Chicken with Dijon Mustard and Tarragon Sauce Creamy Dijon Tarragon Chicken in a French-Inspired Sauce Ingredients: 4 boneless, skinless chicken breasts 2 tablespoons olive oil 2 tablespoons unsalted butter 2 cloves garlic, minced 1 shallot, finely chopped 1/2 cup dry white wine 1/2 cup chicken broth 1/2 cup heavy cream 2 tablespoons Dijon mustard 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried tarragon) Salt and pepper to taste Directions: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 5–6 minutes per side, until golden brown and cooked through. Transfer to a plate and keep warm. In the same skillet, add butter, garlic, and shallot. Sauté for 1–2 minutes until fragrant and translucent. Pour in the wine and scrape up any browned bits from the bottom of the pan. Let simmer for 3–4 minutes to reduce slightly. Add chicken broth, cream, Dijon mustard, and tarragon. Stir to combine and simmer for 5 minutes until sauce thickens. Return chicken to the skillet, spooning sauce over the top. Simmer for another 3–4 minutes. Serve warm with a drizzle of sauce over each piece. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: Approximately 420 kcal per serving | Servings: 4 servings #chickendinner #dijonmustard #frenchchicken #tarragonchicken #easyrecipes #creamychicken #weeknightmeals #comfortfood #skilletchicken #mustardcream #herbsauce #homecooking #easydinners #chickenrecipe #savorysauce #whitewinesauce #gourmetathome #quickdinner #tarragonrecipes #cozymeals This Chicken with Dijon Mustard and Tarragon Sauce is French-inspired elegance in under 40 minutes. Creamy, herby, and full of flavor—perfect for your next cozy dinner.

Zucchini and Tomato Soup Garden-Fresh Zucchini & Tomato Soup with Basil and Garlic Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 3 medium zucchinis, sliced 4 ripe tomatoes, chopped (or one 14-oz can of diced tomatoes) 3 cups vegetable broth 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes (optional) Salt and pepper, to taste 1/4 cup fresh basil, chopped Optional: 1/4 cup grated Parmesan cheese for garnish Directions: Heat olive oil in a large pot over medium heat. Sauté the onion for 3–4 minutes until translucent. Add garlic and cook for another minute, stirring to avoid burning. Stir in the zucchini and cook for 5–6 minutes, until lightly softened. Add tomatoes, broth, oregano, and red pepper flakes. Bring to a boil. Reduce heat and simmer for 20–25 minutes, until zucchini is tender and flavors are blended. Use an immersion blender to partially blend the soup (optional) for a thicker texture. Season with salt and pepper. Stir in fresh basil just before serving. Serve hot, topped with grated Parmesan if desired, and a slice of crusty bread. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 150 kcal | Servings: 4 servings #zucchinisoup #tomatosoup #vegetariansoup #summerrecipes #easydinners #healthycomfortfood #gardenfresh #basilrecipes #souprecipes #zucchinirecipes #homemadesoup #onepotmeals #lightlunch #meatlessmeals #lowcalrecipes #mediterraneanflavors #veggiesoup #zucchiniandtomato #herbydelight #quickweeknightdinner Zucchini + tomato = the summer soup you didn’t know you needed! Light, fresh, and full of flavor—this bowl is comfort food with a healthy twist.

Bang Bang Chicken Fried Rice Spicy-Sweet Bang Bang Chicken with Crispy Fried Rice Ingredients: For the Bang Bang Chicken: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces 1/4 cup cornstarch Salt and pepper to taste 2 tablespoons vegetable oil For the Bang Bang Sauce: 1/4 cup mayonnaise 2 tablespoons sweet chili sauce 1 tablespoon sriracha 1 tablespoon honey 1 tablespoon lime juice For the Fried Rice: 2 cups cooked and cooled jasmine rice (preferably day-old) 2 tablespoons sesame oil 2 eggs, lightly beaten 1/2 cup frozen peas and carrots 1/4 cup green onions, chopped 2 cloves garlic, minced 2 tablespoons soy sauce 1 tablespoon oyster sauce (optional) Directions: In a bowl, toss chicken with cornstarch, salt, and pepper until evenly coated. Heat vegetable oil in a skillet or wok over medium-high heat. Add chicken and cook until crispy and golden, about 6–8 minutes. Remove and set aside. In a small bowl, whisk together all bang bang sauce ingredients until smooth. Set aside. In the same skillet, add sesame oil and scramble the eggs. Push to one side. Add garlic, peas and carrots. Stir-fry for 2 minutes. Add rice and stir-fry for 3–4 minutes, breaking up clumps. Add soy sauce and oyster sauce; mix thoroughly. Return chicken to the pan and pour bang bang sauce over the top. Toss to combine and coat evenly. Garnish with chopped green onions and serve hot. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 520 kcal | Servings: 4 servings #friedrice #bangbangchicken #asianfusion #quickdinner #spicyandsweet #comfortfood #ricedishes #homemadefriedrice #easydinners #sweetchili #wokcooking #mealprepideas #fusionflavors #ricebowl #weeknightrecipes #streetfoodstyle #crispychicken #flavorburst #srirachalover #savorymeals This Bang Bang Chicken Fried Rice is the ultimate flavor bomb 💥🍚 Sweet, spicy, crispy — it’s everything you want in a bowl!