Cook Chicken: Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken breasts and and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet. Cut the chicken in 1 inch pieces. Set aside.
Make Sauce: Add the butter to the pot and melt over medium heat. Add the garlic, sun dried tomatoes, Italian seasoning to the pot and saute until aromatic.
Cook: Add the heavy cream, milk, Parmesan cheese, penne and stir. Cook for 10 minutes or until the pasta is al dente, stirring occasionally.
Finish: Add the chicken back to the pot and the spinach and cook for another 1 to 2 minutes or until the chicken has warmed through and spinach has wilted.
2 chicken breasts , each halved horizontally to form 2 thin steaks
2 tbsp olive oil
Salt and pepper
3 garlic cloves , minced
1/2 cup (125 ml) white wine (Note 1)
800g / 28oz can crushed tomato
1/2 cup (125 ml) water (about 1/3 empty tomato can)
1 cup (100g) sliced black olives (Note 2)
170g / 6 oz artichokes (marinated in can or jar), drained (Note 2)
1/2 – 1 tsp red pepper flakes (spiciness – adjust to taste!)
1/2 tsp salt and pepper , each
1 cup basil leaves , optional (or sub baby spinach)
Instructions
Cook pasta in a large pot of salted boiling water per packet directions, MINUS 1 minute. Drain. (Do this while sauce is simmering)
Cook chicken: Sprinkle both sides of chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Sear chicken 1 1/2 minutes on each side until golden, then remove from skillet. Shred while sauce is simmering.
Sauce:
Add remaining 1 tbsp oil. Add garlic and sauté for 15 seconds.
Add wine and let it simmer rapidly for 1 minute, stirring to dissolve brown bits on bottom of skillet into the wine, until mostly evaporated.
Add tomato, water, olives, artichoke, red pepper flakes, salt and pepper. Stir, simmer on medium for 5 minutes.
Stir shredded chicken into sauce.
Add pasta into sauce, still on the stove. Toss well for 1 minute or until sauce reduces more and is clinging to pasta strands, rather than pooled in the skillet.
1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.2. Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot.3. To the same pot, add a drizzle of oil and the butter. Add the shallot, garlic, Calabrian chili paste, and 1 teaspoon of Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, spinach, chopped sun-dried tomatoes, and remaining 3/4 cup parmesan. Slide the chicken in, and any juices left on the plate.4. Serve the pasta topped with fresh parmesan and basil.
3/4 cup (180ml) homemade chicken stock or low-sodium store-bought broth
1 packet unflavored gelatin, such as Knox (2 1/2 teaspoons; 10g)
4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total)
Kosher salt and freshly ground black pepper
About 1 cup all-purpose flour (5 ounces; 140g), for dredging
1/4 cup (60ml) extra-virgin olive oil, plus more if needed
10 ounces (280g) cremini mushrooms, stemmed and thinly sliced
4 medium shallots (6 ounces; 165g), minced
2 medium cloves garlic, minced
1 teaspoon (about 3g) minced fresh thyme leaves
3 tablespoons (45g) cold unsalted butter, cut into cubes
1 teaspoon (5ml) soy sauce
White wine vinegar, sherry vinegar, or fresh lemon juice, to taste
Minced fresh parsley, for garnish
Directions
Combine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface. Set aside.Serious Eats / Vicky Wasik
Season chicken cutlets all over with salt and pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each cutlet in flour, tap off excess, and transfer to clean plate.
Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, add chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Using a slotted spatula, transfer to paper towels to drain.Serious Eats / Vicky Wasik
Add mushrooms to skillet (do not drain remaining oil) and cook, stirring frequently, until mushrooms have released their juices and browned well, about 10 minutes. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, about 2 minutes. Add more oil if pan seems too dry at any point.Serious Eats / Vicky Wasik
Pour Marsala mixture into pan, making sure to scrape in all the gelatin. Bring to a boil, whisking and scraping up any browned bits from bottom of pan, until liquids are reduced by about three-quarters. Add butter and soy sauce and whisk constantly until emulsified and sauce takes on the consistency of heavy cream. Season with salt and pepper. Taste sauce and adjust with a small amount of vinegar or lemon juice, as needed.
Return chicken cutlets to pan, swirling to bathe them in the sauce and warm them through. If the sauce begins to break at any point, swirl in a splash of water to bring it back together. Transfer to a warmed serving plate, spooning sauce all over chicken. Garnish with parsley and serve.
