We’ve got something in this list of stress-free chicken dinners for everyone, whether you’re looking for tried-and-true ...

Heat vegetable oil in a large skillet over medium-high heat. Cook the fillets for 4-5 minutes on each side until golden brown and cooked through.

Make the Sauce: Pour in the chicken broth to deglaze the skillet, using a spoon to scrape up any flavorful browned bits stuck to the bottom. Let this simmer for about 1 minute.

12 ounces mushrooms, button mushrooms or cremini mushrooms, sliced. 2 garlic cloves, minced. Leaves of three sprigs of fresh thyme, or 1/2 teaspoon dried thyme ...

Stir 3 Tbsp. balsamic vinegar, 1 Tbsp. toasted sesame oil, 1 tsp. honey, remaining 2 Tbsp. soy sauce, remaining ½ tsp. cornstarch, and ⅓ cup water in a small bowl or measuring glass to combine ...

4 cups shredded or chopped cooked chicken, preferably rotisserie chicken, or well-seasoned roasted or poached chicken 3 cups shredded Monterey jack cheese, divided ...

This recipe combines two Southern staples—sweet tea and fried chicken—in an ethereally crispy union. Serve it with punchy, peppery white barbecue sauce.

This creamy, mayonnaise-based sauce was made famous in the 1920s by Robert Gibson, the original pitmaster of Big Bob Gibson Bar-B-Q in Decatur, AL. At barbecue spots like Big Bob Gibson, Alabama ...