You can never have enough savory, juicy chicken recipes in your weeknight dinner repertoire.
For people who eat meat, chicken has the power to comfort and nourish. There’s a reason that there’s an entire book series named after the noodle soup (remember "Chicken Soup for The Soul"?). Because, really, chicken can make any day better. It uplifts spirits and satiates cravings all in one bite. It can show someone you love them and even seal a promise between lovers — hello, Ina’s engagement chicken!
Chicken is also wonderfully versatile and lends itself to easy, one-pot, one-pan dinners. It pairs beautifully with a wide range of vegetables, many of which can be tossed right into the pan and roasted with the bird. When you wantto use up produce from the garden or celebrate the seasonal flavors, combine chicken and vegetables in a roasting pan for a satisfying one-pan dinner.
There are plenty of ways to bring bright, zesty, worldly flavors to a pack of chicken breasts, thighs or drumsticks. We've got easy tips that guarantee juicy chicken breasts every time and plenty of ideas that will ensure you’re just a sheet pan away from a gourmet dinner at home.
Whichever path you feel like following, we've got you covered with plenty of winner, winner, chicken dinners. These recipes will ensure that this versatile bird never gets boring.
Chicken breast recipes
Inspired by Ina Garten’s recipes, this whole chicken gets a blast of flavor from a combination of chili crisp, scallions and ginger. Serve it over rice or a big bed of greens.
Chicken piccata is a total classic — and this recipe is one that your little ones (like Dylan Dryer’s son Cal!) will love to help re-create at home.
Move aside, broccoli! Asparagus is a welcome addition to this takeout-inspired chicken recipe. Fresh ginger, agave nectar, fish sauce, sesame oil and soy sauce come together to create an umami-packed sauce with layers upon layers of flavor.
Boneless chicken breasts are nestled in a skillet of corn kernels, juicy cherry tomatoes, fresh basil and grated Parmesan cheese for the ultimate summer dinner.
Whenever Elizabeth Heiskell is making chicken for dinner, her kids always ask if it's "the good chicken." When they find out it is, the celebration begins. Easy to make with flavor-packed pantry staples like ranch dressing and dried gravy mix, this gussied-up chicken and rice dish is a winner, winner … you know the rest.
Sweet, saucy and oh-so-delicious, this is a dish your whole crew will enjoy. It’s bright, colorful and packed with nutrients, thanks to cubes of juicy pineapple, red onion and bell peppers. The best part? This recipe comes together in 30 minutes flat and it all happens on a single sheet pan.
Chicken satay is a popular Southeast Asian dish that’s best served as an appetizer. The meat is threaded onto skewers, grilled and accompanied by a spicy peanut sauce. This recipe skips the skewers and the grill and air-fries the chicken instead, which is perfect for speedy weeknight dinners.
This chicken staple hits the spot for diners of all ages. Perfectly crunchy outside, tender, juicy inside, with a dusting of salt makes this style of chicken heavenly to eat. They’re breaded in a combination of panko breadcrumbs and grated Parmesan for the crispiest crust ever.
The juiciness of the chicken and bright, slightly spicy flavors make this a winner anytime of year. Plus, it can be eaten by itself, rolled up into tacos or served over rice — feel free to try it all three ways.
This extra-crispy oven-fried chicken is the ultimate dish for fried chicken lovers everywhere. The crust is made with Ritz crackers, which provides a salty-yet-sweet flavor that's irresistible.
This quick and easy one-sheet wonder requires just a handful of basic ingredients — chicken breasts, Brussels sprouts, olive oil, salt and pepper. The real magic, however, is all thanks to a smoky marinade made with paprika, garlic powder, vinegar and olive oil.
Everyone loves paillard, which is just a fancy French term for a piece of meat (usually chicken or veal) that has been pounded thin and pan-fried. Grainy mustard and chives bring a tangy saltiness that makes this hot dish shine with bitter greens.
This is a quicker but just as cheesy version of chicken Parmesan — no deep-frying required! Chicken cutlets are seasoned with oregano and salt and quickly seared in a skillet; they’re then nestled with marinara sauce and Parmesan, sprinkled with fresh mozzarella, and broiled. Melissa Clark's family loves eating it for dinner with a big green salad on the side.
