New recipes

101 Best Chicken Recipes

101 Best Chicken Recipes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

How many times do you eat chicken a week? Assuming you’re not a vegetarian, count the chicken in your tossed salad, the crispy chicken fingers that you snacked on, and the warm chicken in your soothing noodle soup. You probably now realize that you eat chicken more than you think. From breasts and thighs to legs and wings, chicken is one of the most popular and versatile ingredients available. The inexpensive protein is a dinner, lunch, and snack time favorite that is eaten in different recipes across many cultures. Plus, it can be a healthy meal option, as well. With respect for cooks everywhere searching for easy-weeknight meals and simply for the love of chicken, The Daily Meal has compiled a list of 101 chicken recipes for your cooking (and feasting) pleasure.

Click here to see the 101 Ways to Cook Chicken slideshow.

So, who are you calling a chicken? Quick and satisfying meals can be made in a snap with chicken as the main ingredient — and it’s far from taking the easy way out. In other words, you don’t need to slave over the stove creating coq au vin to feel like an established cook — and get dinner on the table. Try some of these quick and simple chicken recipes for easy dinner recipes that your whole family will enjoy. Think chicken casseroles, crock-pot chicken recipes, and hearty chicken pot-pie recipes just to name a few go-to quick and hearty dinner ideas.

Chicken is praised by nutritionists everywhere for its lean, white meat. When prepared in certain ways like baked, grilled, and simply roasted, chicken can be a healthy addition to any meal. In our list, we’ve added some healthy baked chicken recipes, spicy grilled chicken breasts, and included some satisfying chicken salad recipes. As far as which is healthier, dark meat or white meat, it’s best to eat a combination of the two. White meat has lower calories while dark meat has more essential nutrients and vitamins. Why not roast a whole chicken and shred the white and dark meat and add it to a simple white chili?

Although chicken burgers and crispy fried chicken are American favorites, there are plenty of dishes from other cultures that use chicken in fantastic ways. Take chicken enchiladas or curried chicken for example. Mexican and Indian flavors are infused into the chicken creating a dish that makes you feel as though you’re transported to a different city. Still have the travel bug? We’ve also rounded up some Asian inspired chicken dishes with ginger, sesame, and orange glazes. There are also classic Italian dishes like lasagna and manicotti that are given a new twist with chicken. Chicken has even hit fusion cuisine with force with items like Thai chicken pizza.

So, whether you are in the mood for something simple or are feeling adventurous and want to explore other flavor profiles, chicken is such a versatile ingredient that it can be incorporated into whatever you’re making. Not to mention, it’s a healthy and lean protein that can leave you satisfies and your waistline in check. And kids aren’t immune to the chicken phenomenon either. With after school snacks like chicken nachos and baked chicken tenders, kids will easily swap these out for chips and cookies. So, take a peek at these 101 recipes, and yes, scroll to the end because you won’t want to miss a single recipe. Your search for the perfect chicken recipe is over. Take a look at this plethora of chicken recipes and make them your new favorites.

Emily Jacobs contributed to this story.

Grilled Chicken 101 — Weekend Cookout

You’ve heard it before about this most beloved white meat: Grilled chicken can be boring. Sure, on its own, plain grilled chicken can be bland and dry, but it doesn’t have to — and should not be that way. To take everyday chicken to the next delicious level, try switching up cuts of chicken, experimenting with new cooking techniques and adding marinades, rubs and sauces to ensure moist, flavorful results. Follow Food Network's three simple suggestions below to cook up crave-worthy chicken in a flash.

Instead of reaching for boneless, skinless chicken breasts, give chicken thighs a chance instead. Dark meat is a tad fattier, so it’s inherently juicer and more flavorful. If you prefer lean white meat, however, look for bone-in chicken breasts — cooking chicken on the bone helps the meat maintain moisture.

