• Preheat the oven to 375 degrees Fahrenheit.
• Heat a large skillet over medium-high heat, then add 2 teaspoons olive oil and 6-8 boneless skinless chicken thighs. Cook for 3 minutes, then flip and cook for an additional 2 minutes.
• Meanwhile, whisk ⅔ cup packed brown sugar, ⅓ cup soy sauce, 1 tablespoon minced garlic, ¼ teaspoon cayenne pepper, and ¼ teaspoon ground black pepper together in a small bowl.
• Pour the sauce over the chicken, then transfer the skillet to the oven.
• Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so.

• Pound 4 chicken breasts to an even thickness, about ½ inch thick. Season with salt and pepper.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.
• To the same skillet, add 1 tablespoon butter, 1 finely minced shallot, 2 teaspoons minced garlic, and 2 cups sliced mushrooms. Cook for 3-4 minutes, until the mushrooms begin to soften.
• Add ½ cup brandy or cognac to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet.
• Stir in 1 cup chicken broth and bring to a boil. Cook until thickened, about 2 minutes.
• Reduce the heat and whisk in ¾ cups heavy cream, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, and 2 teaspoons Worcestershire sauce. Let the sauce simmer for 2-3 minutes, until slightly thickened.
• Add the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley, and serve.

• Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstop cooking spray.
• Lay 4 boneless, skinless chicken breasts in the bottom of the baking dish, then top them with 4 slices Swiss cheese.
• Whisk together 1 (10.5-ounce) can condensed cream of chicken soup, ⅓ cup chicken broth, 1 teaspoon garlic powder, and ½ teaspoon onion powder in a medium bowl, and then spread evenly over the chicken and cheese.
• Toss 1 ½ cups herb stuffing mix with ¼ cup melted salted butter in a medium bowl, then spread evenly over the chicken.
• Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the stuffing is browned on top.

• Add 3 cups chopped cooked chicken breast, ¾ cup chopped celery, ¾ cup shredded sharp cheddar cheese, ½ cup slivered almonds, ½ cup cooked and crumbled bacon, and ¼ cup diced green onions to a large bowl.
• Add 1 ¼ cups mayonnaise and stir well to combine.
• Season with salt and pepper to taste. Serve on fresh croissants, on a bed of lettuce, or with crackers!

• Season 4 thinly sliced boneless skinless chicken breasts with 1 teaspoon salt and ½ teaspoon lemon pepper. Dredge the chicken in ½ cup all-purpose flour shaking off the excess.
• Heat a large skillet with 2 tablespoons olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.
• To the same skillet, add 4 tablespoons butter and 2 teaspoons minced garlic and let cook until the garlic is fragrant, about 1 minute. Stir in ½ cup chicken broth, ¼ cup heavy cream, ¼ cup grated parmesan, 3 tablespoons lemon juice, and 1 teaspoon lemon zest.
• Bring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices and fresh chopped parsley.

• Cut 2 boneless skinless chicken breasts in half lengthwise, so you end up with 4 pieces. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even ¼-inch thickness.
• Place 3 cups salted pretzels in a food processor and pulse until they are coarsely ground. Place into a shallow dish.
• To a shallow dish, add ⅓ cup flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine.
• Whisk together 2 eggs and 1 tablespoon Dijon mustard, and place in a shallow dish.
• Dredge the cutlets, starting with the flour mixture. Coat them evenly. Next, dip the cutlets in the egg mixture, letting the excess egg drip off the chicken and back into the dish. Last, coat the chicken in the crushed pretzels, pressing the crumbs into the chicken to ensure they are evenly coated.
• Heat 1 ½ cups oil in a large skillet over medium heat. Heat the oil to 325-350 degrees. You want the oil hot, but not so hot that it burns the pretzels before the chicken is cooked all the way through. Add 2 of the chicken cutlets, and cook for 3-4 minutes per side, until they are golden brown and crispy. Set aside on a wire rack to drain the excess oil. Repeat with the remaining cutlets. Serve with honey mustard sauce.

