Yummy Recipes, 2 Penn Plz, New York, NY (2026)

08/18/2026

# **Creamy Garlic Parmesan Tuscan Shrimp**

**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Total Time:** 30 minutes
**Servings:** 4
**Calories:** ~470 kcal per serving

# # Ingredients

* 1½ pounds large shrimp, peeled and deveined
* 1 teaspoon salt
* ½ teaspoon black pepper
* ½ teaspoon paprika
* 2 tablespoons olive oil
* 2 tablespoons unsalted butter
* 4 garlic cloves, minced
* ½ small yellow onion, finely diced
* 1 cup cherry tomatoes, halved
* ½ cup chicken broth
* 1 cup heavy cream
* ¾ cup freshly grated Parmesan cheese
* 2 cups fresh baby spinach
* 1 teaspoon Italian seasoning
* ¼ teaspoon red pepper flakes, optional
* 1 tablespoon fresh lemon juice
* 2 tablespoons fresh parsley, chopped

# # Instructions

# # # 1. Season the Shrimp

Pat the shrimp dry with paper towels.

Season with salt, black pepper, and paprika.

Toss until evenly coated.

# # # 2. Sear the Shrimp

Heat the olive oil in a large skillet over medium-high heat.

Add the shrimp in a single layer.

Cook for **1–2 minutes per side**, until pink and lightly golden.

Transfer the shrimp to a plate.

# # # 3. Cook the Aromatics

Reduce the heat to medium.

Add the butter to the same skillet.

Add the diced onion and cook for **2–3 minutes** until softened.

Add the minced garlic and cook for **30 seconds**.

# # # 4. Add the Tomatoes

Add the cherry tomatoes and Italian seasoning.

Cook for **2–3 minutes**, until the tomatoes begin to soften.

Add the red pepper flakes if desired.

# # # 5. Make the Creamy Sauce

Pour in the chicken broth and scrape the flavorful browned bits from the bottom of the skillet.

Add the heavy cream.

Bring to a gentle simmer and cook for **3 minutes**.

# # # 6. Add Parmesan and Spinach

Reduce the heat to low.

Gradually stir in the Parmesan cheese until melted and smooth.

Add the spinach and cook for **1–2 minutes**, until wilted.

# # # 7. Return the Shrimp

Return the cooked shrimp to the skillet.

Toss gently in the sauce and cook for **1–2 minutes**, just until heated through.

Stir in the fresh lemon juice.

# # # 8. Garnish and Serve

Remove from the heat.

Sprinkle with fresh parsley and additional Parmesan.

Serve immediately.

# # Serving Suggestions

Serve over:

* Fettuccine
* Linguine
* Jasmine rice
* Creamy mashed potatoes
* Garlic bread
* Zucchini noodles

# # Tips

* Pat the shrimp completely dry before seasoning for better browning.
* Don't overcook the shrimp or they can become rubbery.
* Freshly grated Parmesan creates a smoother sauce.
* Keep the cream at a gentle simmer rather than a rapid boil.
* Add mushrooms or roasted red peppers for extra flavor.
* For a lighter version, substitute half-and-half for the heavy cream.

# # Storage

Store leftovers in an airtight container in the refrigerator for up to **2 days**.

Reheat gently over low heat with a splash of cream or chicken broth.

**Juicy shrimp, tender spinach, sweet cherry tomatoes, and plenty of garlic and Parmesan come together in a luxurious Tuscan-inspired cream sauce that's ready in just 30 minutes.**

08/18/2026

# **Crispy Honey BBQ Chicken Tenders**

**Prep Time:** 15 minutes
**Cook Time:** 20 minutes
**Total Time:** 35 minutes
**Servings:** 4
**Calories:** ~540 kcal per serving

