Chicken is the most popular poultry out there. It’s a crowd-pleaser protein because of its versatility. There’s a chicken dish for any occasion. Need an appetizer? Make some wings! An entree to serve guests? A whole roast is perfect. A one-pan weeknight dinner that will cook quickly? Thighs are perfect. A healthy-ish recipe? Lean chicken breasts are the answer.
I love roasting a whole chicken for an intimate dinner party. It makes for an impressive centerpiece and is easily paired with numerous sides like a simple salad or roasted vegetables. And also grains like rice or risotto. Cooking a whole chicken is also significantly less expensive than buying multiples of one cut of meat. In addition, younger chickens will have more tender flesh.
Seasoning the chicken ahead of time helps to dry the skin and make it crispy while tenderizing the meat. I also slide butter under the skin of the chicken and stuff the cavity with fresh herbs.
A whole chicken is broken down into pieces and seared then finished in the oven. The umami-packed Italian salsa verde adds the perfect fresh contrast to the chicken, while the bread is crisped in the rendered chicken fat.
This whole roast chicken dish is made with roasted figs, caramelized onions, thyme and port wine.
“Spatchcocking” refers to removing the backbone of the chicken and pressing down so the chicken cooks flat. In fact, this method cooks the chicken faster and more evenly than if it were whole.
A whole chicken is brined in curry powder-spiced buttermilk for a tangy, tender roast then paired with seasonal spring vegetables.
The whole chicken is broken into parts and seared in this easy one-pot meal featuring the classic pairing of spinach and artichoke. Swap the orzo with another grain like rice or quinoa to make it gluten free.
Chicken thighs are the portion of the leg above the drumstick often referred to as “dark meat”. Because of their flexibility, thighs are my favorite cut of chicken. They are a cheap cut, though flavorful, and much more tender than breasts. Find them bone-in, skin-on or boneless and also skinless.
I recommend this recipe to anyone looking to build their cooking skills. With crispy skin and tender meat, this bone-in, skin-on chicken thigh recipe is great for beginners. It can also be served in a variety of different ways and dressed up with sauces and marinades.
Among my friends this is my most popular chicken recipe. Pair with extra bread to soak up the creamy sauce with bacon, mushrooms and onions.
This recipe uses a French method of cooking combined with Asian-inspired flavors of bright lemongrass, zesty ginger and one of my favorite condiments: fish sauce.
Crispy chicken thighs are served in a creamy béchamel sauce made with spinach, sun-dried tomatoes and also mushrooms.
The bone-in, skin-on chicken thighs are paired with tender lentils for an easy one-pan meal. The lentils are flavored with harissa, a North African tangy and smoky spice paste.
Peaches add a sweet note and delicious contrast to the tangy balsamic marinade in this vegetable-packed summer meal.
I like this basic recipe for beginners before you get into my favorite chicken recipes! Cook these boneless, skinless chicken thighs and also serve with vegetables, over rice, pastas or salad.
Fried chicken thighs are served with a tangy Alabama white sauce, a regional BBQ sauce that pairs perfectly with chicken.
Pieces of chicken thighs are added to this stir fry recipe though chicken breasts can also be used.
The chipotles in adobo sauce add a smoky and spicy kick to the chicken thighs served with this cheesy rice and bean bake.
Boneless, skinless chicken thighs are marinated in a combination of garlic powder, onion powder, paprika and cayenne. I also serve these tacos as found at street food stalls – on small corn tortillas topped with chopped onion, cilantro and jalapeño with lime juice.
This sweet and savory combination makes the perfect brunch! I also add a bit of cinnamon to my waffles and stir a bit of hot sauce into the maple syrup.
Adjust the heat of this hot chicken based on preference. Serve paired with pickles and white bread to absorb the heat, or use the hot chicken in a sandwich.
Cubes of chicken thighs are marinated in a Greek-inspired spice mixture and then cooked on skewers. Eat alone with tzatziki and rice or pile onto warmed pita bread.
I coat cubed chicken thighs in a light cornstarch dredge (a gluten-free breading) and shallow fry them until crispy and then toss them in a tangy orange and soy glaze.
These mini pies are always a hit! The filling is made with a mix of vegetables, creamy chicken and prosciutto in a flakey, buttery crust.
