Chicken

Nobody likes dry chicken — here's how to avoid it when reheating it.

Get ready for some crispy, crunchy, juicy pan-fried chicken!

Warm up with a bowl tonight.

The winning method delivers juicy, flavorful meat and crispy skin — and it's easy!

It's a great way to reinvent leftovers.

Basting is an easy way to add flavor and moisture — here's how to do it!

The winner gives you tender, juicy perfection every time.

You always learn a lot while writing a cookbook. But I didn't realize that I’d learn quite as much as I did on this one.

Undercooked chicken can pose some serious health risk, but pink chicken can still be safe to eat if it reaches the right temperature. Here's what you need to know.

Stock is one of the kitchen's greatest magic tricks. Here are the five rules to this magic.

Never overcook a chicken again!

It's a game-changer for weeknight dinners.

Time, temperature, and a reliable thermometer will give you chicken from the grill that is stress-free and delicious.

The rich, golden-hued liquid will upgrade your soups, risottos, sauces, and more.

One unifying fact during this crisis is that we are all becoming more intimately connected to our pantries. From stress-baking banana bread to fueling our families with breakfast, lunch, and dinner (plus so many snacks), we’re looking to our pantries to nourish us in all the usual ways and a few new ones as we try to make food last even one more day before making another trip to the grocery store.

You probably have it in your pantry.

Two simple tips will guarantee your dumplings are fluffy and tender.

Do you do this, too?

Here's everything you need to know about cooking with this staple meat substitute.

A lot of the methods were great, but only one was a winner.

Don’t be surprised if you end up with lots of hungry guests on your doorstep.

Meal prepping? You might be leaving it too long.

This old-school method makes mouthwatering chicken and steak.

No breading or deep-frying required.

Here's how we made it, and what we thought.

Because you deserve better grilled chicken.

In our Fancy Chicken bracket, here's the surprising dark horse.

The final four: Carla, Ree, Joanna, and Deb.

Weird, but it works.

This chicken soup had the most payoff for the time and effort involved.

Arm yourself with a pack of versatile chicken breasts and the sky’s the limit when it comes to preparing them. In addition to it easily being partnered with an array of flavors and ingredients, you’ve got a lot of options when it comes to all the ways to cook it up. And before you dive into a stack of recipes, it’s helpful to build a solid foundation by getting a few basic cooking methods down. Here’s your master list for all the ways to cook chicken breast.

If, after meal prepping a big batch of chicken breasts or pork shoulder, your first instinct is to grab a couple of forks for shredding, listen up: I have a super-smart technique that’s about to save you a lot of time (and effort). The key to the quickest shredded meat? Your trusty ol’ electric mixer. It’s not just for baking.

We all know what it’s like to come home hungry at the end of a long day and not want to spend a ton of time in the kitchen. Instead, we’ll turn to our default dinners — the fast, familiar bites we can toss together with whatever’s in our fridge or pantry (with bonus points if the end result is quick, cheap, and, of course, delicious). And famous food figures — from chefs, to TV hosts, to bloggers — feel that way too.

Chicken is the ultimate weeknight dinner staple — and you can never have too many recipes in your kitchen roster. But if you’re anything like us, you’ve got a few (or maybe a ton!) of chicken recipes you never get tired of, and that you keep coming back to again and again. These are the tried-and-true dishes that deliver on everything from taste, to texture, to time.

Humans have been seasoning their food as far back as six millennia ago. A piece of pottery found in Germany from 5,900 years ago contained evidence that prehistoric hunter-gatherers flavored fish and deer stews with garlic mustard seed. The difficulty of gathering that seed simply to add a dash to food proves the impetus to spice up meals is ingrained in the very fabric of humans and cooking.

We all know what it’s like to come home hungry at the end of a long day and not want to spend a ton of time in the kitchen. Instead, we’ll turn to our default dinners — the fast, familiar bites we can toss together with whatever’s in our fridge or pantry (with bonus points if the end result is quick, cheap, and, of course, delicious). And famous food figures — from chefs, to TV hosts, to bloggers — feel that way too.

When it comes to home cooking, few people have imparted more wisdom to the masses than the late Julia Child. She taught us to relax and have fun in the kitchen, extolled the endless virtues of butter, and shopped local way before it was cool. Child also famously washed raw chicken before cooking it, explaining that it was probably safer because it would get rid of germs. As well-meaning as this seems, it couldn’t be further from the truth.

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself. If you’re on the market for a new winning chicken dinner, say hello to five brand-new contenders. These set-it-and-forget-it meals require just five ingredients, and the slow cooker basically does all the work for you. Sounds too good to be true, right?

Don't give up on it just yet.

Roast chicken is always a good idea. I don’t think I’ve ever regretted making it — especially never on a Sunday when I’ll have some that night for dinner and then plan for a week of meals that make the most of it. And if you’re not cooking your roast chicken over a bed of veggies … well, you’ve got something delicious to look forward to trying!

Use an appliance regularly for three years and you will learn a lot about it. I’ve taken my Instant Pot for a spin with a lot of different foods, but come dinnertime there’s nothing I’ve used it for more than chicken. Whether you just started using this multi-cooker or you’ve been at it for a while, these tips will help you with your next Instant Pot chicken dinner. While all cuts of chicken are fair game for the Instant Pot, thighs are the most forgiving.

