serves 2
total time: 1 hour 30 minutes
why this recipe works Chicken pot pie is an indulgent cold-weather dinner, but when cooking for only two, a whole pot pie is overwhelming—not to mention a lot of work to feed a small household. We wanted a recipe that was streamlined enough to make a small batch worthwhile. Two 12-ounce ramekins had enough depth to accommodate plenty of filling and enough surface area to allow for a good amount of crust. For the chicken, we found that one 8-ounce boneless, skinless breast was just right. We whipped up a traditional white sauce enhanced with thyme and parsley, plus a dash of soy sauce to punch up the flavor. With the sauce assembled, we added the chicken breast and simmered everything briefly. Once the chicken was cooked, we shredded it before returning it to the sauce; this ensured tender pieces of chicken in every bite. For the vegetables, we went with peas and carrots. The peas we could simply stir into the sauce right before baking the pies. The carrots, however, required more time to soften, so we jump-started their cooking by sautéing them with onion and celery. For ease, we used store-bought crust, first baking the dough rounds on their own on a baking sheet and then letting them finish baking atop the pies. We use ovensafe 12-ounce ramekins to make these pot pies, but if you don’t own any, you can use 14-ounce disposable mini loaf pans; cut the crust to fit.
1 package store-bought pie dough
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
Salt and pepper
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 onto prepared sheet. Using 12-ounce ovensafe ramekin as guide, cut out 2 rounds of dough about ½ inch larger than mouth of ramekin. Fold excess dough under and crimp outer ½ inch of dough, then cut 3 vents in center of each dough round. 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 ½ teaspoon 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. Meanwhile, return saucepan to medium heat and simmer sauce until thickened and reduced to 2 cups, about 5 minutes. Off heat, return shredded chicken and any accumulated juices to saucepan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.
5. Divide filling between two 12-ounce ovensafe 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.
serves 2
total time: 1 hour
why this recipe works Chicken Parmesan is a perennial favorite, but its multiple components turn it into a time-consuming affair. We wanted to simplify this dish to make it feasible for two. Tasters liked the fresh, bright tomato flavor of canned whole tomatoes, so we pulsed them in a food processor to a pleasantly coarse texture. Garlic sautéed in olive oil provided a rich backbone, and basil, sugar, and salt rounded out our sauce. We pounded our chicken breasts to ensure an even thickness (and thus, even cooking), and then we coated them in flour, dipped them in egg, and rolled them in a coating of panko bread crumbs and Parmesan. Pan-frying the chicken produced a well-browned crust that stayed crispy even when topped with melted cheese. Spooning the sauce over the cheese, not the chicken, also ensured a crispy crust. We saved the remaining sauce for tossing with a classic side of 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
Salt
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 and pounded to ½-inch thickness
Salt and 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 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. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge breasts in flour, dip in egg, then coat with panko 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. Place chicken in skillet and cook until golden brown on both sides, 4 to 6 minutes per side. Drain chicken on paper towel–lined plate, then transfer to rimmed baking sheet. 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.
4. 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 and toss to combine. Adjust consistency with reserved cooking water as needed and season with salt and pepper to taste. Serve chicken with pasta.
serves 2
total time: 30 minutes
why this recipe works When leafy greens are paired with sautéed chicken, a simple salad becomes a satisfying, one-dish meal. We wanted to create an easy recipe for such a dish, and thought adding nuts to the coating of the chicken would make for a heartier, more elegant meal. We started by pounding two boneless, skinless chicken breasts to the same thickness to ensure that they would cook evenly. A combination of ground almonds and panko created a rich-tasting crust that was both light and crisp. After dipping the chicken breasts in beaten egg and then the nut-panko mixture, we let them sit for a few minutes to help the coating adhere before pan-frying. To save time and dishes, we created a warm dressing right in the same skillet we had used to cook the chicken. Pieces of juicy orange provided a nice contrast to the rich nut crust of the chicken, and lightly browning them enhanced their sweetness. A little shallot and orange zest provided another layer of flavor. We used the hot dressing to wilt the spinach that served as the base of our warm, substantial salad. It should take about 15 to 20 seconds to process the almonds into fine crumbs—don’t overprocess or the nuts will become oily.
