15 Chicken Savoy Dinners Packed With Flavor

I keep coming back to how a single pan and a few bold ingredients can turn plain chicken into something utterly memorable. I’ll walk you through 15 Savoy dinners—bright lemon‑herb piccata, creamy Tuscan, honey‑mustard, Moroccan spice and more—that balance acid, richness and texture so each bite sings. I’ll show searing, deglazing and smart sauce finishes that guarantee juicy meat and glossy sauces, and one of them might change how you cook chicken forever.

Lemon Herb Chicken With Garlic Butter Sauce

Bright, tender lemon herb chicken finished with a silky garlic butter sauce makes a simple yet elegant weeknight meal; this recipe marinates and sears boneless chicken thighs (or breasts) to golden perfection, then deglazes the pan with lemon, herbs, and white wine (or stock) before mounting the sauce with butter and garlic for a glossy finish that pairs beautifully with rice, potatoes, or a crisp green salad.

• 1 ½ lbs boneless skin-on or skinless chicken thighs (or breasts)
• 1 lemon (zest and juice)
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme or 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• ¼ cup dry white wine or low-sodium chicken stock
• 1 tsp Dijon mustard (optional)
• 1 tbsp honey or maple syrup (optional for balance)

Pat the chicken dry and season with salt, pepper, lemon zest, thyme, oregano, and half the parsley; heat olive oil in a large skillet over medium-high heat, sear chicken 4–6 minutes per side (depending on thickness) until golden and just cooked through, transfer to a plate, add butter and minced garlic to the pan, cook 30 seconds until fragrant, deglaze with wine or stock and lemon juice, stir in Dijon and honey if using, simmer to reduce slightly, return chicken to the pan and spoon sauce over to coat and finish cooking 1–2 minutes until internal temperature reaches 165°F (74°C), garnish with remaining parsley and serve.

Tip: Use a meat thermometer to avoid overcooking, reserve pan fond when deglazing for better flavor, and adjust lemon and honey to taste for a balanced bright-salty-sweet sauce. This dish fits perfectly into a collection of restaurant-quality dinners you’ll make again and again.

Creamy Mushroom and Spinach Chicken

Creamy Mushroom and Spinach Chicken is a comforting, quick skillet meal where tender seared chicken is enveloped in a savory cream sauce studded with sautéed mushrooms, wilted spinach, garlic, and a splash of white wine or chicken stock; it’s rich yet bright and pairs perfectly with rice, mashed potatoes, or crusty bread to soak up the sauce.

• 1 ½ lbs boneless skin-on or skinless chicken thighs or breasts
• 8 oz cremini or button mushrooms, sliced
• 4 cups fresh baby spinach
• 1 small onion or 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine or low-sodium chicken stock
• 1 cup heavy cream or half-and-half
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tsp Dijon mustard (optional)
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped, for garnish

Heat oil in a large skillet over medium-high heat, pat chicken dry and season with salt, pepper and thyme, then sear 4–6 minutes per side until golden and nearly cooked through; remove chicken and set aside.

Add butter to the pan, sauté onions and mushrooms until browned, stir in garlic for 30 seconds, deglaze with wine or stock scraping up fond, reduce slightly, lower heat and stir in cream, Dijon and Parmesan, simmer until sauce thickens, add spinach and wilt, return chicken to the skillet and spoon sauce over, simmer 1–2 minutes until chicken reaches 165°F (74°C) and sauce is glossy.

Tip: Use a thermometer to prevent overcooking, don’t overcrowd the pan when browning mushrooms or chicken (work in batches if needed), and adjust creaminess with more stock for a lighter sauce or extra cream for richness.

This one-skillet approach also makes cleanup easy and keeps the flavors concentrated with cheesy one-skillet deliciousness.

Honey Mustard Glazed Baked Chicken

Honey Mustard Glazed Baked Chicken is an easy, flavorful weeknight dish where juicy chicken breasts or thighs are brushed with a tangy-sweet honey mustard glaze and baked until caramelized and tender; it combines Dijon, honey, a touch of vinegar and aromatics for a glossy coating that pairs well with roasted vegetables, rice, or a simple green salad.

