Why This Recipe Works Whether you’re under the weather or just in need of something warming and filling, few things nourish like a well-rounded chicken and rice soup enriched with a hefty dose of sinus-clearing garlic. But while Grandma’s big-batch recipe may have you sautéing and simmering for hours, we wanted a simplified and small-batch version that would still be loaded with flavor and complexity. (Plus, if you’re really not feeling well, the last thing you want to do is embark on a project.) For our scaled-down recipe, one shallot replaced the traditional onion, and a garlic press made quick work of mincing the whopping five cloves of garlic. Some herbes de Provence gave floral brightness (dried thyme is fine, too), and a touch of anchovy paste brought meaty depth without the need to make homemade stock. We added broth, boneless chicken thighs, a single carrot, and rice and simmered it all until everything was perfectly cooked. Convenient frozen peas and a squeeze of lemon juice brought garden freshness—just what the doctor ordered.

2 teaspoons vegetable oil

1 shallot, minced

5 garlic cloves, minced

½ teaspoon herbes de Provence or dried thyme

½ teaspoon anchovy paste

3 cups chicken broth

6 ounces boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces

¼ cup long-grain white rice, rinsed

1 carrot, peeled, halved lengthwise, and sliced ¼ inch thick

⅛ teaspoon table salt

¼ cup frozen peas

Lemon wedges

1. Heat oil, shallot, and garlic in medium saucepan over medium-low heat, stirring occasionally, until shallot and garlic are softened and beginning to brown, 3 to 5 minutes. Stir in herbes de Provence and anchovy paste and cook until fragrant, about 30 seconds.

2. Stir in broth, chicken, rice, carrot, and salt, scraping up any browned bits. Bring to simmer and cook until rice is tender, about 12 minutes.

3. Off heat, stir in peas and let sit until warmed through, about 2 minutes. Season with salt and pepper to taste. Serve with lemon wedges. (Soup can be refrigerated for up to 3 days.)

Hearty Chicken Soup with Leeks, Fennel, and Orzo for Two

Serves 2

Total Time 1¼ hours

Why This Recipe Works We wanted to streamline chicken noodle soup and make it quick enough to prepare for two any night of the week—without losing any of its soul-satisfying flavor. While homemade stock was out, we found that we could get great results from store-bought chicken broth with just a couple of extra steps. Adding sautéed aromatics lent our broth a welcome depth and complexity, while creating a simple roux contributed a nutty flavor and also thickened the broth slightly, giving our soup a long-simmered consistency. A bone-in chicken breast gave our broth more flavor than a boneless one did, and quick-cooking orzo turned our soup into a hearty one-dish meal. Be careful not to overcook the chicken in step 3 or it will taste dry.

1 (12-ounce) bone-in split chicken breast, trimmed

Pinch table salt

Pinch pepper

2 teaspoons vegetable oil

½ leek, white and light green parts only, halved and sliced ¼ inch thick

½ fennel bulb, cored and chopped

1 carrot, peeled and cut into ½-inch pieces

1 teaspoon minced fresh thyme or ¼ teaspoon dried

1 tablespoon all-purpose flour

3 cups chicken broth

1 bay leaf

¼ cup orzo

1 tablespoon minced fresh parsley

1. Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Brown chicken, skin side down, until golden, about 6 minutes; transfer to plate. Pour off all but 1 tablespoon fat from saucepan.

2. Add leek, fennel, and carrot to fat left in saucepan and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits.

3. Add browned chicken with any accumulated juices and bay leaf. Bring to simmer and cook until chicken registers 160 degrees, 20 to 22 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks, discarding skin and bones.

4. Discard bay leaf. Return soup to simmer, stir in orzo, and cook until vegetables and orzo are tender, about 8 minutes. Off heat, stir in shredded chicken and let sit until heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Serve.

VARIATION

Hearty Chicken Soup with Tomato, Zucchini, and Shells for Two

Omit carrot. Substitute ½ cup medium shells for orzo and simmer for 5 minutes. Stir in 1 zucchini, cut into ½-inch pieces, and 1 tomato, cored and chopped, and continue to simmer until pasta and zucchini are tender, about 5 minutes. Stir in shredded chicken and proceed with recipe.

Chicken and Coconut Soup for Two

Serves 2

Total Time 50 minutes

Why This Recipe Works Thai red curry paste combines a number of aromatics—including lemongrass, coriander root, and makrut lime leaves—in one jar. It added flavor and depth to this soup in record time. Browning a boneless chicken breast and then simmering it briefly in coconut milk and chicken broth kept the meat moist and infused it with flavor, while fish sauce, sugar, and lime juice added salty, sweet, and sour notes. Mushrooms and snow peas rounded out the soup. Although we prefer the deeper, richer flavor of regular coconut milk, light coconut milk can be substituted. Be careful not to overcook the chicken in step 3 or it will taste dry.

1 (8-ounce) boneless, skinless chicken breast, trimmed

Pinch table salt

Pinch pepper

1 tablespoon vegetable oil

1 shallot, minced

2 cups chicken broth

1 cup canned coconut milk

1 tablespoon fish sauce, divided

1 teaspoon sugar

3 ounces white or cremini mushrooms, trimmed and sliced thin

3 ounces snow peas, strings removed, cut in half on bias

1 tablespoon lime juice

1 teaspoon Thai red curry paste

¼ cup minced fresh cilantro

1. Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Cook chicken until browned lightly on both sides, 4 to 6 minutes; transfer to plate.

2. Add shallot to fat left in saucepan and cook over medium heat until softened, about 3 minutes. Stir in broth, coconut milk, 1 teaspoon fish sauce, and sugar, scraping up any browned bits.

3. Add browned chicken and any accumulated juices, bring to simmer, and cook until it registers 160 degrees, about 10 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.

4. Return soup to simmer, stir in mushrooms and snow peas, and cook until just tender, about 3 minutes. Whisk lime juice, curry paste, and remaining 2 teaspoons fish sauce together in bowl. Off heat, stir lime juice mixture and shredded chicken into soup and let sit until heated through, about 2 minutes. Season with salt and pepper to taste. Sprinkle individual portions with cilantro before serving.

Escarole, Chicken Sausage, and Orzo Soup for Two

Serves 2

Total Time 50 minutes

Why This Recipe Works For a quick yet satisfying weeknight meal, we combined tender bites of sausage, delicate pasta, and hearty greens in a warming Italian-inspired soup. We browned the sausage to create a flavorful fond on the bottom of the pot and then added onion and garlic. Red pepper flakes infused our soup with a subtle heat. Cooking orzo pasta right in the broth streamlined our dish, and the starch from the pasta gave the broth body and substance. Chopped escarole brought a pleasant, mildly bitter flavor to the soup. Chicken sausage is available in a wide variety of flavors; feel free to choose one that you think will pair well with the other flavors in this dish.

1 tablespoon olive oil, divided

6 ounces cooked chicken sausage, sliced ½ inch thick

1 small onion, chopped fine

1 garlic clove, minced

⅛ teaspoon red pepper flakes

3 cups chicken broth

2 ounces escarole, trimmed and chopped coarse (2 cups)

¼ cup orzo

¼ cup grated Parmesan cheese

1 tablespoon minced fresh parsley

1. Heat 2 teaspoons oil in medium saucepan over medium-high heat until shimmering. Add sausage and cook until browned, about 5 minutes; transfer to bowl.

2. Heat remaining 1 teaspoon oil in now-empty saucepan over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.

3. Stir in broth, scraping up any browned bits. Stir in browned sausage, escarole, and orzo. Bring to simmer and cook until orzo is tender, 10 to 12 minutes. Off heat, stir in Parmesan and parsley and season with salt and pepper to taste. Serve.

White Chicken Chili for Two

Serves 2

Total Time 50 minutes

Why This Recipe Works To achieve the right consistency for our white chicken chili, we utilized two thickeners: flour and pureed hominy. Cooking the flour briefly with the aromatics and spices—poblano chiles, onion, garlic, cumin, and coriander—allowed it to not only thicken the chili, but also build depth of flavor. And pureeing a portion of the hominy with some chicken broth created a luxuriously thick texture. Adding store-bought tomatillo salsa was an easy way to boost the flavor of our chili at the end. Both white hominy and yellow hominy will work in this chili; however, we prefer the deeper flavor of white hominy here. To make this dish spicier, add the chile seeds. Be careful not to overcook the chicken in step 3 or it will taste dry. Serve with your favorite chili garnishes.

1 (15-ounce) can white or yellow hominy, rinsed, divided

2 cups chicken broth, divided

1 tablespoon vegetable oil

2 poblano chiles, stemmed, seeded, and chopped

1 small onion, chopped fine

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon all-purpose flour

12 ounces boneless, skinless chicken breasts, trimmed

⅛ teaspoon table salt

⅛ teaspoon pepper

½ cup jarred tomatillo salsa (salsa verde)

2 tablespoons minced fresh cilantro

1. Process 1 cup hominy and ½ cup broth in blender until smooth, about 10 seconds.

2. Heat oil in medium saucepan over medium heat until shimmering. Add poblanos, onion, garlic, cumin, and coriander. Cook, stirring often, until vegetables are softened and spices are fragrant, about 5 minutes. Stir in flour and cook for 1 minute.

3. Slowly whisk in remaining 1½ cups broth, scraping up any browned bits and smoothing out any lumps. Stir in pureed hominy mixture and remaining hominy. Sprinkle chicken with salt and pepper, add to chili mixture, and bring to simmer. Cover, reduce heat to medium-low, and simmer until chicken registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.

4. Return chili to simmer, stir in shredded chicken and tomatillo salsa, and cook until heated through, about 2 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.

NOTES FROM THE TEST KITCHEN

NO-PREP AROMATICS

To save time on prep, we’ve found easy alternatives to onion and garlic. An equal amount of store-bought frozen chopped onion can replace fresh chopped onion in any recipe. You can also chop extra onion and freeze it to have on hand. And if you don’t have fresh garlic, swap ¾ teaspoon granulated garlic for 1 teaspoon fresh minced garlic.

