This Greek chicken recipe is great for a light summer meal. I serve it with sliced tomatoes, feta cheese, and garlic bread.

Ingredients

• ½ cup olive oil

• 2 lemons, juiced

• 3 cloves garlic, chopped

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh thyme

• 1 tablespoon chopped fresh oregano

• 1 (4 pound) chicken, cut into pieces

Directions

Step 01

Mix olive oil, lemon juice, garlic, rosemary, thyme, and oregano in a glass dish. Place chicken pieces in the mixture; cover and marinate in the refrigerator, 8 hours to overnight.

Step 02

Preheat an outdoor grill for high heat and lightly oil the grate.

Step 03

Place chicken on the grill, and discard the marinade. Cook until chicken is no longer pink at the bone and the juices run clear, about 15 minutes per side (smaller pieces will not take as long). An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

 Looking for a hearty, pantry-friendly chicken casserole that doesn't disappoint? We've got you covered with a cheesy bake that boasts hundreds of 5-star reviews. Broccoli Chicken Divan is an old-fashioned delight bursting with succulent chicken, broccoli, and buttery breadcrumbs. Get the inside scoop on making the best chicken divan ever, plus get storage and serving tips.

What Is Chicken Divan?

Chicken divan is a classic chicken casserole that layers leftover chicken with cream soup, butter, breadcrumbs, and cheese. This recipe adds broccoli to the mix, lending beautiful color and garden-fresh flavor to every bite.

Divan takes the name of the Divan Parisien Restaurant, where the dish was created in the early twentieth century.

How to Make Broccoli Chicken Divan

A lusciously crisp and cheesy bite of chicken divan is sure to shake up your weeknight routine. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:

Start by steaming broccoli in a saucepan, draining, and adding to a nine-inch pie plate. Add chicken, condensed soup, milk, and cheese to the plate before baking at 450 degrees F. Cook the divan until it's reached a deliciously deep golden brown color, cool, and enjoy.

What to Serve with Chicken Divan

The rich, savory taste of broccoli chicken divan makes it a great pairing with tons of side dishes. Try a bright, spicy roasted potato recipe, or go with Southern-style dirty rice. A fresh summer salad would also make a delicious accompaniment.

Can I Freeze Chicken Divan?

Yes, leftover chicken divan can be frozen for up to three months. Place the casserole in a shallow, airtight container for the longest shelf life. Reheat in the oven at 350 degrees F.

Ingredients

• 1 pound chopped fresh broccoli

• 1 ½ cups cubed, cooked chicken meat

• 1 (10.5 ounce) can condensed cream of broccoli soup

• ⅓ cup milk

• ½ cup shredded Cheddar cheese

• 2 tablespoons dried bread crumbs

• 1 tablespoon butter, melted

Directions

Step : 01

Preheat the oven to 450 degrees F (230 degrees C).

Step : 02

Place broccoli in a saucepan with enough water to cover. Bring to a boil and cook until tender, about 5 minutes. Drain.

Step : 03

Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.

Step : 04

Bake in the preheated oven until casserole is bubbly and the top is golden brown, about 15 minutes.

My version of chicken Parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.

How to Make Chicken Parmesan That's Never Soggy

Chicken Parmesan is no doubt the most popular non-pasta dish in Italian-American-style restaurants. And while this delicious meal may seem fancy, it's easy to make at home.

In fact, chicken Parmesan is one of those meals that's often best made in your own kitchen. The main problem I have with most versions of Chicken Parmesan served in restaurants is that they drown the chicken in so much sauce and cheese that it ends up being a big soggy clump of chicken and cheese. But it doesn't have to be that way, not with this method.

Unlike many restaurant preparations, this method doesn't overwhelm the chicken with sauce and cheese. The key to great non-soggy chicken Parmesan? Don't put any sauce under the chicken cutlets, just a little bit of sauce on top, so the breading stays relatively crisp. If you like a lot of sauce on your chicken Parmesan, that's fine, you can always serve extra sauce on the side. I also use some actual Parmesan cheese in this recipe! Curiously, most versions of chicken Parmesan only use mozzarella. Here, I'm going with a delicious mixture of fresh mozzarella, tangy Provolone and real Parmesan.

Another little trick I employ here is to add some grated Parmesan to the breadcrumbs, which adds another layer of flavor. You'll fry the breadcrumb and Parmesan crusted chicken breasts just to golden brown before transferring them to a baking pan and adding sauce (but not too much!), cheese, and herbs. Okay, now let's break it down.

Chef Anuj’s Top Tips for Making Chicken Parmesan

Before we get to the recipe, here's your cheat sheet for making the best-baked chicken Parmesan:

• Pound chicken to an even thickness: Pound the boneless chicken breasts out to an even width so they cook evenly. Basically, you're pounding the thick part down to the size of the thin part, about a half-inch thick.

• Don't skimp on seasoning: Salt and pepper the chicken well. Then don't bother with salting the flour and bread crumbs.

• Add Parmesan to the bread crumbs: Use Panko bread crumbs mixed with a little finely grated Parmesan cheese. When you fry the breaded chicken, the Parmesan will give it an extra crunch and exciting flavor.