When it comes to grilling, it can seem as though there are only two temperatures — hot and hotter — and no easy way to control them. If you divide the grill so that on one side there’s a cluster of charcoal and on the other side nothing, you’ll have created two distinct cooking spaces — one with direct heat, another with indirect — and two widely disparate temperatures. Start by grilling the chicken over indirect heat and move it to direct heat in the final few minutes of cooking — this will turn out golden, crispy chicken with enviable grill marks. Check out these step-by-step photos and this easy-to-follow video to learn more simple grilling techniques.

First, let the meat marinate in a mix of your favorite spices, herbs and sauces — this will give it a chance to absorb those tastes and take on the flavor of the marinade. To add further flavor while it cooks, baste the chicken with a barbecue sauce or glaze. If you choose to baste, be sure to separate the sauces, bowls and all cooking utensils that have come in contact with raw chicken from those that have not — you don’t want to cross-contaminate cooked chicken by brushing it with a glaze that touched raw poultry. As a final means to add flavor, serve chicken with a topping of reserved marinade, spicy sauces, fresh salsas and more.

Iron Chef Marc Forgione’s easy recipe for Marinated Chicken Thighs (pictured above) is a party-ready dish that will wow your guests with its bold taste and texture. To prepare, Marc creates a flavor-packed combination of fresh herbs, garlic, shallots and a duo of peppercorns, and lets tender chicken thighs marinate in it overnight. When he’s ready to cook, he grills the chicken for just 7-8 minutes per side until it’s moist, tender and deliciously juicy.

Recipe Summary

  • 1 (6-pound) roasting chicken
  • 2 medium onions, peeled and sliced crosswise 1/2 inch thick
  • 3 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 1 lemon
  • 1 tablespoon unsalted butter, room temperature
  • Coarse salt and freshly ground pepper

Preheat oven to 425 degrees. To assure even cooking, remove chicken from the refrigerator and let it stand at room temperature for 30 minutes. If the chicken comes with a plastic pop-up thermometer, discard it the readings are often inaccurate. After rinsing the chicken inside and out with cold running water, dry it with paper towels. Tuck the tips of the wings under the bottom to keep them from burning.

Place onion slices in two rows in a heavy-duty roasting pan to form a bed for the chicken. The onions will flavor the chicken and the pan juices that form the base of the gravy. To help release the lemon's essence, roll it back and forth with the palm of your hand, pressing on top then pierce the surface all over with a fork. Put garlic, thyme, and lemon inside the chicken's cavity.

Set chicken on the bed of onion slices, breast-side up. Then bring legs forward, cross them, and tie them together with about 18 inches of kitchen twine. (Tying the legs is much simpler than trussing the bird, which requires tying the body.)

Spread butter over the entire exposed surface of the chicken to ensure even browning. Sprinkle well with salt and pepper.

Place the chicken in the oven in about 30 minutes, the skin should be crisp and a deep golden-brown color, and the juices should run clear when the chicken is pierced. Check the internal temperature of the breasts and thighs with an instant-read thermometer. When ready, the reading in the deepest part of the breast should be 180 degrees the deepest part of the thigh should be 190 degrees.

When the chicken is finished cooking, remove it from the pan, and transfer it to a cutting board with a well to catch the juices. Let the chicken stand at room temperature for up to 20 minutes. The juices, which rise to the surface when cooking, will settle and redistribute evenly throughout the chicken. While it rests, make the pan gravy.

Untie the legs of the chicken. Remove the lemon, garlic, and herbs from the cavity of the chicken discard. Place the chicken on a serving platter, breast side up, and, using a sharp knife, carve the bird: Use a large fork to pull one of the legs away from the body. With the tip of your knife, find the joint that connects the leg to the body, and sever it. Cut the thigh away from the drumstick at the second joint. To remove the breasts, cut straight down between them, following the contour of the rib cage, until you hit the wishbone. Cut through the joint where it meets the breastbone. Serve the individual pieces, or cut the breast into thin slices for a more elegant presentation.

