Deciding what to have for dinner every night is no joke. If you’re like me, or the hundreds of others in front of the refrigerator wondering, “What’s for dinner?” you know the frustration. We want something tasty, in a flash, and not a mess of dishes to do afterward. If that’s you, you’ve come to the right spot. I have a recipe that answers that nightly question with a smile.
I still chuckle thinking about Annette’s message to the Dinner Therapist: “I need new dinner ideas! Something easy and delicious with chicken.” Annette, you’re speaking for so many of us. My Dinner Therapist column is all about tackling that daily dinner stress, and this recipe is a lifesaver for anyone craving something fresh yet simple.
Chicken’s a go to for a reason. Whether breasts or thighs, it’s easy, tasty, and won’t cost an arm and a leg. But come on it is easy to become bored making the same old thing night in and night out until it’s a task. My solution? Keep the chicken plain and reserve all your imagination for a wicked sauce. A great sauce can turn basic chicken into something you’re excited to eat, and that’s exactly what we’re doing here.
Step in the one pan balsamic chicken and potatoes. This is a weeknight winner easy, delicious, and made in one pan. Picture seared golden chicken thighs, tender and tucked in with crispy veggies, all covered in a sweet tangy balsamic glaze. It is a special tasting meal but takes less than 30 minutes to make.
What Makes This Dish Special
Crunchy Parmesan Chicken Tenders
This recipe details how to create extra-crispy chicken tenders baked at a high temperature after a buttermilk soak. Coated in Parmesan and seasoned bread crumbs, they are cooked until golden brown and served alongside a simple garlic-balsamic vinaigrette for dipping.
Equipment
- 2 Baking Sheets Heavy large size recommended
- 1 Large Mixing Bowl For buttermilk soak
- 1 Medium Mixing Bowl For vinaigrette
- 1 Pie Dish or Shallow Dish For breading
- 1 Whisk For vinaigrette
Ingredients
Main
- 4 tablespoons plus 1/2 cup extra-virgin olive oil
- 1 cup buttermilk
- 1 1/2 pounds chicken tenders about 18
- 3 large garlic cloves minced
- 1/2 teaspoon salt
- 3 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1 1/4 cups freshly grated Parmesan
- 3/4 cup Italian-style seasoned bread crumbs
Instructions
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
Notes
The high oven temperature (500°F) is crucial for achieving a crispy coating quickly without drying out the chicken; ensure your oven is fully preheated. Don’t overcrowd the baking sheets; leave space between tenders for proper air circulation, which promotes crisping. Bake in batches if necessary. The buttermilk bath is key to tenderizing the chicken and helping the bread crumb mixture adhere effectively. For extra crunch, consider substituting Italian-style bread crumbs with Panko or a mix. Ensure the Parmesan and bread crumb mixture is pressed firmly onto the chicken tenders for a secure coating.
This recipe has all the checks for a busy night. Here’s why it’s a hit in my kitchen:
· That Balsamic Glaze The glaze is the star. It concentrates as it simmers, covering the chicken and vegetables in a shiny sweet tart glaze that’s irresistible.
· One Skillet, No Fuss No one likes a messy kitchen. The recipe calls for only one pan and a handful of ingredients and only takes 15 minutes of hands on prep.
· Wholesome and FlexibleIt’s a balanced meal with protein and colorful veggies. Plus, it’s naturally gluten free and dairy free, so it works for lots of diets.
· Budget FriendlyChicken thighs and basic veggies keep it affordable without skimping on flavor.
The Ingredients You’ll Need
Salt and Pepper Salmon
This recipe delivers perfectly pan-seared salmon with ultra-crispy skin. Fillets are prepared by removing pin bones, seasoned, and cooked predominantly skin-side down in a hot skillet with oil and butter, finished with a quick sear on the flesh side. Best served immediately with a complementary side dish.