• 1 ½ lbs boneless skinless chicken breasts or thighs
• 3 tbsp Dijon mustard
• 3 tbsp whole-grain mustard (or all Dijon if preferred)
• 1/4 cup honey
• 1 tbsp apple cider vinegar or lemon juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika or regular paprika
• 1/2 tsp dried thyme or 1 tsp fresh chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter (optional, for basting)
• Fresh parsley or chives for garnish

Preheat oven to 400°F (200°C); whisk together Dijon, whole-grain mustard, honey, vinegar, olive oil, garlic, paprika, thyme, salt and pepper in a bowl, pat chicken dry, place in a baking dish or rimmed sheet pan, brush half the glaze over the chicken, reserve remaining glaze; bake for 18–22 minutes for breasts or 22–28 minutes for thighs (depending on thickness) until internal temperature reaches 165°F (74°C), basting once with reserved glaze halfway through and broiling 1–2 minutes at the end if you want extra caramelization, then rest 5 minutes before slicing and garnish.

Tip: Use a thermometer to check doneness to avoid drying the chicken, adjust honey for sweetness and add a pinch of cayenne for heat, and let the chicken rest so juices redistribute before serving.

This recipe fits well into Fresh and Flavorful DASH Diet Dinners because it emphasizes lean protein and flavorful seasonings rather than excess salt, making it a heart-healthy choice with reduced sodium options.

Tuscan Sun-Dried Tomato Chicken

This Tuscan Sun-Dried Tomato Chicken is a rustic, flavor-packed dish where sautéed chicken breasts are simmered in a creamy, garlicky sauce studded with sun-dried tomatoes, spinach, and a splash of white wine or chicken broth for brightness—finished with Parmesan and fresh herbs for a rich, comforting meal that pairs beautifully with pasta, polenta, or crusty bread.

• 1 ½ lbs boneless skinless chicken breasts (or thighs), pounded to even thickness
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, drained and chopped (oil-packed or rehydrated)
• 1/2 cup dry white wine or chicken broth
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• 2 cups baby spinach
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh basil or parsley

Season the chicken with salt, pepper, and Italian seasoning and heat oil and butter in a large skillet over medium-high heat; brown the chicken 3–4 minutes per side until golden, then remove and set aside.

Reduce heat to medium, add garlic and sun-dried tomatoes and cook 1 minute, deglaze with wine or broth scraping up browned bits, stir in cream and Parmesan until slightly thickened, return chicken to the pan, simmer 6–8 minutes until cooked through and sauce coats the back of a spoon, stir in spinach and lemon juice until wilted, garnish with basil and serve.

Tip: Use a meat thermometer to make certain chicken reaches 165°F (74°C), reserve some sun-dried tomato oil for extra flavor if using oil-packed tomatoes, and avoid boiling the cream to keep the sauce smooth. This recipe can be easily adapted for those following a Low-FODMAP approach by swapping garlic-infused oil and low-FODMAP alternatives.

Crispy Parmesan Crusted Chicken Thighs

Crispy Parmesan Crusted Chicken Thighs are a satisfying, easy-to-make dish that combines juicy, tender chicken thighs with a golden, crunchy crust of Parmesan and breadcrumbs; they can be pan-seared and finished in the oven or baked entirely for a hands-off approach, and pair beautifully with a simple salad, roasted vegetables, or mashed potatoes for a weeknight dinner or casual gathering.

• 6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 lbs)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional)
• 1/2 cup grated Parmesan cheese, packed
• 3/4 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley (or 1 tsp dried)
• 2 tbsp olive oil (plus extra for drizzling)
• 2 tbsp melted butter
• 1 large egg, beaten
• 1 tbsp Dijon mustard
• Lemon wedges, for serving

Pat chicken dry and season both sides with salt, pepper, garlic powder, and smoked paprika; preheat oven to 425°F (220°C).

In a shallow dish, mix Parmesan, panko, and parsley; in another bowl whisk egg, melted butter, olive oil, and Dijon; dredge each thigh skin-side down in egg mixture then press the Parmesan-panko crust onto the skin so it adheres.

Heat a large ovenproof skillet over medium-high heat and add a little oil, sear thighs crust-side down until deeply golden (3–5 minutes) then transfer to the oven and roast at 425°F for 20–25 minutes until internal temperature reaches 165°F (74°C) and crust is crisp; if baking without searing, arrange coated thighs on a greased sheet, lightly drizzle oil, and bake 35–40 minutes, broiling 1–2 minutes at the end for extra color.

Tip: For the crispiest crust, press the coating firmly onto very dry skin and allow coated thighs to rest in the fridge for 15–30 minutes before cooking to help the crust set.

