A 5-Ingredient Chicken Chili That Tastes Just Like Mom’s

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re cooking up a chili for when you’re feeling chilly.


Photo by Julia Gartland. Food stylist: Samantha Seneviratne.

Growing up, one of my most-requested dinners was chunky chicken chili, not to be mistaken with regular chicken chili. It was halfway between brothy and stewy, heady with spice, loaded with vegetables, and so chock-full of tender chicken hunks, you might mistake it for a braise.

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Classic Baked Chicken

If you can bake chicken, you can make dinner over and over again. This is a simple recipe with salt, pepper, and olive oil, but so versatile. Continue reading “Classic Baked Chicken” »

If you can bake chicken, you can make dinner over and over again. This is a simple recipe with salt, pepper, and olive oil, but so versatile.

Continue reading "Classic Baked Chicken" »

Chicken and Rice Casserole

Way better than casserole made with canned soup! This from-scratch version of chicken and rice casserole bakes with mushrooms, garlic, cream, and herbs. So worth it! Continue reading “Chicken and Rice Casserole” »

Way better than casserole made with canned soup! This from-scratch version of chicken and rice casserole bakes with mushrooms, garlic, cream, and herbs. So worth it!

Continue reading "Chicken and Rice Casserole" »

A One-Ingredient Trick for Even Better Chicken Fried Rice

In a recent New York Times newsletter, Julia Moskin called chicken and rice “one of the world’s great recipe genres,” and I couldn’t agree more. When these humble ingredients team up, they turn into some of the best dishes on our site, whether the reci…

In a recent New York Times newsletter, Julia Moskin called chicken and rice “one of the world’s great recipe genres,” and I couldn’t agree more. When these humble ingredients team up, they turn into some of the best dishes on our site, whether the recipe is Hainanese, Lebanese, or Persian.

I could never pick a favorite, but these days, my at-home go-to is American-Chinese, sparked by many takeout orders of chicken fried rice—large, always a large.

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The Garlicky, One-Skillet Chicken Thighs I’m Making Now & Forever

We’ve partnered with Lodge Cast Iron to celebrate their new Blacklock line of triple seasoned, lightweight skillets with a summer-ready recipe that makes the most of cast iron’s magic: crispy chicken thighs with schmaltzy potatoes.

In case you haven…

We've partnered with Lodge Cast Iron to celebrate their new Blacklock line of triple seasoned, lightweight skillets with a summer-ready recipe that makes the most of cast iron's magic: crispy chicken thighs with schmaltzy potatoes.


In case you haven't heard, we love chicken thighs around these parts. Crisped up with lots of lemon and garlic, braised with chopped tomatoes and fragrant herbs, roasted in the oven over a ratatouille-style vegetable medley. Any which way you can think of.

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25 Skillet Chicken Recipes for When You Want Dinner (but Not Dishes)

“It’s Friday night!” Ina Garten chuckles to the camera on her award-winning Food Network show, Barefoot Contessa. “And most Friday nights involve Jeffrey coming home to a roast chicken dinner.”

"It's Friday night!" Ina Garten chuckles to the camera on her award-winning Food Network show, Barefoot Contessa. "And most Friday nights involve Jeffrey coming home to a roast chicken dinner."

Reprinted with permission from Cooking for Jeffrey: A Barefoot Contessa Cookbook. Copyright © 2016 by Ina Garten. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Photo by Clarkson Potter

I remember when Garten released Cooking for Jeffrey three years ago. It seemed as if the entire world had simultaneously swooned. As much as I loved reading the stories about the Barefoot Contessa and her husband's early years—not to mention looking at their adorable photos—there was one recipe in particular that changed my dinner game forever: the skillet-roasted lemon chicken.

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