Equipment
- 1 Large Skillet Preferably oven-safe if finishing method varies
- 1 Needle-nosed pliers or tweezers For removing pin bones
- 1 Sharp Knife For portioning
- 1 Cutting Board
- 1 Platter For serving
Ingredients
Main
- 1 salmon fillet about 2 pounds, skin on, 1 1/2 to 2 inches thick
- Kosher salt
- Extra-virgin olive oil
- Freshly ground black pepper
- 6 tablespoons unsalted butter room temperature
- Smashed New Potatoes with Peas Lemon, and Pearl Onions, recipe follows
- 1 1/2 to 2 pounds red bliss potatoes
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 3 tablespoons unsalted butter
- One 10-ounce box frozen pearl onions defrosted
- Pinch sugar
- Splash freshly squeezed lemon juice
- 5 slices lemon
- Two 10-ounce boxes frozen peas defrosted
- 1 lemon zested
- 1/4 cup roughly chopped flat-leaf parsley
- 2 heaping tablespoons roughly chopped fresh dill
- 1 bunch watercress stems trimmed just above the rubber band
Instructions
- Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
- Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
- Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
- Transfer the salmon to a platter and serve with the Smashed Potatoes.
Notes
Ensuring the salmon skin is very dry before seasoning and hitting the hot pan is key to crispiness. Salting a few minutes prior helps draw out moisture. Cook the salmon 80-90% of the way on the skin side over medium-high heat; this renders the fat and ensures maximum crisping before the brief flip. Rubbing butter directly on the skin adds flavor and promotes browning. Avoid overcrowding the pan, which steams the fish instead of searing.
Knowing why each ingredient matters makes cooking more fun. Here’s what goes into this dish:
· Chicken Thighs Boneless, skinless thighs are juicy and flavorful, way more forgiving than breasts. You’ll need about 1 ½ to 2 pounds (around six thighs).
· Sturdy Veggies Pick firm vegetables like baby carrots, Yukon potatoes, Brussels sprouts, or broccoli. They hold up to cooking and soak up the glaze beautifully.
· Balsamic Vinegar No necessity to spend money on premium balsamic. A regular bottle will do just fine, as cooking releases its deep sweetness and tanginess.
· Flavor Boosters Dijon mustard adds a little kick, honey balances out the tartness, and garlic gives it heat. Salt and pepper tie it all together, olive oil for browning.
Vegetable Meatloaf with Balsamic Glaze
This easy recipe creates a flavorful turkey meatloaf packed with finely diced zucchini and bell peppers, enriched with fresh herbs and Parmesan cheese. A vibrant balsamic-ketchup glaze bakes atop, providing a tangy, sweet finish. It’s a wholesome and satisfying main dish, perfect for a family meal.
Equipment
- 1 Large Saute Pan
- 1 Large Mixing Bowl
- 1 Loaf Pan 9×5-inch
- 1 Small Mixing Bowl
- 1 Pastry Brush
Ingredients
Main
- 2 tablespoons extra-virgin olive oil
- 1 small zucchini finely diced
- 1 red bell pepper finely diced
- 1 yellow bell pepper finely diced
- 5 cloves garlic smashed to a paste with coarse salt
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1 large egg lightly beaten
- 1 tablespoon finely chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1 1/2 pounds ground turkey 90 percent lean
- 1 cup panko coarse Japanese breadcrumbs
- 1/2 cup freshly grated Romano or Parmesan cheese
- 3/4 cup ketchup
- 1/4 cup plus 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
- Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
- Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
Notes
For optimal flavor, ensure the diced vegetables are well-caramelized in the sauté pan before cooling; this develops a foundational sweetness and depth. Avoid overmixing the meatloaf mixture, as this can lead to a tough texture; mix until just combined. The panko breadcrumbs are excellent for moisture retention, but resting the meatloaf for 10 minutes post-baking is crucial for juices to redistribute, ensuring a tender, moist result. The balsamic glaze adds a vital tangy-sweet counterpoint, so apply it generously for a beautiful crust. Consider adding a dash of smoked paprika or Worcestershire sauce to the meatloaf mix for an extra layer of savory complexity. Serve with mashed potatoes or roasted vegetables to complete the meal.
