Heat a large frying pan with 2 tablespoons of olive oil. On medium heat, add 2 to 3 chicken thighs. Do not overcrowd the pan. The chicken will not get a beautiful golden color if you do. Photo ...

Technique Tip: Sear the chicken thighs in batches to avoid overcrowding the pan! Since this recipe calls for both lemon juice and lemon zest, make sure to zest the lemon before you juice it.

Sear chicken thighs in a cast-iron pan for crispy skin then drizzle them with a zesty lemon vinaigrette for a simple yet sensational meal. Anna Theoktisto is a recipe tester and developer.

Soft potatoes, silky-sweet peppers and good ol’ chickpeas line the pan beneath the chicken, primed to absorb all the fragrant ...

Season chicken thighs generously on both sides with salt and pepper. Drizzle with a bit of olive oil and arrange on a large rimmed sheet pan, leaving space between the pieces. Distribute tomato ...

The viral "Marry Me Chicken" is a creamy, sundried-tomato-filled chicken dish that is worthy of a proposal.

At the end of cooking, pita is added to the top of the pan ... chicken for 2 to 3 minutes to crisp. Swap Option: You may substitute the Greek yogurt for sour cream. Substitute chicken thighs ...

I love fried chicken, but I avoid making it because I don't want to deal with the mess. Ina Garten has an oven-fried version ...

Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

The leeks and thyme infuse the risotto with a delicate, aromatic base, while the chicken stock brings out the creaminess of ...