Moroccan-Spiced Chicken With Preserved Lemon

Moroccan-Spiced Chicken with Preserved Lemon is a fragrant, slightly tangy dish that pairs warm spices like cumin, coriander, and paprika with the bright, salty bite of preserved lemon and briny green olives; it can be made with bone-in or boneless chicken, braised gently until tender in a tomato-onion sauce with ginger, garlic, and a splash of chicken stock, then finished with fresh cilantro and a squeeze of lemon for brightness, perfect served over couscous or rice.

• 1 1/2 to 2 lbs chicken thighs (bone-in or boneless)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground ginger (or 1 tsp fresh grated)
• 1/4 tsp cinnamon
• 3 tbsp olive oil, divided
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 preserved lemon, pulp removed and rind thinly sliced
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup chicken stock
• 1/3 cup green olives, pitted and halved
• 2 tbsp chopped fresh cilantro or parsley
• 1 tbsp honey or to taste (optional)

Pat the chicken dry and season with salt, pepper, cumin, coriander, paprika, ginger, and cinnamon; heat 2 tbsp olive oil in a large skillet over medium-high heat, brown chicken on both sides (3–4 minutes per side) then remove and set aside.

Add remaining oil and sauté onion until soft, stir in garlic and a pinch more spices, add tomatoes, preserved lemon rind, honey, and chicken stock, return chicken to pan skin-side up, nestle in olives, bring to a simmer, cover and braise over low heat for 20–30 minutes (bone-in will take longer) until chicken is cooked through and sauce is slightly reduced.

Finish with chopped cilantro and a squeeze of fresh lemon before serving.

Tip: Use rinsed preserved lemon if very salty and remove seeds; bone-in thighs give more flavor and stand up better to braising, and rest coated chicken 10 minutes after searing so juices redistribute.

Serve this dish alongside a light grain or a vegetable-forward option like a cauliflower crust pizza for a healthier, lower-carb accompaniment that still feels indulgent, especially when topped with Mediterranean flavors and cauliflower crust.

Chicken Piccata With Capers and Lemon

Chicken Piccata with Capers and Lemon is a bright, quick skillet supper featuring tender chicken cutlets lightly floured and pan-seared until golden, finished in a silky sauce of white wine, lemon juice, butter, and briny capers; it comes together in about 25 minutes and is perfect with pasta, mashed potatoes, or a crisp green salad.

• 4 boneless, skinless chicken breasts (about 1 to 1¼ lb), halved horizontally to make 8 cutlets
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1/3 cup dry white wine or low-sodium chicken stock
• 1/4 cup fresh lemon juice (about 1–2 lemons)
• 2 tbsp capers, rinsed and drained
• 2 tbsp chopped fresh parsley
• Lemon slices or wedges for serving

Pound cutlets to even thickness, season with salt and pepper and lightly dredge in flour shaking off excess; heat oil and 1 tbsp butter in a large skillet over medium-high, cook cutlets 2–3 minutes per side until golden and nearly cooked, transfer to a plate and tent with foil.

Deglaze pan with wine (or stock), scrape browned bits, add lemon juice and capers and simmer 1–2 minutes, reduce heat and whisk in remaining butter to finish sauce, return cutlets to pan to warm and coat, sprinkle with parsley and serve with lemon wedges.

Tip: If cutlets are thick, butterfly or pound to 1/4–1/2 inch for even cooking, rinse capers if you prefer less salt, and keep sauce off high heat when adding butter to prevent splitting.

For a cozy weeknight twist, serve this with a bowl of ultimate homemade chili alongside crusty bread for a flavorful contrast.

One-Pan Roasted Chicken With Root Vegetables

One-pan roasted chicken with root vegetables is an easy, hearty meal: bone-in chicken thighs and a mix of carrots, parsnips, and potatoes roast together on a sheet pan in a savory herb-garlic butter that crisps the skin and caramelizes the vegetables while keeping cleanup simple—serve with a squeeze of lemon or a sprinkle of parsley for brightness.

• 6 bone-in, skin-on chicken thighs (about 2–2½ lb)
• 1 lb baby potatoes, halved (or 2 cups cubed potatoes)
• 1 lb carrots, peeled and cut into 1–2 inch pieces
• 1 lb parsnips, peeled and cut into 1–2 inch pieces
• 3 tbsp olive oil
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh parsley for finishing

Preheat oven to 425°F (220°C); toss potatoes, carrots, and parsnips with half the olive oil, 1 tsp salt, 1/4 tsp pepper, and spread in a single layer on a large rimmed baking sheet.