If you’re gluten intolerant or just want to try a new approach to chicken milanese, this recipe will hit the spot. Instead of the usual breading, a combination of rice flour and gluten-free panko breadcrumbs create an extra crispy crust that just so happens to be easier on the stomach. Giada serves it the way they do in Italy — topped with an arugula salad dressed with lemon and salt.
There are so many ways to slow-cook chicken but this version might just be our favorite. Chicken breasts simmer with roasted tomatoes, chipotle peppers in adobo, onion, coconut sugar, lime juice, and smoky spices for four to eight hours. Whether you're making tacos or stuffed bell peppers, it's a meal that you'll enjoy all week long.
The bracing acidity from the lemons and bright brininess of the olives and capers makes this a standout dish. It's perfect for a casual weeknight dinner but special enough to serve for any occasion.
This recipe is popular because it has all the flavor and comfort of traditional chicken piccata without heaviness from panko breadcrumbs. Instead of the usual all-purpose flour, almond meal (aka almond flour) is used to create a crispy, gluten-free coating.
Fried until crispy then layered in tomato sauce and gooey melted mozzarella cheese, this chicken Parm prep is a total classic.
This nutty variation of the kid-favorite comes together fast and provides a nuttier way to enjoy the classic meal. Big bonus: The chicken fingers are baked and yet, they’re just as crispy as deep-fried versions.
Served with a crisp, bright salad, this chicken schnitzel is equally at home on a dinner plate as it is packed into a pita with a spoonful of hummus and a drizzle of hot sauce.
This recipe has that big, bold flavor synonymous with Southern food using ingredients you can find in any store (think: chile powder, ground cumin, cayenne pepper and sweet paprika).
Cashews are a huge staple in southern Thailand. This recipe is very different from its Chinese cousin, thanks to its delicious stickiness from chile paste in soybean oil and black soy sauce.
This is a dish, also known as "gong bao" (which means palatial guardian), was invented by Ding Baochen who was governor of Sichuan despite being from Shandong. It should be numbing, spicy, sweet and tangy from the Chinkiang black rice vinegar.
Chicken leg, thigh and drumstick recipes
It seems like there are nearly endless ways to cook chicken thighs but this recipe is one of our favorites. It’s a one-skillet meal that brings together a combination of fresh and dried herbs, bell peppers, garlic, carrots and celery.
Burrata deserves a place beyond the cheeseboard. Here, it’s served at the center of the dish alongside bone-in chicken thighs, blistered herby grapes, and a buttery white wine reduction.
Pomegranate molasses is a bit of a specialty ingredient and it’s admittedly a little challenging to figure out what to do with it. This recipe from chef Anne Burrell puts the tart ingredient to use alongside fatty chicken thighs for a beautiful balance of flavors.
Four-ingredient chicken dinners for the win! Here, fresh tarragon and lemon zest bring brightness to savory skin-on chicken thighs.
In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet once baked.
The sweet tomatoes beautifully balance the bracing acidity of the tangy sherry vinegar and briny olives in this easy chicken dinner. It’s easy to throw together and has a bright pop of flavor in every bite.
"Smothered chicken is a time-honored tradition in the South," says Carla Hall. "Decades before everyone became more aware of health and nutrition, my Granny was at the forefront. She spent her days as a hospital dietitian, but her life's work was as a loving wife, mother and grandmother. When my grandfather began to have heart problems, she immediately took her family's classic Southern recipes and made them more nutritious. Those are the recipes she passed down to me."
There's a reason most professional chefs prefer cooking with chicken thighs rather than breasts. The dark meat is tender and more flavorful, thanks to its higher fat content. This quick-to-prep recipe capitalizes on the natural taste and balances it beautifully with robust garlic and creamy cucumber sauce.
If you want a comforting, fall-off-the-bone meat dish without babysitting a roast all day, might we suggest the humble chicken thigh? This one-skillet recipe keeps the meat tender while the skin gets crackly-crispy-crunchy.
Chicken salmoriglio is a prime example of Sicilian cooking: fresh herbs, lemon, honey, olive oil and greens. Simple and exceptional.
