Wonder why you don't cook with fresh thyme more. Chop it up with your favorite knife and take a whiff.
Like this honey-mustard chicken breast with raw corn panzanella.Įven though this recipe has multiple components, each is simple enough on its own and, once combined with the whole, feels like a great feat of domestic comfort. When I come home from work at the end of the week-usually after drinks with a friend or a bad date-I'm too tired to make anything super-involved, but I still want something fresh and special. After dinner, I take my dog for her nightly walk, wash up, and head to bed.įridays are, however, another thing entirely. When I'm watching television with dinner, I set my laptop to my left and watch a couple episodes of BoJack Horseman or The United States of Tara. I can dedicate the rest of my evening to two of life's greatest pleasures: food and television. I love these weeknight feasts when I don't have to talk to another soul. In this case, the whole is greater than the sum of its parts: Small dishes, all prepped and ready to go in your fridge, need only a fresh bowl of white rice to complete a feast. This may sound like an involved spread, but it's actually an ideal way to feed yourself on busy weeknights because most everything is made in advance. When I'm cooking Korean food, for instance, there are about three to four banchan dotted around a bowl of white rice, maybe a reheated soup or stew, a grilled meat to go with. The leftover rice cakes were a favorite breakfast for my kids, too. My husband asks me to fix it when he catches a cold and says it always makes him feel better. The chicken and rice sounds very plain, but it tastes good and is comforting when you're tired. The next morning we would mix the leftover rice with an egg or two and a chopped green onion or some parsley flakes, then fry up crispy rice cakes for breakfast. My college roommate and I came up with this dish because we were both raised on white rice with butter and loved it. Usually some frozen lima beans or edamame are added on top for the last ten minutes, although this is optional. If the rice looks fluffy and done, and the chicken is the right temp, it's time to serve with big pats of butter and plenty of salt and fresh ground pepper.
#EASY DELICIOUS RECIPES WITH CHICKEN BREAST FREE#
Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.“After adding the rice and my favorite poultry seasoning to the boiling water I nestle in two frozen chicken breasts, bring the pot back to a boil, put on the lid and turn the heat down to the lowest simmer for 30-35 minutes. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. (While we think it’s worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The first is white wine added to the baking dish, which creates steam. We've solved that problem with a couple of secret weapons. The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through.
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