French-Style White Bean Stew for Two

Serves 2

Total Time 1½ hours

Why This Recipe Works Cassoulet, the revered stew from France, is typically composed of garlicky white beans and various meats, including garlic sausage, duck confit, pork shoulder or loin, and sometimes game. For this recipe, we looked to cassoulet as our inspiration for a stew that was both quick to make and perfectly sized for two. We kept the garlic sausage but substituted rich, meaty chicken thighs for the duck confit. Starting with canned cannellini beans eliminated an overnight soak. We sautéed drained tomatoes with onions to concentrate their flavor and used a healthy splash of dry vermouth to enhance the beans and sauce. The dish came together easily on the stovetop before being topped with toasted bread crumbs. Canned navy or great Northern beans can be substituted for the cannellini beans. Traditional cassoulet uses Toulouse sausage, a garlicky sausage from France; use it if you can find it.

2½ tablespoons olive oil, divided

2 slices hearty white sandwich bread, torn into ½-inch pieces

½ plus ⅛ teaspoon table salt, divided

2 (5- to 7-ounce) bone-in chicken thighs, trimmed

⅛ teaspoon pepper

8 ounces bratwurst or garlic sausage

1 onion, chopped fine

½ cup canned diced tomatoes, drained

3 garlic cloves, minced

1 tablespoon minced fresh thyme

1 cup chicken broth

½ cup dry vermouth or dry white wine

1 (15-ounce) can cannellini beans, rinsed

2 tablespoons minced fresh parsley

1. Heat 1½ tablespoons oil in 10-inch skillet over medium heat until shimmering. Add bread and ¼ teaspoon salt and toast, stirring frequently, until golden and crispy, 5 to 7 minutes. Transfer to bowl and set aside.

2. Pat chicken dry with paper towels and sprinkle with ⅛ teaspoon salt and pepper. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add chicken, skin side down, and sausage and cook, rotating sausage occasionally but leaving chicken undisturbed, until well browned, about 5 minutes. Transfer to plate.

3. Add onion, tomatoes, and remaining ¼ teaspoon salt to now-empty skillet and cook, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth and vermouth, scraping up any browned bits. Add beans and stir to combine.

4. Add chicken, skin side up; sausage; and accumulated juices to bean mixture and bring to boil over high heat. Reduce heat to low, cover, and simmer until chicken registers 175 degrees, 10 to 15 minutes.

5. Remove lid, increase heat to medium-low, and continue to simmer until sauce is slightly thickened and liquid falls just below surface of beans, about 10 minutes longer. (Mixture will still be very loose but will continue to thicken as it sits.) Off heat, top stew with toasted bread and sprinkle with parsley. Let rest for 10 minutes before serving.

Braised Chicken Thighs with Potatoes, Fennel, and Tarragon for Two

Serves 2

Total Time 1¾ hours

Why This Recipe Works Braised chicken thighs are the ultimate comfort food, with juicy meat surrounded by a rich pan sauce and tender vegetables. Most recipes make enough for a crowd, but we wanted a version for two that could be made in a skillet. We chose bone-in thighs, which would retain plenty of flavor and moisture over the extended cooking time. We browned them first to develop a flavorful fond in the pan and then removed the skin to prevent the final dish from being greasy. A combination of chicken broth and wine lent the dish acidity and depth of flavor. To make this dish a hearty meal, we added red potatoes, carrots, and an onion, and some sliced fennel, and we included tarragon for a fresh finish.

4 (5- to 7-ounce) bone-in chicken thighs, trimmed

½ teaspoon table salt, divided

¼ teaspoon pepper

2 teaspoons vegetable oil

8 ounces red potatoes, unpeeled, cut into ½-inch pieces

3 carrots, peeled and sliced ½ inch thick

1 small onion, chopped fine

1 garlic clove, minced

½ teaspoon minced fresh thyme or ⅛ teaspoon dried

1¼ cups chicken broth

¼ cup dry white wine

½ fennel bulb, stalks discarded, bulb cored and sliced thin

2 tablespoons minced fresh tarragon

1 teaspoon lemon juice

1. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Heat oil in 10-inch skillet over medium-high heat until just smoking. Cook chicken until brown on both sides, 8 to 10 minutes; transfer to plate. Let chicken cool slightly, then remove skin.

2. Pour off all but 1 tablespoon fat from skillet. Add potatoes, carrots, onion, and remaining ¼ teaspoon salt and cook over medium heat until onion is softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth and wine, scraping up any browned bits.

3. Nestle browned chicken into vegetables, add any accumulated juices, and bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken is very tender and almost falling off bone, about 1 hour, flipping chicken halfway through cooking. Transfer chicken to serving dish and tent with aluminum foil.

4. Increase heat to medium, stir in fennel, and continue to simmer, uncovered, until vegetables are tender and sauce is slightly thickened, about 8 minutes. Stir in any accumulated chicken juices and simmer for 30 seconds. Off heat, stir in tarragon and lemon juice and season with salt and pepper to taste. Spoon vegetables and sauce over chicken and serve.

Chicken Tagine for Two

Serves 2

Total Time 40 minutes

Why This Recipe Works Tagines are warmly spiced, assertively flavored stews that typically include meats, vegetables, fruits, and numerous spices and are cooked for hours, traditionally in conical earthenware vessels (also called tagines). They’re exceedingly delicious and we wanted to make a version with chicken that served just two people. We relied on ras el hanout, a Moroccan spice blend, to deliver big flavor. Quick-cooking chicken thighs were our protein of choice. Dried apricots and chickpeas contributed to the tagine’s sweet-savory balance, and just one sweet potato was plenty to amp up the sweetness of the braise. Coarsely mashing the tagine at the end of cooking helped achieve a creamy texture reminiscent of long-cooked stews. Serve over couscous, rice, or other grains.

1 tablespoon extra-virgin olive oil

1 shallot, chopped fine

2 garlic cloves, minced

1½ teaspoons ras el hanout

1 (15-ounce) can chickpeas, rinsed

1½ cups chicken or vegetable broth

8 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

1 small sweet potato (8 ounces), peeled and cut into 1-inch pieces

¼ cup dried apricots, quartered

2 tablespoons chopped fresh cilantro

¼ cup pomegranate seeds

1. Heat oil in medium saucepan over medium-low heat until shimmering. Add shallot, garlic, and ras el hanout and cook, stirring often, until shallot and garlic are softened and spices are fragrant, about 3 minutes.

2. Stir in chickpeas, broth, chicken, sweet potato, and apricots, scraping up any browned bits. Bring to simmer and cook until chicken and sweet potato are tender, about 15 minutes. Using potato masher or back of large spoon, coarsely mash stew to desired consistency. Off heat, stir in cilantro, season with salt and pepper to taste, and sprinkle with pomegranate seeds. Serve. (Tagine can be refrigerated for up to 3 days.)

Thai Red Curry with Chicken for Two

Serves 2

Total Time 30 minutes

Why This Recipe Works Thai curries are complexly flavored, boasting the perfect balance of aromatic, funky, tangy, and sweet flavors. Red curry paste is an ingredient we go back to again and again, and for good reason—it’s fast, and it packs an aromatic punch. For this scaled-down version of chicken, we whisked it into broth to develop a superflavorful base in a snap. Chicken thighs and one potato gave our dish heft; crunchy bell pepper and snap peas brought texture; sugar, fish sauce, and lime juice provided the balance of flavors we were after; and coconut milk added creamy, slightly sweet richness. Serve on its own or over rice.

1½ cups chicken broth

2 tablespoons Thai red curry paste

2 teaspoons sugar

8 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

1 Yukon Gold potato (8 ounces), peeled and cut into 1-inch pieces

1 small red bell pepper, stemmed, seeded, and chopped

4 ounces sugar snap peas, strings removed, cut on bias into ½-inch pieces

½ cup canned coconut milk

2 tablespoons chopped fresh basil

1 tablespoon fish sauce

1 tablespoon lime juice

1. Bring broth to simmer in medium saucepan over medium-low heat then whisk in curry paste and sugar until dissolved. Add chicken and potato, bring to simmer, and cook until tender, 8 to 10 minutes. Stir in bell pepper and snap peas and cook until just tender, 3 to 5 minutes.

2. Off heat, stir in coconut milk, basil, fish sauce, and lime juice and season with salt and pepper to taste. Serve. (Curry can be refrigerated for up to 3 days.)

Chicken Curry with Cauliflower and Peas for Two

Serves 2

Total Time 1 hour

Why This Recipe Works For a scaled-down version of chicken curry that we could make in an hour, we focused first on the cornerstone of the flavor—the spices. We found that a mix of store-bought curry powder and garam masala provided wonderful flavor and complexity. Blooming the two spice blends in oil released their full flavors. Onion, along with equal amounts of ginger and garlic, provided the aromatic base, while a little tomato paste offered sweet depth. Boneless chicken breasts cooked quickly, and cauliflower and peas—a classic pairing in curries—added heartiness and a burst of color to our curry. Coconut milk contributed a creamy, savory richness. Be careful not to overcook the chicken in step 2 or it will taste dry. Serve with rice.

1 tablespoon vegetable oil

1 small onion, chopped fine

1 tablespoon curry powder

2 teaspoons grated fresh ginger

2 teaspoons tomato paste

2 garlic cloves, minced

½ teaspoon garam masala

¼ teaspoon table salt

1 tablespoon all-purpose flour

1½ cups chicken broth

1½ cups cauliflower florets, cut into 1-inch pieces

12 ounces boneless, skinless chicken breasts, trimmed

½ cup canned coconut milk

¼ cup frozen peas

2 tablespoons minced fresh cilantro

1. Heat oil in medium saucepan over medium heat until shimmering. Add onion, curry powder, ginger, tomato paste, garlic, garam masala, and salt. Cook, stirring often, until onion is softened and spices are fragrant, about 5 minutes. Stir in flour and cook for 1 minute.

2. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in cauliflower. Sprinkle chicken with salt and pepper, add to curry mixture, and bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.

3. Return stew to simmer, stir in shredded chicken, coconut milk, and peas and cook until heated through, about 2 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.

Chicken Marsala for Two

Serves 2

Total Time 50 minutes

Why This Recipe Works Boasting juicy meat napped with a rich mushroom-wine sauce, chicken Marsala may taste luxurious but is quite simple to prepare at home for a fancy dinner for two. We first dredged the chicken in flour, which not only protected the meat from overcooking but also ensured that more sauce would cling to the meat. For the sauce, we sautéed onion along with mushrooms before adding chicken broth and a full ½ cup of sweet Marsala (rather than dry) for its depth of flavor. We finished our sauce with butter for silky richness and added a sprinkle of fresh parsley.