# # Ingredients

# # # For the Chicken

* 1½ pounds chicken tenders
* ½ cup all-purpose flour
* 2 large eggs
* 2 tablespoons milk
* 1½ cups panko breadcrumbs
* 1 teaspoon garlic powder
* 1 teaspoon smoked paprika
* ½ teaspoon onion powder
* 1 teaspoon salt
* ½ teaspoon black pepper
* Vegetable oil, for frying

# # # For the Honey BBQ Sauce

* ½ cup BBQ sauce
* 3 tablespoons honey
* 1 tablespoon apple cider vinegar
* 1 teaspoon Dijon mustard
* ½ teaspoon smoked paprika
* 1 tablespoon butter

# # Instructions

# # # 1. Prepare the Chicken

Pat the chicken tenders dry with paper towels.

Season with salt, black pepper, garlic powder, smoked paprika, and onion powder.

# # # 2. Set Up the Breading

Place the flour in one shallow bowl.

Whisk the eggs and milk together in a second bowl.

Place the panko breadcrumbs in a third bowl.

# # # 3. Bread the Chicken

Dip each chicken tender into the flour, shaking off the excess.

Dip into the egg mixture.

Press firmly into the panko breadcrumbs until completely coated.

Place the breaded chicken on a plate and let it rest for **5 minutes**.

# # # 4. Cook the Chicken

Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.

Cook the chicken tenders in batches for **3–4 minutes per side**, until golden brown and cooked through.

The internal temperature should reach **165°F (74°C)**.

Transfer to a paper towel-lined plate.

# # # 5. Make the Honey BBQ Sauce

Add the BBQ sauce, honey, apple cider vinegar, Dijon mustard, smoked paprika, and butter to a small saucepan.

Heat over medium-low heat for **2–3 minutes**, stirring until smooth and glossy.

# # # 6. Coat the Chicken

Place the crispy chicken tenders in a large bowl.

Drizzle with the warm Honey BBQ sauce.

Toss gently until lightly coated.

For maximum crispiness, you can also serve the sauce on the side instead.

# # # 7. Serve

Serve immediately with extra Honey BBQ sauce for dipping.

Garnish with fresh parsley if desired.

# # Serving Suggestions

Serve with:

* Crispy French fries
* Coleslaw
* Corn on the cob
* Mac and cheese
* Potato wedges
* Ranch dressing

# # Tips

* Don't overcrowd the skillet when frying.
* Panko breadcrumbs create a crunchier coating than regular breadcrumbs.
* Let the breaded chicken rest for a few minutes before frying so the coating sticks better.
* For an extra crispy version, double-coat the tenders.
* For a healthier option, air fry at **400°F (200°C) for 10–12 minutes**, flipping halfway through.

# # Storage

Store leftover chicken separately from the sauce in an airtight container for up to **3 days**.

Reheat in an air fryer or oven at **375°F (190°C)** until crispy and heated through.

**Crispy golden chicken tenders coated in a sweet, smoky Honey BBQ glaze make an irresistible family-friendly dinner that's perfect with fries, coleslaw, or your favorite dipping sauce.**

08/17/2026

# **Balsamic Glazed Chicken with Roasted Vegetables**

**Prep Time:** 15 minutes
**Cook Time:** 35 minutes
**Total Time:** 50 minutes
**Servings:** 4
**Calories:** ~510 kcal per serving

# # Ingredients

# # # For the Chicken

* 4 boneless, skinless chicken breasts
* 1 tablespoon olive oil
* 1 teaspoon Italian seasoning
* ½ teaspoon garlic powder
* ½ teaspoon paprika
* 1 teaspoon salt
* ½ teaspoon black pepper

# # # For the Balsamic Glaze

* ⅓ cup balsamic vinegar
* 2 tablespoons honey
* 2 garlic cloves, minced
* 1 teaspoon Dijon mustard
* 1 tablespoon olive oil

# # # For the Vegetables

* 1½ cups broccoli florets
* 1 red bell pepper, sliced
* 1 zucchini, sliced
* 1 cup cherry tomatoes
* 1 tablespoon olive oil
* ½ teaspoon salt
* ¼ teaspoon black pepper
* ½ teaspoon Italian seasoning

# # Instructions

# # # 1. Prepare the Oven

Preheat the oven to **425°F (220°C)**.