• Rest before cooking: Before frying, let the breaded chicken sit on the counter for about 15 minutes to allow the coating to adhere to the chicken breast.

• Go easy on the sauce: THE KEY: Don't drown the poor breaded and fried chicken in sauce and smother it in cheese. Too much of a good thing is too much. You did all the work creating a crisp coating, why make it soggy with too much sauce and cheese?

• Make sure your oven is hot, hot, hot: Be sure your oven is completely preheated to 450 F. You'll want the cheese to brown slightly and the breading to crisp up before the chicken gets overcooked, and a nice hot oven is the way to go.

Ingredients

• 4 skinless, boneless chicken breast halves

• salt and freshly ground black pepper to taste

• 2 large eggs

• 1 cup panko bread crumbs, or more as needed

• ¾ cup grated Parmesan cheese, divided

• 2 tablespoons all-purpose flour, or more if needed

• ½ cup olive oil for frying, or as needed

• ½ cup prepared tomato sauce

• ¼ cup fresh mozzarella, cut into small cubes

• ¼ cup chopped fresh basil

• ½ cup grated provolone cheese

• 2 teaspoons olive oil

Directions

Step 01:

Preheat the oven to 450 degrees F (230 degrees C).

Step 02:

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.

Step 03:

Season chicken thoroughly with salt and pepper. Using a sifter or strainer; sprinkle flour over chicken breasts, evenly coating both sides.

Step 04:

Beat eggs in a shallow bowl and set aside.

Step 05:

Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.

Step 06:

Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.

Step 07:

Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.

Step 08:

Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

Step 09:

Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Anuj Chef's Notes

Use high-quality prepared tomato sauce for a better result. You may substitute pesto or dried Italian herbs of your choice for basil or omit them entirely.

Nutrition Facts (per serving)

Good, old-fashioned, restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!

If you're a firm believer that potatoes make basically any meal taste better, then you've come to the right place. Because we are too — especially when it comes to breakfast potatoes.

Choosing which type of breakfast potato to make can be a tough decision, but if you're craving crispy potatoes that remind you of your favorite restaurant, then you should try this hash brown recipe. The shredded potatoes are formed into pancake-like hash browns and lightly pan-fried for the perfect crispy texture that will pair deliciously with any breakfast dish.

How to Make Hash Browns

Believe it or not, making crispy hash browns is actually quite easy. First, shred your potatoes using your preferred method — either with a grater, food processor, or mandoline. Rinse the potatoes until the water is clear, then drain and squeeze out all the remaining liquid (this will ensure the hash browns are extra crispy).

Next, you'll add in your binding agents (flour and egg) as well as any other ingredients or seasonings. This recipe only calls for onion, but you could also add cheese, cayenne pepper, or garlic to the mixture.

Form your hash browns into patties (either one large hash brown or multiple smaller pancake-like hash browns) and pan fry them in oil, about five minutes on each side.

How to Make Hash Browns Crispy

To keep your hash browns crispy, make sure to heat the oil to sizzling before adding the patties and wait until the one side is golden brown before flipping.

You can also make your hash browns thinner because they will get crispier and cook more evenly.

What Type of Potato Works Best for Hash Browns?

If you care about the crisp, then you should use starchy potatoes, like russets or Idahoes. The only drawback is that the hash browns may be prone to falling apart because of the starchiness.

So, if you want your hash brown to stick together easily, then you should use a waxy potato, like new potatoes, Yukon Golds, or red potatoes. These potatoes have more moisture and will stick together in the pan, however, they won't crisp up as nicely as starchy potatoes.

How Do You Make Hash Browns Stay Together?

The biggest culprit that's making your hash browns come apart is moisture. You need to make sure the potatoes are dry before adding them to the flour and egg mixture. Whether you squeeze them out in a dish towel or use a salad spinner, get the potatoes as dry as they can be.

You can also use a different type of potato if you are worried about the hash browns breaking apart. If you use a waxy potato, they'll stick together nicely, but they won't get as crispy as you might want.

Another option is to add more ingredients that will act as binders. Try adding cheese to your hash browns because when the cheese melts it will be like a gooey glue that holds your potatoes together.

Ingredients

• 2 medium russet potatoes, shredded

• ½ medium onion, finely chopped

• ¼ cup all-purpose flour

• 1 egg

• 1 cup oil for frying, or as needed

• salt and pepper to taste

Directions

Step 01:

Gather all ingredients.

Rinse shredded potatoes until water is clear, then drain and squeeze dry.

Step 03 :

Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.

Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.

Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.

Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Serve hot and enjoy!

Nutrition Facts (per serving)

Servings Per Recipe 4

Calories 183

This homemade chicken noodle soup is soul-warming and deliciously simple — just chicken and noodles. What makes it so good is the homemade roasted chicken stock.

Ingredients

You may not be eccentric, however why take a risk? Dive into these conventional fortunate food sources on New Year's Day to draw in overflow and success in the year ahead.

1. Pork

Pork for progress! Pigs root around with their noses moving in a forward movement, which is the reason many societies all over the planet eat pork on New Year's Day to represent progress for the approaching year.

