Just a handful of almonds can bring out the nutty flavors in seared chicken breasts. Rinse the green beans with cold water after blanching to retain their color and crunch.
Oven-roasting chicken with quartered lemons and garlic adds a tart kick while keeping your hands free. Serve with fresh lemon wedges for an additional squirt of flavor.
Pulling the meat from a rotisserie chicken first thing means it's ready to go anytime you want. Toss with fresh veggies, soba noodles, and our quick sesame-oil sauce for a quick, smoky meal in minutes.
A little care when prepping this dish will pay off with juicy bone-in breasts bursting with a zesty chop of garlic, sun-dried tomatoes, and gooey fontina or mozzarella cheese. Be sure to let the meat rest before slicing for best presentation.
We like to think of pan-fried chicken sausage, warm orecchiette pasta, and just-tender broccoli rabe as equal partners in this well-balanced dish. Turkey sausage works great, too.
A big, bold meal for an afternoon at the grill. Starting the potatoes cooking first gives you time to make our no-fuss marinade. Serves four with plenty of leftovers.
This crisp chicken stir-fry gets its texture from snow peas and a little heat from smoky peanut oil and ether jalapeno or serrano chiles (depending on your tolerance). Whichever you choose, remove the ribs and seeds before slicing for a little less heat.
Fresh yellow squash and ripe tomatoes are some of the juiciest foods around, but don't let that stop you from throwing them on the grill. Paired with our lemon-marinated chicken breasts, they add bright color and smoky sweetness to the meal.
You don't have to dig out the rolling pin and biscuit cutter for this recipe -- the dough is very moist, so all you need to do is stir, drop, and bake. And once you've got that going, fry up the vegetables for our chicken stew with the leftover flour; it's a great head start on a silky, creamy broth.
The bracing rub of ginger and coriander for these chicken tenders finds hearty counterpoints in a cool cucumber salad and a fluffy couscous dotted with raisins and chickpeas.
Butterfly and roast a whole chicken on a bed of vegetables for an astonishing one-pan meal in less than one hour, leaving you plenty of time to toss watercress, oil, and OJ for a light, no fuss salad on the side.
Make the most of your pan drippings with this recipe, which calls for the succulent juices from roasting chicken to be tossed with cauliflower, onion, chickpeas, and garlic and put back in the oven. Don't forget a pint of small tomatoes for a splash of color.
There's lots to chew on in this complete chicken dinner, which pairs roasted chicken thighs with toothy sides like cauliflower, cabbage, and apples. For the apples, Pink Ladies are a good choice for because they maintain their shape and texture as they bake.
Heavy pots like Dutch ovens are perfect for one-pot meals like this colorful rice dish. The thick bottoms let you fry chicken legs with more control over the temperature, while the high sides keep you spatter free and accommodate grains as they expand.