Name: Roasted Chicken Thighs with White Wine Pan Sauce
Cook time: 30 min
Total time: 45 min
Yield: 4 servings

A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

Katie Button

Roasted Chicken Thighs with White Wine Pan Sauce

Meet The Creator

Charles Hunter III's Peppercorn Chicken with Fig Sauce

Peppercorn Chicken with Fig Sauce

Annie Starke's Crunchy Chicken and Peanut Salad and Peanut Sauce

Crunchy Chicken and Peanut Salad with Peanut Sauce

Joanna Gaines's Honey Garlic Chicken with Pineapple

Honey Garlic Chicken with Pineapple

A bone-in ribeye is my favorite cut of steak, and I love grilling for special occasions. It is well marbled, flavorful, and the ultimate classic cut. Chimichurri sauce is one of those condiments that you can slather onto almost anything and pairs perfectly with a steak. I make a big batch and use it throughout the whole week. There is something about the fresh herbs and vinegar that makes this a bright, vibrant, highly flavored sauce.

Elizabeth Poett's Ribeye Steak with Chimichurri

Ribeye Steak with Chimichurri Sauce

You can’t have soul food without some good music and friends, so throw on some of your favorite tunes, and invite over your friends and family because you’ve fried up some amazingly light and crispy fish. Add your tartar sauce if you’ve got it, maybe some hush puppies, or just some sliced wheat bread and enjoy.

Millie Peartree's Fried Fish with Tartar Sauce

Fried Fish with Tartar Sauce

Roast Chicken

Chicken Marsala is one of my dad’s favorite dishes. I learned to make this recipe by cooking it for him over time. This recipe has a really delicious balance of Marsala, mushrooms, garlic, and lemon. It’s an easy stovetop meal that can be made quickly, but is satisfying and rich in flavor.

Chicken Marsala

This dish is an Italian American classic that’s full of flavor. I love to make this for my mother, who is from an Italian American family, because it reminds her of her childhood and going to family-owned Italian restaurants on the East Coast. It’s a take on eggplant Parmigiana that uses chicken instead of eggplant. The chicken is breaded and fried and layered with marinara, mozzarella, Parmesan, and parsley. It’s an easy meal to make and celebrates the simple, wonderful flavors of tomatoes, garlic, and basil. The marinara sauce is so flavorful that I sometimes just make it to serve on pasta.

Elizabeth Poett's Chicken Parmesan with Homemade Marinara

Chicken Parmesan with Homemade Marinara

Joanna Gaines' Homemade Pasta Noodles with Vodka Sauce

Homemade Pasta Noodles with Vodka Sauce

Joanna Gaines' Chicken tenders and spicy honey

Chicken Tenders with Spicy Honey

Get ready to impress your friends and family. This recipe is sure to put a smile on your face. As all good things take time and care, this recipe is a little bit of a “labor of love.” Make sure you set aside about an hour and a half of prep work and around an hour of cook time. It serves 6 people, maybe 4 if you're hungry!

Fried Chicken with Hot Honey

Annie Starke's Sliced Skirt Steak with Romesco Sauce

Sliced Skirt Steak with Romesco Sauce

Fried Chicken

Joanna Gaines's Basil Pesto Chicken Pizza with Bell Peppers

Basil Pesto Chicken Pizza with Bell Peppers

Chicken Cordon Bleu

Bone-in, skin-on chicken breasts tend to maintain their moisture much better than their boneless, skinless counterparts. This recipe is an easy and delicious way to incorporate luxe truffles into everyday life. The truffle butter recipe used here goes a long way and can be stored in the freezer until you’re ready to use. For best results, prep the chicken breasts the night before and pair with a green salad, or roast a few veggies to serve alongside, and dinner is on the table in less than an hour! If truffle butter isn’t available, use plain butter or herbed butter as an easy substitute.

Katie Button's Roast Chicken Breast with Truffle Butter

Roast Chicken Breast with Truffle Butter

Joanna Gaines's Chicken Mushroom Spinach Crepes with Mushroom Sauce

Chicken Mushroom Spinach Crêpes with Mushroom Sauce

This is a really fun way to grill a whole chicken. The beauty of a butterflied chicken is that you flatten the bird out, allowing the leg meat to cook before the breast is overdone and dry. Between the butterflied cut and the basting with both butter and homemade barbecue sauce, this grilled chicken is incredibly succulent and flavorful.

Elizabeth Poett's Butterflied Chicken with Peach Barbecue Sauce

Butterflied Chicken with Peach Barbecue Sauce

Chicken Flautas

“Pho wasn’t a dish you could easily find in Waco until the last few years, so serving it to friends always felt like revealing a best-kept secret. If you can’t find the rice noodles at your grocery store, you can always substitute ramen in a pinch. The finished product won’t be traditional pho, but you will still receive all the warmth and restoration a bowl of pho can give.” — Joanna Gaines, Magnolia Table, Volume 3

Chicken Pho from Magnolia Table, Volume 3. 

Roasted Chicken Thighs with White Wine Pan Sauce

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