Tkemali Chicken Thighs Pan-Seared Chicken Thighs Glazed in Homemade Tkemali Sauce Ingredients: 6 bone-in, skin-on chicken thighs 1 tablespoon olive oil 1 cup green or red tkemali (Georgian sour plum sauce) 3 cloves garlic, minced 1 teaspoon coriander 1 teaspoon smoked paprika Salt and black pepper, to taste 1/4 teaspoon crushed red pepper flakes (optional) Fresh cilantro or parsley for garnish Lemon wedges, for serving Directions: Pat chicken thighs dry with paper towels and season generously with salt, pepper, smoked paprika, and coriander. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 5–6 minutes until golden and crispy. Flip and sear the other side for 3–4 minutes. Reduce heat to medium-low. Remove excess fat if needed, leaving about 1 tablespoon in the pan. Add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant. Pour in the tkemali sauce and gently coat the chicken. Simmer uncovered for 12–15 minutes, occasionally spooning the sauce over the meat, until chicken is fully cooked and tender. Garnish with fresh herbs and serve with lemon wedges and rice or roasted vegetables. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 385 kcal | Servings: 4 servings #georgiancuisine #tkemali #chickenthighs #easychickenrecipes #georgiansauce #sourplumsauce #chickendinner #comfortfood #weeknightdinner #homecooking #savoryglaze #pansearedchicken #georgianflavors #plumsauce #authenticflavors #midweekmeals #freshherbs #spiceddinner #worldcuisine #homemadesauce This is not your average chicken dish! These Tkemali-glazed chicken thighs are bold, tangy, and full of Georgian flavor. Perfect for impressing your dinner guests or just treating yourself!

Loaded Creamy Paprika Chicken with Herbed Rice Creamy Paprika Chicken Thighs Over Buttery Herb Rice Ingredients: For the Herbed Rice: 1 cup long-grain white rice (or jasmine rice) 2 cups chicken broth or water 1 tablespoon butter 2 tablespoons chopped fresh parsley 1 tablespoon chopped chives or green onions Salt to taste For the Creamy Paprika Chicken: 1.5 lbs boneless, skinless chicken thighs or breasts 1 tablespoon olive oil 1 tablespoon butter 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste 1/2 cup chicken broth 1 cup heavy cream 1/4 cup grated Parmesan cheese 1 tablespoon Dijon mustard (optional for tang) Fresh chopped parsley, for garnish Directions: Cook the Rice: In a saucepan, combine rice, broth or water, and butter. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in herbs and season with salt. Keep warm. Prepare the Chicken: Pat chicken dry and season both sides with paprika, garlic powder, onion powder, salt, and pepper. In a large skillet, heat olive oil and butter over medium heat. Sear chicken 4–5 minutes per side, until golden and cooked through. Remove and set aside. In the same skillet, pour in chicken broth to deglaze, scraping up browned bits. Add cream, Parmesan, and Dijon (if using). Stir and simmer until sauce thickens slightly (4–5 minutes). Return chicken to the pan and simmer in the sauce for 2–3 minutes. Serve hot over herbed rice. Garnish with more parsley and extra sauce on top. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 580 kcal | Servings: 4 servings #paprikachicken #creamychickenrecipes #herbedrice #loadedchickenmeal #comfortfoodrecipes #easyweeknightdinners #onepanchicken #butteryherbrice #garlicpaprikachicken #chickenthighsrecipe #creamygarlicsauce #easyfamilymeals #chickenandricebowl #savorydinners #homemademeals #cheesychickensauce #quickchickendinner #chickenwithsauce #skilletchicken #flavorfulcomfort This Loaded Creamy Paprika Chicken with Herbed Rice is rich, cozy, and totally irresistible. A full comfort meal in under 40 minutes!