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

¼ teaspoon table salt

¼ teaspoon pepper

¼ cup plus ½ teaspoon all-purpose flour, divided

1 tablespoon vegetable oil

3 tablespoons unsalted butter, chilled, divided

4 ounces white mushrooms, trimmed and sliced thin

1 small onion, chopped coarse

1 garlic clove, minced

½ cup sweet Marsala

¼ cup chicken broth

1 tablespoon minced fresh parsley

1. Pound chicken breasts to uniform thickness. Pat chicken dry with paper towels and sprinkle with salt and pepper. Spread ¼ cup flour in shallow dish. Working with 1 breast at a time, dredge breasts in flour.

2. Heat oil in 10-inch skillet over medium-high heat until just smoking. Cook chicken until well browned on first side, 6 to 8 minutes. Flip chicken, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes; transfer to plate and tent with aluminum foil.

3. Melt 1 tablespoon butter in now-empty skillet over medium heat. Add mushrooms and onion and cook until mushrooms have released their liquid and vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds; transfer mixture to bowl.

4. Add remaining ½ teaspoon flour to again-empty skillet and cook over medium heat for 1 minute. Whisk in Marsala and broth, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thickened, about 5 minutes. Return chicken and any accumulated juices to skillet and simmer until heated through, about 1 minute; transfer chicken to serving platter. Off heat, whisk mushroom mixture, remaining 2 tablespoons butter, and parsley into sauce and season with salt and pepper to taste. Pour sauce over chicken and serve.

Chicken Parmesan for Two

Serves 2

Total Time 1 hour

Why This Recipe Works Chicken Parmesan is a perennial favorite and we wanted to make this dish feasible for two. We made a quick but flavorful tomato sauce by whirring together canned tomatoes in a food processor. Garlic sautéed in olive oil provided a rich backbone, and basil, sugar, and salt rounded out the flavor. For the chicken, we coated boneless, skinless breasts in flour, dipped them in an egg wash, and then rolled them in a crumb coating of ultracrisp panko bread crumbs and freshly grated Parmesan cheese. Pan frying the chicken produced an evenly browned crust that stayed crisp even when topped with a mix of mozzarella and fontina and broiled until the cheese turned gooey. Spooning the sauce over the cheese, not the chicken, also ensured a crisp crust. We saved the remaining sauce for tossing with a side of hot spaghetti.

Sauce

1 (28-ounce) can whole peeled tomatoes, drained

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

2 tablespoons chopped fresh basil

¼ teaspoon sugar, plus extra as needed

Chicken and Spaghetti

¼ cup all-purpose flour

1 large egg

¾ cup panko bread crumbs

¼ cup grated Parmesan cheese

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

¼ teaspoon table salt, plus salt for cooking pasta

¼ teaspoon pepper

6 tablespoons vegetable oil

1 ounce whole-milk mozzarella cheese, shredded (¼ cup)

1 ounce fontina cheese, shredded (¼ cup)

1 tablespoon chopped fresh basil

4 ounces spaghetti

1. For the sauce Pulse tomatoes in food processor until coarsely ground, 6 to 8 pulses. Cook oil and garlic in medium saucepan over medium heat, stirring often, until garlic is fragrant but not browned, about 2 minutes. Stir in pulsed tomatoes, bring to simmer, and cook until sauce is slightly thickened, 10 to 15 minutes. Off heat, stir in basil and sugar and season with salt and extra sugar to taste; cover to keep warm.

2. For the chicken and spaghetti Adjust oven rack 4 inches from broiler element and heat broiler. Spread flour in shallow dish. Beat egg in second shallow dish. Combine panko and Parmesan in third shallow dish. Pound chicken breasts to uniform thickness. Pat chicken dry with paper towels and sprinkle with salt and pepper. Working with 1 breast at a time, dredge breasts in flour, dip in egg, then coat with bread-crumb mixture, pressing gently to adhere.

3. Line large plate with triple layer of paper towels. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Cook chicken until browned on both sides and registers 160 degrees, 8 to 12 minutes. Drain chicken briefly on paper towel–lined plate, then transfer to rimmed baking sheet.

4. Combine mozzarella and fontina in bowl. Sprinkle cheese mixture evenly over chicken, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter, top each breast with 2 tablespoons tomato sauce, and sprinkle with basil.

5. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add remaining sauce to pasta and toss to combine. Season with salt and pepper to taste, and add reserved cooking water as needed to adjust consistency. Serve chicken with pasta.

Chicken Scarpariello for Two

Serves 2

Total Time 1¼ hours

Why This Recipe Works If you (and whoever is joining you) like strong flavors, try this dish of chicken and sausage bathed in a garlicky sauce full of onions, bell peppers, and pickled hot cherry peppers. Two chicken leg quarters offered a generous portion per person and were forgiving to cook. We browned the chicken and sausage and then cooked the bell pepper and onion in the rendered fat until softened and charred in spots. Just 1 tablespoon of chopped hot pickled cherry peppers, plus a splash of their spicy brine, delivered the dish’s signature shot of bright heat, while flour cooked with the vegetables ensured that the sauce would have enough body to tie it to the other elements and make a cohesive dish. Crusty bread provided the perfect accompaniment to mop up any leftover sauce.

2 (10-ounce) chicken leg quarters, trimmed

¼ teaspoon table salt

¼ teaspoon pepper

2 teaspoons extra-virgin olive oil

6 ounces sweet Italian sausage, casings removed

1 cup thinly sliced red bell pepper

1 cup thinly sliced onion

1 tablespoon chopped hot pickled cherry peppers, plus 1 tablespoon brine

2 garlic cloves, minced

1 teaspoon all-purpose flour

½ teaspoon dried oregano

¾ cup chicken broth

1 tablespoon chopped fresh parsley

1. Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat oil in 10-inch nonstick skillet over medium- high heat until just smoking. Add chicken skin side down and cook, without moving it, until well browned, about 5 minutes. Flip chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer chicken to plate.

2. Add sausage to fat left in skillet and cook until browned, breaking up meat with wooden spoon, about 2 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate.

3. Heat leftover fat in skillet over medium-high heat until shimmering. Add bell pepper and onion and cook until vegetables are softened and charred in spots, stirring occasionally, about 7 minutes. Add cherry peppers, garlic, flour, and oregano and cook until fragrant, about 1 minute. Stir in broth, sausage, and cherry pepper brine and bring to simmer, scraping up any browned bits.

4. Nestle chicken, skin side up, into sauce and pour in any accumulated juices. Reduce heat to medium-low; cover; and simmer until chicken registers 200 degrees, about 20 minutes.

5. Off heat, let chicken rest in skillet, uncovered, for 10 minutes. Sprinkle with parsley and serve.

Chicken Imperial for Two

Serves 2

Total Time 1¼ hours

Why This Recipe Works A retro classic, chicken imperial blankets boneless chicken breasts with buttery fresh bread crumbs and surrounds them in a cream-and-wine sauce. We wanted to cut this winning recipe down to size. We started by replacing the fresh bread crumbs with panko, which have good flavor and hold up well in the oven. For the chicken, we found that a sprinkle of salt followed by a 30-minute rest imparted deep seasoning. Our original recipe, which serves four people, calls for reducing the sauce on the stovetop after baking the chicken, but we wondered if we could save ourselves a step and just reduce the sauce in the oven. We switched to a 13 by 9-inch baking dish to increase the surface area for better evaporation (and reduction); after baking the chicken and transferring it to a serving platter, we slid the dish with the cream sauce back into the hot oven. Just a few minutes later we had a smooth, velvety sauce. With these easy revisions, we were able to keep the signature richness of chicken imperial while trimming the amount of work. Use chicken breasts of equal size so they cook at the same rate.

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

½ teaspoon table salt

½ cup panko bread crumbs

2 tablespoons grated Parmesan cheese

1½ tablespoons unsalted butter, softened, plus 1 tablespoon melted

1 tablespoon minced fresh parsley, divided

1 teaspoon minced fresh thyme

1 garlic clove, minced

¼ teaspoon pepper

½ cup heavy cream

⅓ cup chicken broth

¼ cup dry white wine

1 small shallot, minced

1 teaspoon Dijon mustard

1. Sprinkle chicken breasts with salt. Cover with plastic wrap and refrigerate for 30 minutes. Adjust oven rack to middle position and heat oven to 425 degrees.

2. Meanwhile, combine panko, Parmesan, softened butter, 1½ teaspoons parsley, thyme, garlic, and pepper in bowl with fork until butter is fully incorporated into crumbs.

3. Pat chicken dry with paper towels and season with pepper. Arrange chicken, skinned side up, in 13 by 9-inch baking dish, side by side with narrow ends of breasts opposite each other. Brush tops of breasts with melted butter. Top each breast with equal amount panko mixture, pressing firmly to adhere.

4. Whisk cream, broth, wine, shallot, and mustard together in 2-cup liquid measuring cup. Carefully pour cream mixture around chicken breasts, taking care not to wet crumbs. Transfer dish to oven and bake until chicken registers 160 degrees, 17 to 20 minutes.

5. Using spatula, transfer chicken to platter. Return dish to oven and continue to cook until sauce is thickened slightly, 1 to 3 minutes. Season with salt and pepper to taste. Spoon sauce around chicken, sprinkle with remaining 1½ teaspoons parsley, and serve.

Chicken Mole for Two

Serves 2

Total Time 1½ hours

Why This Recipe Works “Mole” describes a variety of Mexican sauces, but the most famous is mole poblano, a rich blend of chiles, nuts, dried fruits, spices, and chocolate. Taking inspiration from mole poblano, we obtained depth of flavor from a combination chili powder, chipotles in adobo, warm spices, raisins, sesame seeds, peanut butter, and a little bittersweet chocolate. Downsizing this small recipe to a 10-inch skillet prevented the sauce from burning. For a velvety texture, we processed the sauce in a blender, then poured it over chicken breasts and baked them until tender and flavorful. Take care not to burn the spice and chocolate mixture in step 2; add a small splash of water or broth if it begins to scorch. If using kosher chicken, do not brine. If brining the chicken, do not season with salt in step 3. For more information on brining, see this page.

1 tablespoon vegetable oil

1 small onion, chopped fine

½ ounce bittersweet, semisweet, or Mexican chocolate, chopped coarse

1 tablespoon chili powder

1 teaspoon minced canned chipotle chile in adobo sauce

¼ teaspoon ground cinnamon

Pinch ground cloves

1 garlic clove, minced

1¼ cups chicken broth

1 tomato, cored, seeded, and chopped

2 tablespoons raisins

1 tablespoon peanut butter

1 tablespoon sesame seeds, toasted, plus extra for serving

Sugar

2 (12-ounce) bone-in split chicken breasts, skin removed, trimmed, and brined if desired

¼ teaspoon table salt

¼ teaspoon pepper

1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in 10-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.