Get more pork recipes.

2. Pomegranates

Seeds have forever been related with fruitfulness. In Greece, they throw entire pomegranates to the floor to deliver a surge of seeds that represent life and overflow.

Get more pomegranate recipes.

3. Fish

So many fish in the ocean. Perhaps that is the reason they represented overflow in the new year all over the planet: Asian societies devour entire fish to observe Lunar New year, while on the opposite side of the globe, Europeans eat cod, herring, and carp. And keeping in mind that you don't eat the shimmering scales, they in all actuality do represent a wealth of money.

Get more fish recipes.

4. Noodles and Rice

 Noodles, particularly extra-long noodles, are remembered to bring long life whenever eaten without breaking them in the center. Rice represents richness and abundance.

Get more noodle recipes

5. Collard Greens

Greens represent money related overflow in the new year, yet the genuine wealth are tracked down in the kind of this exemplary Southern dish. "I totally love this recipe!" shares one Allrecipes client. "I make it for my family consistently on New Year's Day and I won't make collards some other way once more."

Get More Collard Greens

This chicken carbonara has the exemplary all-yolk sauce, which yields a rich and velvety surface. For a few carbonara recipes the remaining intensity and starch from the pasta are sufficient to thicken the yolks, yet we favor the twofold evaporator technique to tenderly cook the egg yolks to a custard-like surface without the gamble of overcooking them to a scramble.

What's the Distinction between Chicken Alfredo and Chicken Carbonara?

The fundamental contrast between chicken Alfredo and chicken carbonara is the sauce fixings. Chicken Alfredo is a pasta dish made with margarine and Parmesan cheddar, regardless of the expansion of weighty cream. Chicken carbonara is a pasta dish made with egg yolks, Pecorino Romano cheddar and restored pork, as guanciale or pancetta.

Ingredients

• 8 ounces entire wheat spaghetti
• 2 ounces diced pancetta
• 8 ounces destroyed cooked chicken bosom
• 4 huge egg yolks
• 1/2 cup ground Pecorino Romano cheddar, separated
• 1/2 teaspoon ground pepper, in addition to something else for decorate
• 1/4 teaspoon salt

Directions

Step 01

Heat an enormous pot of water to the point of boiling. Add pasta and cook as indicated by bundle headings.

Step 02

In the mean time, place pancetta in a huge, cold nonstick skillet. Cook over medium intensity, mixing frequently, until a large portion of the fat is delivered and the pancetta is fresh, around 5 minutes. Add chicken; cook, blending continually, until warmed through, around 1 moment. Eliminate from heat.

Step 03

Whisk egg yolks, 1/4 cup cheddar, pepper and salt together in a huge heatproof metal bowl. Utilizing utensils, move the cooked pasta straightforwardly from the bubbling cooking water to the bowl with the egg yolk combination; throw delicately until the cheddar softens, around 30 seconds.

Step 04

Place the bowl with the pasta over the pot with the bubbling cooking water; cook, blending continually, until the sauce thickens and covers the pasta, around 1 moment. Eliminate the bowl from the pot; mix in the pancetta combination.

Step 05

Split the pasta between 4 dishes; top with the leftover 1/4 cup cheddar. Embellish with extra pepper, whenever wanted.

Nutrition Information :

Serving Size: around 1 cup

Calories 460, Fat 17g, Immersed Fat 8g, Cholesterol 258mg, Starches 43g, Absolute Sugars 2g, Added Sugars 0g, Protein 34g, Fiber 5g, Sodium 705mg, Potassium 414mg

 This clam mushroom recipe is fast, simple and flexible. Serve them all alone, or turn them into a vegan fundamental dish by involving them as a fixing for smooth polenta or farro. The secret to super-exquisite mushrooms isn't swarming the container while they cook. We brown the mushrooms in two clusters and add the garlic and spread in the last move toward expand the flavor.

Which Piece of the Shellfish Mushroom Is Eatable?

Every one of the pieces of shellfish mushrooms are palatable, including the covers, gills and stems. To prepare the mushrooms, trim off around 1/2 inch from the stem end of each mushroom

Fixings

• 1 1/2 pounds clam mushrooms
• 2 tablespoons sunflower oil or extra-virgin olive oil, partitioned
• 10 little cloves garlic, meagerly cut
• 2 tablespoons unsalted margarine
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup cleaved new level leaf parsley

Step 01

Eliminate and dispose of around 1/2 inch from the stem end of each mushroom; divide or quarter any enormous mushrooms.

Step 02

Heat 1 tablespoon oil in an enormous nonstick skillet over medium-high intensity. Add half of the mushrooms; cook, undisturbed, until bottoms are brilliant brown, around 4 minutes. Move to a plate; don't wipe the skillet. Rehash with the excess 1 tablespoon oil and the leftover mushrooms.

Step 03

Return every one of the mushrooms to the dish; cook, undisturbed, until completely delicate, around 2 minutes.

Step 04

Mix in garlic, spread, salt and pepper; cook, blending continually, until the margarine is liquefied and the garlic is sweet-smelling, around 1 moment. Eliminate from intensity and mix in parsley.