CREAMY MUSHROOM CHICKEN RECIPE
A Creamy Mushroom Chicken recipe with tender and juicy chicken smothered in a delicious creamy garlic sauce. This is a quick and easy creamy chicken skillet recipe that’s perfect for busy weeknights and ready in just 30 minutes.
NYT Cooking: Chicken francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name su...
Chicken in Lemon Butter Caper Sauce - Plain Chicken
Chicken in Lemon Butter Caper Sauce - Sautéed chicken, pasta, and a quick homemade lemon butter caper sauce. Restaurant-quality meal in 30 minutes!
Chicken Enchiladas Recipe | Gimme Some Oven
My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations, and notes below for storage and make ahead instructions.
Baked Ranch Chicken Tenders and Veggies
No one will ever believe that these crisp chicken fingers are completely baked and cooked on ONE PAN with veggies!
Our 50 Most-Popular Healthy Recipes
Looking for a few new healthy recipes to add to your weekly rotation? Count down through the 50 good-for-you recipes our Food Network fans love most.
NYT Cooking: The ultimate comfort food, this dish bears the mark of Spanish and French colonial influence, but takes a decidedly Puerto Rican approach. Bone-in chicken thighs are braised to perfection in a rich, oniony, tomato-based sauce with a lot of garlic, balanced with white wine and vinegar, and punctuated by briny olives and capers. Potatoes are added toward the end, for a satisfying meal. Like so ma...
NYT Cooking: Spatchcocking (also called butterflying) a chicken helps it to roast more evenly and much more quickly, giving you perfectly tender, juicy meat with golden skin. This one is slathered with herb butter, making it extra fragrant. (If you have any herb butter left over, freeze it, then use it on steaks or fish or roasted potatoes.) Pulling out a well-flavored compound butter is one of those cheffy...
NYT Cooking: Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight. The dish “belongs in the ‘comfort’ category,” he wrote in 1983, “a food that gives solace to the spirit when you dine on it.” You could give your smothered chicken some European flair with mushrooms and small onions in the gravy, as ...