Line a large baking sheet with parchment paper or lightly grease it.

# # # 2. Season the Chicken

Pat the chicken breasts dry.

Rub them with olive oil, Italian seasoning, garlic powder, paprika, salt, and black pepper.

Set aside.

# # # 3. Make the Balsamic Glaze

Add the balsamic vinegar, honey, minced garlic, Dijon mustard, and olive oil to a small saucepan.

Bring to a gentle simmer over medium heat.

Cook for **4–5 minutes**, stirring occasionally, until slightly thickened.

Remove from the heat.

# # # 4. Prepare the Vegetables

Place the broccoli, bell pepper, zucchini, and cherry tomatoes on the baking sheet.

Drizzle with olive oil.

Season with salt, pepper, and Italian seasoning.

Toss until evenly coated.

# # # 5. Add the Chicken

Place the seasoned chicken breasts among the vegetables.

Brush each chicken breast generously with the balsamic glaze.

Reserve some glaze for later.

# # # 6. Bake

Bake for **25–30 minutes**, depending on the thickness of the chicken.

The chicken should reach an internal temperature of **165°F (74°C)**.

During the final 5 minutes, brush the chicken with another layer of balsamic glaze.

# # # 7. Rest and Serve

Remove the baking sheet from the oven.

Let the chicken rest for **5 minutes**.

Drizzle with the remaining balsamic glaze and garnish with fresh parsley if desired.

Serve warm.

# # Serving Suggestions

Serve with:

* Garlic mashed potatoes
* Brown rice
* Quinoa
* Crusty bread
* Simple green salad
* Parmesan roasted potatoes

# # Tips

* Pound thicker chicken breasts to an even thickness for more even cooking.
* Don't reduce the balsamic glaze too much—it will continue thickening as it cools.
* Add red onion or mushrooms to the vegetables for extra flavor.
* A sprinkle of crumbled goat cheese makes an excellent finishing touch.
* For extra caramelization, broil the chicken for 1–2 minutes at the end.

# # Storage

Store leftovers in an airtight container in the refrigerator for up to **3 days**.

Reheat in a covered skillet or microwave until warmed through.

**Juicy roasted chicken coated in a sweet and tangy balsamic glaze, surrounded by colorful roasted vegetables, makes this an easy one-pan dinner that's both flavorful and family-friendly.**

08/15/2026

# **Creamy Cajun Chicken and Shrimp**

**Prep Time:** 15 minutes
**Cook Time:** 25 minutes
**Total Time:** 40 minutes
**Servings:** 4
**Calories:** ~580 kcal per serving

# # Ingredients

# # # Chicken & Shrimp

* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
* ½ pound large shrimp, peeled and deveined
* 1½ tablespoons Cajun seasoning, divided
* ½ teaspoon smoked paprika
* ½ teaspoon garlic powder
* 1 tablespoon olive oil
* 2 tablespoons unsalted butter

# # # Creamy Sauce

* 1 small yellow onion, finely diced
* 1 red bell pepper, sliced
* 4 garlic cloves, minced
* 1 cup chicken broth
* 1 cup heavy cream
* ½ cup freshly grated Parmesan cheese
* 1 teaspoon Italian seasoning
* ¼ teaspoon red pepper flakes, optional
* 1 tablespoon fresh lemon juice
* 2 tablespoons fresh parsley, chopped

# # Instructions

# # # 1. Season the Chicken and Shrimp

Place the chicken in one bowl and the shrimp in another.

Season both with Cajun seasoning, smoked paprika, and garlic powder.

Toss well to coat.

# # # 2. Cook the Chicken

Heat the olive oil in a large skillet over medium-high heat.

Add the chicken pieces and cook for **5–7 minutes**, stirring occasionally, until golden brown and almost fully cooked.

