In this family-friendly Indian dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt. You can have it on the table in 30 minutes — or in the time it takes to make some basmati rice — and the cooking method ensures that the chicken comes out reliably tender every time.
Inspired by one of the most popular Cooking Light chicken recipes, this dish is delicious, family-friendly (it’s not too spicy), and incredibly easy to prepare. The chicken is seasoned with garlic, chili powder, cumin and smoked paprika and then broiled with a sweet and tangy honey glaze.
This is an easy and incredibly flavorful way to prepare boneless skinless chicken breasts. The spices — an aromatic blend of cinnamon, cumin, turmeric, ginger, paprika and coriander – make it taste decidedly Moroccan. The best part is that it only takes minutes to prepare, and there’s barely any clean up.
Adapted from food writer Alice Currah, this dish is a crowd pleaser for all ages. It’s the sauce that makes it so good. My 10-year-old son, upon taking a second helping of the broccoli I served alongside, answered my surprised look with, “Mom, this sauce would make anything taste good.”
These chicken skewers marinated in honey, lime juice and Sriracha are every bit as good as they look — and if you haven’t tried Sriracha, the Asian hot sauce named after the coastal city of Si Racha in Thailand, this is the perfect recipe to taste just how delicious it is.
In this recipe, chicken tenders are breaded in a mixture of pecans and panko, then pan-fried until crispy and golden and served with a creamy whole grain honey mustard sauce. Even kids who don’t like nuts will try them, ask for seconds, and even sneak thirds when you’re not looking.