Quick Chicken Recipes

Pair pantry staples like artichokes and capers with golden skillet-fried chicken for a light, zesty meal that's just minutes in the making.

Go hands-on with this simple, fiery take on chicken breasts. You won't mind the heat when it's topped with a cool, buttery avocado salsa.

Whether for dinner or as a sweet-and-savory snack, no one will say no to this oven-baked chicken treat. Our brown-sugar barbecue sauce has only five ingredients and can be made up to two weeks ahead of time.

Pan-steaming skinless chicken breasts is the secret to this healthy take on everyone's go-to Mexican meal. Chipotles and cheese don't hurt, either.

The crunchy Parmesan crust on this chicken classic makes it great fresh out of the broiler and gooey with mozzarella, or warmed up the next day in a saucy sandwich.

Give chicken dinner a tangy twist inside and out with lemony, buttery orzo on the side and a creamy spinach-and-Brie stuffing baked into the meat.

Half an hour is all you need for this beloved Mexican favorite. Every piquant bite is a surprise when fixings like garlic, onions, and sour cream are set against peppery chicken strips.

Cool and crunchy, salty and sweet, this recipe combines thinly sliced chicken breasts with our Spicy Asian Dressing, cucumbers, carrots, basil, and rice noodles for a sensational one-bowl meal.

What could dress a chicken breast better than a creamy white-wine sauce? Classic French cooking doesn't come any easier than this one-pan marvel.

Who needs takeout? If you've got chicken, ginger, garlic, brown sugar, snow peas, and a few other ingredients, you can make a healthier version of General Tso's at home.

Give roasted chicken breasts a hearty foundation with our wild mushroom sauce. Shiitake, cremini, and white mushrooms can all be used to create this earthy, French-style meal.

Add our simple dumpling batter to a hearty chicken soup and you've got this American classic. Veggies like carrots and peas add color, and herbs such as dill and thyme round out the flavors.

Brighten up a whole chicken with a splash of orange juice and a few strips of orange zest. Browning the chicken, then baking it, keeps the meat tender and juicy.

Top sauteed chicken breasts with a simple relish of feta, olives, tomatoes, and mint for this Mediterranean marvel. You'll be eating before you know it.

Fresh, crunchy lettuce helps you get a grip on the bold ginger and chile flavors in our chicken stir-fry wraps. Don't miss our tip on how to slice the meat!

Brown chicken breasts and you're more than halfway done with this mouthwatering recipe. All that's left is adding a little wine and swirling some butter and herbs. Voila!

Our quick, casual take on chicken Cordon Bleu, with fluffy couscous on the side, relies on fridge staples like deli ham and frozen peas.

Toss smoked chicken sausage with potatoes, oil, and fresh rosemary and roast for a rustic, no-fuss dinner that's worth it for the smell alone.

It's not just the luscious pesto and cream sauce that makes a difference in this recipe; it's also tenderizing the chicken breasts until they cook up as al dente as the pasta.

Straight from North Carolina, a recipe for burgers that replaces beef with moist, flavorful dark-meat chicken and adds chopped onions and peppers for extra flavor.

Our twist on saltimbocca, the classic Roman dish, replaces veal with chicken cutlets but still gets a salty, toothsome kick from prosciutto and fresh sage.

A store-bought rotisserie chicken can be a great substitute for one cooked at home. Simmer the meat in chipotle and adobe and serve on tortilla chips for a bold and hearty meal.

Our easiest fried chicken yet, with a crust that crunches with fiery paprika and the fragrant bloom of fresh rosemary. Marinate the meat in buttermilk and spices for up to two days for extra flavor and moistness.

The best part of chicken grilled over an open flame is the dark, flavorful crust. Our barbecue sauce, made with molasses and Dijon mustard, intensifies to a sticky-sweet glaze.

Baking these stuffed cutlets after a quick panfry ensures the goat cheese and spinach centers are warm and gooey. Slice into medallions for an added dramatic effect.

Counter the salty snap of chicken sausages with the smoky sweetness of grilled pears. Fine-tune to your own taste with chutneys, mustards, and our own lemon dressing.

This chicken stew gets its sweetness from coconut milk and a pinch of heat from Jamaican curry powder -- and it takes as long to cook as a pot of rice.

Thin-sliced chicken tosses perfectly with zucchini and spinach in this light, summery dish. Add even more crunch with pecans and red onions.