Transfer to a plate.

# # # 3. Cook the Shrimp

Add 1 tablespoon of butter to the same skillet.

Add the shrimp and cook for **1–2 minutes per side**, until pink and opaque.

Transfer the shrimp to the plate with the chicken.

# # # 4. Cook the Vegetables

Add the remaining butter to the skillet.

Add the diced onion and bell pepper.

Cook for **3–4 minutes**, until softened.

Add the minced garlic and cook for **30 seconds**.

# # # 5. Make the Cajun Cream Sauce

Pour in the chicken broth and scrape the browned bits from the bottom of the skillet.

Add the heavy cream, Italian seasoning, and remaining Cajun seasoning.

Bring to a gentle simmer and cook for **3 minutes**.

# # # 6. Add the Parmesan

Reduce the heat to low.

Gradually stir in the Parmesan cheese until melted and the sauce becomes smooth and creamy.

Add the red pepper flakes if desired.

# # # 7. Finish the Dish

Return the chicken and shrimp to the skillet.

Simmer gently for **2–3 minutes**, until everything is heated through.

Stir in the fresh lemon juice.

# # # 8. Garnish and Serve

Remove from the heat.

Sprinkle with fresh parsley and extra Parmesan.

Serve immediately.

# # Serving Suggestions

This creamy Cajun chicken and shrimp pairs perfectly with:

* Steamed white rice
* Creamy mashed potatoes
* Fettuccine or penne
* Garlic bread
* Roasted broccoli
* Cajun-style vegetables

# # Tips

* Cook the shrimp separately so they don't become overcooked.
* Use freshly grated Parmesan for the smoothest sauce.
* Adjust the Cajun seasoning according to how spicy you like it.
* Add spinach during the final 1–2 minutes for extra vegetables.
* For a richer version, add 2 tablespoons of cream cheese to the sauce.

# # Storage

Store leftovers in an airtight container in the refrigerator for up to **2 days**.

Reheat gently over low heat with a splash of chicken broth or cream. Avoid high heat, which can make the shrimp rubbery.

**Tender Cajun-seasoned chicken and juicy shrimp are coated in a rich Parmesan cream sauce with peppers and garlic for a bold, restaurant-style dinner that's ready in just 40 minutes.**

08/15/2026

# **One-Pan Lemon Herb Chicken and Potatoes**

**Prep Time:** 15 minutes
**Cook Time:** 40 minutes
**Total Time:** 55 minutes
**Servings:** 4
**Calories:** ~530 kcal per serving

# # Ingredients

* 4 bone-in, skin-on chicken thighs
* 1½ pounds baby potatoes, halved
* 3 tablespoons olive oil
* 1 teaspoon salt
* ½ teaspoon black pepper
* 1 teaspoon paprika
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 5 garlic cloves, minced
* 1 lemon, thinly sliced
* ½ cup chicken broth
* 1 tablespoon fresh lemon juice
* 1 tablespoon fresh parsley, chopped

# # Instructions

# # # 1. Prepare the Oven

Preheat the oven to **425°F (220°C)**.

Lightly grease a large baking dish or oven-safe skillet.

# # # 2. Season the Chicken

Pat the chicken thighs completely dry.

Place them in a large bowl and add:

* 1 tablespoon olive oil
* Salt
* Black pepper
* Paprika
* Oregano
* Thyme

Rub the seasoning evenly over the chicken.

# # # 3. Prepare the Potatoes

Add the halved potatoes to the same bowl.

Add 1 tablespoon olive oil and a pinch of salt and pepper.

Toss until evenly coated.

# # # 4. Assemble the Pan

Arrange the potatoes in a single layer in the baking dish.

Place the chicken thighs **skin-side up** among the potatoes.

Scatter the minced garlic and lemon slices around the chicken.

Pour the chicken broth and fresh lemon juice into the bottom of the pan.