The 101 Best Chicken Recipes for When You’re in a Dinner Rut

We love to shake up our weeknight dinner routine, but there’s no denying that chicken has a special place in our heart. It’s versatile, easy to prepare and crowd-pleasing to boot…but that also doesn’t mean you have to stick with the same old grilled boneless, skinless breast every time (bo-ring). Break out of your comfort zone with this handy roundup of the 101 best chicken dinner recipes—from chicken tinga tacos to the ultimate potpie—that will never let you down.

Get Dinner on the Table in Under 45 Minutes with These Quick Chicken Recipes

From drumsticks to thighs to breasts, white meat or dark meat, chicken is one of the most beloved and versatile meats. Grill it and serve over a light salad for a quick and healthy dinner, or braise it with a rich stock and vegetables for an impressive meal you can entertain with. On busy weeknights when you want to get dinner on the table in a flash, turn to our quick recipes, just like the Chicken-Teriyaki Noodle Bowls that are pictured here. In less than 45 minutes, you can prepare something spectacular for your family and friends.

One of the best ways to use a whole chicken is in soup. Use it to make homemade chicken broth in advance, then shred it and reserve the pieces for soup, like our recipe for Turmeric-Ginger Chicken Soup. It's deeply nourishing and the spicy fresh ginger is just the thing to cure a cold. If you're in a pinch, store-bought broth and rotisserie chicken are easy ingredients that will take you to the finish line quickly. Two of our other soup recipes included ahead&mdashChipotle Chicken and White-Bean Soup and Coconut-Lime Soup with Chicken and Rice Noodles&mdashuse pan-seared chicken thighs, which add tons of flavor and richness to the soup.

Of course, we have heartier chicken recipes, too. Instant Pot Chicken Adobo and Rice uses many family's favorite kitchen appliance to tenderize chicken thighs with scallions, garlic, Thai chiles, soy sauce, and rice wine vinegar. Plus, it's such a breeze to make. On Taco Tuesday, make Ground Chicken Tacos or Sheet-Pan Chicken Fajitas. They're also fun for the entire family to put together.

Chicken breasts stuffed with prosciutto & Fontina (page 46)

From The Best of Fine Cooking: 101 Delicious Chicken Recipes The Best of Fine Cooking

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Main course Italian
  • Ingredients: chicken breasts prosciutto Fontina cheese breadcrumbs

Chicken recipes

Perk up your poultry with our top chicken recipes. We've got you covered whether it's a traditional roast, a flavourful curry or a comforting pie you're after.

Chicken & chorizo jambalaya

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Old Delhi-style butter chicken

Head to your spice rack to make this butter chicken curry, a dish that symbolises Indian food for millions of people all over the world

Chicken madras

Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken

Easy coronation chicken

Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It's an excellent way to use up leftover chicken after a roast

Creamy chicken stew

Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal

Chicken supreme

Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two

Next level fried chicken

Choose boneless thighs to make the ultimate fried chicken. For the coating, we've come up with a method that results in the crispiest finish ever

Traffic light chicken shish kebabs

These barbecued kebabs are big on flavour, but the spice is toned down, so they're great for kids. Offer some chilli sauce on the side for those who like heat, and serve with flatbread

Lemon Garlic Chicken Dump Recipe:

  • 3-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 2-3 cloves of garlic, minced
  • 4 Tbsp. olive oil
  • 2 Tbsp. fresh chopped parsley
  • 3 Tbsp. lemon juice
  • 1/4 tsp. pepper

Since this is a dump recipe, it is just as easy to make lots of these as it is to make one. Begin by opening a large resealable bag (or as many bags as the number of meals you are going to make) and adding the chicken.

Dump the other ingredients into the bag. Remove the excess air from the bag, seal, lay flat, and freeze.

On the day of cooking, take the bag out of the freezer to thaw. Bake in a preheated 350° oven for 45-55 minutes or in the crockpot on low for 4-6 hours.

