CREAMY TUSCAN CHICKEN CHICKEN FRIED RICE

Ingredients Ingredients
2 tbsp. extra-virgin olive oil
2 tbsp. extra-virgin olive oil 3 chicken breasts (about 1 1/2 lb.)
3 chicken breasts (about 1 1/2 lb.) Kosher salt
Kosher salt Freshly ground black pepper
Freshly ground black pepper 2 tbsp. sesame oil, divided
2 tbsp. sesame oil, divided 1 medium onion, chopped
1 medium onion, chopped 2 carrots, peeled and diced
2 carrots, peeled and diced 3 cloves garlic, minced
3 cloves garlic, minced 1 tbsp. freshly minced ginger
1 tbsp. freshly minced ginger 4 c. cooked white rice (preferably leftover)
4 c. cooked white rice (preferably leftover) 3/4 c. frozen peas
3/4 c. frozen peas 3 large eggs, beaten
3 large eggs, beaten 3 tbsp. low-sodium soy sauce
3 tbsp. low-sodium soy sauce 2 green onions, thinly sliced
2 green onions, thinly sliced

Directions Directions

SAVE TO MY RECIPES Step 1

Step 1 In a medium skillet over medium heat, heat olive oil.
In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both
Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden
sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove
and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into
from skillet and let rest 5 minutes, then cut into bite-sized pieces.
bite-sized pieces. Step 2
Step 2 To the same skillet, heat 1 tablespoon sesame oil. Add
To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes,
onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1
Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until
minute more. Stir in rice and peas and cook until warmed through, 2 minutes.
warmed through, 2 minutes. Step 3
Step 3 Push rice to one side of skillet and add remaining
Push rice to one side of skillet and add remaining tablespoon sesame oil to other side. Add egg and
tablespoon sesame oil to other side. Add egg and stir until almost fully cooked, then fold eggs into
stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce
rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.
and green onions and stir to combine.
 Za'atar Sheet-Pan Chicken Slow-Cooker Chicken
Ingredients Noodle Soup
3 tbsp. za'atar spice blend
10 tbsp. extra-virgin olive oil, divided ingredients
6 tbsp. fresh lemon juice, divided 4 small boneless, skinless chicken breasts (about 1
1 tbsp. plus 1 tsp. kosher salt, divided 1/2 lbs.)
4 skin-on, bone-in chicken thighs (about 2 lb. total) kosher salt
1 lb. fingerling potatoes, halved lengthwise Black pepper
8 oz. broccoli, trimmed and cut into 1" florets 4 medium carrots (about 12 oz.), cut into 1/2-in.
1 red onion, cut into 1"-thick wedges pieces
1/4 c. tahini 2 stalks celery, sliced
3 tbsp. cold water 2 large cloves garlic, finely chopped
Lemon wedges, for serving 1 onion, chopped
2 large sprigs fresh dill, plus more for serving
Directions 6 c. low-sodium chicken broth
2 c. wide egg noodles
Step 1 1 c. frozen peas
In a large bowl, whisk za’atar, 6 tablespoons oil, 4
tablespoons lemon juice, and 1 tablespoon salt. Directions
Transfer 1/4 cup marinade to a small bowl and
set aside. Add chicken to the remaining SAVE TO MY RECIPES
marinade and toss to coat. Cover and let sit at Step 1
room temperature for 30 minutes. Season the chicken with 1⁄2 tsp each salt and pepper
Step 2 and place on the bottom of a 5- to 6-quart slow
Preheat oven to 425°. Add potatoes to bowl with cooker. Top with the carrots, celery, garlic, onion
chicken and toss to coat, then arrange chicken and dill.
skin side up and potatoes cut sides down on a Step 2
large baking sheet. Pour any remaining marinade Add the chicken broth and cook, covered, until the
over. Bake chicken and potatoes for 15 minutes. chicken is cooked through and very tender, 3 to
Step 3 4 hours on high or 5 to 6 hours on low.
Meanwhile, in a medium bowl, toss broccoli and Step 3
onion with reserved marinade, 2 tablespoons oil, Remove and discard the large dill stems. Transfer the
and 1/2 teaspoon salt. Remove sheet pan from chicken to a cutting board and let cool for 5
oven. Transfer broccoli and onion to pan, making minutes, then cut into pieces.
sure vegetables contact pan as much as possible. Step 4
Step 4 While the chicken is cooling, add the noodles to the
Continue to bake until vegetables are tender, and slow cooker, turn on high and cook, covered,
chicken is cooked through (an instant-read until just tender, 10 to 15 minutes. Stir in the
thermometer inserted into thickest part should peas and chicken. Serve with more dill, if
register 165°), about 20 minutes more. desired.
Step 5
Meanwhile, in a small bowl, whisk tahini, water, and
remaining 2 tablespoons oil, 2 tablespoons
lemon juice, and 1/2 teaspoon salt. Drizzle over
chicken and vegetables. Serve with lemon
wedges alongside.
 Chicken Cacciatore