1 large egg
½ teaspoon Dijon mustard
2 oranges (1 orange grated to yield ¾ teaspoon zest and then cut into 4 wedges for serving, 1 orange peeled, pith removed, quartered through ends, and sliced crosswise into ¼-inch-thick pieces)
Salt and pepper
½ cup sliced almonds, processed to fine crumbs in food processor
¼ cup panko bread crumbs
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded to ½-inch thickness
¼ cup vegetable oil
2½ ounces (2½ cups) baby spinach
1 small shallot, minced
1. Adjust oven rack to middle position and heat oven to 200 degrees. Lightly beat egg, mustard, ½ teaspoon zest, ¼ teaspoon salt, and ⅛ teaspoon pepper in shallow dish. Combine almonds and panko in separate shallow dish. Pat chicken dry with paper towels. Working with 1 breast at a time, dip breasts into egg mixture using tongs, turning to coat well and allowing excess to drip off, then coat with nut mixture, pressing gently to adhere. Transfer breaded chicken to wire rack set in rimmed baking sheet.
2. Heat 3 tablespoons oil in 10-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and crisp on first side, about 2½ minutes. Using tongs, flip chicken; reduce heat to medium and continue to cook until second side is deep golden brown and crisp, about 2 minutes longer. Transfer chicken to paper towel–lined plate and place plate in oven. Discard oil in skillet and wipe skillet clean with paper towels.
3. Place spinach in a large bowl. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until just smoking. Add orange pieces and cook until lightly browned around edges, 1 to 1½ minutes. Remove pan from heat and add shallot, remaining ¼ teaspoon zest, ⅛ teaspoon salt, and pinch pepper and allow residual heat to soften shallot, about 30 seconds. Pour warm dressing with oranges over spinach and toss gently to wilt. Remove chicken from oven and serve immediately with salad and orange wedges.
serves 2
total time: 30 minutes
why this recipe works This classic Italian dish features tender chicken breasts topped with crispy prosciutto and earthy sage and finished with a bright, elegant pan sauce. But many versions take the dish too far from its simple roots, with loads of breading, cheese, and other extras that overwhelm the main ingredients. We wanted to keep the focus on the chicken, prosciutto, and sage and make this dish simple enough for a weeknight dinner for two. We started with chicken cutlets, which we floured to ensure even browning. Using thinly sliced prosciutto prevented its flavor from overwhelming the dish. A single fried sage leaf is the usual garnish, but for even more sage flavor, we sprinkled minced fresh sage over the floured chicken before adding the prosciutto. Since all four cutlets fit in the skillet at once, this dish was quick to cook, leaving us time to stir together an easy pan sauce to tie the dish together. If you can’t find chicken cutlets, buy two boneless, skinless chicken breasts and slice your own. Do not buy shaved prosciutto. The prosciutto slices should be large enough to fully cover one side of each cutlet; if the slices are too large, simply cut them down to size.
¼ cup plus ½ teaspoon all-purpose flour
4 (4-ounce) chicken cutlets, ¼ inch thick, trimmed
Salt and pepper
2 teaspoons minced fresh sage, plus 4 large fresh leaves
4 thin slices prosciutto (2 ounces)
2 tablespoons extra-virgin olive oil, plus extra as needed
1 small shallot, minced
⅓ cup chicken broth
¼ cup dry vermouth or dry white wine
1 tablespoon unsalted butter, chilled
2 teaspoons minced fresh parsley
1 teaspoon lemon juice
1. Spread ¼ cup flour in shallow dish. Pat chicken dry with paper towels and season with pepper. Working with 1 cutlet at a time, dredge cutlets in flour. Sprinkle 1 side of each cutlet with minced sage, then top with 1 slice prosciutto and press firmly to help it adhere.
2. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add sage leaves and cook until leaves begin to change color and are fragrant, 15 to 20 seconds. Using slotted spoon, transfer sage leaves to paper towel–lined plate.
3. Place cutlets, prosciutto side down, in oil left in skillet and cook over medium-high heat until golden brown on first side, about 2 minutes. Flip cutlets and continue to cook until lightly browned on second side, about 1 minute longer; transfer to plate and tent with aluminum foil.
