To make about four servings, you’ll need: 6 medium bone-in, skin-on chicken thighs (about 1 1/2 pounds) 1 1/2 teaspoons ...

Carefully remove the skillet from the oven and add the chicken, seam-side down; bake until crisp on the bottom, about 4 ...

Drizzle the chicken with the remaining olive oil and use your fingers to make sure the oil coats all the skin evenly. Bake in the preheated oven until the chicken thighs are cooked through ...

Chicken parmesan is a classic, but if you've been searching a way to up your game, then look no further. Try out this simple ...

Cooking every day is not easy. It’s even harder when you have to juggle school, work, extracurriculars or a full-time job ...

Pretty much everyone likes chicken nuggets. But did you know you can use canned chicken -- as well as two other simple ...

Wine pairing: Pair this dish with a pinot noir. This red wine is known for its bright acidity, medium body, and fruity ...

4. Dredge 1 chicken cutlet in the flour. Shake off the excess. Dip it into the eggs, again shaking off any excess. Coat the ...

Instead of fiddling around with skewers, this recipe uses the peanut satay sauce for baked chicken that's even easier than the original.