· How to Pull It Off This is such an easy recipe that anyone can make. Employ a big 12 inch (or bigger) skillet nonstick or cast iron works best in order to contain everything in a single layer for the best browning.
· Heat Veggies Heat some olive oil in medium until it glimmers. Add your vegetables with a pinch of salt, dispersing them so they can brown. Stir occasionally until crisp tender (depending on veggie). Put them aside on a plate for now.
Best Ever Green Bean Casserole
This recipe reimagines the classic green bean casserole, featuring homemade crispy fried onions and a rich, savory mushroom cream sauce. Fresh green beans are blanched to retain their vibrant color and tender bite. The dish is assembled and baked until bubbly and golden, delivering a comforting and flavorful side dish perfect for any gathering.
Equipment
- 1 Sheet Pan For baking crispy onions
- 1 Large Saucepan (8-quart) For blanching green beans
- 1 Colander For draining blanched beans
- 1 Large Bowl For ice bath for green beans
- 1 12-inch cast iron skillet Or an oven-safe skillet/casserole dish for the mushroom sauce and final bake
Ingredients
Main
- 2 medium onions thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- 2 tablespoons plus 1 teaspoon kosher salt divided
- 1 pound fresh green beans rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Instructions
- Preheat the oven to 475 degrees F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
- While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Notes
1. Ensure onions are thinly sliced and spread in a single layer on the sheet pan to achieve maximum crispness; overcrowding will steam them. Tossing them frequently during baking is crucial for even browning. 2. The ice bath for green beans is vital for stopping the cooking process immediately, preserving their vibrant color and maintaining a pleasant al dente texture, preventing them from becoming mushy. 3. For the mushroom sauce, using fresh nutmeg makes a significant difference in aromatic depth compared to pre-ground. 4. A cast iron skillet is ideal as it allows for seamless transition from stovetop to oven, ensuring even heat distribution and a bubbly, perfectly baked casserole.
· Sear the Chicken Pat thighs dry with paper towels (essential for a proper sear) and season with salt and pepper. Put more oil into skillet, heat the oil, and sear thighs 6–8 minutes until browned. Turn them over.
· Add Glaze Mix balsamic vinegar, Dijon, honey, garlic, pepper, and salt together to form the glaze. Brush onto the chicken and cook, spooning glaze over the chicken, until the chicken is 165°F (74°C) and the glaze is caramelized, 5–7 minutes.
· Bring It Together Put the veggies back into the pan, stirring to coat in glaze. Heat through, then sprinkle chopped parsley on top for a burst of fresh flavor if desired.
Tips to Make It Even Better
Huli Huli Chicken, from Hawaii
Huli Huli Chicken is a Hawaiian-inspired dish featuring boneless, skinless chicken thighs generously marinated in a rich blend of brown sugar, soy sauce, ginger, and garlic. Grilled to perfection, it develops a highly desirable sweet and savory caramelized glaze. This recipe delivers a tender, juicy chicken with a balanced flavor profile, perfect for a satisfying main course.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Grilling Tongs
- 1 Measuring Cups and Spoons
- 1 Grill or Baking Sheet with Rack
Ingredients
Main
- 1 cup packed brown sugar
- 3/4 cup ketchup
- 3/4 cup reduced-sodium soy sauce
- 1/3 cup sherry or chicken broth
- 2-1/2 teaspoons minced fresh gingerroot
- 1-1/2 teaspoons minced garlic
- A little hot sauce use your favorite
- 6-8 boneless skinless chicken thighs
Instructions
- In a large mixing bowl, combine brown sugar, ketchup, soy sauce, sherry (or chicken broth), minced fresh gingerroot, minced garlic, and a dash of hot sauce; whisk until well blended.
- Add chicken thighs to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for a minimum of 4 hours, or preferably overnight.
