Plus, chicken breasts are leaner than dark meat, which can be a boon for those looking to reduce their fat intake. Here are several recipes from our archives for bold, flavorful chicken breasts.

From the kitchen of recipe developer Jennine Rye, this chicken-based pot roast can be assembled in just 20 minutes, giving ...

1/2 cup seasoned bread crumbs; 6 boneless skinless chicken breast halves (4 ounces each) 2 tablespoons olive oil; 1 can (14-1/2 ounces) beef broth ...

Note: This recipe is designed for a wood oven, but the dish can be made in a 450-degree conventional oven. 6 pounds chicken legs and thighs 1 teaspoon sea salt 1/2 teaspoon black pepper 2 ...

Ingredients 3 ¾ pounds bone-in chicken pieces, preferably dark meat; 2 ½ tsp. kosher salt, divided; ½ tsp. ground black pepper; 1 ½ Tbsp. extra-virgin olive oil ...

1. Set the oven at 375 degrees. Have on hand a 9-by-13-inch baking dish. 2. Sprinkle the chicken with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Add the chicken ...

Preheat the oven to 350°F. In a deep, 12-inch ovenproof saute pan, heat the olive oil. Season the chicken with salt and pepper and cook over high heat, turning once, until browned, about 12 minutes.

Make the chicken . Preheat the oven to 425°. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate ...