“Absolutely the juiciest and crispiest chicken breasts I have made”

Team Chicken Breast, this Parmesan-crusted chicken is for you.

View in browser|nytimes.com September 16, 2024 Lidey Heuck's parmesan-crusted chicken. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. "Absolutely the juiciest and crispiest chicken breasts I have made" By Melissa Clark Not a week goes by that I don't get chicken breast emails. Readers write to remind me that while recipe developers like myself may like thighs and legs because they're so forgiving to cook, boneless chicken breasts have their own appeal. They cook quickly, they're easy to eat, and even picky eaters like them. So, Team Chicken Breast reasonably wants to know: When is it our turn? Team C.B., we hear you! Behold 110 of our best chicken breast recipes. Among the bountiful possibilities here, Lidey Heuck's recipe for Parmesan-crusted chicken breasts stands out for at least two reasons. First, it's baked, not fried, which makes less mess. Second, instead of using three separate bowls for dredging the chicken cutlets in flour, then eggs, and then crumbs, Lidey simply brushes the meat with mayonnaise to get the crumbs to adhere, which means two fewer bowls and scads of flavor. Featured Recipe Parmesan-Crusted Chicken Breasts View Recipe → Now that you have the mayo out, you may as well smear some of it on broccoli for Sarah DiGregorio's mayo-grilled version of the vegetable, to serve alongside your chicken. Or else skip the extra cooking with a cucumber salad that you can throw together while the chicken's in the oven. Use white meat or dark meat, or mix 'em together for Lidey's white chicken chili. It's paler than most chilis because of the white beans and lack of tomatoes, but don't let yourself be lulled by its mild-mannered appearance. A combination of jalapeño, cumin and canned green chiles packs an exquisite punch. Don't fret if you've used up all your chicken breasts now, because you don't need any meat at all for Hetty "Don't Gnocch' It Till You Try It" Lui McKinnon's vegetarian crispy gnocchi with spinach and feta. Inspired by spanakopita, but with added heft, it's a chewy-textured, tangy, 25-minute recipe with color and verve for miles. OK, let's give Team Fish a turn with Naz Deravian's take on chirashi sushi. Rather than with the traditional mix of raw fish, Naz anchors her version with cooked shrimp and eel, piled on top of sushi rice along with pickled lotus root, shiitake mushrooms and other vegetables. It takes a little time to prepare, but it's not at all difficult, and it's just the cooking therapy you need on a weekend when you're looking for a light, healthful and vibrant meal. Then, to end that vibrant meal, mooncakes are a delight, and a perfect way to celebrate the Mid-Autumn Festival. Inspired by baklava, Kristina Cho's recipe has a nubby pistachio and honey filling inside a classic Cantonese-style crust. These flaky golden cakes are truly special, and can be made with or without a mooncake mold. Our own Mantai Chow made a video about the mooncakes at Double Crispy Bakery in New York's Chinatown. All-choked-up alert: It might make you cry a little. It's wonderful. As always, you'll want to subscribe for all these smart recipes and so many more (in the realm of tens of thousands more). Also note: To celebrate our anniversary this month, subscribers can send recipes to anyone they like for free. Just tap the "Give" icon on any recipe to create a paywall-free link that you can share with family and friends. If you need any technical help, the folks at cookingcare@nytimes.com are there just to help you out. And I'm at hellomelissa@nytimes.com if you want to say hi. That's all for now. See you on Wednesday. IN THIS NEWSLETTER Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Mayo-Grilled Broccoli By Sarah DiGregorio 15 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. White Chicken Chili  By Lidey Heuck 50 minutes Makes 4 to 6 servings  Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Crispy Gnocchi With Spinach and Feta By Hetty Lui McKinnon 25 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Chirashi Sushi  By Naz Deravian 2 hours 50 minutes  Makes Serves 4 to 6 Christopher Simpson for The New York Times. Food Stylist; Simon Andrews. Honeyed Pistachio Mooncakes Recipe from Kristina Cho Adapted by Clarissa Wei 2 hours, plus 1 day's optional resting Makes 12 small mooncakes Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. 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