Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.
Dinner This Week: Honey Glazed Chicken
Dinner 1: Orange-Honey Glazed Chicken Breasts with Asparagus Salad
Game Plan: Prepare the chicken through step 3. When the chicken is in the oven (step 4), prep the salad ingredients, including sautéing the asparagus (step 1) and making the dressing. Toss the salad right before serving.
Orange-Honey Glazed Chicken Breasts feature perfectly rendered skin, moist meat, and a glaze with complex flavor. We lightly coat the chicken with flour to enhance browning and provide a good grip for the glaze. Corn syrup, which is half as sweet as sugar, gives the glaze just the right amount of stickiness while keeping the sweetness level in check. Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese starts with a quick sauté to give the asparagus a tender-crisp texture. A zesty sherry vinegar vinaigrette, along with goat cheese and baby spinach, provide flavor and substance, respectively.
Printable Shopping Lists: Orange-Honey Glazed Chicken Breasts and Asparagus Salad
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Dinner 2: Crunchy Baked Pork Chops with Celery Root and Potato Roesti
Game Plan: Start by brining the pork chops. As they brine, prep the coating for the chops and the ingredients for the roesti. Start cooking the roesti. As it browns on the first side, bread the chops and transfer them to the oven. As the chops bake, flip the roesti to brown the second side.
To get a thick coating on our Crunchy Baked Pork Chops, we make a quick batter by whisking flour into egg whites and mustard. Once the chops are coated in this glue-like mixture, they hold on to a flavorful blend of toasted bread crumbs, garlic, Parmesan, and herbs. Celery Root and Potato Roesti starts with raw shredded potatoes and celery root—not boiled, mashed vegetables as many recipes recommend. This produces a moist cake with a thick, crisp crust and fresh potato and celery flavor. Cooking the roesti over moderate heat is important to ensure that the center will be tender by the time the crust has turned crisp and golden brown.
Printable Shopping Lists: Crunchy Baked Pork Chops with Celery Root and Potato Roesti
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Dinner 3: Teriyaki Tofu and Sautéed Snow Peas
Game Plan: Prep and bake the tofu. Sauté the snow peas 5 minutes before the tofu is done.
Teriyaki Tofu starts with from-scratch teriyaki sauce made with soy sauce, sugar, mirin, garlic, ginger, and cornstarch. If you don’t have mirin, 1 tablespoon of white wine or sake mixed with 1 teaspoon of sugar can be substituted. Firm tofu can be used instead of extra-firm. Adding a little sugar to Sautéed Snow Peas with Ginger, Garlic, and Scallion helps to bump up the peas’ natural flavor. To keep the pods crisp, we limit the cooking time: Two minutes is just right.
Printable Shopping Lists: Teriyaki Tofu with Sautéed Snow Peas
View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.
- Dinner This Week: Roasted Shrimp
- Dinner This Week: Greek-Style Pita Sandwiches
- Dinner This Week: Pork Schnitzel
- Dinner This Week: Chorizo Frittata
- Dinner This Week: Spaghetti and Meatballs
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.