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Having no time to make dinner doesn’t mean it has to be boring. This Instant Pot chicken is easy and will have you sitting down in no time. The honey garlic glaze is simply addicting and you’ll be scraping every last drop out of the pot! Instant Pot Honey Garlic Chicken YIELDS: 4 SERVINGS PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 1 HOUR 15 MINS INGREDIENTS 4 bone-in, skin-on chicken thighs, trimmed Kosher salt Freshly ground black pepper 1/4 c. plus 2 tbsp. extra-virgin olive oil, divided 1/4 c. low-sodium soy sauce 2 tbsp. honey 1 tbsp. sesame oil 2 cloves garlic, minced Juice of 1 lime 2 green onions, thinly sliced, plus more for garnish Pinch crushed red pepper flakes 1 tbsp. cornstarch Toasted sesame seeds, for garnish Cooked rice, for serving DIRECTIONS Pat chicken dry with paper towels and season well with salt and pepper on both sides. Set Instant Pot to Sauté function and add 2 tablespoons olive oil. Add chicken, skin side down and cook until golden, about 3 minutes t...

We love that this recipe comes together in one skillet and in less than an hour, meaning it’s WAY faster than French Onion Soup. Dunking good bread into the extra pan sauce is highly encouraged. Best French Onion Chicken YIELDS: 4 SERVINGS PREP TIME: 0 HOURS 10 MINS TOTAL TIME: 0 HOURS 45 MINS INGREDIENTS 3 tbsp. extra-virgin olive oil, divided 1 large onion, halved and thinly sliced 2 tsp. freshly chopped thyme Kosher salt Freshly ground black pepper 2 cloves garlic, minced 1 3/4 lb. boneless skinless chicken breasts, cut into 1″ pieces 1/2 tsp. dried oregano 2 tbsp. all-purpose flour 1 1/2 c. low-sodium beef broth 1 c. shredded Gruyère Freshly chopped parsley, for garnish (optional) DIRECTIONS In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute mor...

Chicken tastes even better when you don’t actually have to cook it. Slow-Cooker Lemon-Garlic Chicken YIELDS: 4 PREP TIME: 0 HOURS 10 MINS TOTAL TIME: 6 HOURS 10 MINS INGREDIENTS 2 lb. boneless skinless chicken breasts kosher salt Freshly ground black pepper 2 large onions, diced 5 cloves garlic, minced 2 carrots, cut into 1″ pieces 1 tbsp. sugar Juice and zest of 2 lemons, divided 4 sprigs fresh thyme 3 c. low-sodium chicken broth 1 c. frozen peas DIRECTIONS In a large skillet over high heat, sear chicken until golden brown, 2 minutes per side. Season with salt and pepper and place in a slow cooker. Add onions, garlic, carrots, sugar, zest and juice of 1 lemon, thyme, and chicken broth, then season with salt and pepper. Cover with lid and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. Add peas and cover with lid until warmed through, 2 to 3 minutes. Add zest and juice of remaining lemon. Serve immediately. Did you find this post useful? Want to get back to this...

This oven-fried chicken stays juicy inside and crispy on the outside (just like its fried counterpart) thanks to an easy cornflake coating. Cornflake-Crusted Baked Chicken YIELDS: 4 PREP TIME: 0 HOURS 10 MINS TOTAL TIME: 0 HOURS 40 MINS INGREDIENTS 4 bone-in, skinless chicken drumsticks 4 bone-in, skinless chicken thighs Coarse salt and ground pepper 1 large egg 2 c. crushed cornflakes 1 tbsp. olive oil 1/2 tsp. cayenne pepper (optional) DIRECTIONS Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper. In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt. Coat chicken. Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving. Did you find this post useful? Want to get back to this page later? Save THIS PIN below to your Recipes board on Pinterest!

Szechuan chicken should be pretty spicy, but we made ours EXTRA HOT.  If you’re sensitive to heat, feel free to cut back on the chilies themselves. Szechuan Chicken Recipe YIELDS: 4 SERVINGS PREP TIME: 0 HOURS 5 MINS TOTAL TIME: 0 HOURS 30 MINS INGREDIENTS FOR THE CHICKEN 1 lb. boneless skinless chicken breast, cut into 1″ pieces 1/4 c. plus 1 tbsp. cornstarch Freshly ground pepper, preferably Szechuan Canola oil, for frying 1 tbsp. freshly minced ginger 3 cloves garlic, minced 2 bell peppers (red and green), chopped 6 dried chile peppers 1/2 c. low-sodium soy sauce 2 tbsp. rice wine vinegar 2 tbsp. chili garlic sauce 2 tsp. sesame oil Sesame seeds Cooked white rice DIRECTIONS Place chicken and ¼ cup cornstarch into a large resealable plastic bag and season generously with pepper. Shake to coat. In a large pot over medium-high heat, add enough oil to come up 2 inches. Shake off excess cornstarch from chicken and add chicken to hot oil. Working in batches, fry chicken until...

Is there anything more comforting than a chicken & rice casserole? We actually don’t think so. It’s the type of recipe we turn to time after time again during the fall and winter, just like roast chicken or our tortellini soup. If you’d rather sub in chicken breasts, you totally can — we just love thighs for their flavor and crispy skin. Here’s why this is the casserole of our dreams: 1. You don’t even have to dirty a pan.  This is a literal dump ‘n bake recipe: You put the uncooked rice and onion, broth, and cream of mushroom soup into a casserole dish and then top with the chicken thighs. 2. It only dirties ONE dish.  Seriously, how could you go back to a normal recipe after this? By layering ingredients in the baking dish, you won’t have to bust out a skillet or bowl. Which makes this casserole perfect for a lazy Tuesday when calling up pizza delivery is all too tempting. Easy Chicken and Rice Casserole YIELDS: 4 SERVINGS PREP TIME: 0 HO...

We like using rotisserie chicken for this recipe because (sometimes) we’re lazy. If you have the time, these would also be killer with grilled chicken breast — just swap lime juice for the balsamic and oregano for the rosemary and thyme. Cheesy Chicken Tacos YIELDS: 1 DOZEN PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 0 HOURS 30 MINS INGREDIENTS 1 tbsp. vegetable oil 1 onion, chopped 1 tbsp. ground cumin Kosher salt Freshly ground black pepper 2 c. cooked shredded chicken 1 (4.5-oz.) can green chilis 1 c. salsa 1 (16-oz.) can refried beans 12 hard taco shells 1 1/2 c. shredded pepperjack Freshly chopped cilantro, for garnish DIRECTIONS Preheat oven to 375º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through. In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). ...