Chicken Recipes

There's a reason chicken is the go-to choice for home cooks everywhere: When you're putting together dinner, you want something tasty, endlessly versatile and relatively inexpensive. Goodness knows, there are thousands of chicken recipes out there. It's a culinary chameleon, equally at home in rich, aromatic Indian butter chicken, home-style Southern <a href="/recipes/chicken/fried/popular/">fried chicken</a>, or in a bubbling pot of <a href="/recipes/chicken/dumplings/popular/">dumplings</a>. It helps that chicken is so darn convenient. You can buy it whole (perfect for <a href="/recipes/chicken/baked-roasted/whole/popular/">roasting</a>), cut into pieces, or even packaged into your favorite parts (<a href="/recipes/chicken/thighs/popular/">thighs</a> or <a href="/recipes/chicken/baked-roasted/drumsticks/popular/">legs</a> for dark-meat lovers, <a href="/recipes/chicken/breasts/popular/">breasts</a> for those who prefer white meat). Or cut to the chase and buy a pre-cooked <a href="/recipes/chicken/rotisserie/popular/">rotisserie bird</a> - there's nothing easier than shredding the meat to add to enchiladas, soups, or casseroles. No clucking around: This bird is a home cook's best friend.

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Barbecued Raspberry-Hoisin Chicken

From EatingWell

Hoisin sauce along with pureed tart raspberries makes a wonderful Chinese-inspired marinade and dipping sauce for grilled chicken. Plan ahead: The chicken thighs benefit from marinating for at least 2 hours before grilling.

Barbecued Raspberry-Hoisin Chicken

Tuscan Spice Rub

From EatingWell

Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it on boneless, skinless chicken thighs, salmon steaks or lamb chops.

Tuscan Spice Rub

Related Video
How to Make Fried Chicken
How to Make Fried Chicken

Weżve got one must-have ingredient for your best-yet fried chicken. Watch and learn as we show you this secret (Hint: You may have a carton in your refrigerator right now!).

How to Make Fried Chicken

Warm Winter Salad

From EatingWell

Sauteed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette.

Warm Winter Salad

Game Hens with Brussels Sprouts & Chestnuts

From EatingWell

Game hens are even easier to prepare than chicken and help make your celebration more festive. Their buttery flavor complements roasted Brussels sprouts and chestnuts.

Game Hens with Brussels Sprouts & Chestnuts

Chicken Baked over Mushroom Dressing

From EatingWell

Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night.

Chicken Baked over Mushroom Dressing

Cheesy Chicken Pasta

From EatingWell

This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike--think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad.

Cheesy Chicken Pasta

Hunter's Chicken Stew

From EatingWell

Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes. It's also delicious served over egg noodles.

Hunter's Chicken Stew

Stuffing-Topped Chicken

From EatingWell

Here's a one-skillet version of chicken and stuffing made with wholesome ingredients. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too. Serve with Brussels sprouts and mashed potatoes.

Stuffing-Topped Chicken

Pineapple-Teriyaki Chicken

From EatingWell

Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it's delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.

Pineapple-Teriyaki Chicken

Chicken Thighs with Pear & Leek Sauce

From EatingWell

Here, we combine currant jelly--a tasty "secret" ingredient in rich sauces for game birds or poultry--with a medley of fall flavors, such as pears, walnuts and leeks, to make a quick pan sauce. Serve with quinoa and broccolini.

Chicken Thighs with Pear & Leek Sauce

Tortilla Soup

From EatingWell

Here's a version of chicken tortilla soup that's both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.

Tortilla Soup

Roast Chicken with Preserved Lemon & Braised Vegetables

From EatingWell

The pulp and rind of Moroccan preserved lemons is all you need to lift a pedestrian roast chicken into the realm of the exotic!

Roast Chicken with Preserved Lemon & Braised Vegetables

Grilled Chicken Ratatouille

From EatingWell

We gave this classic Provencal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir.

Grilled Chicken Ratatouille

Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

From EatingWell

Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that's special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rose.

Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

Boneless Buffalo Wings

From EatingWell

Even though boneless Buffalo wings are made with healthy white-meat chicken, they're usually deep-fried and drenched in hot sauce laced with butter. The solution: chicken tenders are dredged in seasoned whole-wheat flour and cornmeal, pan-fried in only a small amount of oil and then drizzled with a tangy hot pepper sauce. With a fraction of the fat, calories and sodium, these boneless wings are reason enough to throw a party.

Boneless Buffalo Wings

Chicken Mulligatawny

From EatingWell

Mulligatawny, which literally means "pepper water," is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We've added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

Chicken Mulligatawny

Chicken & Fruit Salad

From EatingWell

Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad. Use your favorite summer fruit in place of the melon if you wish.

Chicken & Fruit Salad

Kumquat Tagine

From EatingWell

A tagine is a slow-cooked Moroccan stew (traditionally served over couscous)--but here it's quicker and (dare we say it?) tastier, thanks in large part to the bright spike of kumquats.

Kumquat Tagine

Warm Snow Pea & Chicken Salad

From EatingWell

Snow peas aren't just for stir-fries. Thinly sliced, their crunchy texture and sweet taste combine with a creamy Asian dressing to make this salad special.

Warm Snow Pea & Chicken Salad

Grapefruit Chicken Satay Salad

From EatingWell

This tossed salad borrows the basic flavors of Thai satay and turns them into a rich and satisfying entree salad.

Grapefruit Chicken Satay Salad

Gorgonzola & Prune Stuffed Chicken

From EatingWell

Stuffing a chicken breast is relatively simple, but your guests need not know that. We use Gorgonzola and prunes here, but try it with any favorite combination of dried fruit and flavorful cheese. Serve over quick-cooking barley with broccolini or a steamed artichoke on the side.

Gorgonzola & Prune Stuffed Chicken

Chicken Cassoulet

From EatingWell

A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a light touch. Serve with some crusty whole-grain rolls.

Chicken Cassoulet

Warm Arugula Salad with Chicken & Chevre

From EatingWell

Grown-up and sophisticated, this salad will make you happy you're not a finicky kid. For an even dressier spin, substitute boneless skinless duck breasts for the chicken.

Warm Arugula Salad with Chicken & Chevre

Chicken & Asparagus with Melted Gruyere

From EatingWell

For this elegant dish, boneless chicken breast and asparagus are smothered in a luxurious white-wine sauce with just the right amount of melted Gruyere cheese. Tarragon and lemon add a delicious light flavor that is perfect with asparagus.

Chicken & Asparagus with Melted Gruyere

Thai Chicken Pizza

From EatingWell

Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

Thai Chicken Pizza

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