Tuck chicken thighs among the vegetables and brush chicken and exposed veg with the garlic-herb butter made by mixing melted butter, remaining olive oil, minced garlic, rosemary, thyme, smoked paprika, and remaining salt and pepper.

Roast uncovered 35–45 minutes until vegetables are tender and chicken reaches 165°F and skin is golden, flipping vegetables once at 20 minutes and basting chicken with pan juices in the last 10 minutes.

Then remove, rest 5 minutes and finish with lemon wedges and parsley before serving.

Tip: Use uniform vegetable sizes for even cooking, start roasting skin-side up and finish under the broiler for extra-crispy skin if needed, and avoid crowding the pan so vegetables brown instead of steam.

Thai-Inspired Coconut Curry Chicken

This Thai-inspired coconut curry chicken is a fragrant, weeknight-friendly main that combines tender chicken pieces simmered in a creamy coconut milk and red curry sauce with bright lime, fish sauce, and fresh herbs; serve over jasmine rice or rice noodles and garnish with cilantro, Thai basil, and extra lime for a balance of spicy, sweet, salty, and sour flavors.

• 1½ lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 1 tbsp neutral oil (vegetable, canola, or coconut)
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1–2 tbsp red curry paste (adjust to taste)
• 1 tbsp freshly grated ginger
• 1 (14 oz) can full-fat coconut milk
• 1 cup low-sodium chicken broth or water
• 1 tbsp fish sauce
• 1 tbsp brown sugar or palm sugar
• 1 red bell pepper, thinly sliced
• 1 cup snap peas or green beans, trimmed
• Juice and zest of 1 lime
• 1/4 cup chopped fresh cilantro plus extra for garnish
• 1/4 cup thinly sliced Thai basil or regular basil (optional)
• Salt and black pepper to taste
• Cooked jasmine rice, for serving

Heat the oil in a large skillet or wok over medium-high heat, add the onion and sauté until translucent, then stir in garlic, ginger and red curry paste and cook 1 minute until fragrant.

Add chicken and brown briefly, pour in coconut milk and broth, then stir in fish sauce and sugar, bring to a gentle simmer and cook 8–10 minutes until chicken is cooked through.

Add bell pepper and snap peas during the last 3 minutes to keep them crisp-tender, finish with lime juice and zest and fold in cilantro and basil, adjust seasoning with salt, pepper or more fish sauce, serve over jasmine rice and garnish with extra herbs and lime wedges.

Tip: Use full-fat coconut milk for a richer sauce, taste and balance with lime, fish sauce and sugar as you go, and avoid overcooking the vegetables so they stay bright and slightly crisp. A moist quick bread like Irresistibly Moist banana bread can be a comforting dessert to serve after this meal.

Balsamic Fig and Shallot Chicken

Balsamic Fig and Shallot Chicken is a sweet-savory pan-seared and roasted dish where caramelized shallots and sweet fig jam meld with tangy balsamic and a touch of thyme to glaze juicy chicken breasts or thighs; it’s elegant enough for guests yet simple enough for a weeknight, served with roasted vegetables or creamy polenta to soak up the glossy sauce.

• 1½ lb boneless, skinless chicken breasts or thighs (about 4 pieces)
• Salt and freshly ground black pepper
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 2 tbsp olive oil, divided
• 3 large shallots, thinly sliced
• 2 cloves garlic, minced
• 3 tbsp balsamic vinegar
• 3 tbsp fig jam (or chopped dried figs rehydrated and mashed)
• 1 tbsp Dijon mustard
• 1/2 cup low-sodium chicken broth
• 1 tbsp butter (optional, for finishing)
• Fresh parsley or thyme sprigs for garnish

Season chicken generously with salt, pepper and thyme; heat 1 tbsp oil in an ovenproof skillet over medium-high heat, sear chicken 3–4 minutes per side until golden (it will finish cooking in the oven), remove to a plate.

Reduce heat to medium, add remaining oil and sauté shallots until soft and beginning to caramelize (5–7 minutes), add garlic and cook 30 seconds, then stir in balsamic, fig jam and Dijon, deglaze with broth and simmer 2–3 minutes until slightly reduced, return chicken to the pan spooning sauce over, transfer skillet to a 375°F (190°C) oven and roast 10–12 minutes until chicken reaches 165°F (74°C), finish with butter if using and garnish.