5 chicken thighs , skin on, bone in (about 200g / 7 oz each) (Note 1 for breast)
Salt and pepper
2 tsp olive oil
2 garlic cloves , minced
1 medium onion , finely chopped
1 EACH red and green capsicum / bell pepper , sliced
½ cup / 125 ml white or red wine (any is fine, I use dry white) (Note 2 for subs)
800 g / 28 oz can crushed tomato
¾ cup / 185 ml water , swilled in empty tomato can
1 tsp red pepper flakes (chilli flakes), adjust to taste
3/4 cup black olives , pitted (or 1/3 cup sliced)
2 tbsp baby capers
Salt and pepper to taste
¼ cup finely chopped parsley
Instructions
Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
Cook for 4 – 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
Remove chicken onto a plate, discard fat (don’t scrape the pan) then return to the stove.
Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
Once most of the wine is evaporated and it doesn’t smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it’s bubbling energetically but not rapidly (and not slowly).
After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post
Prepare the following, adding each to the same medium bowl as you complete it: Finely grate the zest of 2 large lemons (2 tablespoons), then juice the lemons (about 1/3 cup). Mince 1 small shallot (about 3 tablespoons) and 4 garlic cloves (about 4 teaspoons).
Add 1/4 cup olive oil, 2 teaspoons dried oregano, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1/2 teaspoon black pepper. Whisk to combine.
Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Add to the marinade and turn to coat. Cover and refrigerate for at least 1 or up to 2 hours. Meanwhile, pick the leaves from 6 fresh parsley sprigs and finely chop (about 2 tablespoons); refrigerate until ready to use.
Heat a 12-inch skillet or frying pan over medium-high heat until hot. Add half of the chicken in a single layer, shaking off any excess marinade back into the bowl. Cook until browned, cooked through, and at least 165ºF on an instant-read thermometer, 5 to 6 minutes per side. Transfer to a serving plate.
Spoon off any remaining garlic in the pan. Repeat cooking the remaining chicken. Garnish with the parsley.
2 red capsicum , sliced 8 mm thick (medium, not giant)
1/3 cup tomato paste
3/4 cup pinot noir or other dry red wine (Note 3)
2 cups chicken stock/broth , low sodium
400g/14 oz canned crushed tomato
16 whole kalamata olives , pitted, drained
1/4 tsp cooking/kosher salt
1/4 tsp black pepper
1 tsp dried oregano
Instructions
Chicken:
Season – Spread the chicken out on a tray. Sprinkle both sides with the salt and pepper.
Brown skin – Heat the oil over high heat in a large, deep, heavy based pan, preferably one with a lid (Note 4). Place the chicken thighs in the pan, skin side down, and cook until the skin is golden brown, around 6 minutes. Turn and cook the flesh side for just 1 minute, then remove the chicken onto the same tray. Then add the drumsticks and brown each side as best you can, about 1 1/2 minutes on each side (the shape makes it awkward). Remove onto the tray.
Heat olive oil in a large skillet with a lid over medium heat; cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes.
Pour wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
Stir in shell pasta and return to a boil. Cook uncovered, stirring occasionally, until shells have cooked through, but are still firm to the bite, about 10 minutes. Spread spinach over the top of pasta, cover, and simmer until spinach leaves are cooked, about 5 minutes. Sprinkle mozzarella cheese evenly over the skillet; simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.
Gather all ingredients.Dotdash Meredith Food Studios
Pierce chicken breasts with a fork.Dotdash Meredith Food Studios
Pour salad dressing into a large resealable plastic bag; add chicken breasts, seal bag, and shake to coat. Marinate in the refrigerator for at least 1 hour to overnight.Dotdash Meredith Food Studios
Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from marinade and place in a lightly greased 9×13-inch baking dish; discard remaining marinade.Dotdash Meredith Food Studios
Bake in the preheated oven, turning chicken occasionally, until cooked through and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Dotdash Meredith Food Studios
4 boneless skinless chicken breasts, pounded to even thickness
1 tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Instructions
Brine the chicken. (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large mixing bowl with 2 cups of lukewarm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add 2 cups of cold water (or a few ice cubes) to lower the temperature of the water so that it is cool to the touch. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
Heat the oven. Preheat oven to 450°F.
Season the chicken. Place the chicken breasts in a single layer in a large baking dish*. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
Bake. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
Rest the chicken. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
