Ina Garten’s Chicken Thighs with Creamy Mustard Sauce combines crispy chicken with caramelized onions and a rich, tangy Dijon, white wine, and crème fraîche pan sauce. This Cook Like a Pro favorite is simple enough for repeat dinners but impressive enough for company.
This smoky chipotle chicken and avocado kale salad skips the bottled dressing entirely — massaged avocado, lime, and olive oil do the work. Marinated roasted chicken, roasted red onion, and cumin-toasted pumpkin seeds make it a satisfying, flavor-packed meal that comes together with minimal prep and maximum payoff.
These easy chicken tacos are a fast, flavor-packed weeknight dinner made with juicy chicken thighs, lime juice, garlic, Tabasco, and onion powder. The chicken is cooked in a skillet, diced, then tossed in the pan drippings for extra flavor before serving in tortillas with salsa, avocado, or your favorite toppings.
Ina Garten’s Chicken Piccata transforms boneless chicken breasts into golden, breadcrumb-crusted cutlets finished with a quick lemon, white wine, and butter sauce. Unlike traditional piccata, the breaded coating adds irresistible crunch. Easy enough for weeknights, impressive enough for guests – and ready in 30 minutes
I took on Marcella Hazan’s pan-roasted whole boned chicken with beef and Parmesan stuffing, starting with the mildly terrifying task of deboning an entire bird.
Samin Nosrat’s Piri Piri Chicken from Good Things is a bold, spicy chicken recipe made with roasted Thai chiles, Fresno chiles, garlic, smoked paprika, vinegar, and bay. Marinated overnight and roasted until burnished, it’s smoky, fiery, punchy, and perfect for anyone who loves a high-impact chicken dinner.
Ina Garten’s Lemon Chicken with Croutons from Barefoot in Paris is weeknight-simple but dinner-party worthy. A whole chicken roasted with lemon, onion, butter, and seasoning, served over olive oil–sautéed croutons that soak up every dripping. Minimal effort, maximum flavor – exactly what Ina does best.
This cashew chicken and asparagus stir-fry delivers crisp vegetables, perfectly seared chicken, and a balanced sauce with rice vinegar and just enough sweetness. The key is cooking each component separately for maximum texture.