• Preheat the oven to 400°F (200°C).
• Season the chicken thighs with smoked paprika, salt, and pepper.
• In a large ovenproof skillet, melt 2 tablespoons of butter over medium-high heat.
• Add the chicken thighs, skin-side down, and sear until golden brown on both sides, about 2-3 minutes per side.
• Remove the chicken from the skillet and set aside.
• Melt the remaining tablespoon of butter in the skillet.
• Add minced garlic and cook until fragrant, about 1-2 minutes.
• Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, and fresh thyme leaves.
• Bring the mixture to a boil, then reduce the heat.
• Stir in spinach and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes.
• Return the chicken thighs to the skillet, spooning some sauce over them.
• Place the skillet into the preheated oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165°F (75°C), about 25-30 minutes.
• Serve the creamy lemon butter chicken thighs immediately, garnished with additional fresh thyme leaves if desired.
• Enjoy!

• Preheat the oven to 375°F (190°C).
• Grease a 9×9 baking dish.
• In a large skillet over medium heat, cook the bacon until crispy.
• Drain excess grease and set the bacon aside on a paper towel.
• In a gallon-size Ziploc bag, combine olive oil, diced chicken, and Ranch seasoning mix.
• Seal the bag and shake to coat the chicken evenly.
• Add the coated chicken to the skillet and cook until no longer pink.
• Cook the pasta in a pot of boiling water until al dente.
• Drain and transfer the pasta to the greased baking dish.
• Add the cooked chicken and Alfredo sauce to the pasta in the baking dish.
• Mix well to combine.
• Sprinkle both kinds of cheese and cooked bacon over the pasta mixture.
• Season with salt and pepper.
• Bake in the preheated oven until bubbly and the cheese is melted, about 15 minutes.
• Serve hot and enjoy your creamy chicken bacon ranch pasta bake!

• In a large pot of salted boiling water, cook pasta according to package directions until al dente.
• Drain, reserving 1/2 cup pasta water, and return to pot.
• In a large skillet over medium-high heat, heat olive oil.
• Season chicken with salt and pepper.
• Sear chicken until golden and no longer pink, about 8 minutes per side.
• Transfer to a plate to let rest, then cut into 1-inch cubes.
• Meanwhile, return skillet to medium-high heat and melt butter.
• Cook mushrooms until golden, about 5 minutes, then add garlic and onions and cook, stirring occasionally, 4 to 5 minutes.
• Add flour and stir until incorporated.
• Add half-and-half, chicken stock, Parmesan, and oregano, and season with salt and pepper.
• Bring to a boil, then reduce heat and simmer, 5 minutes.
• Fold cooked pasta into sauce with chicken (and its juices) and arugula.
• If sauce is too thick, add pasta water until you reach desired consistency.
• Top with more Parmesan and serve.
• Enjoy your creamy chicken and mushroom pasta!

• Preheat the oven to 425°F (220°C).
• In a medium bowl, whisk together soy sauce, honey, minced garlic, chopped cilantro, lime juice, and sriracha to make the sauce.
• Season the chicken thighs with salt and pepper.
• Heat olive oil in an ovenproof skillet over medium-high heat.
• Sear the chicken thighs skin-side down for 2 minutes, then flip and cook for an additional 2 minutes.
• Pour the sauce over the chicken and transfer the skillet to the preheated oven.
• Bake until the chicken is cooked through, about 20 minutes.
• Garnish the chicken with sesame seeds and additional cilantro.
• Serve over cooked jasmine rice with pan sauce.
• Enjoy your savory honey garlic chicken!

• In a large skillet, heat olive oil over medium-high heat.
• Cook the chicken for 3-5 minutes on each side until browned and cooked through.
• Remove the chicken from the skillet and set aside on a plate.
• In the same skillet, add heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese.
• Whisk over medium-high heat until the sauce starts to thicken.
• Add the chopped spinach and sun-dried tomatoes to the skillet and let it simmer until the spinach starts to wilt.
• Return the chicken to the skillet and coat it with the creamy garlic sauce.
• Serve hot over pasta if desired.
• Enjoy your creamy garlic chicken delight!

• Prepare Seasoned Rice Flour: Mix all seasoned rice flour ingredients in a bowl.
• Prepare Rice Flour Batter: Combine all rice flour batter ingredients in a bowl over ice.
• Keep cold.
• Prepare Spicy Soy-Sherry Sauce: Combine all sauce ingredients in a bowl and mix well.

Cooking the Dish:

• Toss the chicken with the seasoned flour.
• Put the batter into a large bowl with the chicken.
• Carefully combine until well-coated.
• Heat the canola oil in a large pan or wok over medium-high heat.
• Add the chicken pieces to the pan and cook for 3 minutes on each side until browned and crispy.
• Break apart any pieces that stick together.
• Add the sauce and cashews into the pan.
• Also, add in the chicken and green onions.
• Toss all the ingredients together until well-coated.
• Let cook for 30 seconds to a minute for the sauce to thicken.
• Garnish with sesame seeds, parsley, and crushed cashews.

• Using a sharp knife, carefully cut the pineapple in half lengthways.
• Cut around the edge of the pineapple, being careful not to cut through the skin.
• Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon.
• Discard the core and set the flesh aside.
• In a large pan, heat the oil over medium heat.
• Add the chicken and season with salt and pepper.
• Fry for about 10 minutes until browned and cooked through.
• Remove the chicken and set aside.
• Add the hoisin sauce, soy sauce, brown sugar, and garlic paste to the pan and fry for a couple of minutes.
• Stir in the chicken stock.
• Bring to a boil and then simmer, stirring occasionally, until the sauce has thickened.
• Once the sauce has thickened, add the chicken back to the pan and stir until evenly coated with the sauce.
• Serve in the empty pineapple halves, along with some rice and sesame seeds.
• Enjoy!

• In a small bowl, combine lime juice, honey, and soy sauce.
• Season the chicken thighs with 1/2 teaspoon of salt thoroughly, including under the skin.
• In a 12-inch skillet, heat olive oil over medium-high heat.
• Add chicken thighs, skin side down, and cook for about 5 minutes until the chicken skin side gets nicely browned.
• Turn the chicken so that the skin sides are up, and add the lime-honey mixture to the skillet.
• Reduce heat to low; cover and cook for 14 to 18 minutes longer or until done (chicken should register 180 degrees F on an instant thermometer).
• While cooking, covered, chicken thighs will release their own juices as well.
• Transfer chicken to plates.
• Drizzle chicken with pan juices.
• Top with chopped green onions and serve with lime slices.

• In a large pan, melt the butter over medium heat.
• Add minced garlic, chopped oregano, rosemary, and thyme to the melted butter.
• Season the chicken thighs or breasts with salt and pepper, then add them to the herb-infused butter.
• Cook until golden brown on both sides and cooked through.
• Remove the chicken from the pan and set aside.
• Add the sliced zucchinis to the same pan and sauté until tender.
• Once the zucchinis are cooked, return the chicken to the pan for an additional minute or two, allowing the flavors to meld.
• Serve the chicken and zucchini hot, either on its own or with a side salad, quinoa, pasta, or rice.
• For an extra burst of flavor, squeeze some lemon juice over the dish and sprinkle with Parmesan cheese before serving.