Favorite Chicken Recipes

In addition to slathering the bird in butter, herbs, shallots and lemon zest, you'll stuff a lemon and a bunch of thyme in the cavity. The result? Bronzed skin and huge flavor.

Trade flavorful boneless thighs for breasts in this twist on a beloved Japanese comfort food, and you'll have super crispy,, juicy chicken to serve over a bed of rice with sweet-and-savory mango sauce. 

This fantastic one-pan dinner is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite.

Tuesday can have tacos. Make Saturday shawarma night, with a warm pita wrapped around spice-crusted chicken thighs, parsley-flecked Israeli salad and a swoop of the creamiest tahini.

This dish couldn't be easier, but the payoff is succulent, sweet, savory and so much more than the sum of its parts.

This recipe is a comforting standby for Minnesota TV host and author Andrew Zimmern. The onion-infused pan gravy is begging for mashed potatoes.

This easy weeknight chicken recipe offers sweet balsamic taste and a golden grilled finish with 10 minutes of prep. Originally published in August 2002, it later made a  list of our all-time favorite recipes.

Our version of the Indian restaurant staple has an easy spiced yogurt marinade and roasts in a hot oven with wedges of onion. Serve with basmati rice and mango chutney.

At Kinnikinnick Farm in Illinois, Susan Cleverdon serves roast chicken on a bed of crostini and baby arugula, deliciously glazed in the chicken's lemony drippings. It's a fresh, Italianesque twist on a classic roast chicken. 

Because it calls for a full cup of fresh basil, this is a great dish to make in early fall, when the plants in your garden are huge and you're looking for ways to use them. This dish starts on the stove top but finishes out of the way in the oven, leaving just enough time to make rice for sopping up the creamy sauce. 

This sauteed chicken with mustard cream sauce is easy enough for weeknights, but elegant enough for guests, too. The recipe comes from a Painesville, Ohio restaurant.

We won't mince words: This is juicy, spicy, sticky, glorious barbecued chicken. One of the secrets? Chicken thighs. They cook fast, like breasts, but they have richer flavor and don't dry out. And nutritionally speaking, the two are more similar than you'd think.

Avocado adds luscious richness to this bright, citrusy chicken salad. Be sure to toss the ingredients gently so the avocado doesn't blend in completely.

If you love Thai peanut sauce, you'll go nuts for this simple pizza. We especially love how the veggies go on after the pizza bakes, so they stay fresh, crispy and colorful.

This sage-infused, company-worthy fall recipe takes full advantage of cast iron's versatility. The pan goes from stove top to oven and back to stove top.

A lively ginger marinade flavors chicken pieces on their way to the grill. The recipe is a backyard favorite from Linda Taylor of West Des Moines.

Ready in 30 minutes, this restaurant-style noodle bowl is a breeze to throw together. Coconut milk and fish sauce-Thai staples available at the supermarket-impart authentic flavor.

Garden-fresh veggies and juicy pineapple give classic stir-fry a seasonal refresh. For an easy substitute, switch the chicken for thinly sliced boneless pork or peeled, deveined medium shrimp.

This from-scratch deep-dish chicken casserole comes from a Caledonia, Michigan, reader. "It's not your run-of-the-mill chicken pie," says the reader, who adds a bit of pork sausage for farm-hearty flavor. "Anyone who tries it just can't get enough of it."

We used all packaged veggies (baby carrots, frozen pearl onions and jarred artichoke hearts) to make this Mediterranean-inspired roast chicken a convenient supper choice. Honey-mustard pan gravy adds to the appeal. 

Joe Schadler of Celebration River Cruises in Moline, Illinois, loves to fix this colorful make-ahead dish; his passengers savor its sweet-tart flavor.

Mix cider vinegar, Jamaican jerk seasoning, orange juice, lime juice, olive oil and soy sauce for this version of jerk marinade. Let chicken marinate 4 to 24 hours, and you'll be ready to go straight to the grill. Serve with Mango Salsa for more Caribbean flavor.

Patterned after a legendary Texas recipe, this irresistible main dish includes seasoned chicken stacked up with chili peppers, tortillas, sour cream sauce, and cheese.

Chicken, mushrooms, zucchini and carrots steam in tidy foil packages in your oven. Serve in the foil packets, or transfer chicken and vegetables to serving plates and drizzle with cooking juices. If you like, serve with rice and garnish with basil.

Curly noodles, almonds, sesame seeds and rice vinegar blend in this crunchy, tangy brunch or luncheon salad from a West Des Moines, Iowa, reader.

Fruit-and-nut stuffing transforms everyday chicken breasts into a company-ready feast. Bonus: It's deceptively simple; you'll have dinner on the table in an hour.

Chicken and fresh mushrooms slow-cook in cream cheese, wine and soup. It's easy to put together but tastes like chicken in a complex cream sauce—smooth with delicate seasoning.

Green beans, mushrooms, leeks, potato and handy rotisserie chicken make this creamy casserole a true one-dish meal.

Oven-baking the chicken makes this recipe a breeze for any time of the year, and homemade barbecue sauce is always a hit. Serve with rolls and slaw.  

Chicken, potatoes and veggies cook together for a nutritious dinner that's missing only one ingredient-a bottle of white wine.

Get ready for creamy, chickeny goodness. The pastry lids can be made a day or two ahead. Bake as directed; cool and then cover loosely with plastic wrap and store at room temperature. This recipe once starred at the former Ina's in Chicago.

Garlic, garam masala and fresh ginger season the chicken in this Indian-inspired recipe from The Spice House shop in Milwaukee. The refreshing yogurt-based sauce is similar to traditional cucumber raita. 

This dish from Max Archer of McPherson, Kansas, packs some heat. Adjust it to suit your taste by varying the amounts of chili paste and poblano chiles.

Crushed tortilla chips, stirred into the chili's base, give this quick-fish dish a lusciously creamy texture. 

Purchased pesto and roast chicken help get this quick and easy main dish on the table in just 20 minutes. Fresh broccoli cooks with the pasta and lends straight-from-the-garden flavor.

This flavor-packed dish combines garlic-infused chicken with perfectly cooked vegetables. Roasting the lemon in the pan brings out its flavor. 

Think this is loaded in fat and calories? Think again! Herb bread crumbs and Parmesan cheese make the coating on this oven-baked dish extra tasty.

Don't be afraid to try this Italian classic at home! Our hearty version is made with convenient rotisserie chicken and loaded with asparagus, herbs and lemony flavor.

This hotdish combines a handful of pantry ingredients. It's a great way to use up leftover chicken or turkey. Or, if you prefer, just shred a supermarket-deli rotisserie chicken.