4. Pour off all but 1 teaspoon oil from skillet (or add more oil if necessary). Add shallot and cook over medium heat until softened, about 2 minutes. Stir in remaining ½ teaspoon flour and cook for 1 minute. Whisk in broth and vermouth, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thickened and reduced to ⅓ cup, 3 to 5 minutes.
5. Return cutlets to skillet, prosciutto side up, along with any accumulated juices, and simmer until heated through, about 30 seconds; transfer cutlets to serving platter.
6. Off heat, whisk butter, parsley, and lemon juice into sauce and season with salt and pepper to taste. Pour sauce over cutlets, garnish with fried sage leaves, and serve.
serves 2
total time: 50 minutes
why this recipe works Chicken piccata is a simple dish that should be easy to get right. But many recipes miss the mark with extraneous ingredients or paltry amounts of lemon juice and capers. We wanted properly cooked chicken and a streamlined sauce that would keep the star ingredients at the forefront. To ensure that the chicken cooked evenly, we used an easy approach to preparing and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Next we halved the thicker portion horizontally to make three similar-size pieces that required only minimal pounding to become cutlets. We salted the cutlets briefly to boost their ability to retain moisture and then lightly coated them in flour, which aided browning and protected the delicate cutlets. We seared the chicken quickly on both sides and set it aside while making the sauce. Including both lemon juice and lemon slices in the sauce added complexity and textural appeal. We then returned the cutlets to the pan to cook through and to release any excess starch from the flour into the sauce, eliminating a gummy coating. Plenty of briny capers and a few tablespoons of butter finished the sauce, while a sprinkling of parsley added a final burst of freshness. Serve with Simple White Rice, Mashed Potatoes, or a steamed vegetable.
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Kosher salt and pepper
1 large lemon
½ cup all-purpose flour
2 tablespoons plus 1 teaspoon vegetable oil
1 small shallot, minced
½ teaspoon minced garlic
½ cup chicken broth
1½ tablespoons unsalted butter, cut into 3 pieces
1 tablespoon capers, drained
1½ teaspoons minced fresh parsley
1. Cut each chicken breast in half crosswise, then cut thick half in half horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even ¼-inch thickness. Place cutlets in bowl and toss with 1 teaspoon salt and ¼ teaspoon pepper. Set aside for 15 minutes.
2. Meanwhile, halve lemon lengthwise. Trim ends from 1 half, halve lengthwise again, then slice crosswise ¼ inch thick; set aside. Juice remaining half and set aside 1½ tablespoons juice.
3. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place cutlets in skillet, reduce heat to medium, and cook until golden brown on first side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack.
4. Add remaining 1 teaspoon oil and shallot to skillet and cook until softened, 30 seconds. Add garlic and cook until fragrant, about 30 seconds. Add broth, reserved lemon juice, and reserved lemon slices and bring to simmer, scraping up any browned bits.
5. Add cutlets to sauce and simmer for 4 minutes, flipping halfway through simmering. Transfer cutlets to platter. Sauce should be thickened to consistency of heavy cream; if not, simmer 1 minute longer. Off heat, whisk in butter. Stir in capers and parsley. Season with salt and pepper to taste. Spoon sauce over chicken and serve.
serves 2
total time: 1 hour
why this recipe works Stuffed chicken breasts may sound like a dish best reserved for entertaining, but they are actually quite doable as an easy meal for two. The key? A super simple stuffing. We started with a no-fuss cream cheese filling featuring basil, garlic, and a hefty ½ cup of savory Parmesan. Rather than attempt an overly complicated stuffing technique, 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 450-degree oven ensured crisp, golden-brown skin. We also wanted to serve a tasty vegetable alongside our chicken to complete the meal, so we tossed carrots with melted butter and a little brown sugar and roasted them with the chicken until perfectly softened and caramelized. Be sure to spread the carrots in an even layer halfway through roasting to ensure that they cook through and brown properly. It is important to buy chicken breasts with the skin still attached and intact; otherwise, the stuffing will leak out. If using kosher chicken, do not brine. If brining the chicken, do not season with salt in step 2.
