Place a large nonstick skillet over medium heat. Once hot, add the remaining tablespoon olive oil and the sliced red onion. Season with salt and black pepper, to taste, and stir to combine. Cook ...

Remove the pan from the heat. Add the chicken bites back to the pan and toss to coat them evenly with the garlic butter.

As the skillet simmers, the preserved lemon works to season the ... In a small bowl, combine the cumin, oregano, garlic powder, salt and pepper. Pat the chicken dry and sprinkle both sides with ...

Use fresh or frozen artichokes. Cook it day-of in an hour, or make it ahead of time and reheat. However you prepare this ...

Using thin chicken tenders for this recipe cuts meal cooking time to 10 minutes. A touch of lemon juice brightens the garlicy ...

Transfer chicken to a plate, skin side up. Pour off all but 1 tablespoon of fat from skillet. Return skillet to medium heat. Add garlic, thyme, lemon zest and red pepper flakes and cook, uncovered, ...

Crispy chicken thighs, potatoes, and a garlic-white wine sauce ... Remove from heat, and stir in lemon juice. Return potatoes and chicken to skillet; garnish with parsley.

We do Pizza Friday, Pasta Sunday, and have a few weeknight staples we never get tired of. We also really, really love garlic.

Chicken Marsala is an Italian American classic. In its most basic form, it starts with thin pieces of boneless, skinless ...

Creamy one-pan Lemon Chicken ... in a large skillet over medium heat. Add the chopped yellow onion and cook until translucent, about 3 minutes. Stir in the orzo, minced garlic, Italian seasoning ...