If desired, you can sprinkle some parsley on top. Serve with rice or potatoes and your choice of veggies. This meal is one of the many simple, yet delicious recipes included in my Chicken Dump Recipes cookbook.

Best Skillet Chicken Recipes

Skillet Chicken Potato Dinner

Creamy Mediterranean Chicken Skillet

Skillet Chicken Thighs With Creamy Tomato Basil Spinach

Herb Chicken Skillet With Spinach And Tomatoes

25 Best Chicken Skillet Recipes Easy One Pan Chicken Dinners

Skillet Chicken And Butternut Squash

Chicken Apple Sweet Potato And Brussels Sprouts Skillet

Simple Chicken And Tomatoes Skillet With Garlic And Capers

Skillet Chicken With Creamy Spring Vegetables

Skillet Chicken With Creamy Cilantro Lime Sauce

Skillet Creamy Garlic Chicken With Broccoli

Skillet Roasted Chicken Recipe Add A Pinch

Balsamic Honey Skillet Chicken Legs Recipe Eatwell101

Skillet Chicken With Couscous

One Skillet Chicken With Lemon Garlic Cream Sauce Recipe

Easy Salsa Chicken Skillet Recipe

90 Easy Skillet Chicken Recipes Best Chicken Dinner

Honey Garlic Chicken Skillet

Pan Seared Chicken Breast Recipe Leite S Culinaria

Skillet Chicken Nachos I Am Baker

Skillet Chicken With Creamy Garlic Mushroom Sauce

90 Easy Skillet Chicken Recipes Best Chicken Dinner

15 Best Skillet Chicken Recipes Style Motivation

Easy Chicken Recipes On Instagram Creamy Sun Dried Tomato

One Skillet Chicken With Lemon Garlic Cream Sauce Recipe

Skillet Chicken Recipe With Garlic Herb Butter Sauce

Skillet Garlic Chicken And Rice Casserole

Yakitori Recipe

Yakitori is grilled skewered chicken dipped in a Teriyaki-like sauce. It is a very popular appetizer at Yakitori bars and other bar-type restaurants in Japan.

Yakitori could be a dish at your dinner table, but it is more like the food you eat with drinks at bars. A lot of Yakitori bars grill their chicken on a charcoal grill, and the tasty smells of grilled meat and smoke come out to the street to attract customers. People in Japan like to go out to drink after work, and Yakitori bars are one of the most popular places to have a drink.

Yakitori bars serve very basic type of Yakitori like ours, but also there are a wide variety of skewered items there. They use every part of a chicken for Yakitori. They not only use chicken breast and thighs, but skin, cartilage, hearts and … well, everything else. Yakitori is often eaten with Tare (thick sweetened soy sauce), but simple Shio (salt) seasoned Yakitori is also very popular.

If you live in Japan and would like Yakitori at home for dinner, you may certainly make it however, you can also easily get it at many places there. Chicken butcher shops often have Yakitori to-go that is grilled right at a little corner of the shop. Supermarket delis also have Yakitori on-the-go just like roasted and fried chicken at supermarkets in the US. If that’s even too much trouble :-), you can stock up with canned Yakitori (not skewered) to satisfy your spontaneous Yakitori cravings.

Many of us live outside Japan but would like to eat Yakitori from time to time…. Make Yakitori on a barbeque grill if you can that’s the best. Charcoal grill especially gives it a wonderful flavor. When you think It is a little too much work to start a fire for a weekday dinner or anytime at all, you’re in luck, we made a recipe using a frying pan. It is so easy to make!

We have 2 flavorings for Yakitori here: Shio (salt) and Tare (sauce). We like both, and hope you do too! Just make sure your beer is super cold before you finish making it.


  1. Oliphant

    You won't do it.

  2. Glewlwyd

    Bravo, you have a wonderful thought

  3. Danon

    It's still fun :)

Write a message