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
Salt and pepper
2 (12-ounce) bone-in split chicken breasts, trimmed and brined if desired (see this page)
1 tablespoon unsalted butter, melted
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 salt and 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 half of baking sheet. Brush chicken with half of melted butter. Toss carrots with remaining melted butter and sugar 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.
serves 2
total time: 1 hour
why this recipe works Pan-roasting bone-in chicken breasts yields tender meat and crisp skin; it also leaves plenty of flavorful browned bits in the skillet to serve as the foundation for a flavorful sauce. The result is an easy, elegant dinner for two people. We started by brining the chicken to help the delicate breast meat stay moist and flavorful. To encourage crisp skin, we patted the brined meat dry with paper towels to ensure that the skin would sear rather than steam. We browned the chicken on both sides on the stovetop before moving the skillet to the oven. Cooking the chicken at 450 degrees allowed the skin to crisp while the meat cooked through relatively quickly. Finally, while the chicken rested, we built a savory pan sauce with kitchen staples like garlic, sherry, and chicken broth. If using kosher chicken, do not brine. If brining the chicken, do not season with salt in step 1.
2 (12-ounce) bone-in split chicken breasts, trimmed and brined if desired (see this page)
Salt and pepper
2 teaspoons vegetable oil
3 garlic cloves, sliced thin
½ teaspoon all-purpose flour
½ cup chicken broth
¼ cup dry sherry
2 sprigs fresh thyme
1 tablespoon butter, chilled
½ teaspoon lemon juice
1. Adjust oven rack to lowest position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper.
2. Heat oil in 10-inch ovensafe skillet over medium-high heat until just smoking. Lay chicken skin side down in skillet and cook until well browned on first side, 6 to 8 minutes, reducing heat if pan begins to scorch. Flip chicken and continue to cook until lightly browned, about 3 minutes.
3. Flip chicken skin side down and transfer skillet to oven. Roast until chicken registers 160 degrees, 15 to 18 minutes.
4. Using potholders (skillet handle will be hot), remove skillet from oven. Transfer chicken to serving platter and tent loosely with aluminum foil.
5. Being careful of hot skillet handle, pour off all but 1 tablespoon fat from skillet, add garlic, and cook over medium heat until softened, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, sherry, and thyme sprigs, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 5 minutes. Stir in any accumulated chicken juices and simmer for 30 seconds. Off heat, remove thyme sprigs and whisk in butter and lemon juice. Season with salt and pepper to taste. Pour sauce over chicken and serve.
variation
pan-roasted chicken breasts with pomegranate and balsamic sauce
Reduce amount of chicken broth to ¼ cup. Substitute 1 minced small shallot for garlic, ½ cup pomegranate juice for sherry, and ½ teaspoon balsamic vinegar for lemon juice.
serves 2
total time: 1 hour 20 minutes
why this recipe works Cornish game hens are perfect for elegant dinners for two: Each diner gets a whole bird, making for a beautiful presentation and, ideally, offering all the benefits of a whole chicken (a combination of light and dark meat, crisp skin) without all the leftovers. Plus, they’re inexpensive and quick-cooking. But these small birds also suffer from many of the same pitfalls as whole chickens: The white and dark meat cook at different rates, and it can be a challenge to crisp the skin before the meat dries out. We roasted our birds on a wire rack set in a baking sheet to allow the heat to circulate around them. Turning the birds once partway through cooking helped the meat cook more evenly. We also significantly increased the oven temperature toward the end of roasting to give the skin rich color without drying out the meat. A glaze of honey and cider vinegar gave the birds great flavor and glossy exteriors. If using kosher hens, do not brine. If brining the hens, omit the salt in step 1.
Salt and pepper
½ teaspoon paprika
2 (1¼- to 1½-pound) whole Cornish game hens, giblets discarded, brined if desired (see this page)
5 tablespoons honey
5 teaspoons cider vinegar
2 teaspoons plus ½ cup water
1 teaspoon cornstarch
½ cup chicken broth
½ teaspoon minced fresh thyme
1 tablespoon unsalted butter, chilled
1. Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet. Combine ¾ teaspoon salt, paprika, and ¼ teaspoon pepper in bowl.
