Chicken Recipes & Menu Ideas (2024)

Stop scorching your steak and burning toasted nuts. Sometimes you need to take things nice and slow.

Try one of these comforting chicken soups, from classic chicken noodle to khao soi.

Adam Rapoport finally spilled the beans on his favorite dressing add-in.

A hearty, healthy recipe that’s halfway done before you even start cooking.

Perfect pan-roasted chicken thighs were a significant improvement over the frozen boneless, skinless chicken breasts I used to cook.

What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.

We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!

It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.

This one-skillet dinner is healthy, it’s easy to clean up, and holds the secret to the crispiest chicken thighs ever. Make this on the night where it’s someone else’s turn to do the dishes and win their love forever.

Chef Seamus Mullen on one of his favorite post-workout meals

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.

You really loved one-skillet chicken dinners, quirky PB&J sandwiches, and loaded tot waffles.

We believe you can oven-fry. We believe you can touch the sky.

When you can't decide between chicken or sausage and peppers—so you have both.

Don't go to the drive-through and get a 10-piece order of nuggets. Make these instead.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.

No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.

Braising bone-in chicken in your dish helps build flavor and sauce depth.

Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.

Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Each one is its own perfect portion of crispy skin and juicy meat that’s pretty impossible to overcook. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.

Chef Josef Centeno uses a simple fish technique on chicken and it's nothing short of brilliant.