Plain ol’ boneless, skinless chicken breasts are given new life in this sheet pan meal by Caroline Chambers. The chicken gets coated in a honey mustard sauce, then topped with buttery breadcrumbs that ...

Preheat oven to 375°F (190°C). Season the chicken breasts on both sides with salt and pepper. Place the flour, egg, and panko crumbs into three separate dishes. Season the panko crumbs with parmesan ...

Deviled chicken was one of my mom’s standbys. Chicken parts were smeared with Dijon-style mustard and broiled. It made for delicious skin, but the meat didn’t have much flavor. My modern-day makeover ...

I've never met a human who loves chicken fingers more than I do. In fact, I eat them *every* week and have officially dubbed Fridays "Fried Chicken Fridays" because I’d prefer to order Sticky’s (my ...

Who doesn't love a good chicken recipe? Who? Well, maybe vegetarians, but if you are a fan of fowl, read on. In the four and a half years that I've been writing this column, I've shared most of my ...

This recipe dishes up all the crave-ability of crispy-coated chicken without the greasy downside of frying (health- or mess-wise), and it does so with layer upon layer of bold flavor, both on the ...

Cooking chicken that tastes fried without actually frying it is not only a healthier alternative but can be just as delicious. Fried chicken has a beloved crispy texture and flavorful coating, but the ...

Not fried, of course. But the panko – a Japanese-style breadcrumb that doesn’t absorb as much fat as traditional crumbs – delivers a crispy-crunchy coating which is just as good to eat. Combine the ...

Plain ol’ boneless, skinless chicken breasts are given new life in this sheet pan meal by Caroline Chambers. The chicken gets coated in a honey mustard sauce, then topped with buttery breadcrumbs that ...

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and grease with a dab of oil. Mix flour, salt, and lemon pepper. Dredge the chicken breasts in the flour mixture, then coat with ...