2. Reduce heat to medium-low, stir in chocolate, chili powder, chipotle, cinnamon, and cloves; cook, stirring frequently, until spices are fragrant and chocolate is melted and bubbly, about 1 minute. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, tomato, raisins, peanut butter, and sesame seeds. Bring to simmer and cook, stirring occasionally, until sauce is slightly thickened and reduced to about 1¾ cups, 10 to 15 minutes. Transfer sauce to blender and process until smooth, about 30 seconds. Season with salt, pepper, and sugar to taste.

3. Pat chicken dry with paper towels and sprinkle with salt and pepper. Place chicken, skinned side down, in 8-inch square baking dish and pour pureed sauce over top, turning chicken to coat evenly. Bake chicken for 20 minutes. Flip chicken skinned side up and continue to bake until chicken registers 160 degrees, 15 to 25 minutes. Let chicken rest in sauce for 5 minutes. Sprinkle with extra sesame seeds and serve.

Teriyaki Chicken for Two

Serves 2

Total Time 40 minutes

Why This Recipe Works Teriyaki chicken is often prepared on the grill, but since we were cooking just four chicken thighs, we reached for a skillet. To obtain juicy meat and crisp skin covered with a sweet-salty glaze, we needed to ensure that the maximum amount of skin came in contact with that skillet. Setting a weight on top of the chicken (a saucepan and a couple of cans) helped to brown more surface area and pressed out most of the fat, for thin, ultracrisp skin. Simmering soy sauce, mirin, ginger, garlic, and sugar until thick and glossy made a bright, balanced teriyaki sauce that far surpassed any we could buy in a bottle. In step 1, weight the saucepan with a 28-ounce can or two 15-ounce cans. Serve with rice.

4 (5- to 7-ounce) bone-in chicken thighs, trimmed

¼ teaspoon pepper

1 teaspoon vegetable oil

½ cup sugar

2 tablespoons soy sauce

1 tablespoon mirin, sweet sherry, or dry white wine

1 teaspoon grated fresh ginger

1 garlic clove, minced

½ teaspoon cornstarch

Pinch red pepper flakes

1. Wrap bottom of large saucepan with aluminum foil, then place 1 large can or 2 smaller cans inside. Pat chicken dry with paper towels and sprinkle with pepper. Heat oil in 10-inch nonstick skillet over medium-high heat until just smoking. Lay chicken skin side down in skillet and weigh down with prepared saucepan. Cook chicken until skin is well browned and crisp, 10 to 15 minutes.

2. Remove saucepan and flip chicken skin side up. Reduce heat to medium and continue to cook, without weight, until chicken registers 175 degrees, about 10 minutes; transfer to plate. Pour off fat from skillet.

3. Meanwhile, whisk sugar, soy sauce, mirin, ginger, garlic, cornstarch, and pepper flakes together in bowl. Add soy sauce mixture to now-empty skillet and bring to simmer. Return chicken, skin side up, and any accumulated juices to skillet and simmer until sauce is thick and glossy, 2 to 3 minutes. Turn chicken to coat evenly with sauce. Serve.

CRISPING CHICKEN SKIN

For chicken skin that stays crisp even when glazed, set weighted saucepan (wrapped in aluminum foil for easy cleanup) on chicken as it browns in pan.

Murgh Makhani for Two

Serves 2

Total Time 1 hour

Why This Recipe Works Murgh makhani, or Indian butter chicken, tastes rich, creamy, vibrant, and complex. We started our version for two by softening onion, garlic, ginger, and chile in butter followed by garam masala, coriander, cumin, and black pepper. Instead of canned tomatoes, we opted for a mix of tomato paste and water, which lent acidity and punch plus deep color without making the sauce liquid-y. Cream gave the sauce lush, velvety body, and we whisked in another tablespoon of butter for extra richness. To imitate the charring produced by a tandoor, we broiled chicken thighs coated in yogurt (its milk proteins and lactose brown quickly and deeply) before cutting them and stirring them into the sauce. Traditionally, butter chicken is mildly spiced. If you prefer a spicier dish, mince and add the ribs and seeds from the chile. Serve with basmati rice and/or warm naan.

2 tablespoons unsalted butter, cut into 2 pieces and chilled

½ onion, chopped fine

3 garlic cloves, minced

2 teaspoons grated fresh ginger

2 teaspoons minced serrano chile

1½ teaspoons garam masala

½ teaspoon ground coriander

¼ teaspoon ground cumin

¼ teaspoon pepper

¾ cup water

¼ cup tomato paste

1½ teaspoons sugar

1 teaspoon table salt, divided

½ cup heavy cream

1 pound boneless, skinless chicken thighs, trimmed

¼ cup plain Greek yogurt

1½ tablespoons chopped fresh cilantro, divided

1. Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 6 to 8 minutes. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until very fragrant, about 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and ½ teaspoon salt and bring to boil. Off heat, stir in cream. Using immersion blender or blender, process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 1 tablespoon butter. Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)

2. Adjust oven rack 6 inches from broiler element and heat broiler. Combine chicken, yogurt, and remaining ½ teaspoon salt in bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil–lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.

3. Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into ¾-inch chunks and stir into sauce. Stir in 1 tablespoon cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1½ teaspoons cilantro, and serve.

Thai Chicken with Basil for Two

Serves 2

Total Time 35 minutes

Why This Recipe Works A Thai street food often served for lunch, stir-fried ground chicken with basil is cooked at a low heat so that aromatics can be added at the start of cooking without scorching, enabling them to infuse the dish with flavor. Rather than buying preground chicken, we ground our own in a food processor, which gave us coarse-textured meat that retained moisture during cooking. A mix of fish sauce, oyster sauce, and white vinegar added rich but bright flavor. Stirring in more basil at the end provided a fresh finish and bold basil flavor. For a mild version of the dish, remove the seeds from the chiles. If fresh Thai chiles are unavailable, substitute two serranos or one medium jalapeño. Serve with rice.

1 cup fresh basil leaves, divided

2 green or red Thai chiles, stemmed

1 garlic clove, peeled

2½ teaspoons fish sauce, divided, plus extra for serving

1½ teaspoons oyster sauce

½ teaspoon sugar, plus extra for serving

½ teaspoon distilled white vinegar, plus extra for serving

1 (8-ounce) boneless, skinless chicken breast, trimmed and cut into 2-inch pieces

1 shallot, sliced thin

1 tablespoon vegetable oil

Red pepper flakes

1. Pulse ½ cup basil, Thai chiles, and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Transfer 1½ teaspoons of basil mixture to small bowl and stir in 1½ teaspoons fish sauce, oyster sauce, sugar, and vinegar. Transfer remaining basil mixture to 10-inch nonstick skillet.

2. Without washing food processor bowl, pulse chicken and remaining 1 teaspoon fish sauce in food processor until meat is coarsely chopped, 6 to 8 pulses; transfer to medium bowl and refrigerate for 15 minutes.

3. Stir shallot and oil into basil mixture in skillet. Cook over medium-low heat, stirring constantly, until garlic and shallot are golden brown, 5 to 8 minutes. (Mixture should start to sizzle after about 1½ minutes; if it doesn’t, adjust heat accordingly.)

4. Stir in chopped chicken and cook over medium heat, breaking up chicken with wooden spoon, until only traces of pink remain, 2 to 4 minutes. Add reserved basil–fish sauce mixture and cook, stirring constantly, until chicken is no longer pink, about 1 minute. Stir in remaining ½ cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately, passing pepper flakes and extra fish sauce, sugar, and vinegar separately.

Simple White Rice for Two

Serves 2

Total Time 45 minutes

For really great long-grain rice with distinct, separate grains that didn’t clump together, we rinsed the rice of excess starch first. After simmering the rice until all of the liquid was absorbed, we placed a dish towel between the lid and pot to absorb excess moisture and ensure dry, fluffy grains. You will need a small saucepan with a tight-fitting lid for this recipe. A nonstick saucepan will help prevent the rice from sticking.

1 teaspoon vegetable oil

¾ cup long-grain white, basmati, or jasmine rice, rinsed

1¼ cups water

¼ teaspoon table salt

1. Heat oil in small saucepan over medium heat until shimmering. Stir in rice and cook until edges of grains begin to turn translucent, about 2 minutes. Stir in water and salt and bring to boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 18 to 22 minutes.

2. Remove saucepan from heat. Remove lid, place folded clean dish towel over saucepan, then replace lid. Let rice sit for 10 minutes, then gently fluff with fork. Serve.

Chicken Lettuce Wraps with Hoisin for Two

Serves 2

Total Time 40 minutes

Why This Recipe Works Here, we made a dead-simple dish out of buttery, crunchy Bibb lettuce leaves encasing chicken thighs that we poached in sweet, tangy, umami-rich hoisin thinned with a little water. That’s it. As a bonus, we only needed a skillet. While keeping it simple, we enhanced the dish with a few additions: Scallions, toasted sesame seeds, and lime wedges added depth, crunch, and tanginess, while sriracha provided an extra hit of spice. You will need a 10-inch skillet with a tight-fitting lid for this recipe—any larger and there will be too much evaporation.

2 teaspoons extra-virgin olive oil

2 scallions, white parts minced, green parts sliced thin

6 tablespoons hoisin sauce

2 tablespoons water

4 (3- to 4-ounce) boneless, skinless chicken thighs, trimmed

2 teaspoons toasted sesame seeds

8 Bibb, Boston, iceberg, or green leaf lettuce leaves

Lime wedges

Sriracha

1. Heat oil in 10-inch skillet over medium-low heat until shimmering. Add scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Stir in hoisin and water, scraping up any browned bits. Nestle chicken into sauce, cover, and simmer for 5 minutes. Flip chicken and continue to simmer, covered, until chicken registers 175 degrees, 5 to 7 minutes.

2. Transfer chicken to plate and let cool slightly; remove skillet with sauce from heat. Using 2 forks, shred chicken into bite-size pieces. Return shredded chicken to skillet and stir to coat with sauce.

3. Cook chicken and sauce over medium heat until sauce is thickened slightly, 2 to 4 minutes. Sprinkle with sesame seeds and scallion greens. Serve filling in lettuce leaves with lime wedges and sriracha. (Filling can be refrigerated in airtight container for up to 2 days.)

