Succulent crispy skin chicken with lemon butter cream sauce features chicken thighs baked in the oven in their own juices, ...

A Timeless French-American Delight by Chef Jean-Pierre Indulge in the elegant simplicity of Chicken Française, a beloved ...

For this one-skillet classic, the delicious browned bits from seared chicken breasts and mushrooms get transformed into a rich, velvety pan sauce that's balanced with fresh lemon juice.

Make a satisfying main dish in record time with these chicken cutlet recipes that take no more than 20 minutes to make.

Lemon zest is added to lemon juice, thyme, garlic and shallots to make a lively sauce. Season flour with salt and pepper, and dredge the chicken all over. Heat the oil in a heavy skillet large ...

A lovely and very simple chicken dish that goes brilliantly with rice, mash or sautéed potatoes and lots of seasonal vegetables. Season each chicken breast, smooth-side up, with black pepper and ...

Chicken Diane is a fabulously retro recipe ... resulting in a rich, silky, savory sauce. Fresh lemon juice and parsley are mixed in at the end for brightness. We like to serve the finished dish ...

toss slivered mustard greens with a squeeze of lemon and some salt and pepper. Place a mound of mustard greens on each plate and then nestle a crispy chicken thigh on top. Drizzle warm pan sauce ...

Fry chicken in batches until golden brown and crisp all over, about 3 minutes per side. Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce ...

Remove from the oven and take the Chicken from the pan, add the cold cubed Butter and stir in, you'll want to do this just a couple of minutes before you serve. Finish the sauce with Lemon zests.