Toss a few packages of chicken in your shopping cart at the grocery store and you’re looking at endless dinner possibilities. While you may simply drop those packages into the refrigerator or freezer when you walk through the door and consider things set, if you take a few minutes to do some extra things, you’ll be rewarded come mealtime. Here are five things to do every time you bring chicken home.

Anytime I pick up a whole chicken from the grocery store, my first instinct is always to roast it. It feels like the default, right? The thing is, there are a ton of other ways to prepare a whole chicken than roasting. Here are my favorites. Cooking a whole chicken in the slow cooker is a hands-off process that could not be easier, and rewards you with the most juicy, tender, fall-off-the-bone meat.

There are a couple of options depending on how many hours you've got until dinner.

No matter what kind of slow cooker chicken dinner you have slotted in your meal plan, it’s bound to be both easy and delicious. And to make it even better, here are seven tips I always rely on. While it’s always helpful to preheat your slow cooker, it’s especially important when adding seared chicken or sautéed aromatics, like with our Kerala-style chicken curry.

Armed with a list after planning dinner, you hit the grocery store to pick up the ingredients. Yet despite knowing the specific cut of chicken you need to grab, you’re still a little confused. Of all the packs of thighs and breasts stacked in the meat case, how do you select the best package for your dinner? It’s a topic that crosses my mind almost every single time I buy chicken. Here are the tips that make deciding a whole lot easier.

For a few summers I worked as a camp counselor at sleep-away camp, which means in addition to pushing the limits of shower-less days, I also ate what the camp cook prepared — except on the weekends. On the weekends you had to fend for yourself while making the most of the ingredients they kept stocked in the kitchen.

Our Editor in Chief, Faith, has always said Jamie Oliver’s chicken in milk is probably the best chicken recipe of all time. Public opinion may be divided, but I am right there in Camp Jamie’s Chicken with her. Never have I been actually excited about making chicken for dinner, but this is pure magic — the juiciest, most tender meat with that sauce (oh, that sauce!). We tend to make it every Sunday — especially in the colder months.

At the start of the new year, many of us get serious about our meal prep. It’s easier to curb the cravings for our holiday sweet tooth if we already have meals waiting and ready for us in the fridge. This spicy chicken from Pinch of Yum is the perfect solution and it’s cooked and ready to pop in the fridge for the week after just seven minutes. That’s right — in the time it takes to fill my suburban with gas you can make dinner or lunch for every single day this week.

You can even use it with pork or steak.

This is crucial to remember before you start to cook.

If you made a commitment to bring your lunch to work or school more often, the first step to success is mastering the art of meal prep. By cooking a big batch of food all at once and portioning it out for the week ahead, you won’t be tempted to order takeout once noon rolls around. Not sure where to start? Try these easy chicken and rice bowls. This recipe makes six servings and comes together in 30 minutes. Does it get any better than that? Start by cooking the rice on the stovetop.

You can have truly great chicken thighs every single time. But you have to be bold.

Raw chicken breast meat is usually a pale shade of lightly translucent pink. But if you’ve been paying attention to the meat you buy, then chances are you’ve occasionally noticed a few extra white stripes on your protein. While seemingly harmless, an animal welfare group is advising consumers to be wary of chicken with “white striping” present, reports Buzzfeed. White striping on chicken meat reflects a muscle disorder.

A rotisserie chicken just may be the best grocery store shortcut on the planet. Pick one up and you’re looking at multiple stress-free dinners and lunches. When it comes to making a quick pot of soup, it’s a no brainer — having the meat already cooked means that you can have a slow-simmered taste in no time. Here are five tips to utilize rotisserie chicken in your weeknight soup routine.

I lived off packaged stir-fry dinners from the freezer section for the better part of my 20s. As easy as it is to throw together a spur of the moment stir-fry dinner, there were many nights when all I wanted to do was open a package, dump it in a pan, and have dinner ready — and let’s be honest, there are still plenty of nights like these.

Q: I prepared your How To Cook Moist & Tender Chicken Breasts Every Time and they are perfect. At the end of the cooking and resting time, there is some tasty-looking liquid left over. Can that be used as stock? I am a new cook. Sent by Jeanne Editor: Sure, you could definitely reuse that liquid! It will be a bit thinner and less rich than a full-on chicken stock, but it would be great for cooking rice or as a weeknight soup base.

Searing meat is 100% about building flavor. And oh, what flavor it is! When that meat hits a scorching hot pan, the surface instantly begins caramelizing. In your stew or braise or roast, this translates into the kind of deep, savory flavor that we crave on an almost a cellular level. This is the flavor that makes us want to lick our plates clean. No sear, no plate-licking good times. Here’s how to do it. Searing meat might seem like an unnecessary and time-consuming step in a recipe.

Q: I keep seeing articles pop up that warn against rinsing raw poultry, as that actually spreads the bacteria instead of getting rid of it. And yet, every recipe I see for roasting or baking a whole chicken first instructs me to rinse the raw chicken and pat dry before cooking.So, what’s the verdict? Should I just skip the first step of all these recipes when they tell me to rinse the chicken?

Some food and condiment pairings are so magical, it’s almost not worth eating one without the other. French fries and ketchup comes to mind — and so does grilled chicken and Thai sweet chili sauce.This combination is a staple in Thailand, where street vendors sell chicken that has been marinated in fish sauce, cilantro and ginger and then grilled, with sweet, spicy sauce served on the side for dipping.