Chicken breasts, from the chest of the bird (with two per bird) are often favored because they are a lean cut of meat. Because they are a lean protein they can also dry out quickly and easily. I recommend braising, poaching or roasting the meat until just cooked through.
This flavorful braised chicken is piled onto tacos and then baked until crispy.
Enchiladas are stuffed with a combination of shredded chicken breasts, sweet corn and cheese, and then smothered with a homemade green enchilada sauce (and more cheese) made with tomatillos.
Pound chicken breasts thin and bread in flour, egg wash and breadcrumbs and then pan fry for a classic pairing with marinara and mozzarella.
This flexible recipe is a great weeknight meal. I also serve seasoned chicken breasts over cilantro lime rice with black beans, corn, pico de gallo, guacamole and shredded Monterey Jack cheese.
Make this breakfast bowl using leftover shredded chicken for a protein-heavy start to the day. The rice is also a great vehicle to soak up the runny egg yolk.
Chicken cooks quickly in this rich and creamy sauce made with spices, tomatoes and yogurt.
Shredded chicken is paired with andouille sausage and penne pasta in a creamy, spicy sauce. To make this recipe easier the chicken legs can also be swapped with rotisserie chicken.
This Mexican-American classic is made with marinated chicken breasts served with peppers and onions on flour tortillas.
The term “leg” refers to the portion of meat encapsulated by both the chicken thigh and drumstick. Chicken legs have a good amount of dark meat for an inexpensive cut. Because of their size they are harder to sear in a pan so I often prefer to roast or grill whole chicken legs. Because the drumsticks don’t have a lot of meat I often use them alongside chicken thighs. The drumsticks themselves are great slow cooked, roasted or grilled.
This recipe utilizes both drumsticks and thighs though one or the other can be used. They’re braised in a flavorful spicy gochujang and soy sauce and served over rice but taste amazing in tacos with a slaw too!
This famous Filipino dish is made with whole chicken legs broken down into chicken drumsticks and thighs and braised until tender. The tangy sauce comes together with soy sauce, vinegar and lots of garlic.
This comforting recipe is a winter staple in my house. My trick for extremely crispy chicken is shoving pats of butter under the skin before roasting the whole legs.
This tangy, creamy yellow curry is my favorite Northern Thai dish. A homemade curry paste is simmered with chicken legs and coconut milk and served with both boiled and fried noodles.
These chicken legs rubbed with homemade jerk seasoning and topped with a refreshing mango salsa make for a great summer dinner.
Chicken wings have three portions, the flat (the segment with two bones), the drumette (which looks like a small drumstick) and the wingtip (the pointy end that doesn’t have any meat and is typically discarded when the wing is segmented). What they lack in meat, they make up for with flavor. While most popular for game days, chicken wings can be fried, baked or grilled as an appetizer for a crowd. I recommend planning about 4 wing segments per person as an appetizer and doubling it as an entrée.
These sticky chicken wings are served in a soy sauce, lime juice, brown sugar and honey sauce. Garnish with crunchy roasted peanuts, green onions and cilantro leaves.
Marinate wings in a dry rub and serve tossed in a lemon butter sauce with grated Pecorino Romano and plenty of cracked black pepper.
Pair this game day favorite with your favorite store-bought buffalo sauce or make your own using my recipe.
The sweet, bold flavors of the pineapple teriyaki sauce perfectly compliment the tender whole chicken wings with bits of fresh pineapple.
Marinating the wings in a combination of fish sauce and curry powder gives them a unique flavor. They are served in a sweet chili sauce made from gochujang.
These chicken soup recipes are comforting. They can be made with whole chickens, relying on the bones to flavor the broth of the soup or shredded meat for a shortcut.
I cook the roux a bit longer than usual for a deep, golden brown color in this creamy classic and hearty winter soup.
Tempering eggs into this broth creates a thicker soup without curdling it.
This chicken tortilla soup recipe is made with spiced broth topped with lime, cilantro, Monterey Jack cheese, avocado and fresh tortilla chips.
There’s nothing like a warm bowl of simple chicken soup when you’re sick or need to warm up from the inside out.
Chicken stock is made with leftover bones from other recipes, making the most of ingredients and stretching them further.