Ingredients One-Pan Creamy Chicken &

Gnocchi
8 skin-on chicken thighs
Kosher salt Ingredients
Freshly ground black pepper 1 1/2 lb. boneless skinless chicken breasts
Extra-virgin olive oil, for drizzling Kosher salt
1 onion, chopped Freshly ground black pepper
3 cloves garlic, minced 2 tbsp. extra-virgin olive oil, divided
2 carrots, sliced 1 small shallot, diced
8 oz. sliced mushrooms 8 oz. baby bella mushrooms, sliced
6 thyme sprigs 2 cloves garlic, minced
1/2 c. dry white wine 2 tsp. fresh thyme leaves
1 (28-oz.) can crushed tomatoes 1 tsp. dried oregano
3 tbsp. drained capers 1 c. low-sodium chicken broth
1/4 c. freshly chopped parsley 1 1/4 c. half and half
Pinch crushed red pepper flakes
Directions 1 (17-oz.) package gnocchi
3/4 c. shredded mozzarella
Step 1 1/2 c. freshly grated Parmesan
Preheat a large, cast-iron skillet over high heat. Pat 3 c. packed baby spinach
chicken dry thoroughly, then season with salt
and pepper. Add a drizzle of olive oil and cook Directions
chicken skin side down in two batches until skin Step 1
is crisp and golden brown, about 5 minutes per Season chicken on both sides with salt and pepper.
side. Transfer to a dish skin side up and set aside. In a large skillet over medium-high heat, heat 1
Step 2 tablespoon oil. Add chicken and cook until
Reduce skillet heat to medium-high. Drizzle with golden, 4 minutes per side. Remove from skillet.
olive oil and add onion, garlic, carrots, Step 2
mushrooms, and thyme, and cook, 3 to 4 Reduce heat to medium and add remaining 1
minutes. Add white wine, and bring to a boil tablespoon oil. Add shallot and mushrooms and
while scraping bottom of pan. Once at a boil, cook until golden, 5 minutes. Add garlic, thyme,
turn heat to medium low, add tomatoes and and oregano and cook until fragrant, 1 minute
capers, and season with salt and pepper. Place more. Add broth and scrape up any brown bits
chicken in the skillet skin side up in a single layer. on bottom of pan, then slowly add in half and
Cover with lid and simmer for 15-20 minutes. half. Bring to a simmer and season with salt,
Step 3 pepper, and a pinch of red pepper flakes. Stir in
Remove lid and garnish dish with parsley, then serve gnocchi and return chicken to pan. Let simmer
in skillet immediately. until chicken is cooked through and internal
temperature reaches 165°, 8 to 10 minutes,
stirring occasionally. Remove chicken from
skillet.
Step 3
Add cheeses and stir until melted, then add spinach
and stir until wilted.
Step 4
Slice chicken and return to skillet. Season with more
salt and pepper to taste.

