Ep 4. Quick and Easy: Chicken

The Pioneer Woman season 22 episode 4, titled Quick and Easy: Chicken, features easy-to-make chicken recipes that are perfect for busy weeknights. Host Ree Drummond demonstrates how to prepare tasty and satisfying meals using chicken as the main ingredient.

The episode begins with Ree whipping up some classic Chicken Cordon Bleu, a dish that looks and tastes fancy but is actually simple to make. She starts with thin chicken cutlets, which are then layered with ham and Swiss cheese and rolled into tight bundles. The bundles are dipped in egg and coated with breadcrumbs before being fried to golden perfection. Ree also shares a clever hack for keeping the filling from spilling out during cooking.

Next, Ree shows viewers how to make her favorite Weeknight Fried Chicken, a recipe that's a hit with her family. She starts by marinating chicken pieces in a buttermilk mixture, which tenderizes the meat and infuses it with flavor. Then she dredges the chicken in a seasoned flour mixture and fries them until crispy and delicious. Ree emphasizes the importance of using a meat thermometer to ensure the chicken is cooked through.

Moving on to a lighter option, Ree makes a Grilled Chicken and Strawberry Salad, a refreshing and flavorful dish that's perfect for summer. She starts by grilling chicken breasts and slicing them into thin strips. She then assembles a salad with a bed of spinach, sliced strawberries, crumbled feta cheese, and walnuts. Ree makes a simple vinaigrette with olive oil, vinegar, and honey and drizzles it over the salad for a bright and tangy finish.

For a dinner that's both quick and hearty, Ree demonstrates how to make a one-pan Chicken Alfredo Skillet. She starts by cooking chicken breast pieces in a skillet until browned and cooked through. She then adds garlic and cream and simmers until the sauce has thickened. Finally, she adds cooked pasta, Parmesan cheese, and spinach to the skillet and tosses everything together until the pasta is coated in the sauce.

The episode concludes with Ree making a tasty and versatile Lemon-Garlic Chicken Thighs dish that can be served with a variety of sides. She starts by rubbing chicken thighs with a mixture of lemon zest, garlic, and olive oil. She then roasts them in the oven until the skin is crispy and the meat is juicy and flavorful. Ree suggests serving the chicken with a simple Green Bean Salad on the side.

Throughout the episode, Ree shares tips and tricks for making meal prep easier and more efficient, from using a meat mallet to tenderize chicken to using parchment paper to simplify cleanup. Whether viewers are seasoned cooks or just starting out, they're sure to find inspiration in the delicious and approachable chicken recipes of Quick and Easy: Chicken.