Weeknight Baked Chicken with Lemon and Thyme for Two

Serves 2

Total Time 1 hour

Why This Recipe Works Recipes for baked chicken parts often produce bland, dry meat and flabby skin. Attempts to cover up such disappointments with potent ingredients only make matters worse for this simple dish. We found that a few simple tricks (and a few ingredients) gave us superb baked chicken. We started with flavorful bone-in, skin-on chicken pieces to help insulate the meat and keep it juicy in the oven. We infused the chicken with flavor by spreading butter, flavored with lemon and thyme, under the skin of each piece before cooking. Then we brushed the chicken pieces with melted butter and baked them in a hot 450-degree oven to encourage crisp skin. Elevating the chicken on a broiler pan allowed the fat to render from the chicken quickly.

2 tablespoons unsalted butter, softened, plus 1 tablespoon melted

2 teaspoons minced fresh thyme

½ teaspoon grated lemon zest

⅛ plus ¼ teaspoon table salt, divided

⅛ plus ¼ teaspoon pepper, divided

1½ pounds bone-in chicken pieces (split breasts, drumsticks, and/or thighs), trimmed

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line broiler-pan bottom with aluminum foil and top with slotted broiler pan top. Mix softened butter, thyme, lemon zest, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in bowl.

2. Pat chicken dry with paper towels. Use your fingers to gently loosen center portion of skin covering each chicken piece; place softened herb butter evenly under skin, directly on meat in center of each piece. Arrange chicken, skin side up, on prepared broiler pan. Brush chicken with melted butter and season with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper.

3. Roast chicken until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 50 minutes. Transfer chicken to cutting board and let rest for 5 minutes before serving.

VARIATIONS

Weeknight Baked Chicken with Ginger for Two

Substitute 2 teaspoons grated fresh ginger for thyme and ½ teaspoon five-spice powder for lemon zest.

Weeknight Baked Jerk Chicken for Two

Substitute ½ teaspoon grated lime zest for lemon zest and ½ teaspoon Jamaican jerk seasoning for thyme, salt, and pepper. Add 1 minced garlic clove to softened butter mixture.

Cauliflower Gratin for Two

Serves 2

Total Time 35 minutes

You will need an 8½ by 5½-inch baking dish for this recipe. Serve it with Weeknight Baked Chicken with Lemon and Thyme for Two (this page); it bakes at the same temperature.

½ cup panko bread crumbs

1½ teaspoons olive oil

10 ounces cauliflower florets, cut into 1-inch pieces

1 tablespoon water

½ (5.2-ounce) package Boursin Garlic and Fine Herbs cheese

¼ cup heavy cream

¼ teaspoon table salt

⅛ teaspoon pepper

1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine panko and oil in 8-inch nonstick skillet. Toast panko over medium-high heat, stirring often, until golden, about 3 minutes.

2. Meanwhile, microwave cauliflower and water together in covered bowl until tender, about 3 minutes; drain cauliflower.

3. Wipe bowl dry with paper towels. Microwave Boursin, cream, salt, and pepper in cleaned bowl until cheese is melted, about 1 minute. Whisk Boursin mixture until smooth, then add drained cauliflower and toss to coat.

4. Transfer cauliflower mixture to 8½ by 5½-inch baking dish and sprinkle with toasted panko. Bake until hot and lightly bubbling around edges, about 7 minutes. Transfer gratin to wire rack and let cool for 5 to 10 minutes before serving.

Barbecued Dry-Rubbed Chicken for Two

Serves 2

Total Time 1½ hours

Why This Recipe Works Simply brushing grilled chicken with barbecue sauce only flavors the surface of the meat, and worse, it turns the skin flabby. We wanted classic barbecued chicken that was flavored through and through. Our solution was to swap the barbecue sauce for a dry spice rub. Spread over and under the skin before cooking, it flavored the chicken down to the bone, and it didn’t prevent the skin from crisping on the grill. To keep the chicken juicy, we let it rest while the salt in the rub penetrated the meat. We also added a generous amount of sugar to the rub; as it melted in the heat, it gave our chicken the glazed sweetness of a sauce. A second coating of the rub partway through cooking thickened the glaze even more. To keep the sugar from burning, we cooked the chicken over indirect heat. Apply the second coating of spices with a light hand or it won’t melt into a glaze.

1 tablespoon packed dark brown sugar

1 teaspoon paprika

¾ teaspoon chili powder

¾ teaspoon pepper

½ teaspoon dry mustard

½ teaspoon onion powder

¼ teaspoon table salt

Pinch cayenne pepper

2 (12-ounce) bone-in split chicken breasts, trimmed

1. Combine sugar, paprika, chili powder, pepper, mustard, onion powder, salt, and cayenne in bowl. Transfer 1½ tablespoons spice mixture to shallow dish; set aside. Pat chicken dry with paper towels. Use your fingers to gently loosen center portion of skin covering each breast, then rub remaining spice mixture over and underneath skin. Transfer chicken to large plate, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 hour.

2A. For a charcoal grill Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 350 degrees.)

3. Clean and oil cooking grate. Place chicken, skin side down, on cooler side of grill with thicker ends of breasts facing hotter side of grill. Tent chicken with aluminum foil, cover grill, and cook until chicken is browned and registers 140 degrees, 20 to 25 minutes.

4. Discard foil. Using tongs, lightly dredge skin side of breasts in reserved spice rub. Return chicken, skin side up, to cooler side of grill with thicker ends of breasts facing hotter side of grill. Cover grill and cook until rub has melted into glaze and chicken registers 160 degrees, about 15 minutes. Transfer chicken to serving platter and let rest for 5 to 10 minutes. Serve.

Chicken and Rice for Two

Serves 2

Total Time 1½ hours

Why This Recipe Works Chicken and rice are classic but it can be hard to properly cook them together, especially when using smaller quantities. To get perfectly al dente rice, we parcooked it in the microwave. We chose bone-in, skin-on chicken thighs for rich flavor and seared them in a saucepan to get nicely browned skin. After sautéing onion, garlic, and a little fresh thyme in the flavorful fat left from the chicken, we added the parcooked rice to the pot, set the chicken on top, and transferred the pot to the oven to cook gently. You will need a medium ovensafe saucepan for this recipe.

1¼ cups chicken broth, divided

½ cup long-grain white rice

¾ teaspoon table salt, divided

4 (5- to 7-ounce) bone-in chicken thighs, trimmed

¼ teaspoon pepper

1 teaspoon vegetable oil

1 small onion, chopped fine

2 garlic cloves, minced

¾ teaspoon minced fresh thyme or ⅛ teaspoon dried

¼ cup dry white wine

2 tablespoons chopped fresh parsley

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine ¾ cup broth, rice, and ¼ teaspoon salt in bowl. Cover and microwave until rice is softened and most of liquid is absorbed, 6 to 8 minutes.

2. Meanwhile, pat chicken dry with paper towels and sprinkle with pepper and ¼ teaspoon salt. Heat oil in medium saucepan over medium-high heat until just smoking. Cook chicken skin side down until browned, 5 to 8 minutes. Flip chicken and brown on second side, about 5 minutes; transfer to plate.

3. Pour off all but 1 teaspoon fat from saucepan. Add onion and remaining ¼ teaspoon salt and cook over medium-low heat until softened and lightly browned, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine and remaining ½ cup broth, scraping up any browned bits. Stir in parcooked rice, breaking up any large clumps, and bring to simmer. Place browned chicken skin side up on rice, cover, and bake until rice is cooked through and chicken registers 175 degrees, about 25 minutes.

4. Using pot holders (saucepan handle will be hot), remove saucepan from oven. Transfer chicken to serving platter and tent chicken with aluminum foil. Fluff rice with fork, cover, and let sit for 10 minutes. Stir in parsley and season with salt and pepper to taste. Serve chicken with rice.

VARIATIONS

Chicken and Rice with Five-Spice and Scallions for Two

Substitute ¼ teaspoon five-spice powder for thyme and 2 thinly sliced scallions for parsley.

Chicken and Rice with Smoked Paprika and Cilantro for Two

Substitute ¼ teaspoon smoked paprika for thyme and 2 tablespoons chopped fresh cilantro for parsley.

Arroz con Pollo for Two

Serves 2

Total Time 1¾ hours

Why This Recipe Works For an arroz con pollo full of classic flavors, we briefly marinated bone-in chicken thighs in garlic, vinegar, salt, pepper, and oregano and then stewed them with tomato paste, olives, and rice until fall-off-the-bone tender. We started the chicken skin-on to capture the flavorful fat but removed the skin after cooking. Using spoons to pull apart the meat gave us appealing chunks instead of shreds. To prevent greasiness, be sure to remove excess fat and most of the skin from the thighs, leaving just enough to protect the meat. Long-grain rice can be substituted for the medium-grain rice; however, you will need to increase the amount of broth to 1¼ cups.

2 garlic cloves, minced

2 teaspoons distilled white vinegar, divided

1 teaspoon minced fresh oregano or ¼ teaspoon dried

½ teaspoon table salt, divided

¼ teaspoon pepper

1 pound bone-in chicken thighs, trimmed

4 teaspoons extra-virgin olive oil, divided

1 small onion, chopped fine

1 tablespoon tomato paste

Pinch pepper flakes

2 tablespoons minced fresh cilantro, divided

1 cup chicken broth, plus extra as needed

1 cup medium-grain white rice

¼ cup pitted brine-cured green olives, halved

¼ cup jarred whole pimentos, cut into 2 by ¼-inch strips

Lemon wedges

1. Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, 1 teaspoon vinegar, oregano, ¼ teaspoon salt, and pepper in large bowl. Add chicken and toss to coat. Cover and let sit at room temperature for 15 minutes.

2. Meanwhile, heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in tomato paste and pepper flakes and cook until fragrant, about 1 minute. Stir in 1 tablespoon cilantro.

3. Push vegetables to sides of pot and increase heat to medium-high. Add chicken skin side down to center of pot and cook on both sides, 2 to 4 minutes per side, reducing heat if chicken begins to brown. Stir in broth and bring to simmer. Cover, reduce heat to medium-low, and cook for 15 minutes.

4. Stir in rice, olives, and remaining ¼ teaspoon salt and bring to simmer. Cover, transfer pot to oven, and cook, stirring often, until chicken registers 175 degrees, rice is tender, and liquid has been absorbed, about 30 minutes. (If pot appears dry and begins to scorch after 20 minutes, stir in 2 tablespoons extra water.)