Chicken Fajitas Chicken Scallopini

Ingredients Ingredients
1/4 c. plus 1 tbsp. neutral oil 3 boneless skinless chicken breasts (about 1 1/4 lb.)
1/4 c. lime juice, from about 3 limes Kosher salt
2 tsp. ground cumin, divided Freshly ground black pepper
1/2 tsp. crushed red pepper flakes 1/3 c. all-purpose flour
1 lb. boneless skinless chicken breasts 2 tbsp. extra-virgin olive oil
Kosher salt 4 tbsp. butter
Freshly ground black pepper 8 oz. baby bella mushrooms, sliced
2 bell peppers, thinly sliced 1/2 onion, finely chopped
1 large onion, thinly sliced 2 cloves garlic, minced
Tortillas, warmed, for serving 1/4 c. white wine
Lime wedges, for serving 1/4 c. low-sodium chicken broth
Juice of 1 lemon
Directions 1/4 c. heavy cream
Freshly chopped parsley, for garnish
Step 1
In a large bowl, whisk together ¼ cup oil, lime juice, 1 Step 1
teaspoon cumin, and red pepper flakes. Season Place flour in a shallow bowl. Pat chicken dry and
chicken with salt and pepper, then add to bowl halve each breast horizontally to yield two thin
and toss to coat. Cover and marinate in the pieces. Season each piece with salt and pepper,
refrigerator for at least 30 minutes and up to 2 then then dip each in flour, shaking off any
hours. excess flour.
Step 2 Step 2
When ready to cook, heat remaining tablespoon oil In a large skillet over medium-high heat, heat oil.
in a large skillet over medium heat. Add chicken Add chicken and cook until deeply golden, about
and cook until golden and cooked through (an 3 minutes per side. Remove from pan and set
instant read thermometer should read 160°), aside.
about 8 minutes per side. Remove to a cutting Step 3
board and let rest 10 minutes, then slice into Reduce heat to medium. Add to skillet butter, onion,
strips. and mushroom and cook until golden, 8 minutes,
Step 3 stirring occasionally. Add in garlic and cook until
Meanwhile, add peppers and onion to the skillet. fragrant, 1 minute more.
Season with salt, pepper, and remaining Step 4
teaspoon cumin. Cook over medium heat until Stir in white wine, broth, and lemon juice, season
soft, 5 minutes. Return sliced chicken to skillet with salt and pepper, then let simmer until
and toss until combined. Serve with tortillas, slightly reduced and thickened, 3 minutes. Stir in
topped with a squeeze of fresh lime juice. cream.
Step 5
Return chicken to skillet and spoon sauce over to
coat. Garnish with parsley before serving.
 Sheet-Pan Harissa
Instant Pot Copycat Bourbon
Chicken & Sweet Chicken
Potatoes
Ingredients
1/2 c. low-sodium chicken broth
Ingredients 2 tbsp. cornstarch
3 lb. skin-on, bone-in chicken thighs 1/2 c. packed light brown sugar
Kosher salt 1/4 c. ketchup
Freshly ground black pepper 1/4 c. low-sodium soy sauce
3 tbsp. harissa 1 tsp. ground ginger
Juice of 1/2 lemon Kosher salt
2 cloves garlic, minced Freshly ground black pepper
3 large sweet potatoes, sliced into 1/4"-thick half- 4 cloves garlic, minced
moons 1 tbsp. vegetable oil
1 large red onion, sliced 1/2"-thick 1/3 c. bourbon
2 tbsp. extra-virgin olive oil 2 tbsp. apple cider vinegar
1 tsp. cumin seeds 3 lb. skinless, boneless chicken thighs, cut into bite-
1 tsp. ground cumin sized pieces
Chopped fresh cilantro and lemon wedges, for Cooked rice or mashed potatoes and sliced scallions,
serving for serving

Directions Directions
Step 1
Step 1 In a large measuring cup or medium bowl, whisk
Season chicken all over with salt and pepper. broth into cornstarch until well combined. Add
Transfer to a large bowl and add harissa, lemon brown sugar, ketchup, soy sauce, ginger, 1/4
juice, and garlic. Rub into chicken with your teaspoon salt, and 1/4 teaspoon pepper and
hands to coat. Let sit at room temperature 30 whisk to combine.
minutes. Step 2
Step 2 Set Instant Pot to "Sauté." Cook garlic and oil, stirring
Preheat oven to 425°. On a baking sheet, toss frequently, until garlic is fragrant and light
potatoes and onion with oil, cumin seeds, and golden, about 2 minutes. Pour in bourbon and
ground cumin; season with salt and pepper. vinegar. Bring to a boil and cook until reduced by
Spread in an even layer, then nestle chicken in half, about 2 minutes. Stir in chicken and broth
with veggies. mixture.
Step 3 Step 3
Bake until potatoes are golden and an instant-read Lock lid and pressure cook on High for 4 minutes.
thermometer inserted into thickest part of Follow manufacturer's guide for slow release,
chicken registers 165°, 30 to 35 minutes. making sure to wait until cycle is complete
Step 4 before unlocking and removing lid.
Top with cilantro. Serve with lemon wedges Step 4
alongside.
Set Pot to “Sauté” and bring mixture to a boil. Cook,
stirring occasionally, until thickened to a gravy
consistency, 8 to 10 minutes.
Step 5
Divide rice among plates. Spoon chicken mixture
over. Top with scallions.