Cuisine: Chicken

Honey Roasted Chicken Sweet Potatoes & Brussels Sprouts

Honey Roasted Chicken Sweet Potatoes & Brussels Sprouts is sautéd in a pan and finished in the oven. You can use chicken breasts or thighs, skin on or off. It's very versatile. I used hot honey which works really well with the sweetness of the potatoes.

By Leslie Blythe

Lemon Chicken

My brother-in-law Russell was visiting his friend Julia in Ann Arbor Michigan and she made Ina Garten's Lemon Chicken. Ina's recipe uses chicken breasts, but thighs work equally as well. Julia says that the important details of the recipe are the bed of aromatics on which chicken roasts, the herb and salt infused oil, and the high heat. I just wish I was there to partake!

By Leslie Blythe

Slow-Cooker Chicken Breasts with Creamy Mustard-Leek Sauce

Last week I had to pick up my husband at the airport in the late afternoon and I wanted dinner ready when we got home. I made this Slow-Cooker Chicken Breasts with Creamy Mustard-Leek Sauce, which was delicious. You marinate the chicken overnight, which adds loads of flavor, and then add it to a slow cooker. I served it on a bed of noodles, you could also serve it with rice.

By Leslie Blythe

Chicken à la King

Chicken à la King is tender chicken in a creamy sauce with mushrooms,  pimientos and peas. There are many different stories about the origin of this recipe. A classic dish that evokes childhood memories, Chicken à la King is elegant and comfort food at its best.

You can read about the origins of Chicken à la King here.

By Leslie Blythe

Curried Chicken & Pasta Salad

This recipe was printed in The Los Angeles Times in 2000. It's from the Mustard Seed Café in LA. The original recipe calls for shells, but I used fusilli. The combination of curry powder, turmeric, mango chutney, mixed into mayonnaise makes the perfect dressing and the celery and almonds give it crunch. It’s great for a hot summer day.

By Leslie Blythe

Braised Chicken & Peaches

I happened to have had all the ingredients (except for prosciutto, so I used bacon) to make this Braised Chicken & Peaches. I love braising chicken thighs and the fresh summer peaches really work well together. There are also leeks, garlic, capers and fresh tarragon. It's the taste of summer.

By Leslie Blythe

Creamy Lemon Chicken Linguini with Broccoli

My daughter Grace looked through our refrigerator, gathered ingredients and made this Creamy Lemon Chicken Linguini with Broccoli. There is nothing I like more than watching her cook. She used several techniques that I consider advanced and made this dish up on the fly. The results were absolutely superb.

By Leslie Blythe

Sheet Pan Chicken with Jammy Tomatoes and Pancetta

I made this Sheet Pan Chicken with Jammy Tomatoes and Pancetta while I was visiting my mom, brother and his family. I love sheet pan dinners because of the easy prep and clean up. This calls for chicken thighs, but if you'd rather use boneless chicken breasts, reduce the cooking time by about 5-7 minutes. The jammy tomatoes, which are sometimes called burst tomatoes create a sauce for the chicken. You can even use tomatoes that are looking a bit wrinkly! Waste not, want not!

By Leslie Blythe

Cheesy Chicken & Broccoli Rice Casserole

Over the years, I have had many personal chef clients. I cook many different meals and package them up for the freezer. This Cheesy Chicken & Broccoli Rice Casserole is something I made recently. This can also be made in one large casserole and it freezes really well.

By Leslie Blythe

Roasted Lemon Garlic Chicken

I subscribe to a YouTube chef called Sam the Cooking Guy, and saw him make this Roasted Lemon Garlic Chicken. It looked so good that I made it. This chicken is spatchcocked, which is butterflied or flattened by removing the backbone. This method is a great way to roast a chicken because it cooks a lot more evenly. He slathers this bird with a paste made of butter, lemon zest, herbs (I used fresh, he used dried), and a dash of soy sauce. The chicken sits on a bed of thickly sliced lemons with a splash of vermouth (you can use white wine) and roasted for about an hour in the oven. Man, this is the juiciest, most delicious chicken ever!

You can find many videos of how to spatchcock a chicken on YouTube.

By Leslie Blythe