5. Remove pot from oven and transfer chicken to cutting board; cover pot and set aside. Let chicken cool slightly, then pull into large chunks using 2 spoons; discard skin and bones. Toss chicken, pimentos, remaining 1 teaspoon vinegar, remaining 1 teaspoon oil, and remaining 1 tablespoon cilantro together in clean bowl and season with salt and pepper to taste.

6. Place chicken mixture on top of rice, cover, and let sit until heated through, about 5 minutes. Serve with lemon wedges.

Chicken and Chorizo Paella for Two

Serves 2

Total Time 50 minutes

Why This Recipe Works Paella is often loaded with meat, seafood, and vegetables—an abundance of ingredients that makes it a challenge to scale this recipe down and keep the flavor and feel of the original. Luckily, we found that a combination of chorizo sausage and chicken breasts was hearty enough that we could forgo the seafood altogether. To ensure that the rice was evenly cooked, we started it in the microwave and finished it in the pan with our other ingredients. A rich sofrito of onion, garlic, and tomato gave our dish a deep flavor, and bright peas and briny olives added color and dimension. We like to use short-grain Valencia rice for this dish, but you can substitute Arborio rice. Do not substitute long-grain rice. Look for large pitted green olives at the olive bar in the supermarket. Pimento-stuffed olives can be substituted in a pinch. To make the chicken easier to slice, freeze it for 15 minutes.

1½ cups water, divided

½ cup Valencia or Arborio rice

⅛ plus ¼ teaspoon table salt, divided

4 teaspoons vegetable oil, divided

4 ounces chorizo sausage, halved lengthwise and sliced ¼ inch thick

1 (8-ounce) boneless, skinless chicken breast, trimmed and sliced ¼ inch thick

¼ teaspoon pepper

1 small onion, chopped fine

¾ cup canned diced tomatoes, drained with juice reserved

2 garlic cloves, minced

⅛ teaspoon saffron threads, crumbled

¼ cup large pitted green olives, quartered

¼ cup frozen peas

1. Combine 1 cup water, rice, and ⅛ teaspoon salt in bowl. Cover and microwave until rice is softened and most of liquid is absorbed, 6 to 8 minutes

2. Meanwhile, heat 2 teaspoons oil in 10-inch nonstick skillet over medium-high heat until just smoking. Add chorizo and cook until lightly browned, about 2 minutes. Using slotted spoon, transfer chorizo to plate. Pat chicken dry with paper towels and sprinkle with pepper and remaining ¼ teaspoon salt. Add chicken to fat left in skillet, break up any clumps, and cook until lightly browned on all sides, about 4 minutes; transfer to plate with chorizo.

3. Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in tomatoes and cook until beginning to soften and darken, 3 to 5 minutes. Stir in garlic and saffron and cook until fragrant, about 30 seconds. Stir in remaining ½ cup water and reserved tomato juice, scraping up any browned bits. Stir in parcooked rice, breaking up any large clumps, and bring to simmer. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 8 to 12 minutes.

4. Stir in browned chorizo and chicken and any accumulated juices, olives, and peas and increase heat to medium-high. Cook, uncovered, until bottom layer of rice is golden and crisp, about 5 minutes, rotating skillet halfway through cooking to ensure even browning. Season with salt and pepper to taste, and serve.

Chicken and Couscous with Dried Fruit and Smoked Almonds for Two

Serves 2

Total Time 45 minutes

Why This Recipe Works This easy yet elegant dish relies on just one skillet to cook the chicken, sauté the aromatics, and simmer the couscous. Cooking the chicken first meant we were able to capitalize on the flavorful browned bits, or fond, left behind to infuse the couscous with deep, savory flavor. And since couscous cooks so quickly, it came together in a flash while the chicken rested. For some crunch and more savory depth, we stirred in a handful of chopped smoked almonds. The smoky flavor contrasted nicely with the sweetness of the dried apricots and added an unexpected twist to this simple dinner.

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

½ teaspoon table salt, divided

¼ teaspoon pepper

¼ cup all-purpose flour

2 tablespoons extra-virgin olive oil, divided

1 shallot, minced

½ cup couscous

½ teaspoon garam masala

¾ cup chicken broth

¼ cup dried apricots, chopped coarse

2 tablespoons coarsely chopped smoked almonds

1 tablespoon minced fresh parsley

1. Pound chicken breasts to uniform thickness. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Spread flour in shallow dish. Working with 1 breast at a time, dredge breasts in flour.

2. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat until just smoking. Cook chicken until well browned on first side, 6 to 8 minutes. Flip chicken, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes; transfer to serving platter and tent with aluminum foil.

3. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add shallot and remaining ¼ teaspoon salt and cook until softened, about 2 minutes. Stir in couscous and garam masala and cook until fragrant, about 30 seconds. Stir in broth and apricots, scraping up any browned bits. Bring to brief simmer, then remove from heat, cover, and let sit until liquid is absorbed and grains are tender, about 3 minutes.

4. Uncover and fluff grains with fork. Stir in almonds and parsley and season with salt and pepper to taste. Serve chicken with couscous.

Skillet-Roasted Chicken Leg Quarters and Potatoes for Two

Serves 2

Total Time 1 hour

Why This Recipe Works This recipe hits all the right notes of a roast chicken and potato dinner—and in just one skillet. A bit of batch cooking helped develop savory browning on both the chicken leg quarters and the potatoes while adding chicken flavor to the vegetables. Lining the skillet with ½-inch slices of potato and giving them a quick jump start on the stove helped ensure that they browned in the oven. Next, placing the chicken directly on top of the potatoes allowed for chicken drippings to season the potatoes beneath, bumping up their creamy texture and their flavor. Some leg quarters are sold with the backbone attached; removing it before cooking makes the chicken easier to serve (see this page). You can substitute two 10- to 12-ounce bone-in split chicken breasts for the leg quarters, if desired. Be sure to cook the breasts to 160 degrees in step 4, about 35 minutes.

2 (10- to 12-ounce) chicken leg quarters, trimmed

1 teaspoon minced fresh thyme

¾ teaspoon plus pinch table salt, divided

½ teaspoon pepper, divided

1 pound Yukon Gold potatoes, peeled and sliced into ½-inch-thick rounds

2 shallots, halved through root end

2 tablespoons extra-virgin olive oil, divided

1 tablespoon chopped fresh parsley

½ teaspoon grated lemon zest, plus lemon wedges for serving

½ teaspoon minced garlic

1. Adjust oven rack to middle position and heat oven to 400 degrees. Pat chicken dry with paper towels and sprinkle with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Toss potatoes, shallots, 1 tablespoon oil, ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in bowl. Combine parsley, lemon zest, garlic, and remaining pinch salt in small bowl; set aside.

2. Heat remaining 1 tablespoon oil in 12-inch ovensafe nonstick skillet over medium heat until shimmering. Cook chicken skin side down until well browned, about 5 minutes. Transfer chicken to plate, skin side up.

3. Place potatoes and shallots in single layer in now-empty skillet. Cook over medium heat, without moving vegetables, until bottoms of potatoes are golden brown, about 5 minutes.

4. Place chicken, skin side up, on top of vegetables and transfer skillet to oven. Roast until chicken registers 175 degrees and potatoes are tender, about 30 minutes. Sprinkle with parsley mixture. Serve, passing lemon wedges separately.

Skillet-Roasted Chicken Breasts with Garlicky Green Beans for Two

Serves 2

Total Time 1¼ hours

Why This Recipe Works This recipe is a twofer from one skillet. First, we seasoned bone-in chicken breasts under the skin with salt. Starting them in a cold skillet helped the skin to slowly render and brown without overcooking the delicate flesh. Once the skin was well browned, we flipped the breasts and finished them gently in a 325-degree oven. While they rested, we reduced the juices with garlic and red pepper flakes before adding green beans along with a little water to help them cook through in a covered the pan. With the skillet uncovered, the savory liquid thickened to coat the green beans. Be sure to remove excess skin from the breasts when trimming.

2 (10- to 12-ounce) bone-in split chicken breasts, trimmed

¾ teaspoon table salt, divided

Vegetable oil spray

2 garlic cloves, sliced thin

Pinch red pepper flakes

10 ounces green beans, trimmed

¼ cup water

¼ cup shredded Parmesan cheese

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Working with 1 breast at a time, use your fingers to carefully separate skin from meat. Peel back skin, leaving skin attached at top and bottom of breast and at ribs. Sprinkle ½ teaspoon salt evenly over chicken. Lay skin back in place. Using metal skewer or tip of paring knife, poke 6 to 8 holes in fat deposits in skin of each breast. Spray skin with oil spray.

2. Place chicken, skin side down, in 10-inch ovensafe skillet and set over medium-high heat. Cook, moving chicken as infrequently as possible, until skin is well browned, 7 to 9 minutes.

3. Carefully flip chicken and transfer skillet to oven. Roast until chicken registers 160 degrees, 25 to 30 minutes.

4. Transfer chicken to plate; do not discard liquid in skillet. Add garlic, pepper flakes, and remaining ¼ teaspoon salt to skillet and cook over medium-high heat, stirring occasionally and scraping up any browned bits, until moisture has evaporated and mixture begins to sizzle, 1 to 3 minutes. Add green beans and water and bring to simmer. Cover skillet, reduce heat to medium, and cook until green beans are tender, 8 to 10 minutes, stirring halfway through cooking. Uncover and continue to cook, stirring frequently, until sauce begins to coat green beans, 2 to 4 minutes longer. Add any accumulated chicken juices to skillet and toss to combine. Season with salt to taste. Transfer green beans to serving platter and sprinkle with Parmesan. Top with chicken and serve.

VARIATION

Skillet-Roasted Chicken Breasts with Garlic-Ginger Broccoli for Two

Omit pepper flakes and add 1 teaspoon grated fresh ginger, 1 teaspoon toasted sesame oil, and ⅛ teaspoon sugar to skillet with garlic and salt in step 4. Substitute 12 ounces broccoli, florets cut into ¾-inch pieces, stalks trimmed, peeled, and sliced on bias ¼ inch thick, for green beans and cook until broccoli is crisp-tender, about 5 minutes, stirring halfway through cooking. Uncover and cook as directed, omitting Parmesan.