Drizzle the remaining olive oil over the chicken skin.

# # # 5. Bake

Bake uncovered for **35–40 minutes**, until the potatoes are tender and the chicken reaches an internal temperature of **165°F (74°C)**.

For extra-crispy skin, broil for **2–3 minutes** at the end, watching carefully.

# # # 6. Rest and Serve

Remove from the oven and let everything rest for **5 minutes**.

Spoon some of the flavorful pan juices over the chicken and potatoes.

Garnish with fresh parsley.

Serve warm.

# # Serving Suggestions

Serve with:

* Steamed green beans
* Greek salad
* Roasted asparagus
* Crusty bread
* Simple cucumber salad

# # Tips

* Use baby Yukon Gold or baby red potatoes for the best texture.
* Keep the chicken skin exposed so it becomes crispy.
* Don't overcrowd the pan or the potatoes may steam instead of roast.
* Add sliced onions or bell peppers for extra vegetables.
* For stronger lemon flavor, add extra lemon zest before serving.

# # Storage

Store leftovers in an airtight container in the refrigerator for up to **3 days**.

Reheat in a **400°F (200°C) oven for 10–15 minutes** to help restore the crispy chicken skin.

**Juicy herb-seasoned chicken, crispy golden potatoes, roasted garlic, and bright lemon flavor all cook together in one pan for an easy family dinner with minimal cleanup.**

08/15/2026

# **Creamy Pesto Chicken with Roasted Tomatoes**

**Prep Time:** 10 minutes
**Cook Time:** 30 minutes
**Total Time:** 40 minutes
**Servings:** 4
**Calories:** ~560 kcal per serving

# # Ingredients

* 4 boneless, skinless chicken breasts
* 1 teaspoon salt
* ½ teaspoon black pepper
* 1 teaspoon Italian seasoning
* 1 tablespoon olive oil
* 2 tablespoons unsalted butter
* 4 garlic cloves, minced
* 1 cup cherry tomatoes, halved
* ½ cup basil pesto
* ¾ cup heavy cream
* ½ cup chicken broth
* ½ cup freshly grated Parmesan cheese
* 2 cups fresh spinach
* ¼ teaspoon red pepper flakes, optional
* Fresh basil, for garnish

# # Instructions

# # # 1. Season the Chicken

Pat the chicken breasts dry.

Season both sides with salt, black pepper, and Italian seasoning.

For thicker breasts, gently pound them to an even thickness so they cook evenly.

# # # 2. Sear the Chicken

Heat the olive oil and butter in a large oven-safe skillet over medium-high heat.

Add the chicken breasts and cook for **4–5 minutes per side**, until golden brown.

Transfer the chicken to a plate.

# # # 3. Roast the Tomatoes

Reduce the heat to medium.

Add the halved cherry tomatoes to the same skillet.

Cook for **3–4 minutes**, stirring occasionally, until they begin to soften and lightly blister.

Add the minced garlic and red pepper flakes.

Cook for another **30 seconds**.

# # # 4. Make the Pesto Cream Sauce

Pour in the chicken broth and scrape the browned bits from the bottom of the skillet.

Add the heavy cream and pesto.

Stir well and bring to a gentle simmer.

Cook for **2–3 minutes**.

# # # 5. Add Parmesan and Spinach

Reduce the heat to low.

Stir in the Parmesan cheese until melted.

Add the spinach and cook for **1–2 minutes**, until wilted.

# # # 6. Finish the Chicken

Return the chicken breasts to the skillet.

Spoon the creamy pesto sauce and tomatoes over the chicken.

Cover and simmer for **6–8 minutes**, or until the chicken reaches **165°F (74°C)** internally.

# # # 7. Serve

Remove from the heat.

Garnish with fresh basil and additional Parmesan cheese.

Serve immediately.

