Chicken Recipes

These rich, savory pies take cues from coq au vin, the classic French dish of chicken braised in red wine. If you want to make one large potpie instead of individual ones, you will only need to make a half recipe of Pâte Brisée.

This recipe -- a riff on the classic Greek dish avgolemono -- is also a great way to use up leftover cooked chicken. First, cut or shred the chicken; then, in step 2, stir it into the pot for the last minute of cooking, just to heat through.

Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad.

For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.

Use the supermarket staple of rotisserie chicken in this comforting casserole. Combine shredded chicken with sauteed spinach in a cream sauce, pour into a baking dish, and top with torn bread. Serve your family this creamy, bubbling casserole for a cozy dinner.

The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken, then use this recipe to put together two other delicious meals: Chicken-and-Rice Soup and Escarole Salad with Lardons and Poached Eggs.

When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers, here are delicious baked alternatives to breaded cutlets from a box. The best part? They go from frozen to perfection in a mere 15 minutes.

In this easy weeknight dinner, chicken thighs get a kick from a quick yogurt-lime marinade before being nestled on a baking sheet with spiced carrots and chickpeas and broiled to perfection. 

One way to distinguish between Cajun and Creole jambalaya: Traditional Cajun cooking doesn't include tomatoes. It does contain plenty of thyme, paprika, and oregano for a flavorful dinner.

Our freezer-friendliest chicken recipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch.

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.

Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.

The green goddess dressing in this recipe works overtime as both a marinade for the roast chicken and as a finishing drizzle over this cobb-inspired spring salad.

Give chicken potpie the spring treatment. This light, bright recipe is like shedding winter layers. The fancy-looking poufs are just sheets of phyllo dough brushed with butter and scrunched into crackly balls. When baked, they become an extra-crunchy topping for the tarragon-scented filling of shredded chicken, artichokes, and leeks. 

Fast and tasty on Tuesday or any night, these tacos are a perfect vehicle for ground chicken. The meat is amped up with spices and chipotle in adobe so it's flavorful and juicy, and topping the tacos with pico de gallo adds another level of deliciousness.

Chicken cutlets are sautéed with button mushrooms for a quick and delicious one-skillet meal.

In less than 15 minutes, you can prep this roast chicken wing recipe from Emeril Lagasse with help from the kids. Serve it with your family's favorite dipping sauce.

Try serving this Classic Chicken Salad on a bed of mixed greens or on whole-grain bread.

Many Italian-American families have their own riff on this homey chicken-and-sausage dish: Some add sweet peppers, others white wine. Flour dusted on the chicken thighs helps them brown; it forms a nice crust and also thickens the sauce at the end. Braised in a broth that is infused with rosemary, shallots, and pickled peppers (plus a splash of pickling brine for zip), the meats get super-tender—and the aroma is sublime.

We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.

Hearty meats such as chicken thighs become fall-apart sumptuous after a long, gentle simmer in the slow cooker -- the results are ideal for shredding into tacos or sandwich fillings.

Skinless chicken breast meat dipped in egg whites and ground whole-wheat crackers forms a healthier chicken parmigiana that's sure to be a favorite.

This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.

To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil; it needs to come back up to 350 degrees before adding the second batch of chicken.