Dark-meat chicken and bread come together on one sheet pan for this delicious meal from Siri Daly. It’s served over a bed of arugula and dressed with a duo of oil and red wine vinegar. for a winning weeknight meal.
This Dijon chicken combines the ease of one-pot cooking with big flavor. From warm spices like ground cardamom and cinnamon to hearty kale, each ingredient in this recipe adds a layer of flavor for a lively yet comforting meal.
Chicken and potatoes are a classic combo; here, they’re jazzed up with harissa and yogurt for a little bit of spice and a little touch of tang.
The robust flavor of spices such as cumin, coriander and garam masala bring warmth and heat to the biryani while saffron adds color and aroma.
We love the interplay of hot and cold in this weeknight dinner — crispy chicken and roasted fingerling potatoes mingle with bitter greens and mustard vinaigrette. It hits all the right notes.
Soy sauce, ginger and crispy garlic make this classic Filipino chicken a notable addition to anyone's favorite chicken recipes.
These chicken thighs couldn’t be easier to make — just season them with salt and pepper and lay them on a bed of sliced onions and garlic on a sheet tray. It’s a one-pan dinner that’s cozy as can be.
On busy weeknights, there’s this speedy Chinese American recipe. Marinate the chicken the night before to save yourself prep time before dinner.
If you can find heirloom garlic, stock up. Although it doesn’t last as long as the type you’ll find in most grocery stores, it has a more intense flavor and cooks up sweeter in this naturally spiced and fragrant dish.
If you like quick and easy meals that can be prepped in advance, this is the recipe for you. The marinade can be made days — even months — in advance and frozen. Defrost overnight and pour over the chicken the morning you want to cook it. Bonus: This one-pan recipe means less mess to clean up.
The quickest and the most efficient way to add a ton of flavor to chicken legs is with this za'atar marinade. Unlike other marinades that require a lengthy resting time, this one just needs a good rub on your choice of protein and it's good to go.
Chef JJ Johnson loves cooking with Peruvian-style adobo sauce. This one features the unexpected sweetness of rice vinegar along with West African palm sugar, which we love for its rich, caramel flavor.
Chock-full of Spanish ingredients like chorizo, bomba rice and olives, this savory, easy-to-throw-together chicken dish comforts you from the inside out.
Lidia Bastianich serves her chicken cacciatore with polenta for a comforting Italian American meal.
This easy chicken recipe is full of bright, zesty flavors. The yogurt tenderizes the chicken as it marinates. Eat it as is or serve it with pita or other flatbread bread and a big cucumber-tomato salad.
This is a classic Taiwanese recipe that is perfect for a speedy supper. It gets its name from its simple ingredients list — one cup of soy sauce, one cup of rice wine and one cup of toasted sesame oil. It's a fuss-free recipe for a fabulous family meal that’s inexpensive to boot.
Store-bought sweet tea is an incredible base for a chicken marinade because it lends a subtle sweetness while keeping the lemony, garlicky flavors front and center.
This recipe takes a basic comfort food and turns it into something really special. Spicy harissa, sweet pomegranate, crunchy walnuts and fresh mint hit create layers of punchy flavor. Also, the whole thing only takes about 30 minutes to make, so you've got a full dinner on the table, fast.
Whole chicken recipes
It seems nearly impossible to roast chicken until the skin is crispy-crackling while keeping the meat tender, right? This recipe will teach you how to do just that. The secret? Lots and lots of salt. Salting the skin helps draw the moisture out from the skin so it gets crispy in the oven, while adding lots of flavor to the meat.
Preparing this fried rice recipe is easier than picking up the phone to order takeout. All you need are a handful of basic ingredients (think: frozen vegetables, soy sauce and cooked rice) with store-bought rotisserie chicken at the center of it all.
We love the robust flavor of this speedy recipe. Spatchcocking a whole chicken — which means removing the backbone and flattening the meat — ensures the chicken gets crispy on the outside and moist on the inside.
We’ve shared plenty of delicious recipes for fried chicken, so there’s only one thing left to do — add a piece atop a stack of waffles and drizzle with maple syrup.