# # Serving Suggestions

Serve with:

* Garlic bread
* Parmesan roasted potatoes
* Buttered pasta
* Steamed asparagus
* Lemon green beans
* Rice

# # Tips

* Use good-quality basil pesto for the best flavor.
* Freshly grated Parmesan melts more smoothly into the sauce.
* Don't boil the cream sauce aggressively.
* Add sliced mushrooms for extra flavor.
* Chicken thighs can be substituted for chicken breasts.
* For a lighter sauce, use half-and-half instead of heavy cream.

# # Storage

Store leftovers in an airtight container in the refrigerator for up to **3 days**.

Reheat gently over medium-low heat with a splash of chicken broth or cream.

**Juicy golden chicken simmered in a creamy basil pesto sauce with sweet roasted tomatoes and Parmesan creates an easy restaurant-style dinner that's ready in just 40 minutes.**

08/14/2026

# **Sticky Korean Chicken Rice Bowls**

**Prep Time:** 15 minutes
**Cook Time:** 20 minutes
**Total Time:** 35 minutes
**Servings:** 4
**Calories:** ~590 kcal per serving

# # Ingredients

# # # For the Chicken

* 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
* 1 tablespoon cornstarch
* 1 tablespoon vegetable oil
* ½ teaspoon salt
* ½ teaspoon black pepper
* 1 teaspoon garlic powder

# # # For the Korean Sauce

* 3 tablespoons gochujang
* 2 tablespoons soy sauce
* 2 tablespoons honey
* 1 tablespoon rice vinegar
* 1 tablespoon sesame oil
* 3 garlic cloves, minced
* 1 teaspoon freshly grated ginger
* 2 tablespoons water

# # # For the Bowls

* 3 cups cooked jasmine rice
* 1 cucumber, thinly sliced
* 1 cup shredded carrots
* ½ cup edamame, cooked
* 2 green onions, sliced
* 1 tablespoon sesame seeds
* Fresh cilantro, optional

# # Instructions

# # # 1. Prepare the Chicken

Place the chicken pieces in a large bowl.

Add the salt, black pepper, garlic powder, and cornstarch.

Toss until the chicken is evenly coated.

# # # 2. Make the Sauce

In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water.

Set aside.

# # # 3. Cook the Chicken

Heat the vegetable oil in a large skillet over medium-high heat.

Add the chicken in a single layer.

Cook for **6–8 minutes**, turning occasionally, until golden brown and fully cooked.

# # # 4. Add the Korean Sauce

Reduce the heat to medium.

Pour the sauce over the chicken.

Toss continuously for **2–3 minutes**, until the sauce becomes thick, glossy, and sticky.

Remove from the heat.

# # # 5. Assemble the Bowls

Divide the warm jasmine rice among four bowls.

Top with the Korean chicken, cucumber, shredded carrots, and edamame.

# # # 6. Garnish

Sprinkle with sliced green onions and sesame seeds.

Add fresh cilantro if desired.

Serve immediately.

# # Serving Suggestions

Pair with:

* Kimchi
* Korean cucumber salad
* Steamed broccoli
* Pickled vegetables
* Seaweed snacks

# # Tips

* Chicken thighs stay especially juicy, but chicken breast can also be used.
* Don't let the sauce boil too aggressively because the honey can burn.
* Adjust the amount of gochujang depending on your preferred spice level.
* Add sliced avocado for a creamy contrast.
* For extra crunch, top with chopped roasted peanuts.

# # Storage

Store the chicken, rice, and vegetables separately in airtight containers in the refrigerator for up to **3 days**.

Reheat the chicken and rice thoroughly before serving.

