Chicken Recipes & Ideas

Smaller gatherings call for smaller birds.

It's tangy and sweet and a delightful foil to rich chicken fat and starchy potatoes. 

One sip is like getting wrapped in your warmest, coziest sweater.

A marinade to commit to memory.

This lemony, herby dish might be my favorite way to cook chicken and potatoes in one pan.

Don't be intimidated by the fancy French term.

Get ready to grab your largest serving spoon to scoop up generous portions of seasoned chicken and creamy rice and vegetables.

I finally got her to write down the recipe so I can recreate it at my house.

Five ingredients, zero mess.

A simple 10-minute marinade makes all the difference.

And it's your ticket to the best chicken tacos you'll make.

It's a recipe everyone should know.

Novelty aside, beer can chicken is the best, easiest way to cook a whole chicken on the grill without any special equipment.

They're crispy, spicy, and a little bit sweet.

So good you'll eat it straight from the mixing bowl.

So satisfying and so easy.

Bone broth and the Instant Pot were meant to be!

Shredded meat — beef, pork, or chicken — is one of the most versatile dinner elements you can imagine! Cook up a few pounds to stash in the freezer, then dole it out for weeknight meals all month long. Or make a huge batch and feed a whole crowd of people in one go. Today, let’s talk chicken: Simple, inexpensive, and relatively quick, chicken has some advantages over the heavier beef and pork.

Here are some tasty ideas for dressing up your protein.

It's easier than you think to make this restaurant favorite.

You'll quickly become obsessed with this sauce.

These also make for great leftovers.

This simple chicken recipe is, far and away, the easiest way to cook our favorite poultry that I know. You hardly need a recipe: just toss a mix of chicken breasts, thighs, and drumsticks with a bit of olive oil, salt, and pepper, then roast for about a half an hour. No flipping, no fussing, no nothing — and you can pile everything on a serving tray without the bother of pulling out the carving board. So smart. This is the kind of recipe that belongs in your core arsenal as a home cook.

And it's easy enough to make on a weeknight.

They'll become a weeknight staple.

If you simply can't say no to chicken Caesar salad, you're going to fall hard for this summery pasta salad.

It's all about the toppings.

"Smoky, spicy, and deeply savory with island vibes — what’s not to love?"

"I will admit that, like many folks in the comment sections, I was a bit skeptical."

Together, they work wonders on the stovetop.

Everyone will love these versatile sides.

The faster, easier way to crispy Buffalo wings.

A simple spice rub perks up these classic grilled chicken drumsticks that are finished in a sweet-tangy barbecue sauce.

You'll fall in love with the brine alone.

A few hints of sweetness turn this classic curried chicken salad into a winner.

Packed with veggies and cool, creamy yogurt sauce.

It comes together in next to no time.

All the best components of the classic bar snack come together in this easy chicken dish.

Jerk seasoning brings the heat; a little honey adds some sweet.

They have the most delicious garlic, lime, and soy marinade.

Fire up the grill and grab the skewers!

Better than Popeye's.

Made complete with a homemade marinade.

Everyone's favorite salad tastes even better as a sandwich.

It's a hit with the whole family.

It's so good and so easy that I feel like I'm getting away with something every time I make it.

This recipe is a classic example of cooking by feel. I had some goat cheese left over from an appetizer, and I found fresh, green garlic at the farmer’s market. So I came up with a way to use them together — stuffed inside some bone-in chicken breasts. It’s really remarkable the way a little garlic and goat cheese can transform a plain and unglamorous chicken breast! I often roast bone-in, skin-on chicken breasts when I’m not up for handling an entire bird.

With the approach of the holiday party season, I am always on the lookout for make-ahead appetizers that are a little different from the usual spread of cheeses, meats and crudite. Chicken liver pâté doesn’t enjoy the popularity it had when Julia Child was queen, but this elegant yet economical hors d’oeuvre is due for a comeback.

We’re always looking for something new to do with chicken. This Chicken Milanese is a simple, classic Italian dish we love — a thin, breaded chicken cutlet that is cooked until juicy and crisp, topped with a colorful, healthy, summery salad. It’s easy and delicious, a whole meal on one plate.

We often have readers writing to us with questions on recreating a favorite recipe, or looking for recipe recommendations for a particular dish. Here’s one from Marina: I want to make Chicken Paprikash for the second time in 10 years (just a bit out of practice). Does anyone have any secret ingredients, never-failed recipes, or a good wine pairing?

All this talk of grilling and no recipes! Here’s a quick fix for that. We love grilling boneless skinless thighs; they cook quickly, it’s hard to dry them out, and their small size makes them easy picnic finger food – no bones to toss, either.Just shake up some boneless, skinless chicken thighs with a light marinade of dry vermouth, rice vinegar, shallots and mint.

OK, everybody… Please note that the title says healthIER. We’re not promising low-fat, cholesterol-free chicken wings here. But some of us are big basketball fans (of the Tar Heels, specifically) and, for better or worse, enjoy a few bar food specialties over Final Four weekend. Click below for our lightened-up (organic!) hot wings with blue cheese dip.We admit that fried chicken is not exactly the dish one should start messing with in an attempt to cut calories.

"If you’re an adventurous eater that likes to have all your senses engaged when you eat, I highly recommend adding this to your recipe lineup."

Calling all pesto-lovers!

Our version of the Olive Garden favorite.

Someone recently pointed out that many of my recipes start with ‘Lemony’ to describe the predominant flavors of the recipe. After a moment of recalling some of my favorite dishes (I see you Lemony Brussels Sprouts Pasta), I realized that lemon does play a large role in most of them because I’m a big fan. Lemon adds acidity, brightness and freshness (and a bit of color when serving some on the side), plus I almost always have some in the house.

This Indo-Chinese dish is worth the effort.

This chicken gets a bright flavor from lemon and sumac, plus crispy skin from spatchcocking.