- Preheat your grill to medium heat (or preheat oven to 375°F/190°C if baking). Lightly oil the grill grates or prepare a baking sheet with a rack.
- Remove chicken from the marinade, allowing excess to drip off. Reserve the remaining marinade for basting.
- Place chicken on the preheated grill or baking sheet. Grill for 6-8 minutes per side, or bake until cooked through and internal temperature reaches 165°F (74°C).
- During the last 10-15 minutes of cooking, frequently baste the chicken generously with the reserved marinade.
- Continue basting and turning until a rich, sticky, caramelized glaze forms on the chicken, being careful not to burn the sugary glaze. Discard any remaining basting marinade.
- Once fully cooked, remove the Huli Huli chicken from the heat.
- Let the chicken rest for 5-10 minutes before slicing or serving whole.
- Serve hot, ideally with rice and a complementary side dish.
Notes
For optimal flavor, marinate the chicken for a minimum of 4 hours, or ideally overnight; this allows the sweet and savory notes to deeply penetrate the meat. When cooking, whether grilling or baking, ensure the initial heat is sufficient to achieve a beautiful sear and Maillard reaction, then reduce to prevent burning due to the high sugar content in the marinade. Frequent basting in the final 10-15 minutes is crucial for developing that signature sticky, caramelized glaze. If opting for chicken broth instead of sherry, a touch of rice vinegar can compensate for the missing acidic complexity. Always rest the cooked chicken for 5-10 minutes before serving to retain its juices and ensure tender results.
A few secrets can take this recipe from good to great:
· Get a Good Sear Dry chicken and hot pan are important. Don’t overcrowd the skillet cook in batches if your pan is small so it doesn’t steam.
· Nail the Glaze Let the glaze reduce to syrupy consistency. Too thick, add a dash of water; too watery, cook slightly longer.
Skillet Rosemary Chicken
Split chicken breasts cook beautifully alongside potatoes and cremini mushrooms in this deliciously simple skillet dinner. Browning the breasts first on the stovetop makes for crispy skin, while a final roast in the oven cooks them evenly for the juiciest results. Rosemary sprigs and lemon halves roasted alongside the chicken and vegetables add depth of flavor and irresistible aroma.
Equipment
- 1 Large Cast Iron Skillet Essential for stovetop searing and oven roasting
- 1 Medium Saucepan For pre-cooking potatoes
- 1 Cutting Board
- 1 Large Chef’s Knife
- 1 Mixing Bowl For marinating chicken
Ingredients
Main
- 3/4 pound small red-skinned potatoes halved, or quartered if large
- Kosher salt
- 2 sprigs fresh rosemary plus 1 tablespoon leaves
- 1 clove garlic smashed
- Pinch of red pepper flakes
- Juice of 2 lemons squeezed halves reserved
- 2 tablespoons extra-virgin olive oil
- 4 skin-on bone-in chicken breasts (6 to 8 ounces each)
- 10 ounces cremini mushrooms halved
Instructions
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Notes
For exceptionally crispy chicken skin, ensure breasts are thoroughly patted dry before applying the herb rub. The initial stovetop sear develops a beautiful golden crust, while finishing in the oven ensures even cooking and juicy results without over-browning. Always add the pre-cooked potatoes and mushrooms once the chicken is flipped to allow them to absorb flavors and finish cooking alongside. A meat thermometer is highly recommended to ensure the chicken reaches an internal temperature of 165°F (74°C) for optimal safety and doneness. Consider a brief resting period for the chicken after roasting to allow juices to redistribute, yielding a more tender final product.
· Don’t Overcook Check the chicken with a thermometer for 165°F (74°C). Take out of heat right away so it doesn’t dry out.
· Prep Ahead Prepare glaze and cut veggies 4 days in advance. Store in the refrigerator for a really quick dinner.