**Tender chicken coated in a spicy-sweet Korean glaze, served over fluffy jasmine rice with crunchy fresh vegetables—an easy homemade rice bowl packed with bold flavor.**

08/14/2026

# **Crispy Parmesan Crusted Chicken with Lemon Butter Sauce**

**Prep Time:** 15 minutes
**Cook Time:** 20 minutes
**Total Time:** 35 minutes
**Servings:** 4
**Calories:** ~570 kcal per serving

# # Ingredients

# # # For the Chicken

* 4 boneless, skinless chicken breasts
* ½ cup all-purpose flour
* 2 large eggs
* 1 tablespoon milk
* 1 cup panko breadcrumbs
* ¾ cup freshly grated Parmesan cheese
* 1 teaspoon garlic powder
* 1 teaspoon Italian seasoning
* ½ teaspoon paprika
* ½ teaspoon salt
* ½ teaspoon black pepper
* 2 tablespoons olive oil
* 1 tablespoon butter

# # # For the Lemon Butter Sauce

* 3 tablespoons unsalted butter
* 3 garlic cloves, minced
* ½ cup chicken broth
* 2 tablespoons fresh lemon juice
* 1 teaspoon Dijon mustard
* 1 tablespoon chopped fresh parsley

# # Instructions

# # # 1. Prepare the Chicken

Place each chicken breast between two pieces of plastic wrap.

Gently pound them to an even thickness of about **½ inch**.

Season both sides with salt and black pepper.

# # # 2. Prepare the Coating

Place the flour in one shallow bowl.

In a second bowl, whisk together the eggs and milk.

In a third bowl, combine the panko breadcrumbs, Parmesan, garlic powder, Italian seasoning, and paprika.

# # # 3. Coat the Chicken

Dip each chicken breast into the flour, shaking off the excess.

Dip into the egg mixture.

Finally, press firmly into the Parmesan-panko mixture, making sure both sides are well coated.

# # # 4. Cook the Chicken

Heat the olive oil and butter in a large skillet over medium heat.

Add the chicken and cook for **4–5 minutes per side**, until deeply golden and crispy.

The chicken should reach **165°F (74°C)** internally.

Transfer to a plate and keep warm.

# # # 5. Make the Lemon Butter Sauce

Reduce the heat to medium-low.

Add the butter to the same skillet.

Add the minced garlic and cook for **30 seconds**.

Pour in the chicken broth and lemon juice.

Whisk in the Dijon mustard.

Simmer for **2–3 minutes**, until slightly reduced.

# # # 6. Finish the Dish

Return the crispy chicken to the skillet briefly, or spoon the lemon butter sauce over the chicken just before serving.

Garnish with fresh parsley and lemon slices.

# # Serving Suggestions

Serve with:

* Garlic mashed potatoes
* Roasted asparagus
* Buttered green beans
* Lemon rice
* Simple arugula salad

# # Tips

* Pound the chicken evenly so it cooks at the same rate.
* Press the Parmesan coating firmly onto the chicken.
* Avoid overcrowding the skillet.
* Use freshly grated Parmesan for the best crust.
* For extra crispiness, cook the chicken in batches.
* Add a pinch of red pepper flakes to the sauce for some heat.

# # Storage

Store leftovers in an airtight container in the refrigerator for up to **3 days**.

For the crispiest result, reheat in an **air fryer at 375°F (190°C) for 4–6 minutes**.

**Golden, crispy Parmesan chicken paired with a bright lemon butter sauce makes an irresistible restaurant-style dinner that's ready in just 35 minutes.**

08/13/2026

# **Baked Honey Mustard Chicken Thighs**

**Prep Time:** 10 minutes
**Cook Time:** 35 minutes
**Total Time:** 45 minutes
**Servings:** 4
**Calories:** ~520 kcal per serving

# # Ingredients

* 8 bone-in, skin-on chicken thighs
* 1 tablespoon olive oil
* 1 teaspoon salt
* ½ teaspoon black pepper
* 1 teaspoon paprika
* ½ teaspoon garlic powder
* ⅓ cup Dijon mustard
* ¼ cup honey
* 2 tablespoons apple cider vinegar
* 3 garlic cloves, minced
* 1 teaspoon dried thyme
* ½ teaspoon smoked paprika
* 1 tablespoon fresh parsley, chopped

# # Instructions

# # # 1. Prepare the Chicken

Preheat the oven to **400°F (200°C)**.

