Popular 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 fried chicken, or in a bubbling pot of dumplings. It helps that chicken is so darn convenient. You can buy it whole (perfect for roasting), cut into pieces, or even packaged into your favorite parts (thighs or legs for dark-meat lovers, breasts for those who prefer white meat). Or cut to the chase and buy a pre-cooked rotisserie bird - 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.

Buffalo Chicken Salad Wraps

Elevate your brown bag fare with this healthy and nutritious wrap that's got a kick to it! It's got the Buffalo Chicken Wing flavors you love without the unhealthy fried coating.

From Fitness

Buffalo Chicken Salad Wraps

New Potato and Chicken Casserole

Green beans, mushrooms, leeks, potato, and rotisserie chicken make this creamy casserole a one-pan meal to add to your dinner arsenal.

From Midwest Living

New Potato and Chicken Casserole

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

Sweet Potato and Chicken Fajitas

Boost the nutrition in fajitas by adding sweet potato. You'll get a hit of Vitamin A, extra fiber, and subtle sweetness to balance out the spice.

From Fitness

Sweet Potato and Chicken Fajitas

Lemon-and-Herb Roasted Chicken with Vegetables

Create a hearty, comforting meal in one roasting pan. Lemon, garlic, rosemary and more combine for big flavors in this family-size dish.

From Fitness

Lemon-and-Herb Roasted Chicken with Vegetables

Moo Shu Chicken Salad

By using rotisserie chicken and bottled stir-fry sauce, this tasty dinner comes together in just 5 minutes. Talk about fast food!

From Family Circle

Moo Shu Chicken Salad

Warm Chicken and New Potato Salad

Try this modern take on potato salad that has lean protein and vegetables included in the mix. Serve it up as a nutritious dinner option, or bring it to a potluck with friends.

From Diabetic Living

Warm Chicken and New Potato Salad

Pumpkin Chicken Lentil Chili

Poached chicken pieces take the place of ground meat in this red wine-infused chili that would be the ideal accompaniment to a big slice of warm corn bread.

From Diabetic Living

Pumpkin Chicken Lentil Chili

Chicken with Squash-Barley Pilaf

Squash, apple, and pumpkin seeds pair with chicken for this fall-favorite dinner. No barley? Try whole-wheat couscous or quinoa instead.

From Diabetic Living

Chicken with Squash-Barley Pilaf

Chipotle-&-Orange Grilled Chicken

Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.

From EatingWell

Chipotle-&-Orange Grilled Chicken

Grilled Rosemary-Scented Chicken

Grilling chicken breasts on a bed of rosemary sprigs is an effective and easy way to infuse them with flavor. Savory black olive paste, contrasted with a sweet confit of caramelized onion, provides a sophisticated finish.

From EatingWell

Grilled Rosemary-Scented Chicken

Provencal Chicken

Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

From EatingWell

Provencal Chicken

Tarragon Chicken

This creamy sauce is a classic with chicken - and while tarragon is the traditional herb, thyme or rosemary would also work beautifully. Serve with sauteed string beans and wild rice.

From EatingWell

Tarragon Chicken

Spiced Chicken Breasts with Apple-Jalapeno Chutney

A bit of jalapeno jelly adds a touch of heat and color to the sweet-and-sour apple chutney. It makes the perfect accompaniment to this and other spicy chicken and pork dishes, particularly those cooked over the grill.

From EatingWell

Spiced Chicken Breasts with Apple-Jalapeno Chutney

Curried Chicken with Sweet Potatoes & Cauliflower

Boneless, skinless chicken thighs, with a little help from the well-seasoned yogurt marinade, remain moist and tender when oven-roasted. Hint: Soaking the prepared vegetables in ice water for 15 minutes before roasting will hydrate them, making them more moist and tender when cooked.

From EatingWell

Curried Chicken with Sweet Potatoes & Cauliflower

Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts

The joy of stir-frying is that an interesting dish like this cooks in mere minutes. The only trick is to have all the ingredients prepped and ready to add. Once you start stir-frying you can't afford to lose time mincing and measuring.

From EatingWell

Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts

Chicken & Spiced Apples

The buttery apples suit these chicken breasts, which are pounded thin so they cook evenly and quickly. You could also serve this compote with any roasted meat or vegetable.

From EatingWell

Chicken & Spiced Apples

Grilled Chicken Salad with a Fresh Strawberry Dressing

Balsamic vinegar, strawberries and black pepper are a classic Italian trio: spicy and sweet, refined and earthy. Here they combine in a delicious dinner salad, topped with grilled chicken and toasted almonds. This dressing is also great on a salad of arugula, goat cheese and pecans.

From EatingWell

Grilled Chicken Salad with a Fresh Strawberry Dressing

Oven-Fried Chicken

Great news - crunchy, flavorful fried chicken can be healthy. We marinate skinless chicken in buttermilk to keep it juicy. A light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking. And with only 7 grams of fat per serving rather than the 20 in typical fried chicken - that is good news.

From EatingWell

Oven-Fried Chicken

Chicken Tagine with Pomegranates

The Moroccan word tagine, when translated simply as "stew," hardly does justice to this beautifully fragrant, succulent one-dish meal. (Tagine is also the name of the distinctive pot in which the meal is traditionally cooked and served.) Pomegranate juice lends a tart depth of flavor to the sauce; use bottled juice and skip the garnish when the fruit is not in season. Serve with whole-wheat couscous to soak up the delicious sauce.

From EatingWell

Chicken Tagine with Pomegranates

Quick Cassoulet

Inspired by the rustic--and time-consuming--French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.

From EatingWell

Quick Cassoulet

Quick Thai Chicken & Vegetable Curry

Curry quick enough for a weeknight supper - especially if you use precut cauliflower and baby spinach.

From EatingWell

Quick Thai Chicken & Vegetable Curry

Chicken Noodle Soup with Dill

Most versions of chicken noodle soup aren't in dire need of a makeover, though we did come across one with heavy cream and a cup of Parmesan when we were researching this book. It is however undeniably comfort food for many (especially sick) people and so we had to include it. And we were able to give it a little makeover--whole-wheat egg noodles as opposed to regular add fiber and nutrients and the reduced-sodium chicken broth cuts the sodium. By all means use homemade chicken broth if you have it.

From EatingWell

Chicken Noodle Soup with Dill

Ginger-Coconut Chicken

The wonderful flavors of southern India - coconut milk, dried Thai chiles and coriander seed - provide a pleasant punch to a basic chicken breast. Although the ingredients look exotic, this is a deceptively easy dish you'll be proud to serve to guests. Feel free to use different cuts of chicken, bone-in or boneless; just adjust the cooking time accordingly. You can also grill the chicken.

From EatingWell

Ginger-Coconut Chicken

Cream Cheese-&-Pesto-Stuffed Chicken Breasts

The hard part of making this elegant dish is choosing the filling. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.

From EatingWell

Cream Cheese-&-Pesto-Stuffed Chicken Breasts

Chicken Saute with Mango Sauce

Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

From EatingWell

Chicken Saute with Mango Sauce

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