2. Pat hens dry with paper towels. Sprinkle all over with salt mixture and rub in mixture with your hands to coat evenly. Tuck wingtips behind backs and lay hens breast side down on prepared rack. Roast hens until backs are golden brown, about 25 minutes.
3. Meanwhile, bring ¼ cup honey and 1 tablespoon vinegar to simmer in small saucepan over medium-high heat. Whisk 2 teaspoons water and ½ teaspoon cornstarch together in small bowl, then whisk into saucepan. Continue to simmer glaze until thickened, 1 to 2 minutes. Remove from heat and cover to keep warm.
4. Remove hens from oven and brush backs with one-third of glaze. Flip hens breast side up and brush with half of remaining glaze. Continue to roast for 15 minutes.
5. Remove hens from oven and increase oven temperature to 450 degrees. Pour remaining ½ cup water and broth into baking sheet. Brush hens with remaining glaze and continue to roast until glaze is spotty brown and breasts register 160 degrees and thighs register 175 degrees, 5 to 10 minutes longer. Transfer hens to serving platter and let rest, uncovered, for 10 minutes.
6. Pour liquid from sheet into now-empty saucepan and let settle for 5 minutes. Using large spoon, skim excess fat from surface of liquid. Stir in thyme and remaining 1 tablespoon honey, bring to simmer, and cook until sauce is reduced to ½ cup, 2 to 6 minutes.
7. Whisk remaining 2 teaspoons vinegar and remaining ½ teaspoon cornstarch together in bowl, then whisk into saucepan. Continue to simmer sauce until thickened, 1 to 2 minutes. Stir in any accumulated juices; simmer for 30 seconds. Off heat, whisk in butter and season with salt and pepper to taste. Serve hens with sauce.
serves 2
total time: 45 minutes
why this recipe works Traditional North African tagines—aromatic braises of meat, vegetables, and fruits—are labor-intensive and call for hard-to-find ingredients. We came up with a few timesaving tricks to make a tagine for two featuring chicken, lemon, and olives. First, we swapped out bone-in chicken thighs for quicker-cooking boneless thighs. Poaching the chicken in a flavorful broth infused it with flavor and ensured that the chicken was tender. Instead of calling for a laundry list of spices, we used garam masala, an Indian spice mix, and gave it a flavor boost with paprika. Coarsely chopped dried figs added a hint of sweetness, while green olives provided some brininess. A sprinkle of cilantro and splash of lemon juice brightened the sauce. Look for large, pitted green olives at the olive bar in the supermarket. Pimento-stuffed olives can be substituted for the large green olives in a pinch. Serve with couscous or Simple White Rice.
1 tablespoon extra-virgin olive oil
1 small onion, halved and sliced thin
1 (3-inch) strip lemon zest plus 1½ teaspoons juice
2 garlic cloves, minced
1 teaspoon garam masala
½ teaspoon paprika
½ cup chicken broth
¼ cup pitted large green olives, chopped coarse
¼ cup dried figs, stemmed and chopped coarse
4 (3-ounce) boneless, skinless chicken thighs, trimmed
Salt and pepper
1 tablespoon minced fresh cilantro
1. Heat oil in 10-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in lemon zest, garlic, garam masala, and paprika and cook until fragrant, about 30 seconds. Stir in broth, olives, and figs, scraping up any browned bits.
2. Season chicken with salt and pepper, lay in skillet, and bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken is very tender, about 15 minutes; transfer chicken to serving platter and tent loosely with aluminum foil.
3. Discard lemon zest. Continue to simmer sauce until slightly thickened, about 3 minutes. Stir in any accumulated chicken juices and simmer for 30 seconds. Stir in cilantro and lemon juice and season with salt and pepper to taste. Pour sauce over chicken and serve.