Lemon? Check. Crispy skin? Check. The delicious smell of fresh herbs as the bird roasts? Easy enough to make on a weeknight? Check and check.This recipe ticks all the boxes.
Who doesn't love a great sheet-pan recipe? This version pairs sweet grapes with charred red onion, loads of rosemary and crispy, ancho chile-rubbed chicken. The pan juices are just so darn good — make sure to have a bit of bread to sop up all the goodness.
The secret to your new favorite chicken recipe is this: Start by roasting it in the oven, then finishing it on the grill. Roasting the bird in two halves cooks it evenly while locking in the juices and intensifying the flavor of the marinade.
This super simple sheet-pan chicken utilizes the garlicky, oniony flavor of ramps, smashed garlic and lemon slices for a flavorful roast, while the pan drippings enhance the rest of the dish. As everything cooks, the lemon rinds will become soft and edible, and the garlic soft and spreadable.
The combination of dark brown sugar, coconut vinegar and soy sauce make this chicken sweet, sour and savory all at once.
If you’re looking for a classic roast chicken recipe, this is it. The chicken is rubbed with a combination of garlic compound butter, lemon juice, dried tarragon, kosher salt and freshly ground black pepper.
Not as laissez-faire as other sheet-pan recipes but much easier than most ratatouille recipes, the combination of crispy chicken, fragrant herbs and soft summer vegetables is well worth the effort.
What's not to love about fried chicken? It's the perfect comfort food and this recipe adds some unexpected flavors with fresh herbs, shallots and brown sugar.
A hearty, beautiful Sunday roast chicken is Marcus Samuelsson's tribute to his mentor, Alberta Wright. It’s a labor of love to make but you can prep the berbere spice brown butter weeks in advance.
This all-in-one dish requires only four ingredients — a free-range chicken for roasting, fresh thyme, fresh rosemary, and garlic — plus some salt and pepper and an assortment of whichever vegetables you prefer for the side. Its simplicity and versatility make it easy to tailor the recipe based on what vegetables are in season (think: carrots and beets for winter or summer squash during warmer months).
The combination of zesty lemons, smoky harissa and briny olives offers a taste of the Mediterranean no matter where in the world you’re cooking. Serve the roast chicken alongside a bulgur wheat salad tossed with cucumber, scallions, parsley, dill, mint and lemon juice.
This fried chicken is crusted in Old Bay-seasoned flour and fried in a combination of peanut oil and bacon drippings. Covering the frying pan while the chicken fries may be controversial to some, but it really concentrates the crunch of the skin.
"I describe it as a connector because the familiar and the unfamiliar: The dish that speaks to that kind of invisible — but sometimes intuited — umbilicus between the African continent and the American hemisphere," Dr. Jessica B. Harris says of comforting chicken dish served with rice.
"I can't tell you how many times I've made this!" says Ina Garten. "I have the butcher butterfly the chicken so all I do is grind the thyme, fennel seeds, salt and pepper, mix it with olive oil, and brush it on the chicken. When the lemon slices are roasted and caramelized, you can eat them with the chicken."
Shawarma-inspired spices flavor the chicken in this one-pot, low-and-slow dish. The moist, tender chicken shares the stage with pearl onions and cremini mushrooms, all of which are finished with fresh herbs, butter and white wine sauce and served alongside Lebanese couscous.
Set your taste buds ablaze with chef Kevin Sbraga's fiery take on fried chicken.
For the folks who felt roasting the whole chicken was daunting, this simple yet satisfying recipe takes 10 minutes to prepare (yes, only 10 minutes!). Give it an hour or so in the oven, and that seemingly lavish weeknight dinner will be on.
Siri Daly’s favorite roast chicken recipe couldn’t be easier — it requires very few ingredients, no giant roasting pan or trussing/stuffing involved and it relies on the chicken's natural juices for impeccable flavor. Once you master this technique, you will impress your family and friends time and time again.
The secret to this incredibly juicy chicken with amazingly crispy skin is … that there is no secret. All it takes to make a delicious roast chicken is a handful of basic ingredients such as lemon and garlic, a few easy techniques, time and a little patience.
The French classic marries a traditional German side dish for the ultimate cold-weather comfort food.