Mix It Up with Variations
**Achieving the Perfect Sear: Heat Management and Crowding**
Roasted Chicken with Balsamic Vinaigrette
This recipe offers a simple yet elegant roasted chicken dish featuring a tangy balsamic vinaigrette marinade. Chicken pieces are marinated for deep flavor, then roasted until tender and golden. The pan drippings are transformed into a savory sauce, brightened with lemon zest and fresh parsley, making for a delicious and easy main course.
Equipment
- 1 Large Roasting Dish or Pan Ensure it is oven-safe and large enough to accommodate all chicken pieces in a single layer.
- 1 Large resealable plastic bag Alternatively, a large non-reactive bowl with a lid can be used for marinating.
- 1 Whisk For preparing the vinaigrette and emulsifying the pan sauce.
- 1 Small Mixing Bowl For whisking the balsamic vinaigrette ingredients.
- 1 Wooden Spoon or Spatula Essential for scraping up flavorful browned bits (fond) from the baking dish to create the pan sauce.
Ingredients
Main
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 4-pound whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
- 1/2 cup low-salt chicken broth
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley leaves
Instructions
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
Notes
Ensure the chicken pieces are patted thoroughly dry before marinating; this promotes a crispier skin during roasting. For maximum flavor penetration, allow the chicken to marinate for the full recommended time, turning the bag occasionally to ensure even coating. When roasting, use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, avoiding overcooking. The deglazing step with chicken broth is crucial for capturing all the rich, caramelized fond at the bottom of the pan, which forms the incredibly flavorful pan sauce. Always allow the roasted chicken to rest for 5-10 minutes before serving to let the juices redistribute, resulting in a more succulent and tender final product.
This recipe is a blank slate for creativity. Use these ideas to keep it fresh:
· Herbs Add a tablespoon of minced rosemary or thyme for an earthy taste. Dried Italian seasoning will work in a pinch.
· Spice or Zest Add a pinch of red pepper flakes for a bit of heat or a squeeze of lemon juice at the end for brightness.
Mediterranean Chicken
This recipe delivers a vibrant Mediterranean chicken dish featuring thinly sliced chicken seared to golden perfection. It’s then simmered with briny olives, aromatic garlic, fresh lemon, and parsley, creating a flavorful pan sauce. Quick and easy, it’s perfect for a light, healthy meal.
Equipment
- 1 Medium Skillet Preferably a non-stick or well-seasoned cast iron for even searing.
- 1 Shallow Bowl For dredging the chicken.
- 1 Cutting Board
- 1 Chef’s knife For prepping garlic, parsley, and lemon.
- 1 Tongs or Spatula For handling and flipping chicken.
Ingredients
Main
- 2 tablespoons all-purpose flour
- Pinch of cayenne
- 2 tablespoons California extra-virgin olive oil
- 3 large chicken breast cutlets pounded or thinly sliced
- Juice of half a lemon plus four slices of lemon
- 2 large cloves garlic sliced
- 1/3 cup sliced kalamata olives pitted
- 1/3 cup green olives we use some marinated in herbs de Provence, pitted
- 3 tablespoons fresh Italian parsley chopped
- 1/2 teaspoon kosher salt
- Fresh pepper to taste
- 2 teaspoons butter
Instructions
- Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
- Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
- Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
- Add the butter to the pan, shaking to combine the sauce.
- Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.
Notes
1. Pounding or thinly slicing chicken cutlets ensures quick, even cooking and tenderness. Avoid overcrowding the skillet to achieve a proper sear rather than steaming. 2. Monitor garlic closely; it can burn quickly. Stir the olive mixture gently to distribute flavors without overcooking the garlic. 3. Adding butter at the end enriches the pan sauce, giving it a glossy finish and depth of flavor. 4. Use high-quality olives and fresh lemon juice for the best Mediterranean essence. A final squeeze of fresh lemon juice before serving can brighten the entire dish.
· Cheese Finish with crumbled feta for acidity or toss in balls of mozzarella for the last minute for a melty, caprese style version.
