571 chicken met recipes

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Pan-seared pork chops with a briny caper, tomato, and Dijon mustard pan sauce finished with white wine vinegar. A French-inspired skillet dinner with bold, sharp flavors.

General Tao's Chicken stir-fried with dried chilies, fresh orange zest and Sichuan peppercorns. A lighter, restaurant-style recipe that skips the heavy batter for a punchier version served over white rice.

Elegant chicken breasts with a mousseline-style spinach filling tucked under crispy skin, finished with a glossy Madeira pan sauce. A restaurant-worthy dinner you can prep a full day ahead.

Sauteed chicken breasts in a lemon cream sauce with dry vermouth, Parmesan, and chicken broth. A one-skillet dinner served over egg noodles in 30 minutes.

Baked chicken breasts basted with honey, lime juice, canola oil, and paprika until golden brown. A simple 4-ingredient glaze for juicy oven-roasted chicken.

Gala chicken breasts roll thin pounded breasts around an egg salad filling with chives, tarragon, and Dijon, then bake with a lemon-butter brush. Elegant make-ahead main.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Grilled shrimp and chicken skewers marinated in Dijon mustard, apple juice, soy sauce, and garlic with red peppers and zucchini. A colorful, crowd-feeding grill recipe.

Easy pork chop dinner braised low and slow in chicken broth with onion and garlic for fall-apart tender meat. Five ingredients, one skillet, hands-off weeknight cooking.

Crispy oven-fried chicken with a corn flake crumb crust and no oil required. A flour-egg-flake breading delivers crunch comparable to deep-fried chicken with a fraction of the fat.

Lemon-pepper chicken stir-fry with bell peppers, onions, and capers in a bright lemon-pan sauce. Served over angel-hair pasta for a 40-minute weeknight main.

Pan-seared chicken breast with whole grain mustard, sun-dried tomatoes, shallots, and garlic. A quick one-pan dinner with bold Mediterranean flavors ready in 30 minutes.

Tender roast pheasant cooks slowly with frequent basting in a buttery chicken-bouillon sauce, turning halfway through to keep the lean game bird moist. Pan juices thicken into rich gravy.

Pan-seared chicken breasts with a quick lemon-butter pan sauce and fresh cracked pepper. Five ingredients, one skillet, and a weeknight dinner that feels like a bistro meal.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.