Lunch – Best Dinner Recipes – Quick, Easy & Delicious Family Meals

Best Dinner Recipes – Quick, Easy & Delicious Family Meals

Discover the most-loved, simple dinner recipes for busy weeknights, meal prep, and special occasions – creamy, cheesy, and ready in 30 minutes!

Best Dinner Recipes – Quick, Easy & Delicious Family Meals

Discover the most-loved, simple dinner recipes for busy weeknights, meal prep, and special occasions – creamy, cheesy, and ready in 30 minutes!

Curry Chicken Salad

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Curry Chicken Salad (Whole Foods Copycat)

25 mins

Peri Peri Chicken Pasta

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Peri Peri Chicken Pasta

30 mins

Coronation Chicken Recipe

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How to Make Coronation Chicken

30 mins

marry me chicken risotto

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Marry Me Chicken Risotto – Creamy Tuscan-Style One-Pan Dinner That Everyone Loves

50 mins

White Wine or Stock/Broth for Pan Sauce & Deglazing After searing your chicken breast fillets, the pan will have delicious golden bits stuck to the bottom — these are called fond, and they’re packed with flavor. To turn these bits into a rich, flavorful pan sauce, we use white wine or chicken stock to deglaze the pan. White wine or chicken stock – ⅓ cup Choose any dry white wine that isn’t too sweet or overly oaky. Chardonnay is a favorite because it adds bold, buttery flavor that enhances the chicken. Sauvignon Blanc, Pinot Grigio, or even flat champagne works perfectly. If you prefer to skip alcohol, use low-sodium chicken stock or broth for a rich, savory sauce. What is Deglazing? Deglazing might sound fancy, but it’s actually very simple. It just means adding a liquid to a hot pan after cooking meat to loosen and dissolve the flavorful browned bits stuck to the bottom. These bits are full of taste and become the base of your sauce. When you pour the wine or stock into the pan, it simmers rapidly, lifting the fond and blending all the flavors together. Then you stir in butter to make the sauce silky, rich, and ready to pour over your perfectly cooked chicken breast fillets. 💡 Pro Tip: Even if you’ve never deglazed a pan before, you’ve probably done it without realizing — like when you add water or stock to a frying pan after cooking onions or meat to make a simple sauce. Deglazing is just the professional version of this technique and turns a simple chicken fillet into a restaurant-quality dish. Bonus: Deglazing isn’t just for wine — you can use lemon juice, vinegar, or even a splash of soy sauce for different flavor profiles. Experiment to find your favorite!

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Chicken Breast Fillet (Juicy, Tender & Never Dry)

12 mins

Creamy one-pan Marry Me Chicken Pasta with tender chicken, sun-dried tomatoes, and parmesan cream sauce

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Deliciously Creamy Marry Me Chicken Pasta – Easy One-Pan Dinner

30 mins

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Cheesy Vegan Pizza Beans (30 Minutes!)

30 mins

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