It's also nice to have something savory along with sweeter brunch dishes like cinnamon rolls and doughnuts. They make me so happy with their compliments or just by going to fill up their bowls again. It’s always a good idea to have a few back-pocket ideas for weeknight dinners. As the oil warms up, get your first chicken piece ready by dipping it in the flour. This terrific roast chicken is a happy discovery. Turn leftovers into chicken salad sandwiches for lunch the next day: Simply pick the meat off the bones, chop the bok choy and mix it with some olive oil, lemon juice and chopped celery or fresh herbs. Heat a pan on medium high heat and add 1 tbsp oil. —Lisa Renshaw, Kansas City, MissouriGet RecipeTaste of HomeTeriyaki Chicken ThighsThis slow cooker teriyaki chicken recipe always goes over big with my family. They’re such a breeze because they simmer away while you do other things. Working in batches, cook chicken in hot oil until golden … Melt about half of the butter in a skillet over medium heat. Still, these chicken thighs, bulbous and uneven, won't do as is, so you haul the package over to the grocery store butcher's counter—where they've always been so accommodating before. This savory entree is perfect for an everyday meal or potluck. —Kim Puckett, Reagan, TennesseeGet RecipeTaste of HomeCoconut-Lime Chicken Curry SoupI created this chicken recipe to replicate the flavors of my favorite curry dish—slightly sweet with just the right amount of spicy heat. Cut ciabatta bread in half, and lightly oil each side and grill to toast. If broiler element is at the top of your oven, move rack to highest position. They tend to take longer to cook thanks to the bone, but the bone also helps the chicken remain juicier. Reduce the heat to medium and cook for five or so minutes. You can serve up these skillet chicken thighs as-is and they’re delicious, but just a few extra minutes at the stove gives you a great sauce. Season chicken breast halves with remaining garlic and dill. For me, fresh-ground pepper makes all the difference. The chicken thighs turn out just right, every time. Whatever you have on hand will work just fine. Refrigerate and let marinate for at least 2 hours or up to overnight. Add about a 1/4 inch of oil to a large skillet. —Sharon Boling, San Diego, CaliforniaGet RecipeTaste of HomeSpinach-Pesto Spiral ChickenThe homemade pesto sets this main dish apart from the rest. Their marinade recipe’s a secret, so I invented my own. I dish it up with mashed potatoes and green beans. Using boneless, skinless chicken thighs instead of breasts. This slow cooker recipe is something I can make in my dorm on a busy Sunday. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. 3. Our Test Kitchen-approved pre-seasoned cast-iron skillet ($23) is ideal for making tasty dinners just like this one. Copyright 2016 Television Food Network, G.P. Repeat until all the chicken is coated. Fry the chicken in batches. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. Chicken thigh meat can be cooked longer without losing its juiciness, so you can get the outside super crispy with a breading of … It's a snap to throw together with ingredients I have on hand. Then stir in the cream, bring up to a boil and cook two minutes more—just until the sauce is thickened up. It's a good-for-you hit. Remove the chicken from brine, dry, and season both sides with salt and black pepper. Then dip the chicken in the panko mixture, covering completely. Chicken thighs are a great suppertime staple because they’re so versatile. You know the kind of meals you can make on the fly and turn out tasty every time. Be sure to serve with a good sprinkle of cheddar cheese, a dollop of sour cream, and plenty of tortilla chips. —Martha Schirmacher, Sterling Heights, MichiganGet RecipeTaste of HomeSpicy Shredded ChickenI love Mexican food, but not the high calorie count that often comes with it. Add the chicken thighs, seal the bag and shake to evenly disperse. In a separate small bowl, add the eggs and beat until mixed. At our potlucks, they quickly vanish. Gumbo is a southern standard that definitely feeds our hungry crowd. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Add to the flour mixture, making sure to press the chicken into the flour to fully coat. You’ll hear a nice sizzle. Attach a deep-frying thermometer to the side of the pot and bring to 350 degrees F over medium heat. —Denise Klibert, Shreveport, LouisianaGet RecipeTaste of HomeGarden Chicken CacciatoreHere’s the perfect Italian meal to serve company. —Marilyn Waltz, Idyllwild, CaliforniaGet RecipeTaste of HomeChicken MoleIf you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. Huli means "turn" in Hawaiian. Transfer to a plate or bowl. I like to serve the chicken with warm tortillas, rice, beans and salsa. My husband, who normally doesn’t like chicken, asks for this dish regularly. Remove to the lined baking sheet and sprinkle with a little salt. Cook for about 8 minutes per side, or until the meat is firm and juices run clear. Using bone-in or boneless, skinless chicken thighs is all a personal preference. This sweet and savory glaze is fantastic on pork chops, too. Making a pan-seared chicken is simple. Once you master this recipe, challenge yourself to our collection of chicken dinner ideas! The internal temperature should read at least 165° at the thickest part of the largest thigh. This post is a paid collaboration with Sara Lee Bread®, who … (If you simply cannot wait that long, leave the chicken in its marinade out on the kitchen counter for 20–40 minutes.) —Brigette Schroeder, Yorkville, IllinoisGet RecipeTaste of HomeSquash & Chicken StewWe created a satisfying stew that’s nutritious, loaded with flavor and family-friendly. For an equally awesome dish, you can substitute beef or pork for the chicken. If you ask me, there’s no better quick dinner than chicken thighs and some easy sides. Put 4 pickles on each bottom bun, add a piece of fried chicken and sandwich with the top buns. Here are a few arguments for both camps: Bone-in chicken tends to be more inexpensive, pound for pound compared to the boneless option. This is definitely the cut to pick if you’re being mindful of your spending. While the pan is heating, season both sides of the chicken with salt and pepper. It sizzles with the flavors of brown sugar, ginger and soy sauce. —Dave Farrington, Midwest City, OklahomaGet RecipeThe Ultimate Chicken Noodle SoupMy first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. (Discard the marinade.). For me, that’s always pan-fried chicken thighs made in my cast-iron skillet served up with a side salad and roasted potatoes. My cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish. Haute, Indiana who … https: //www.thekitchn.com/recipe-sheet-pan-fried-chicken-sandwiches-22957051 fry the chicken from brine,,. Teaspoon pepper in a large skillet add the oil warms up, get your chicken! Heat oil over medium-high to … season chicken breast halves with remaining garlic and basil add flavor to moist. 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