Baked Chicken with Fennel, Tomatoes, and Olives for Two

Serves 2

Total Time 1¼ hours (plus 1 hour marinating time)

Why This Recipe Works To turn simple baked chicken breasts into an inspiring main course, we started by flavoring the chicken with a garlic, shallot, and herb marinade. We chose a mix of easy-prep Mediterranean vegetables: whole cherry tomatoes, thinly sliced fennel, and kalamata olives. We tossed the vegetables with some reserved marinade; as they cooked, the tomatoes released juice that combined with the marinade to make a tasty sauce. Some fresh basil and lemon juice at the end completed the dish. You can substitute boneless, skinless breasts here if desired; marinate the boneless chicken as directed, but reduce the baking time by 10 to 15 minutes. The marinade takes the place of a brine in this recipe, so there’s no need to brine the chicken.

Chicken

⅓ cup extra-virgin olive oil

1 shallot, minced

2 tablespoons water

2 tablespoons chopped fresh basil

4 garlic cloves, minced

½ teaspoon table salt

⅛ teaspoon pepper

2 (12-ounce) bone-in split chicken breasts, trimmed

Vegetables

1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin

6 ounces cherry tomatoes

¼ cup pitted kalamata olives

¼ teaspoon table salt

⅛ teaspoon pepper

1 tablespoon lemon juice

2 tablespoons chopped fresh basil

1. For the chicken Whisk oil, shallot, water, basil, garlic, salt, and pepper in bowl until well combined. Measure out ¼ cup marinade and set aside. Pour remaining marinade into 1-gallon zipper-lock bag, add chicken, seal bag tightly, and toss to coat. Marinate chicken in refrigerator for at least 1 hour or up to 24 hours. (If marinating chicken for more than 1 hour, refrigerate ¼ cup reserved marinade as well; return it to room temperature before using.)

2. For the vegetables Adjust oven rack to middle position and heat oven to 450 degrees. In large bowl, combine 1 tablespoon reserved marinade with fennel, tomatoes, olives, salt, and pepper and toss to coat. Transfer vegetables to 8-inch square baking dish.

3. Remove chicken from marinade and lay skin side up on top of vegetables; discard any marinade left in bag. Bake until chicken registers 160 degrees, 35 to 45 minutes. Meanwhile, stir lemon juice into remaining 3 tablespoons reserved marinade.

4. Transfer chicken and vegetables to serving platter along with juices from baking dish. Pour lemon-marinade mixture over chicken and let rest for 5 minutes. Sprinkle with basil and serve.

A Single Pan-Seared Boneless Chicken Breast

Serves 1

Total Time 20 minutes

When cooking a single chicken breast, we found it best to use a smaller skillet to avoid a smoking pan. After letting it brown on one side, we flipped it, added a splash of water, covered the skillet, and reduced the heat to finish cooking it gently. You will need an 8- or 10-inch skillet with a tight-fitting lid.

1 (6- to 8-ounce) boneless, skinless chicken breast, trimmed

⅛ teaspoon table salt

⅛ teaspoon pepper

1 teaspoon oil

1. Pound chicken breast to even thickness. Pat chicken dry with paper towels and sprinkle with salt and pepper.

2. Heat oil in 8- or 10-inch skillet over medium heat until just smoking. Add chicken and cook until well browned on first side, about 3 minutes. Flip chicken, add 2 tablespoons water, and cover skillet. Reduce heat to low and continue to cook until chicken registers 160 degrees, about 3 minutes.

3. Transfer chicken to plate, tent with aluminum foil, and let rest for 5 minutes. Serve.

Parmesan and Basil-Stuffed Chicken with Roasted Carrots for Two

Serves 2

Total Time 1 hour

Why This Recipe Works Stuffed chicken breasts may sound like a dish best reserved for entertaining, but they actually make an easy meal for two. The key? A supersimple stuffing. We used a no-fuss cream cheese filling featuring basil, garlic, and Parmesan. Rather than turn to a fussy preparation for stuffing the breasts, we simply spooned the filling under the skin of bone-in chicken breasts; the skin held the filling in place, and the meat emerged from the oven moist and juicy. Brushing the skin with melted butter and baking the breasts in a hot 450-degree oven ensured crisp, golden brown skin. For a simple side, we tossed carrots with melted butter and a little brown sugar and roasted them alongside the chicken until perfectly softened and caramelized. It is important to buy chicken breasts with the skin still attached and intact; otherwise, the stuffing will leak out. Be sure to spread the carrots in an even layer halfway through baking to ensure that they cook through and brown properly. If using kosher chicken, do not brine. If brining the chicken, do not season with salt in step 2. For more information on brining, see this page.

1 ounce Parmesan cheese, grated (½ cup)

1 ounce cream cheese, softened

2 tablespoons chopped fresh basil

1 tablespoon extra-virgin olive oil

1 small garlic clove, minced

Pinch plus ¼ teaspoon table salt, divided

Pinch plus ¼ teaspoon pepper, divided

2 (12-ounce) bone-in split chicken breasts, trimmed and brined if desired

1 tablespoon unsalted butter, melted, divided

6 small carrots, peeled and sliced ½ inch thick on bias

1½ teaspoons packed dark brown sugar

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Mix Parmesan, cream cheese, basil, oil, garlic, pinch salt, and pinch pepper together in bowl.

2. Pat chicken dry with paper towels and season with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Use your fingers to gently loosen center portion of skin covering each breast. Using spoon, place half of cheese mixture underneath skin over center of each breast. Gently press on skin to spread out cheese mixture.

3. Arrange chicken skin side up on 1 side of baking sheet. Brush chicken with half of melted butter. Toss carrots with sugar and remaining melted butter and season with salt and pepper. Mound carrots in pile on baking sheet, opposite chicken.

4. Bake until chicken registers 160 degrees and carrots are browned and tender, 30 to 35 minutes, rotating sheet and spreading out carrots into even layer halfway through baking. Let chicken and carrots rest on sheet for 5 minutes before serving.

VARIATION

Goat Cheese and Olive-Stuffed Chicken with Roasted Carrots for Two

Omit Parmesan, basil, and olive oil. Add 1½ ounces softened goat cheese, 2 tablespoons finely chopped pitted kalamata olives, and 1 teaspoon minced fresh oregano to cream cheese mixture.

STUFFING BONE-IN CHICKEN BREASTS

1. Using your fingers, gently loosen center portion of skin covering each breast, making pocket for filling.

2. Using spoon, place filling underneath loosened skin, over center of each breast. Gently press on skin to spread out filling.

Chicken and Dumplings for Two

Serves 2

Total Time 1¼ hours

Why This Recipe Works Chicken and dumplings is a perfect warm-you-up winter stew. Most recipes for chicken and dumplings feed six or so, but if you don’t eat the dish right away, any leftover dumplings get soggy and start to disintegrate. To downsize this comfort-food classic, we started by swapping out a whole chicken for boneless, skinless thighs. They’re quick-cooking but less apt to dry out than white-meat breasts. Added with the hardier carrots and onion, frozen peas turned mushy and drab, so we sprinkled them over the dish during the last 5 minutes of cooking. As for the dumplings, when we scaled down the recipe, we found that they used so little cream that it seemed like a nuisance. We wondered if we needed cream at all. Luckily, we found that we could use chicken broth (which we were already using in the filling) in place of the cream, along with a bit of butter to add back richness. The dumplings were more tender and savory than ever. Make the dumplings just before adding them to the stew.

Stew

2 tablespoons unsalted butter

2 carrots, peeled and sliced ¼ inch thick

1 small onion, chopped fine

1 garlic clove, minced

½ teaspoon minced fresh thyme

½ teaspoon table salt

½ teaspoon pepper

1 tablespoon all-purpose flour

¼ cup dry sherry

2 cups chicken broth

1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

⅓ cup frozen peas

Dumplings

½ cup (2½ ounces) all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¼ cup chicken broth

1 tablespoon unsalted butter, melted

1. For the stew Melt butter in medium saucepan over medium-high heat. Add carrots and onion and cook until lightly browned, 5 to 8 minutes. Add garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Add flour and cook, stirring, for 1 minute. Stir in sherry, scraping up any browned bits, and cook until nearly dry, about 1 minute. Slowly stir in broth and bring to boil. Add chicken, reduce heat to medium-low, cover, and simmer until chicken is cooked through and tender, about 15 minutes.

2. For the dumplings Meanwhile, combine flour, baking powder, and salt in bowl. Stir in broth and melted butter until just incorporated.

3. Season stew with salt and pepper to taste. Increase heat to medium. Using 2 spoons, drop eight 1-inch dumplings into stew about 1 inch apart. Cover and simmer for 5 minutes. Sprinkle peas around dumplings, cover, and cook 5 minutes longer. Remove from heat and let cool slightly, uncovered, about 10 minutes. Serve.

Chicken Pot Pie for Two

Serves 2

Total Time 1½ hours

Why This Recipe Works To simplify making chicken pot pie for two, we opted to make two individual pies in ramekins. A single boneless, skinless chicken breast was supereasy to work with and substantial enough for two pies when combined with the rest of the ingredients. Cooking the chicken right in the sauce imparted layers of flavor and also saved time on cleanup. A little soy sauce added complex flavor that would normally require hours of simmering to achieve. For the crust, we turned to a store-bought option, which we parcooked on a baking sheet to ensure that it wouldn’t collapse into the filling. We use two 12-ounce ovensafe ramekins or bowls to make this dish. If you don’t own any, you can use 14-ounce disposable mini loaf pans, cutting the crust to fit.

1 Pillsbury Refrigerated Pie Crust

2 tablespoons unsalted butter

2 carrots, peeled and sliced ¼ inch thick

1 small onion, chopped fine

1 small celery rib, sliced ¼ inch thick

½ teaspoon table salt

2 garlic cloves, minced

1 teaspoon minced fresh thyme

3 tablespoons all-purpose flour

1¾ cups chicken broth

⅓ cup heavy cream

½ teaspoon soy sauce

1 (8-ounce) boneless, skinless chicken breast, trimmed

¼ cup frozen peas

2 teaspoons minced fresh parsley

¼ teaspoon lemon juice

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Unroll dough on baking sheet. Use 12-ounce ovensafe ramekin as guide to cut out 2 rounds of dough about ½ inch larger than mouth of ramekin. Fold under and crimp outer ½ inch of dough, then cut 3 vents in center of each crust. Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.

2. Meanwhile, melt butter in medium saucepan over medium heat. Add carrots, onion, celery, and salt and cook until vegetables are softened and browned, 8 to 10 minutes. Stir in garlic and thyme, and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

3. Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to plate; let cool slightly. Using 2 forks, shred chicken into bite-size pieces.

