Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Chicken, Four Ways
You bought boneless, skinless breasts. Now what? Enter Susan Spungen's summery, flavorful recipe for chicken Caprese (above), which takes detailed notes from the classic Italian preparation. Looking to grill chicken thighs? Nicole Taylor's peach and molasses chicken, which conveniently uses store-bought jam, is a delicious option. Stick to the stovetop with Ali Slagle's Greek chicken thighs with cucumber-feta salad, or brave the oven for Millie Peartree's jerk chicken breasts, served atop Rasta pasta. You can't go wrong. You'll find those and other popular New York Times Cooking recipes from the week in this collection.
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