From America’s Test Kitchen.
Tired of dry chicken breast and soggy sides? We’ve cracked the code on making a complete, delicious, and foolproof weeknight dinner all in one pan. Dan Souza shows Bridget Lancaster how to cook skillet-roasted chicken breast that guarantees juicy, tender meat with crispy, golden-brown skin every time. Cooking the green beans in the rendered chicken fat brings big flavor to the vegetables. This is an easy recipe you’ll be adding to your permanent rotation.
Skillet-Roasted Chicken Breasts with Garlicky Green Beans Recipe: https://cooks.io/3Kzwj8U
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At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook’s Illustrated magazine, on our television shows America’s Test Kitchen and Cook’s Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.
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