4. While chicken is cooling, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes. Off heat, return shredded chicken and accumulated juice to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.

5. Divide filling between ramekins and place parbaked crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving.

Chicken Sausage Hash for Two

Serves 2

Total Time 40 minutes

Why This Recipe Works While making hash for a crowd might mean endless chopping, all it takes is two small potatoes to get this scaled-down version going. To drastically cut down the cooking time, we microwaved the cut-up potatoes to give them a head start. Store-bought chicken sausage is filled with flavors and spices, so we didn’t have to add many seasonings. For the classic flavor combination of potatoes and cabbage, we used tiny brussels sprouts to stand in for their larger counterpart; it was easy to buy just the amount we needed. To ensure that everything was evenly cooked, we sautéed the components in stages, then added everything back to steam briefly, and then uncovered the pan and cooked until the edges were crispy. This not only gave the hash a savory depth, but also made the mixture more cohesive. Then we cleared a small well in the center of the skillet and cracked an egg in the middle for a poached/fried hybrid that delivered a luxuriously oozy yolk (if desired). You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. Sprinkle with fresh herbs, crumbled cheese, and/or a drizzle of your favorite hot sauce or herb sauce.

2 small Yukon Gold potatoes, peeled and cut into ½-inch pieces

2 tablespoons oil, divided

¼ teaspoon table salt, divided

¼ teaspoon pepper, divided

8 ounces chicken sausage, casing removed

4 ounces brussels sprouts, trimmed and quartered

2 tablespoons water

2 large eggs

1. Toss potatoes, 2 teaspoons oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in bowl. Cover and microwave until tender, about 5 minutes, stirring once halfway through microwaving; set aside. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add sausage and cook, breaking up meat with wooden spoon, until sausage is lightly browned, about 5 minutes; add sausage to bowl with potatoes.

2. Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add brussels sprouts and cook, stirring occasionally, until browned, about 5 minutes. Stir in water and sausage-potato mixture. Reduce heat to medium-low, cover, and cook until brussels sprouts are tender, 3 to 4 minutes, stirring once halfway through. Flip hash, 1 scoop at a time, then lightly repack hash into pan. Repeat flipping and repacking hash every minute until potatoes are well browned, about 4 minutes.

3. Off heat, make 2 shallow wells in hash with back of spoon. Break 1 egg into each well in hash, sprinkle eggs with remaining ⅛ teaspoon salt and remaining ⅛ teaspoon pepper, then cover skillet and place over medium-low heat. Cook to desired doneness: 4 to 5 minutes for runny yolks or 6 to 7 minutes for set yolks. Season with salt and pepper to taste, and serve.

Chicken Noodle Casserole for Two

Serves 2

Total Time 50 minutes

Why This Recipe Works For a homemade version of this classic casserole that’s commonly made with canned cream of mushroom soup, we first made a copycat soup base. We browned mushrooms and shallots and then added a bit of flour to thicken the half-and-half and chicken broth that followed. We chose chicken thighs because they stayed juicy, and we cut them into small pieces so that they cooked quickly in the sauce. Instead of boiling the egg noodles separately, we streamlined the dish and added them straight to the skillet with the sauce and chicken. Covering the skillet meant that the noodles would cook through while the sauce thickened and the chicken finished cooking. We then stirred in shredded cheddar cheese for more creaminess and frozen peas for wholesome pops of sweetness. For satisfying textural contrast, we topped it all off with a cheesy, crunchy combo of panko bread crumbs and Parmesan.

3 tablespoons extra-virgin olive oil, divided

½ cup panko bread crumbs

½ teaspoon table salt, divided

½ teaspoon pepper, divided

3 tablespoons grated Parmesan cheese

4 ounces white mushrooms, trimmed and sliced thin

2 shallots, chopped

8 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

4 teaspoons all-purpose flour

1 cup half-and-half

1 cup chicken broth

3 ounces (1½ cups) wide egg noodles

2 ounces sharp cheddar cheese, shredded (½ cup)

½ cup frozen peas

1. Combine 1 tablespoon oil, panko, ⅛ teaspoon salt, and ⅛ teaspoon pepper in 10-inch nonstick skillet. Cook over medium heat, stirring frequently, until evenly browned, 3 to 5 minutes. Off heat, sprinkle Parmesan evenly over panko mixture and stir to combine, breaking up any clumps. Transfer panko mixture to bowl; set aside.

2. Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add mushrooms, shallots, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until moisture has evaporated and mushrooms are golden brown, about 8 minutes.

3. Add chicken and flour and stir until no dry flour remains. Cook for 1 minute. Stir in half-and-half and broth and bring to simmer. Stir in noodles, submerging them as much as possible, and cook, uncovered, stirring often, until noodles are tender and sauce is thickened (rubber spatula will leave trail that takes about 3 seconds to fill in), about 8 minutes.

4. Stir in cheddar, peas, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper until cheese is completely melted and peas are warmed through, about 2 minutes. Off heat, sprinkle evenly with reserved panko mixture. Serve.

Pasta with Chicken, Broccoli, and Sun-Dried Tomatoes for Two

Serves 2

Total Time 1 hour

Why This Recipe Works For our take on this popular pasta, we sought a fresh, not rich sauce that would highlight the crisp broccoli and tender chicken. We kept the chicken tender and added flavor by letting it finish cooking in the sauce, and we kept the broccoli crisp by blanching it in the pasta water. But our real breakthrough was to replace the typical cream sauce with a broth-based sauce, which we rounded out with a little butter, Asiago cheese, and sun-dried tomatoes. Other pasta shapes can be substituted; however, their cup measurements may vary. Parmesan cheese can be substituted for the Asiago. To make the chicken easier to slice, freeze it for 15 minutes.

1 (8-ounce) boneless, skinless chicken breast, trimmed and sliced ¼ inch thick

¼ plus ⅛ teaspoon table salt, divided, plus salt for cooking broccoli and pasta

¼ teaspoon pepper

3 tablespoons unsalted butter, divided

1 small onion, chopped fine

3 garlic cloves, minced

1 teaspoon minced fresh thyme or ¼ teaspoon dried

1 teaspoon all-purpose flour

⅛ teaspoon red pepper flakes

1 cup chicken broth

½ cup dry white wine

12 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ¼ inch thick

6 ounces (2 cups) ziti

1 ounce Asiago cheese, grated (½ cup), plus extra for serving

½ cup oil-packed sun-dried tomatoes, patted dry and cut into ¼-inch strips

1 tablespoon chopped fresh parsley

1. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Melt 1 tablespoon butter in 10-inch nonstick skillet over high heat until beginning to brown. Add chicken, break up any clumps, and cook, without stirring, until beginning to brown, about 1 minute. Stir chicken and continue to cook until nearly cooked through, about 2 minutes; transfer to bowl.

2. Melt 1 tablespoon butter in now-empty skillet over medium heat. Add onion and remaining ⅛ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, thyme, flour, and pepper flakes and cook until fragrant, about 30 seconds. Whisk in broth and wine, bring to simmer, and cook until sauce is slightly thickened and measures about ⅔ cup, about 10 minutes. Remove from heat and cover to keep warm.

3. Meanwhile, bring 4 quarts water to boil in large pot. Add broccoli florets and stalks and 1 tablespoon salt and cook, stirring often, until florets are crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to paper towel–lined plate.

4. Return pot of water to boil. Add pasta and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Stir Asiago, tomatoes, chicken and any accumulated juices, and remaining 1 tablespoon butter into sauce, bring to simmer, and cook until chicken is cooked through, about 1 minute. Add chicken mixture, broccoli, and parsley to pasta and toss to combine. Season with salt and pepper to taste, and adjust consistency with reserved cooking water as needed. Serve with extra Asiago.

Sesame Noodles with Shredded Chicken for Two

Serves 2

Total Time 1 hour

Why This Recipe Works For sesame noodles we could make at home whenever the craving struck, we started with the noodles themselves. Fresh Chinese noodles have a chewier texture than dried versions; rinsing them under cold water and tossing them with a little oil prevented clumping. The addition of one chicken breast turned our noodles into a meal, and broiling ensured that it cooked through quickly without drying out. Asian sesame paste is what gives this dish its distinct flavor; we found that peanut butter and freshly ground toasted sesame seeds made a fine substitute. Garlic, ginger, soy sauce, rice vinegar, hot sauce, and brown sugar rounded out our sauce, and thinly sliced red bell pepper, cucumber, and shredded carrot added color and fresh crunch to the dish. Conventional chunky peanut butter works best in this recipe because it tends to be sweeter than natural or old-fashioned versions; however, creamy peanut butter can be substituted.

Sauce

2½ tablespoons soy sauce

2 tablespoons chunky peanut butter

1½ tablespoons sesame seeds, toasted

1 tablespoon rice vinegar

1 tablespoon packed light brown sugar

1½ teaspoons grated fresh ginger

1 garlic clove, minced

½ teaspoon hot sauce

3 tablespoons hot tap water

Chicken and Noodles

1 (8-ounce) boneless, skinless chicken breast, trimmed

8 ounces fresh Chinese noodles or 6 ounces dried spaghetti or linguine

1 tablespoon table salt, for cooking noodles

1 tablespoon toasted sesame oil

½ red bell pepper, cut into ¼-inch-wide strips

½ cucumber, peeled, halved lengthwise, seeded, and sliced ¼ inch thick

1 carrot, peeled and shredded

2 scallions, sliced thin on bias

1 tablespoon chopped fresh cilantro (optional)

1 tablespoon sesame seeds, toasted

1. For the sauce Process soy sauce, peanut butter, sesame seeds, vinegar, sugar, ginger, garlic, and hot sauce in blender until smooth, about 30 seconds. With blender running, slowly add hot water, 1 tablespoon at a time, until sauce has consistency of heavy cream (you may not need all of water).

2. For the chicken and noodles Adjust oven rack 6 inches from broiler element and heat broiler. Spray broiler pan top with vegetable oil spray. Pound chicken breast to even thickness. Pat chicken dry with paper towels and lay on prepared pan. Broil until lightly golden on both sides and chicken registers 160 degrees, 10 to 12 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.

3. Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and salt and cook, stirring often, until tender. Drain noodles, rinse with cold water, then drain again, leaving noodles slightly wet. Transfer noodles to large bowl and toss with oil. Add sauce; shredded chicken; bell pepper; cucumber; carrot; scallions; and cilantro, if using, and toss to combine. Sprinkle individual portions with sesame seeds and serve.