Tip: Use full-fat fig jam for a smoother glaze, watch the shallots as they caramelize to avoid burning, and let the chicken rest 5 minutes after roasting so the juices redistribute.

Garlic Parmesan Ranch Chicken Bake

Garlic Parmesan Ranch Chicken Bake is a cozy, family-friendly casserole that layers tender chicken breasts (or thighs) with a creamy ranch-parmesan mixture, garlic, and a golden breadcrumb topping that bakes until bubbly and crisp; it’s simple to assemble, reheats well, and pairs beautifully with a green salad or roasted vegetables.

• 1½ lb boneless skinless chicken breasts or thighs, patted dry
• Salt and freshly ground black pepper
• 1 tsp garlic powder
• 2 tsp dried parsley (or 1 tbsp fresh, chopped)
• 1 cup plain Greek yogurt or sour cream
• 1/2 cup mayonnaise
• 2 tbsp ranch seasoning mix (store-bought or homemade)
• 1/2 cup grated Parmesan cheese, plus 2 tbsp for topping
• 3 cloves garlic, minced
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1 tbsp olive oil
• 1 tbsp lemon juice (optional)

Preheat oven to 400°F (200°C), season chicken with salt, pepper and garlic powder and sear in a hot ovenproof skillet with olive oil 2–3 minutes per side until lightly browned.

Whisk together yogurt, mayo, ranch seasoning, Parmesan, minced garlic, parsley and lemon juice and spoon evenly over the chicken.

Combine panko with melted butter and remaining Parmesan and sprinkle on top; transfer skillet (or move chicken to a baking dish) and bake 18–25 minutes until chicken registers 165°F (74°C) and topping is golden.

Tip: Use thicker chicken pieces or pound thin breasts evenly for uniform baking time, watch the breadcrumb top the last few minutes to avoid over-browning and let chicken rest 5 minutes before serving.

Chicken With Apple Cider Mustard Pan Sauce

Chicken With Apple Cider Mustard Pan Sauce is a bright, savory weeknight dish where seared chicken breasts are finished with a quick pan sauce of apple cider, Dijon mustard, a touch of cream (or butter), and fresh thyme; it’s fast, comforting, and pairs well with mashed potatoes, rice, or roasted vegetables.

• 1½ lb boneless skinless chicken breasts, patted dry and halved horizontally for even thickness
• Salt and freshly ground black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 small shallot, finely minced (or 1/4 small onion)
• 1/2 cup apple cider (not vinegar)
• 1 tbsp apple cider vinegar (optional, for brightness)
• 1–2 tbsp Dijon mustard (adjust to taste)
• 1/4 cup chicken stock or water
• 2 tbsp heavy cream or crème fraîche (optional for richness)
• 1 tsp honey or maple syrup (optional to balance acidity)
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• Chopped parsley for garnish (optional)

Season chicken generously with salt, pepper, and garlic powder; heat olive oil and 1 tbsp butter in a large skillet over medium-high heat, sear chicken 3–4 minutes per side until golden and just cooked through, remove to a plate.

Lower heat to medium, add remaining butter and shallot, cook until soft, deglaze pan with apple cider and stock scraping up browned bits, whisk in Dijon, apple cider vinegar, honey, and thyme, simmer to reduce slightly, stir in cream if using, return chicken to pan to coat and warm through, taste and adjust seasoning, garnish with parsley before serving.

Tip: Use room-temperature chicken and don’t overcrowd the pan for a good sear; reduce the sauce until it coats the back of a spoon and taste for balance between sweet, acidic, and mustard heat.

Mediterranean Olive, Feta, and Herb Chicken

Mediterranean Olive, Feta, and Herb Chicken is a bright, savory skillet or sheet-pan dish where juicy chicken thighs (or breasts) are roasted or pan-seared with a mix of briny olives, tangy feta, sun-dried tomatoes, garlic, lemon, and fresh herbs for a flavorful one-pan meal that pairs well with rice, couscous, or a simple green salad.

• 1½–2 lb bone-in, skin-on chicken thighs (or boneless breasts)
• 1 cup mixed Kalamata and green olives, pitted and halved
• 3–4 oz feta cheese, crumbled
• 1/3 cup sun-dried tomatoes, thinly sliced (oil-packed, drained)
• 3 cloves garlic, thinly sliced
• 1 small red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• Zest and juice of 1 lemon
• 1 tsp dried oregano or 1 tbsp fresh oregano, chopped
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper
• 1/4 cup chicken stock or white wine (optional)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil (optional)

Season chicken with salt, pepper, oregano, and thyme; heat oil in a large ovenproof skillet over medium-high heat, sear chicken skin-side down until golden, 5–7 minutes, flip and cook 3 minutes, remove and set aside.