Thin-sliced lemons can be simmered with chicken to soften their flesh and a bit of their bite. We recommend using bone-in breasts for even more flavor in this Mediterranean-inspired dish.

Cranberry sauce isn't for just the holidays. Drizzle on herbed chicken breasts anytime of year for a sharp splash of color and taste.

Stretch a couple breasts of chicken into dinner for eight with this crowd-pleaser. Take care when prepping the sauce; what happens before the sun-dried tomatoes are added is as important as what happens after.

Thai basil is preferred for this peppery chicken stir-fry -- but not required. Just be sure to add the basil at the end of cooking so it doesn't wilt.

Just a handful of almonds can bring out the nutty flavors in seared chicken breasts. Rinse the green beans with cold water after blanching to retain their color and crunch.

Oven-roasting chicken with quartered lemons and garlic adds a tart kick while keeping your hands free. Serve with fresh lemon wedges for an additional squirt of flavor.

We bake instead of fry -- and we add our whole-wheat crust to only one half of the meat -- for a leaner take on the beloved Italian favorite that loses none of the toothy goodness of the original.

Pulling the meat from a rotisserie chicken first thing means it's ready to go anytime you want. Toss with fresh veggies, soba noodles, and our quick sesame-oil sauce for a quick, smoky meal in minutes.

When cooked with skinless chicken breasts, paprika, sour cream, and tomatoes reduce to a luscious sauce that's perfect over egg noodles. We use reduced-fat sour cream here (but only to make room for a little butter).

Saute 2-inch chunks of chicken in a little oil, then use the same oil and a little water to transfer the flavors to the mushrooms and asparagus. Grab a wooden spoon to scrape up those browned bits!

A little care when prepping this dish will pay off with juicy bone-in breasts bursting with a zesty chop of garlic, sun-dried tomatoes, and gooey fontina or mozzarella cheese. Be sure to let the meat rest before slicing for best presentation.

We let the coriander, garlic, and chiles of Thai green-pepper paste thicken with green beans and onions before adding roast chicken breasts, coconut milk, and a little broth, intensifying the pungent flavors and aromas.

We like to think of pan-fried chicken sausage, warm orecchiette pasta, and just-tender broccoli rabe as equal partners in this well-balanced dish. Turkey sausage works great, too.

Crispy without frying, this baked chicken Milanese is served with a tart, crunchy arugula salad rather than pasta for a healthier result. Have a mallet or large pan (and a bit of room) handy to tenderize the meat.

We like to turn chicken thighs halfway through roasting to crisp the skin as much as possible, then serve them on a bed of couscous made with zucchini and a little of the pan juice.

This quick Italian dish -- a close cousin to chicken cacciatore -- stews for just 20 minutes before it's ready to serve. Brown four chicken breasts, saute the mushrooms, garlic, and tomatoes, and you're practically done.

A big, bold meal for an afternoon at the grill. Starting the potatoes cooking first gives you time to make our no-fuss marinade. Serves four with plenty of leftovers.

Dijon and shallots go into the French-influenced mustard sauce at the delectable heart of this dish. The recipe was written to serve one, but includes directions to serve up to four.

Even with just two ingredients, this easy red-pepper and apricot glaze adds fiery sweetness to chicken breasts. The sugars in the glaze bring out the best in flame broiling.

A quick mix of herbs, breadcrumbs, and Parmesan cheese under the skin crisps these chicken breasts beautifully when baking. Think of this as a stripped-down approach to chicken Parmesan.

Shred precooked (or even rotisserie) chicken and layer with corn tortillas, chiles, sour cream, Monterey Jack cheese, and our Green or Red Salsa, then bake until gooey and browned. It's great for leftovers, or fresh out of the oven with a salad or rice.

We use bone-in, skin-on chicken thighs in this one-pan dish for added richness and texture. Cooking the meat and vegetables together cuts down on oil and marries the flavors.

A bit of rice mixed in before cooking accentuates the nutty, toothsome appeal of this Thai chicken and vegetable curry. Red curry paste keeps indefinitely in the refrigerator, so it's worth keeping handy for quick meals like this.

Dried plums mixed in at the end of this hearty chicken and onion braise add a dark, fruity intensity to the rich white-wine gravy, providing a luscious accompaniment to moist thigh meat.

Udon noodles can cut the chill on a cold day, but can also be light enough for hearty summer snacking. Our one-pot approach adds edamame and cabbage to sliced breast meat for year-round color and crunch.