Sheet Pan Sticky Sweet and Sour Chicken Easy Sheet Pan Sweet & Sour Chicken with Pineapple Glaze Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 red onion, chopped 1 cup pineapple chunks (fresh or canned, drained) 1 tablespoon olive oil Salt and black pepper to taste For the Sticky Sweet and Sour Sauce: 1/3 cup ketchup 1/4 cup rice vinegar or apple cider vinegar 1/4 cup brown sugar 2 tablespoons soy sauce 1 tablespoon cornstarch mixed with 2 tablespoons water Directions: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss chicken pieces, bell peppers, onion, and pineapple with olive oil, salt, and pepper. Spread out on the prepared baking sheet in a single layer. Bake for 15 minutes. Meanwhile, whisk together ketchup, vinegar, brown sugar, and soy sauce in a small saucepan. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook until the sauce thickens (2–3 minutes). Remove from heat. Remove sheet pan from the oven, pour sauce evenly over chicken and veggies, and toss to coat. Return to the oven and bake for another 10–12 minutes, or until chicken is fully cooked and caramelized. Serve hot over rice or noodles and garnish with green onions or sesame seeds if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 410 kcal | Servings: 4 servings #sweetandsourchicken #sheetpanmeals #easychickendinner #stickychicken #onepanrecipes #pineapplechicken #homemadechinesefood #weeknightmeals #healthyishcomfort #saucychicken #bakedchickenrecipes #easyfamilydinners #ovenroastedchicken #glazedchicken #sweetandspicy #chickenandpeppers #onepanmagic #savoryandsweet #familyfavorite #quickcomfortfood Craving takeout? Try this Sticky Sweet and Sour Chicken made on a single sheet pan—crispy, saucy, and packed with pineapple flavor!

Air Fryer BBQ Chicken Breast Juicy BBQ Chicken Breast in the Air Fryer Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup barbecue sauce (plus extra for brushing) Directions: Preheat the air fryer to 375°F (190°C). Pat the chicken breasts dry with paper towels. Brush them lightly with olive oil on both sides. In a small bowl, mix garlic powder, smoked paprika, salt, and black pepper. Rub the seasoning mix evenly over the chicken. Place the chicken breasts in the air fryer basket in a single layer. Air fry for 10 minutes. Flip the chicken, brush with barbecue sauce, and cook for another 6–8 minutes, or until the internal temperature reaches 165°F (74°C). Brush with additional BBQ sauce before serving, if desired. Let rest 5 minutes before slicing. Prep Time: 5 minutes | Cooking Time: 18 minutes | Total Time: 23 minutes Kcal: 260 kcal | Servings: 2 servings #airfryerchicken #bbqchickenbreast #airfryerrecipes #quickchickendinner #smokyflavor #healthyairfryer #easybbqrecipe #weeknightmeals #lowfatdinner #glutenfreechicken #crispyoutsidejuicyinside #chickendinnerideas #barbecueflavor #mealprepchicken #airfryermagic #chickenlovers #proteinpacked #juicyairfryerchicken #nobreadedchicken #simpledinners Juicy, smoky, and ready in under 25 minutes! This Air Fryer BBQ Chicken Breast is a fast, flavorful fix for busy weeknights!

Creamy Ranch Chicken Skillet Creamy Ranch Chicken with Garlic and Herbs Ingredients: 4 boneless, skinless chicken breasts 1 tablespoon olive oil 1 tablespoon butter 2 cloves garlic, minced 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese 1 tablespoon ranch seasoning mix Salt and pepper to taste 2 tablespoons chopped parsley (for garnish) Directions: Season the chicken breasts with salt, pepper, and half of the ranch seasoning mix. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side until golden and cooked through. Remove and set aside. In the same skillet, reduce heat to medium. Add the minced garlic and cook for 30 seconds. Pour in the chicken broth and stir to deglaze the pan. Add heavy cream, remaining ranch seasoning, and Parmesan cheese. Stir well until smooth and slightly thickened (about 3–5 minutes). Return the chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes to blend flavors. Garnish with chopped parsley and serve warm with mashed potatoes, pasta, or rice. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 460 kcal | Servings: 4 servings #ranchchicken #creamychickendinner #easychickenrecipes #ranchflavor #skilletmeals #comfortfoodrecipes #creamygarlicchicken #onepanmeals #chickenwithsauce #easyweeknightdinner #homestylechicken #herbychicken #ranchskillet #familyfavorites #quickmeals #cheesychicken #chickenbreastrecipes #saucydinner #garliccreamchicken #weeknightcomfort Creamy, dreamy, ranch-flavored chicken perfection! This skillet dinner is bursting with flavor and ready in just 30 minutes.