Lower heat to medium, add onion and garlic and cook until soft, stir in olives, sun-dried tomatoes, lemon zest, red pepper flakes and deglaze with stock or wine, return chicken to pan, tuck crumbled feta over and around chicken, transfer to a 375°F (190°C) oven and roast until chicken registers 165°F (74°C) and juices run clear, about 12–20 minutes depending on cut, finish with lemon juice and chopped parsley before serving.

Tip: Use bone-in, skin-on thighs for the best flavor and moisture, avoid over-salting because olives and feta are salty, and bring chicken to room temperature before cooking for even doneness.

Smoky Paprika Chicken With Chickpea Stew

Smoky Paprika Chicken With Chickpea Stew is a rustic, one-skillet meal where chicken thighs are seasoned with sweet and smoked paprika, seared until crisp, and finished in a fragrant tomato-chickpea stew scented with cumin, garlic, and a splash of lemon; the result is comforting, slightly smoky, and perfect with crusty bread or rice.

• 1½–2 lb bone-in, skin-on chicken thighs (or boneless if preferred)
• 2 tbsp sweet paprika
• 1–2 tsp smoked paprika (adjust for smokiness)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne or red pepper flakes (optional)
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14–15 oz) diced tomatoes (or 2 cups fresh)
• 1 can (14–15 oz) chickpeas, drained and rinsed
• 1/2 cup chicken stock or water
• 1 tbsp tomato paste (optional, for depth)
• Juice of 1/2 lemon
• 2 tbsp chopped fresh parsley or cilantro

Pat chicken dry and rub all over with sweet and smoked paprika, cumin, oregano, salt and pepper; heat oil in a large ovenproof skillet over medium-high and sear chicken skin-side down until deeply golden, 5–7 minutes, flip and brown briefly, remove and set aside.

Lower heat to medium, add onion and bell pepper and cook until softened, stir in garlic, tomato paste, canned tomatoes, chickpeas, stock and cayenne, simmer 8–10 minutes to meld flavors.

Nestle chicken back into the stew and spoon sauce over, cover and cook on low until chicken reaches 165°F (74°C) and sauce thickens, about 15–20 minutes, finish with lemon juice and chopped herbs before serving.

Tip: Use bone-in, skin-on thighs for best flavor and keep the pan uncovered at the end to crisp the skin while the stew reduces; taste before salting because canned tomatoes and chickpeas can vary in salt.

White Wine, Dijon, and Tarragon Chicken

This French-inspired White Wine, Dijon, and Tarragon Chicken features seared chicken in a bright, silky pan sauce made from white wine, Dijon mustard, shallots, and fresh tarragon; it’s elegant enough for guests yet simple enough for a weeknight, and finishes with butter and lemon for a glossy, balanced sauce that pairs well with rice, potatoes, or crusty bread.

• 1½–2 lb bone-in, skin-on chicken thighs (or 1.25–1.5 lb boneless chicken breasts)
• Salt and freshly ground black pepper
• 2 tbsp olive oil or neutral oil
• 1 tbsp butter
• 2 shallots, finely minced (or 1 small onion)
• 3/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1/2 cup low-sodium chicken stock
• 1–1½ tbsp Dijon mustard
• 1 tsp whole-grain mustard (optional)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh tarragon (plus extra for garnish)
• 2 tbsp heavy cream or crème fraîche (optional, for richness)

Pat the chicken dry, season with salt and pepper, and heat oil in a large skillet over medium-high; sear chicken skin-side down until deep golden, 6–8 minutes, flip and brown briefly, transfer to a plate, lower heat to medium, add butter and shallots and cook until softened, deglaze with white wine scraping up browned bits and reduce by half, stir in stock and Dijon mustards, simmer 2–3 minutes, return chicken to the pan skin-side up, spoon sauce over and simmer gently until chicken reaches 165°F (74°C) and sauce reduces and thickens, swirl in lemon juice, cream if using, and chopped tarragon, adjust seasoning and serve with pan sauce spooned over.

Tip: Use a dry white wine you’d drink, avoid over-reducing before returning the chicken so the sauce won’t become too salty, and add the tarragon at the end to preserve its fresh anise-like flavor.