Explore 5 recipes from the chicken dinners collection.
Advert
◷ 47 minmedium
Tender chicken, crunchy roasted peanuts and spring onions in a glossy, tangy sauce with dried chillies and Sichuan pepper. Cook the chicken in small batches for lightly browned edges, then serve with jasmine rice.
Oct 17
◷ 119 minmedium
Browned chicken thighs braised gently in dry cider, stock and wholegrain mustard, with late-added apple wedges. The sauce stays savoury and lightly reduced, while the apples soften without falling apart.
Oct 16
◷ 50 mineasy
Golden chicken thighs and creamy white beans in a light Dijon, white wine and fresh-tarragon pan sauce, finished with a little butter rather than cream. Allow about 50 minutes; batch searing or thicker thighs will take longer.
Oct 12
◷ 72 mineasy
Golden chicken thighs with glossy orzo cooked in their pan juices, finished with spinach, lemon and feta. Finish and check the chicken before adding the pasta so both stay tender.
Oct 7
◷ 110 mineasy
Lemon, garlic and oregano flavour juicy chicken thigh skewers with lightly charred edges. Serve with thick cucumber-yoghurt tzatziki and warm, soft pita.
Oct 3Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 23 minutes. Cooking takes 35 minutes. Allow 47 minutes in total. Makes 2 servings. Key ingredients: raw boneless, skinless chicken thighs, light soy sauce, Shaoxing rice wine, cornflour, cold water. Equipment: 28–30 cm heavy frying pan or wok, Approximately 1.5-litre saucepan with a tight-fitting lid, Digital food thermometer, Chopping board and knife, Kitchen scissors, Marinade bowl and small sauce bowl, Clean plate for cooked chicken, Heatproof spatula, Fine sieve.
Kitchen tip: Keep each chicken batch to approximately 200 g in a 28–30 cm pan. For a smaller pan, use three batches and allow extra cooking time.
Preparation takes 19 minutes. Cooking takes 116 minutes. Allow 119 minutes in total. Makes 4 servings. Key ingredients: raw bone-in, skin-on chicken thighs, fine salt, divided, freshly ground black pepper, rapeseed oil, onion. Equipment: Heavy hob-safe, ovenproof shallow casserole, approximately 32 cm across and 4.5–5 litres, large enough for all 8 thighs in one layer, Tongs and heatproof spoon, Measuring jug, Sharp knife and chopping board, Kitchen paper, Instant-read food thermometer, Plate for partially cooked chicken, Clean serving platter and foil, Oven gloves.
Kitchen tip: Use a broad casserole that holds the thighs in one layer. Crowding during browning causes steaming; stacking during braising gives uneven cooking.
Preparation takes 11 minutes. Cooking takes 39 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: boneless, skinless chicken thighs, ideally 4 large pieces, fine salt, freshly ground black pepper, olive oil, olive oil. Equipment: Heavy-based 30 cm sauté pan with a lid, approximately 3 litres capacity, Tongs and a heatproof spoon, Measuring jug and kitchen scales, Colander, Chopping board and knife, Instant-read food thermometer, Separate plates for partially cooked and fully cooked chicken, Kitchen paper and a heatproof container for discarded fat.
Kitchen tip: The schedule assumes one searing batch and unburnt pan residue. Two batches add about 8–9 minutes; cleaning a burnt pan or cooking thicker thighs to the safe endpoint also takes longer.
Preparation takes 18 minutes. Cooking takes 55 minutes. Allow 72 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thighs, approximately 4–6 pieces, dry orzo, prepared reduced-salt chicken stock, olive oil, onion. Equipment: Heavy-based sauté pan, 28–30 cm wide, with a close-fitting lid and at least 4-litre capacity, Small saucepan for heating and keeping stock hot, Instant-read food thermometer, Measuring jug and fine grater, Chopping board, knife, spatula and tongs, Separate plates for partly cooked and fully cooked chicken.
Kitchen tip: The schedule assumes an approximately 10-minute orzo brand and chicken that meets the temperature endpoint during the planned verification window. Extend chicken cooking before adding the pasta whenever necessary; adjust pasta cooking to its packet guidance and texture.
Preparation takes 40 minutes. Cooking takes 59 minutes. Allow 110 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thighs, weighed after trimming excess fat, olive oil, divided: 30 ml for the chicken and 10 ml for the tzatziki, fresh lemon juice, divided: 30 ml for the chicken and 10 ml for the tzatziki, finely grated zest only, peeled garlic, approximately 3 small cloves, divided: 6 g for the chicken and 3 g for the tzatziki. Equipment: 8 metal skewers, approximately 25 cm long, Non-reactive marinating bowl and cover, Chopping board and sharp knife, Coarse and fine graters, Clean cloth for squeezing cucumber, Mixing bowl, Overhead grill, Grill-safe rack over a rimmed tray, approximately 35 × 25 cm, accommodating 4 skewers without overlap, Tongs and clean serving plate, Digital food thermometer, 24–28 cm frying pan, Clean tea towel.
Kitchen tip: The timeline uses a 30-minute marinade and approximately 18 minutes under the grill per batch. A longer marinade or weaker grill extends the schedule; cook to the temperature endpoint, not the clock.