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Chicken and broiler recipes

Chicken and broiler recipes

Chicken is the most popular weeknight meat for good reason: breast fillets pan-fry in 6–8 minutes per side, mini fillets even faster, and a whole bird looks after itself in the oven. In these recipes chicken takes the lead in pasta, stir-fries, soups, salads and oven bakes.

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Three things make for juicy chicken: don't fry it in a pan that's too cold, turn it only once, and let the meat rest for a couple of minutes before slicing. Chicken inner fillet is done when the internal temperature at the thickest point reaches 74 °C. If the chicken does dry out, rescue the dish with a sauce – sour cream, tomato and coconut milk all work.

Breast fillets, inner fillets, chicken thighs and minced chicken can be swapped for one another in most recipes; just remember that darker meat handles longer cooking and stays juicier.