· Veggie Swaps Cook in bell peppers, green beans, or cherry tomatoes. Cut thicker veggies like sweet potatoes into small pieces for even cooking.
What to Serve With It
Teriyaki Chicken Thighs
This easy recipe guides you through creating flavorful Teriyaki Chicken Thighs. Skinless chicken thighs are marinated in a savory-sweet blend of soy sauce, brown sugar, ginger, and garlic, then broiled to tender perfection with a golden finish. A sprinkle of sesame seeds adds a final touch. Ideal for a quick, healthy main course.
Equipment
- 1 Resealable Plastic Bag Alternatively, use a shallow dish with a lid for marinating.
- 1 Mixing Bowl Medium-sized, for combining marinade ingredients.
- 1 Whisk Or a spoon, for dissolving sugar in the marinade.
- 1 Broiler Pan Essential for proper drainage and even broiling.
- 1 Tongs For safely flipping chicken under the broiler.
Ingredients
Main
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 2 garlic cloves crushed with a garlic press or minced
- 1 teaspoon finely grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 2 pounds skinless chicken thighs
- 2 teaspoons sesame seeds
Instructions
- Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
- Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
Notes
To prevent burning due to the sugar in the marinade, keep a close eye on the chicken, especially during the final minutes of broiling. Adjust the rack position if browning too quickly. For deeper flavor, consider marinating the chicken for the full 4 hours. If dry sherry is unavailable, mirin or a dry white wine can be substituted, though it will alter the flavor profile slightly. Chicken thighs are excellent for broiling as their fat content helps them remain juicy. Ensure they reach an internal temperature of 165°F (74°C) for food safety. Serve these flavorful thighs with steamed jasmine rice and blanched broccolini to complete a balanced meal. Garnish with fresh scallions for color and a subtle oniony bite.
This is a full meal, but a little something extra is the fun part:
· Starches Glaze is soaked up beautifully by rice or quinoa. Toasty bread, which has been roasted in olive oil, is great for sopping up every bite.
· Salads A simple spinach or arugula salad dressed in light vinaigrette cuts the richness. Steamed green beans burst with freshness.
Leftovers Done Right
**Herb Power: Experimenting with Rosemary, Thyme, etc.**
Sheet Pan Caprese Chicken
Your dishwasher will thank you for this easy one-sheet weeknight dinner– no prep bowls needed! Juicy roasted tomatoes and cheesy chicken breasts get a hint of brightness from fresh basil and a balsamic reduction.
Equipment
- 1 Rimmed Baking Sheet
- 1 Small Saucepan
- 1 Instant-Read Thermometer
- 1 Chef’s knife For slicing mozzarella and tearing basil
- 1 Tongs or Spatula For handling chicken and serving
Ingredients
Main
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper
- 2 pints cherry tomatoes
- 6 boneless skinless chicken breasts (about 3 pounds)
- 1/2 cup balsamic vinegar
- One 1-pound ball fresh mozzarella sliced into 6 rounds
- 10 fresh basil leaves torn
- Baby arugula for serving
- Crusty bread for serving
Instructions
- Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.
- Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
- Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.
- Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).
- Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.
Notes
Ensure the baking sheet isn’t overcrowded for optimal roasting and browning of both chicken and tomatoes; if preparing for more, consider using two sheets. For the balsamic reduction, maintain vigilance; it transitions from ideal to burnt swiftly. Aim for a consistency that coats the back of a spoon. The quality of your ingredients truly shines here, so opt for fresh mozzarella, ripe cherry tomatoes, and vibrant basil. Crucially, pull the chicken promptly at 160°F, as it will reach the perfect 165°F through carryover cooking. A final drizzle of high-quality extra virgin olive oil and a sprinkle of flaky sea salt will elevate the flavors and presentation. Serving with warm, crusty ciabatta provides an excellent vehicle for the delicious pan juices.
This recipe is also great the next day, perfect for meal prep:
· Reheating Chill leftovers for 4 days maximum. Reheat on low heat on the stove with a bit of water or in short increments in the microwave.