Breakfast cereal is the secret ingredient in the crust of our chicken tenders, which come out of the oven crunchy, tender, and ready for dipping in the honey-Dijon sauce.

Grilled chicken adds smokiness to any meal, but this dish takes it a step further by tossing the meat with tomatoes, cheese, butter, and pasta water and reducing for a luxurious, aromatic end result.

Roasting a chicken is a great way to add color and crispness to the skin -- and the pan drippings are the perfect start to an accompanying sauce. We add lemon juice, wine, broth, and oregano, then reduce to spoon on when serving.

Sandwich bread and peanuts may seem like an unlikely crust for chicken breasts, but our recipe bakes up golden brown in only 15 minutes. Serve with buttery asparagus for a medley of flavors and textures.

Let guests assemble their own finger foods from roast chicken, hoisin sauce, and scallions with this playful recipe. It's perfect for a store-bought rotisserie chicken -- or roast your own until the skin is dark and crunchy.

Roast a chicken breast on a bed of carrots, onions, garlic, and (for a slightly sweet kick) pitted prunes to infuse the meat with their essence -- without slaving over a pot. Just be generous with the salt and pepper!

The classic fried chicken cutlet is given a slight twist with a crust of sandwich bread and Parmesan, then breaded with an egg wash infused with garlic and parsley. We recommend serving it with egg noodles and lemon wedges, but it's great in many other combinations.

Fill up the table and clean out the kitchen with this fresh, flavorful chicken saute that relies on staples like canned tomatoes and frozen spinach. Bring a sharp knife to get those chicken cutlets as thin as you can for quick cooking.

An oil-free chicken stir-fry in just 20 minutes? It can be done with ingredients like red bell peppers, fresh ginger, and roasted cashews -- and one microwave-safe dish.

These burgers grill up like any other, but the South Asian flavor combination of ginger, cayenne, paprika, and dark, savory chicken thighs is anything but common. Serve them in pitas with our cumin yogurt sauce for an even more surprising taste.

30 minutes to make the classic New Orleans chicken stew? It's possible with rotisserie chicken, smoked sausage, and frozen okra -- and a few minutes to make a basic roux. Make with chicken broth for a slight kick in intensity.

Frozen artichoke hearts aren't packed in oil like jarred ones are, so they taste fresher on their own or simmered with browned chicken thighs, bell peppers, and feta.

Some assembly required -- but not much -- for this tossed pasta dish that combines shredded rotisserie chicken, torn basil leaves, lemon juice, and feta. Use a tubed pasta like ditalini or ziti to trap as much of the tart sauce as possible.

Lemon juice, oil, salt, and pepper make a quick, no nonsense marinade for grilled chicken cutlets -- but the real surprise here is probably the bread, which gets a rub of garlic after it's on the grill.

This crisp chicken stir-fry gets its texture from snow peas and a little heat from smoky peanut oil and ether jalapeno or serrano chiles (depending on your tolerance). Whichever you choose, remove the ribs and seeds before slicing for a little less heat.

Our pared-down version of Jamaican jerk rub loses none of the original's boldness or fire, while the citric acids in our pineapple and lime stuffing will keep the meat soft and moist as it broils. Serve with rice for a cool, fluffy counterpoint.

These piquant chicken thighs are flipped halfway through cooking for even results. Stuffing the curry mixture under the skin flavors the meat.

Chicken thighs have dark, fatty flesh that lends itself well to dishes normally suited for red meat, like meatballs in tomato sauce. Serve over Spaghetti Squash with Garlic for a virtuous take on spaghetti and meatballs.

One pot of this rustic chili-style stew will serve eight and keep for months, making it a great option for leftover or rotisserie chicken. Garnishes make the meal, so have plenty of avocados, radishes, and tortilla chips handy.

Skewered meats are fun to grill and fun to eat. The chicken thighs in our kebabs get a smoky assist from Andouille sausage and a vinegary black-eyed pea salad.

A piquant yogurt sauce marries juicy chunks of mango, tender pulled chicken, and crunchy spinach leaves in this delectable salad -- but it's the smell of coconut toasting in your oven that will linger in your kitchen.

Fresh yellow squash and ripe tomatoes are some of the juiciest foods around, but don't let that stop you from throwing them on the grill. Paired with our lemon-marinated chicken breasts, they add bright color and smoky sweetness to the meal.