serves 2
total time: 50 minutes
why this recipe works Originating in Dadu (modern Beijing), Three-Cup Chicken, or San Bei Ji, was named for its sparse ingredient list: a sauce made with 1 cup each of soy sauce, sesame oil, and rice wine. Eventually adopted by neighboring Taiwan, it has evolved into a national dish of sorts. We aimed to scale this dish to serve two, and while we wanted to remain true to its roots, we hoped to incorporate some additional flavors and ingredients for a dish with a bit more depth and complexity. First, we streamlined prep by calling for boneless, skinless chicken thighs, which eliminated the need to butcher a whole chicken. For deep flavor, we marinated the chicken in the requisite soy sauce and rice wine along with a bit of brown sugar. Thinly sliced scallions, ginger, garlic cloves, and red pepper flakes contributed a balance of flavors and textures. Eliminating the step of browning allowed the chicken and sauce to cook in about 30 minutes, making this recipe a viable weeknight dinner option. A bit of cornstarch mixed with water thickened the sauce to a perfect consistency. Thai basil added welcome freshness, and toasted sesame oil stirred in at the end provided a final flavor punch. We prefer the flavor of Thai basil in this recipe, but Italian basil can be substituted. For a spicier dish, use the larger amount of red pepper flakes. Serve with Simple White Rice.
3 tablespoons soy sauce
3 tablespoons Chinese rice wine or dry sherry
1½ teaspoons packed brown sugar
12 ounces boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
1½ tablespoons vegetable oil
1 (1-inch) piece ginger, peeled, halved lengthwise, and sliced thin into half rounds
6 garlic cloves, peeled and halved lengthwise
¼–½ teaspoon red pepper flakes
3 scallions, white and green parts separated and sliced thin on bias
½ teaspoon cornstarch mixed with 1½ teaspoons water
1½ teaspoons toasted sesame oil
½ cup Thai basil leaves, large leaves sliced in half lengthwise
1. Whisk together soy sauce, rice wine, and sugar in medium bowl. Add chicken, toss to coat, and set aside.
2. Heat vegetable oil, ginger, garlic, and pepper flakes in 10-inch nonstick skillet over medium-low heat. Cook, stirring frequently, until garlic is golden brown and beginning to soften, 8 to 10 minutes.
3. Add chicken and marinade to skillet, increase heat to medium-high, and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. Stir in scallion whites and continue to cook until chicken is tender, 8 to 10 minutes longer.
4. Re-whisk cornstarch mixture, then whisk into sauce; simmer until slightly thickened, about 1 minute. Remove skillet from heat and stir in sesame oil, scallion greens, and basil. Transfer to platter and serve.
serves 2
total time: 45 minutes
why this recipe works Sweet and spicy orange chicken is a takeout favorite; but while ordering in can be especially tempting on busy weeknights, in a household of two the inevitable leftovers are apt to go to waste. We wanted to create an easy version at home that would boast real orange flavor and make just enough for one two-person meal. A high-impact marinade consisting of orange juice, orange zest, sweet hoisin sauce, salty soy sauce, and spicy chili-garlic sauce thoroughly infused the chicken with flavor in only 10 minutes. The addition of broccoli made for a more substantial dish. Red bell pepper and scallion provided another layer of flavor, as well as color and textural contrast; steaming the vegetables in the skillet ensured a perfect crisp-tender texture. A smoking-hot skillet allowed the chicken to brown and cook through quickly without drying out. To make the chicken easier to slice, freeze it for 15 minutes. For a spicier dish, use the larger amount of chili-garlic sauce. Serve with Simple White Rice.
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2–3 teaspoons Asian chili-garlic sauce
2 teaspoons cornstarch
1 teaspoon grated orange zest plus ¼ cup juice
12 ounces boneless, skinless chicken breasts, trimmed and sliced ¼ inch thick
2 teaspoons toasted sesame oil
2 garlic cloves, minced
2 teaspoons grated fresh ginger
8 ounces broccoli florets, cut into 1-inch pieces
1 small red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
¼ cup water
1 scallion, sliced thin
1. Whisk hoisin, soy sauce, chili-garlic sauce, cornstarch, and orange zest and juice together in small bowl. Measure 1 tablespoon sauce into medium bowl, then stir in chicken and 1 teaspoon oil. Cover and marinate chicken in refrigerator for at least 10 minutes or up to 30 minutes. Meanwhile, in separate bowl, combine garlic, ginger, and remaining 1 teaspoon oil.
2. Cook broccoli, bell pepper, and water, covered, in 12-inch nonstick skillet over high heat until water is boiling and vegetables begin to soften, about 3 minutes. Uncover and continue to cook until water has evaporated and vegetables are crisp-tender, about 2 minutes; transfer to bowl.