Be Creative
Balsamic Chicken Drumettes
This easy recipe creates flavorful Balsamic Chicken Drumettes. Chicken is marinated in a tangy-sweet mixture of balsamic, honey, brown sugar, and soy sauce with rosemary and garlic. After marinating, the drumsticks are baked until caramelized, while the marinade is reduced to a rich glaze. The cooked chicken is then brushed with the glaze and garnished with sesame seeds and parsley for a delicious finish.
Equipment
- 1 Large Re-sealable Plastic Bag Or a large bowl with lid for marinating
- 1 Baking Sheet
- 1 Aluminum Foil To line the baking sheet for easy cleanup
- 1 Small Saucepan For reducing the marinade
- 1 Pastry Brush For glazing the chicken
Ingredients
Main
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 5 sprigs of rosemary
- 5 garlic cloves halved
- 10 to 12 chicken drumsticks
- 2 tablespoons toasted sesame seeds
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
- Preheat the oven to 450 degrees F.
- Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
- Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
- Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
- Cook’s note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
Notes
Achieving deep flavor in these drumettes hinges on proper marination; ensure the chicken is fully submerged in the balsamic mixture for maximum penetration. When baking, the high heat creates beautiful caramelization and ‘dark spots’ – these are crucial for savory depth from the Maillard reaction, but monitor closely to prevent burning. Boiling the marinade is essential for food safety before reducing it to a thick, glossy glaze. This reduction concentrates the sweet and tangy notes, transforming it into a flavorful, brushable sauce. Brushing the cooked chicken not only enhances flavor but also re-moistens and helps the garnish adhere for better presentation. Consider a sprinkle of red pepper flakes in the marinade for a subtle kick.
Use leftovers to cut salads, stuff pita with hummus, or mix with pasta and some broth for a new meal.
This one pan chicken balsamic is not only dinner, it’s a method of making cooking fun and easy. It turns the daily dinner drudgery into something you look forward to, with strong aromas and minimal cleanup.
Spicy Chicken
This recipe delivers a flavorful and spicy chicken dish featuring browned chicken pieces simmered in a savory pan sauce with garlic, briny olives, capers, and white wine. It’s an easy yet robust main course perfect for a weeknight meal, offering a delightful balance of heat and rich Mediterranean flavors.
Equipment
- 1 Large Heavy-Bottomed Skillet Essential for even browning and simmering
- 1 Cutting Board
- 1 Chef’s knife
- 1 Tongs For handling chicken safely
- 1 Serving Platter
Ingredients
Main
- 4 chicken thighs with skin and bones
- 2 chicken breasts with skin and bones halved crosswise
- Salt and freshly ground black pepper
- 3 tablespoons Chili Oil recipe follows
- 1 tablespoon minced garlic
- 1/2 cup kalamata olives pitted, coarsely chopped
- 1/2 cup pitted coarsely chopped green olives
- 4 tablespoons chopped fresh Italian parsley leaves
- 1 1/2 tablespoons drained capers
- 2/3 cup dry white wine
- 2 cups olive oil
- 4 teaspoons dried crushed red pepper flakes
Instructions
- Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
- Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.
Notes
To achieve beautifully crisp skin, ensure the chicken is thoroughly patted dry before browning. Do not overcrowd the pan; cook in batches if necessary to maintain consistent heat and allow for proper caramelization. The “Chili Oil” is a crucial flavor component; if not specified for a separate preparation, use a high-quality store-bought version or quickly infuse olive oil with red pepper flakes over low heat. The combination of green and Kalamata olives adds a wonderful briny depth. For an even richer sauce, consider deglazing with a splash of chicken stock along with the wine. Serve this dish with crusty bread to sop up the delicious sauce, or alongside a simple rice pilaf.
As the Dinner Therapist, I want to help you whip up food that’s delish stress-free. So take out your pan, experiment with your go-to veggies or spices, and enjoy a dish that’s as much fun to make as it is to devour.