You don't have to dig out the rolling pin and biscuit cutter for this recipe -- the dough is very moist, so all you need to do is stir, drop, and bake. And once you've got that going, fry up the vegetables for our chicken stew with the leftover flour; it's a great head start on a silky, creamy broth.

Inspired by the game day fave, these crispy chicken strips get their heat from a no-fuss, hot sauce-infused egg wash. Fight the fire with our creamy blue cheese salad.

Broiling poblanos rather than grilling them is a great, hands-free way to start this dish of pan-fried chicken breasts smothered in an authentically bold Mexican-style cream sauce.

Our one-pan take on a takeout standard delivers a sharp gingery punch with a little less oil than in restaurants. Serve over steamed rice or noodles.

Sure, we bake breasts of chicken with bacon to make this deconstructed sandwich. But with no bread, just a little light mayonnaise, and veggies like onion and celery, it's still a lighter option.

The bracing rub of ginger and coriander for these chicken tenders finds hearty counterpoints in a cool cucumber salad and a fluffy couscous dotted with raisins and chickpeas.

A sprinkling of rice draws the flavors out in this Southwestern-style salad of shredded chicken, tomatoes, and black beans, while minced jalapeno brings a little heat to the mix.

The sweet flavors of pineapple and red bell pepper mingle well with the shredded chicken, savory peanuts, and fresh mint in this Southeast Asian noodle salad. Cut down on prep with store-bought rotisserie chicken.

We've stripped down the prototypical picnic treat to a version whose crust of white bread, Parmesan cheese, and a dash of hot pepper sauce crisps perfectly in the oven with just a fraction of the oil and the effort.

Feta and oregano make a perfect stuffing for skillet-fried chicken breasts, but this dish gets an added gloss from the lemon and butter sauce made in the pan once the meat is done.

Cinnamon is a potent flavoring, whether being used in sweet or savory dishes. We combine cinnamon with black pepper for an intense, Indian-inspired take on broiled chicken.

Mouthwatering chicken thighs are seared, then quickly simmered in white wine, tomatoes, and briny green olives for this speedy take on the famed Italian slow braise, here served with medallions of polenta broiled until crisp.

Pasta dishes like this orzo tossed with roasted chicken, garlic, corn, and green beans are great right off the stove or out of the fridge. Twenty minutes' work for days of eating!

Baking on a wire rack crisps our whole-wheat crust all around, top to bottom. Marinate the meat in buttermilk and garlic for up to a half an hour for a quick splash of flavor, or overnight to make the meat tender and juicy.

Elevate a simple dinner of plain chicken breast and spinach into an exotic one with just a few key ingredients. Any variety of cous cous can be used, and curry can replace garam masala, if necessary.

Our version of sweet and sour chicken is leaner, more flavorful, and ready at the same time as delivery. We like to toss in a cup of cubed pineapples for even sweeter sauce.

The star of our Asian noodle salad is the Vietnamese-style dressing, pungent with ginger, garlic, and jalapeno. Using rotisserie chicken cuts the prep time to a cool 20 minutes.

Bulgur is a grain made from precooked wheat that cooks up nutty and tender when boiled. We panfry it here with a little oil before cooking for added flavor when accompanying our orange-glazed chicken drumsticks.

Butterfly and roast a whole chicken on a bed of vegetables for an astonishing one-pan meal in less than one hour, leaving you plenty of time to toss watercress, oil, and OJ for a light, no fuss salad on the side.

Make the most of your pan drippings with this recipe, which calls for the succulent juices from roasting chicken to be tossed with cauliflower, onion, chickpeas, and garlic and put back in the oven. Don't forget a pint of small tomatoes for a splash of color.

Steamed green beans like these retain more of their freshness and nutrition ... leaving a little room for the silky mushroom, butter, and lemon sauce we've drizzled on these moist chicken cutlets.

There's lots to chew on in this complete chicken dinner, which pairs roasted chicken thighs with toothy sides like cauliflower, cabbage, and apples. For the apples, Pink Ladies are a good choice for because they maintain their shape and texture as they bake.

You might expect rye bread and mustard on a sandwich, but here they make a very tasty crust for oven-baked chicken. If you prefer, substitute breasts for the legs.

Once the chicken breasts, sausages, and vegetables in this rustic one-pot meal are cooked, put the heat on high to reduce the red wine and liquids to a rich sauce.