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magazine fasteasyfresh panko crusted chicken with mustard maple pan sauce
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Think of this as your standard breaded chicken recipe, all grown up. This panko-crusted chicken recipe is a great weeknight option.
4.3
(4.31)
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This crispy chicken is a weeknight dinner MVP.
4.7
(4.72)
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This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.
5.0
(4.78)
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Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
4.3
(4.33)
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We’re huge fans of Cutty’s in Boston from husband and wife team Rachel and Charles Kelsey. And we’re especially fond of their spicy chicken sandwich recipe made with NEW Heinz® Mayonnaise.The chicken gets a kick of heat from an overnight brine and is then grilled and stacked atop Heinz® Mayonnaise slathered pain de mie and finished with housemade dill pickles, cheddar cheese, and shredded iceberg. Now THAT’s a chicken sando!
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Lots to love about this low-lift dinner, but the crispy croutons might be the best part.
4.7
(4.71)
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Saucy and glossy. Sweet, spicy, and sticky. Shatteringly crisp. And probably more exciting than the halftime show.
5.0
(5)
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Chrissy’s Milanese recipe from ‘Cravings: Hungry for More’ is stuffed with cheese and topped with arugula salad.
4.0
(3.89)
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Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
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(5)
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These skillet chicken breasts stay juicy and tender, thanks to a sunny cream sauce we’d bathe in if we could.
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(4.81)
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This weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.
4.0
(4.15)
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Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.
3.0
(3.17)
Articles
(237)
Cooking
It's goes a lot faster than your grandma's version
Elyssa Goldberg
Cooking
Cornstarch shouldn't be intimidating. It's a miracle ingredient that will take your kitchen game to the next level.
Alex Delany
Cooking
Like a peppery strawberry salad and tart rhubarb juice.
Bon Appétit Staff & Contributors
Cooking
Chicken katsu is the cutlet for everyone, at any time.
Adam Rapoport
Culture
See how bloggers cooked up our sheet-pan salad
Joanna Sciarrino
Culture
BA's freelance online editor Claire Stanford reports on the fried chicken sandwich from Berkeley's Bakesale Betty.
Andrew Knowlton
Videos
(260)
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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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The arguments for stocking your kitchen with a couple of standard half-sheet pans are endless—they’re inexpensive, indestructible, and best of all, you can fit an entire dinner recipe for four (like this sweet-spicy chipotle chicken with zippy tomatillo salsa) all on one.
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Join Chris Morocco as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.
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Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes 30 minute skillet chicken. Butterflying and flattening the bird might feel like chicken chiropractory, but it’s all in the name of crisp golden chicken skin, and what more noble cause could there be?
Check out the recipe here: https://weightloss-tricks.today/recipe/chicken-under-a-skillet-with-lemon-pan-sauce
Check out Carla's Instagram: @lallimusic
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Bon Appétit joins Chef Chintan Kiran Pandya of Adda NYC and Unapologetic Foods to show how to make authentic butter chicken (murgh makhani) from scratch. Chintan shares restaurant-style techniques, such as double marination, grilling for smoky flavor, and building a rich tomato-butter sauce to create this classic Indian comfort food.
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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.