Pat the chicken thighs dry with paper towels.

Season both sides with salt, black pepper, paprika, and garlic powder.

# # # 2. Make the Honey Mustard Sauce

In a small bowl, whisk together:

* Dijon mustard
* Honey
* Apple cider vinegar
* Minced garlic
* Dried thyme
* Smoked paprika

Mix until smooth.

# # # 3. Sear the Chicken

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Place the chicken thighs **skin-side down**.

Cook for **4–5 minutes**, until the skin is golden and crispy.

Flip the chicken.

# # # 4. Add the Sauce

Pour the honey mustard sauce over the chicken thighs.

Use a spoon to spread the sauce evenly over each piece.

# # # 5. Bake

Transfer the skillet to the preheated oven.

Bake for **25–30 minutes**, until the chicken reaches an internal temperature of **165°F (74°C)**.

During the last 5 minutes, spoon some of the sauce over the chicken again.

# # # 6. Rest and Serve

Remove the skillet from the oven.

Let the chicken rest for **5 minutes**.

Garnish with fresh parsley and serve warm.

# # Serving Suggestions

This chicken pairs perfectly with:

* Creamy mashed potatoes
* Roasted baby potatoes
* Steamed green beans
* Roasted carrots
* Buttered rice
* Simple green salad

# # Tips

* Patting the chicken dry helps create crispier skin.
* Don't skip the searing step—it adds much more flavor.
* Use real Dijon mustard rather than yellow mustard for a richer sauce.
* For a spicy version, add ½ teaspoon cayenne pepper.
* Chicken breasts can be substituted, but reduce the baking time to prevent them from drying out.

# # Storage

Store leftovers in an airtight container in the refrigerator for up to **3 days**.

Reheat in a covered skillet over medium-low heat with a splash of chicken broth.

**Crispy golden chicken thighs coated in a sweet and tangy honey mustard glaze make this an easy, flavorful dinner the whole family will love.**

08/11/2026

# 🥔 Crispy Parmesan Roasted Potatoes

# # # Prep Time

10 minutes

# # # Cook Time

40 minutes

# # # Total Time

50 minutes

# # # Servings

4 servings

# # Ingredients

* 2 lbs (900 g) baby potatoes, halved
* 3 tablespoons olive oil
* ½ cup freshly grated Parmesan cheese
* 1 teaspoon garlic powder
* 1 teaspoon Italian seasoning
* ½ teaspoon paprika
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 2 tablespoons fresh parsley, chopped
* 1 tablespoon melted butter

# # Instructions

1. Preheat the oven to **425°F (220°C)**. Line a large baking sheet with parchment paper.
2. Bring a large pot of salted water to a boil. Add the potatoes and boil for **6–7 minutes**, then drain well.
3. In a small bowl, combine the Parmesan, garlic powder, Italian seasoning, paprika, salt, and black pepper.
4. Drizzle the baking sheet with olive oil and sprinkle the Parmesan seasoning mixture evenly over the surface.
5. Place the potatoes **cut-side down** directly on top of the Parmesan mixture.
6. Brush the tops lightly with melted butter.
7. Roast for **30–35 minutes**, until the potatoes are golden brown and crispy.
8. Let them cool on the baking sheet for **5 minutes** so the Parmesan crust can firm up.
9. Carefully lift the potatoes from the pan and garnish with fresh parsley.
10. Serve immediately with ranch dressing, garlic aioli, or your favorite dipping sauce.

# # # Tips

* Use freshly grated Parmesan for the crispiest crust.
* Make sure the potatoes are well dried before roasting.
* Don't overcrowd the baking sheet.
* Baby Yukon Gold or red potatoes work especially well.

# # # Storage

Store leftovers in an airtight container in the refrigerator for up to **3 days**. Reheat in an oven or air fryer to restore the crispiness.

Yummy Recipes

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