3. Add chicken to now-empty skillet set over high heat and cook, breaking up any clumps, until lightly browned on all sides, about 6 minutes. Push chicken to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into chicken.
4. Stir in cooked vegetable mixture. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Transfer to serving platter, sprinkle with scallion, and serve.
serves 2
total time: 40 minutes
why this recipe works Capturing the flavors of this traditional Thai dish required not only the right ingredients but also learning a whole new way to stir-fry. Stir-frying at a low temperature (versus the usual high-heat method) allowed us to add aromatics and basil at the beginning of cooking so they infused the dish with more of their flavor. Grinding the chicken in a food processor gave us coarse-textured meat that retained moisture during cooking. A combination 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 flavor. For a milder version of the dish, remove the seeds and ribs from the chiles. If fresh Thai chiles are unavailable, substitute two serranos or one medium jalapeño. Serve with Simple White Rice.
1 cup fresh basil leaves
2 green or red Thai chiles, stemmed
1 garlic clove, peeled
2½ teaspoons fish sauce, 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 extra fish sauce, sugar, vinegar, and pepper flakes separately.
serves 2
total time: 50 minutes
why this recipe works We like the convenience of using boneless, skinless chicken breasts to make shredded chicken tacos, but the lean meat can easily become dry and rubbery. We wanted a cooking technique that would guarantee tender, shreddable meat infused with spicy flavor, and we wanted just enough to be enjoyed by two. We poached the chicken in a simple but flavorful combination of sweet orange juice and savory Worcestershire sauce enhanced with cilantro, smoky chipotle, and fragrant garlic. Once the chicken was tender, we set it aside to rest while we reduced the poaching liquid to make a sauce. We then stirred in fresh cilantro and a bit of piquant yellow mustard, which nicely balanced the sweetness of the juice. Tossed in the sauce, dolloped with spicy chipotle sour cream, and wrapped in warm tortillas, our chicken filling was incredibly moist and laced with just the right amount of spice, heat, and tang. To make this dish more or less spicy, adjust the amount of chipotle chiles. Serve with your favorite taco toppings.
1 teaspoon vegetable oil
3 garlic cloves, minced
1 teaspoon minced canned chipotle chile in adobo sauce
½ cup minced fresh cilantro
½ cup orange juice
1 tablespoon Worcestershire sauce
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded to even thickness if necessary
1 teaspoon yellow mustard
Salt and pepper
½ cup sour cream
6 (6-inch) corn tortillas, warmed
1. Heat oil in 10-inch nonstick skillet over medium heat until shimmering. Stir in garlic and ½ teaspoon chipotle and cook until fragrant, about 30 seconds. Stir in 5 tablespoons cilantro, orange juice, and Worcestershire. Lay chicken in skillet and bring to simmer over medium-low heat, 10 to 15 minutes.
2. When liquid is simmering, flip chicken, cover, and continue to cook until chicken registers 160 degrees, 10 to 15 minutes.
3. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks. Meanwhile, continue to simmer poaching liquid over medium heat until slightly thickened and reduced to ⅓ cup, about 2 minutes. Off heat, stir in mustard, 2 tablespoons cilantro, and shredded chicken and let sit until heated through, about 2 minutes. Season with salt and pepper to taste.
4. Combine sour cream, remaining ½ teaspoon chipotle, and remaining 1 tablespoon cilantro in bowl. Season with salt and pepper to taste. Serve chicken with warm tortillas and sour cream sauce.
serves 2
total time: 50 minutes
why this recipe works Paella is a fragrant Spanish rice dish featuring an impressive variety of meat, seafood, and vegetables. While delicious, it’s undeniably a labor of love, and most recipes make enough to feed a small army. We wanted to translate this classic into a streamlined weeknight version, perfectly tailored for two people, with all the flavor of the original. A combination of chorizo sausage and chicken was hearty enough that we decided we could forgo the seafood altogether. A rich sofrito of onion, garlic, and tomato gave our dish a deep flavor base, and bright peas and briny olives added color and dimension. Just a pinch of saffron was enough to give our paella authentic Spanish flavor. We like to use short-grain Valencia rice for this dish, but you can substitute Arborio rice if you cannot find Valencia. 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 for the large green olives in a pinch. To make the chicken easier to slice, freeze it for 15 minutes.
