comforting than saucy chicken over buttered egg noodles?? Nothing.
4.5
(4.47)
Easy
Recipes
We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.
5.0
(5)
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The Bon Appétit Test Kitchen
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The Bon Appétit Test Kitchen
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The Bon Appétit Test Kitchen
Lifestyle
Japanese dry curry inspired this dish that keeps the chicken plenty juicy.
Chris Morocco
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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
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Prosciutto inside, provolone outside, chicken in the middle. What more could you want?
Julia Bainbridge
Videos
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Join Melissa Miranda as she makes Chicken Afritada. This tomato-based Filipino stew marries hearty vegetables, peas, and olives with tender chicken thighs. To amplify the flavors and keep the chicken skin crispy, Melissa roasts the chicken separately from the veg, reuniting them just before plating.
INGREDIENTS
For the chicken:
1 carrot, finely chopped
1 celery stalk, finely chopped
½ large yellow onion, finely chopped
1 red bell pepper, finely chopped
5 garlic cloves, roughly chopped
2 Tbsp. olive oil
4-6 skin-on, bone-in chicken thighs (about 2 lb.)
1 cup chicken stock
1 14.5-oz. can diced tomatoes
3 bay leaves
1 Tbsp. soy sauce
1 Tbsp. fish sauce
Johnny’s seasoning salt
For the roasted vegetables:
4 small carrots, roll cut
8 oz. heirloom potatoes, quartered
2 medium red bell pepper, seeded, cut into bite size pieces
½ cup olive oil
Johnny’s seasoning salt
To finish:
½ cup frozen green peas
¼ cup Castelvetrano olives, pitted
¼ cup Kalamata olives, pitted
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VIDEO BREAKDOWN
0:57 Prep soffritto
2:47 Brown chicken
3:24 Cook soffritto
3:39 Make sauce
4:44 Roast chicken at 425° until done, about 45 minutes
4:56 Prep veg for stew
5:50 Roast veg at 425°, about 10 minutes for peppers, 20 minutes for potatoes and carrots
7:48 Remove chicken
8:15 Add peas, olives
8:35 Add roasted veg, chicken to stew
8:59 Plating
9:43 Tasting
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Today, Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken. Using a time-honored vertical spit roasting technique and only a simple salt seasoning, these chickens are slowly cooked to achieve that perfect golden crisp. The result? Juicy, flavorful chicken with irresistibly crispy skin, served whole and ready to be devoured with your hands.
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Roast chicken is the perfect dish for a crowd. Contributing Editor Allison Roman recommends slow-roasting with fennel and fingerling potatoes. Castelvetrano olives and oranges add a slightly briny and bright citrus flavor.
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Produced by Bon Appétit with FarmToFork™ | With a base of spices, coconut milk and FarmToFork™ Marinara Sauce, an easy curry is at your fingertips.
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Presented by Campbell's | Easy weeknight dinner alert! Campbell's Tomato Soup pulls together garam masala, ginger, and Basmati rice in this tasty curry.
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Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.