I’ve gotten a bunch of emails from readers lately asking why New York Times Cooking chicken recipes don’t often call for boneless, skinless breasts. “Why is it always chicken thighs? I don’t know anyone, except my sister, who prefers dark meat,” someone wrote, in a truly excellent email with a subject line that simply said “Again?” We do tend to prefer chicken thighs here at NYT Cooking HQ, and we’ve been pushing our agenda in recipe after recipe. Boneless thighs are fattier, which makes them far juicier, more tender and more flavorful than breasts, and more difficult to overcook.
But chicken breasts have their selling points, and their fans. Use them right and they can feel generous and satisfying, even succulent. Their mildness can be an asset: Think of white meat as a plush mattress you can blanket with interesting flavors and textures.
So this week I’m paying tribute to the boneless, skinless chicken breast, with five recipes that use the cut to excellent effect. These sweet and salty honey-garlic chicken breasts are perfect for when you want big flavor, but you’re short on time. To ensure golden-brown chicken breasts that stay plump and moist, start with a hot pan and pat the chicken dry to avoid adding extra moisture, then allow the chicken to sear properly.
Once your chicken has taken on color, set it aside and create a simple pan sauce of honey, soy sauce, vinegar, garlic and butter. When the sauce is glossy, return the chicken to the pan and turn .