1½ cups water
½ cup Valencia or Arborio rice
Salt and pepper
1 (8-ounce) boneless, skinless chicken breast, trimmed and sliced ¼ inch thick
4 teaspoons vegetable oil
4 ounces Spanish-style chorizo sausage, halved lengthwise and sliced ¼ inch thick
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 pitted large 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, pat chicken dry with paper towels and season with salt and pepper. 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. Add chicken to fat left in skillet, breaking 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.
serves 2
total time: 50 minutes
why this recipe works We set out to create a dish for two that would provide all the appeal of a southwestern chili without the heft of the beef variety. The answer? A white chicken chili packed with the flavors of bright tomatillos and earthy poblano chiles. To achieve the right consistency for our chili, we used two thickeners: flour and pureed hominy. Cooking the flour briefly with the aromatics and spices—poblano chiles, onion, garlic, cumin, and coriander—created a mixture that not only thickened the chili but also built deep flavor. Pureeing a portion of the hominy with some chicken broth gave our chili a luxuriously thick texture. And stirring in ½ cup of store-bought tomatillo salsa—also known as salsa verde—was a quick and easy way to brighten up our chili’s flavor at the end of cooking. 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 4 or it will taste dry. Serve with your favorite chili garnishes.
1 (15-ounce) can white or yellow hominy, rinsed
2 cups chicken broth
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
Salt and 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.
4. Season 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 and let cool slightly. Using 2 forks, shred chicken into bite-size pieces.
5. 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.
serves 2
total time: 45 minutes
why this recipe works Spaghetti and meatballs usually serve a crowd, so we wanted to create a scaled-down version of this dinnertime favorite with just the right amount of pasta and meatballs; and while we were at it, we hoped to put our own unique spin on this classic dish. Starting with the meatballs, we opted for 8 ounces of ground turkey, which offers a great, lighter alternative to the traditional beef and pork—as long as you can find a way to infuse it with flavor and prevent dryness. Convenient store-bought basil pesto helped us on both fronts: It offered big garlic and herb flavors without any prep, contributed a bit of richness, and kept our meatballs moist. Panko bread crumbs helped bind the mixture, and grated Parmesan added nutty, savory depth. After browning the meatballs, we whipped up a quick, simple tomato sauce by simmering canned crushed tomatoes with garlic (for aromatic flavor and bite) and sugar (to balance the tomatoes’ acidity). We then added the meatballs to the sauce and let them simmer until they were cooked through. While the meatballs simmered, we boiled our pasta; just 6 ounces of spaghetti yielded the perfect amount for two. Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat free), in this recipe. You can make your own pesto or use your favorite store-bought option from the refrigerated section of the supermarket—refrigerated pestos have a fresher flavor than the jarred pestos sold in the grocery aisles.
8 ounces ground turkey
⅓ cup panko bread crumbs
¼ cup prepared basil pesto
Salt and pepper
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar, plus extra for seasoning
6 ounces spaghetti
1 tablespoon shredded fresh basil
Grated Parmesan cheese
1. Using your hands, gently mix turkey, panko, pesto, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl until uniform.
2. Roll mixture into eight 1-inch meatballs. Heat oil in 10-inch skillet over medium-high heat until just smoking. Brown meatballs well on all sides, about 8 minutes; transfer to paper towel–lined plate.
3. Add garlic to fat left in skillet and cook over medium heat until fragrant, about 30 seconds. Stir in tomatoes and sugar, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thickened, 5 to 8 minutes.
4. Return meatballs to skillet and reduce heat to medium-low. Cover and simmer gently, turning meatballs occasionally, until meatballs are cooked through, about 5 minutes. Season sauce with salt, pepper, and extra sugar to taste.
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.
6. Add several large spoonfuls of sauce to pasta and toss to combine. Adjust consistency with reserved cooking water as needed and season with salt and pepper to taste. Divide pasta between 2 bowls, top each bowl with remaining sauce and meatballs, and sprinkle with basil. Serve, passing Parmesan separately.