• Preheat the oven to 350 degrees Fahrenheit. Grease a 13 x 9-inch casserole dish with nonstick cooking spray.
• Steam or blanch 3 cups broccoli florets until tender and crisp. Layer the broccoli evenly on the bottom of the casserole dish.
• Layer 4 cups cooked, diced, or shredded chicken evenly over the broccoli.
• In a bowl, combine 1 (10.5-ounce) can cream of chicken soup, ¾ cup sour cream, ½ cup milk, 1 tablespoon lemon juice, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt and pepper, and 2 cups shredded cheddar cheese.
• Pour the sauce over the chicken and broccoli, spreading out evenly.
• In a bowl, mix 1 cup crushed Ritz crackers and 2 tablespoons melted butter. Sprinkle over the top of the casserole. Bake for 40-45 minutes, until hot and bubbly, and the cracker topping is golden brown.

Chicken

• Season 1 ½ pounds boneless skinless chicken breasts with ½ teaspoon salt and set aside.
• In a large bowl, whisk together ½ cup all-purpose flour, ½ cup cornstarch, ¼ teaspoon baking soda, ½ teaspoon baking powder, ¾ cup cold water, and 1 egg. Add the chicken pieces to the flour mixture and toss to coat.
• In a large wok or pot, add 3-4 inches of oil for frying. Heat to 375 degrees Fahreneheit.
• Using a large metal strainer, strain the batter from the chicken pieces. Drop each individual piece of chicken into the hot oil so the chicken doesn't clump together. Cook for 5 minutes or until crispy and golden brown. Place the cooked chicken on a paper-towel-lined plate. Repeat the process with the remaining chicken.

Sauce

• In a medium-sized bowl, add the ½ cup honey, ¼ cup rice vinegar, 2 tablespoons low-sodium soy sauce, ¼ cup granulated sugar, and ½ teaspoon garlic powder. Whisk until smooth.
• In a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch and 1 tablespoon water, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.
• Add the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.

• Preheat the oven to 375 degrees Fahrenheit.
• Pat 1 ½ pounds bone-in, skin-on chicken thighs very dry with paper towels.
• Combine 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, and ¼ teaspoon dried thyme in a small bowl, then rub evenly all over the chicken. Set aside.
• Add 6 slices bacon to a cold skillet, then heat over medium. Cook for about 8 minutes, flipping halfway through, until crisp. Remove the bacon to a paper towel-lined plate to drain. Drain off all the bacon grease except for about a tablespoon.
• Melt 1 tablespoon unsalted butter in the skillet, then add the chicken skin-side-down to the skillet in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a plate and drain the fat from the pan except for 1 tablespoon or so.
• Add 4 cups chopped cabbage and 1 cup diced onion to the skillet and cook for 2-3 minutes, then remove from the heat.
• Combine ¼ cup chicken broth, ¼ cup Irish whiskey, and ¼ cup heavy cream, then pour over the cabbage. Season with salt and pepper to taste.
• Add ½ pound baby potatoes evenly over the top of the cabbage mixture, then crumble the reserved bacon over the top.
• Place the chicken on top of the cabbage and potatoes, keeping it skin-side-up. Bake uncovered for 40-55 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork-tender.

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
• In a large bowl, add 1 (10.5-ounce) can cream of chicken soup, 1 (8-ounce) package softened cream cheese, and 8 ounces sour cream, and mix until smooth.
• Stir in 3 cups chicken broth, 1 (1-ounce) package ranch seasoning, 16 ounces uncooked orzo, 3 cups cooked chicken, chopped or shredded, 1 cup cooked and diced bacon, and 1.5 cups shredded cheddar cheese.
• Pour into the baking dish and top with the remaining 1.5 cups shredded cheddar cheese.
• Cover with foil and bake for 45 minutes. Remove the foil and bake for 10-15 minutes, until the cheese is melted and the casserole is bubbly. Top with green onions and serve.