Whether it’s grilled, sautéed, baked, or roasted, this is your guide to the ultimate weeknight wonder: Chicken! With 100 of our best easy chicken recipes, you’re sure to find just the dish for dinner tonight. Check out the complete chicken cookbook from Oxmoor House, Cooking Light Chicken Tonight! In stores now.
Pair this entrée with a simple rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1⁄2
cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1⁄2 cup long-grain
rice, and 1⁄4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove
from heat; stir in 2 tablespoons chopped fresh cilantro.
View Recipe: Chicken and Cashews
Kalamata and picholine olives add salty flavor to this 5-ingredient dish . Serve over couscous with dressed greens on the
side. Consider adding other fresh veggies like red or orange bell pepper, cucumber, or scallions. This versatile dish can
adapt to whatever you have on hand.
View Recipe: Chicken Breasts with Tomatoes and Olives
Delicious, easy, and quick—you couldn’t ask for more for a weeknight meal. We add olives, capers, and crushed red pepper to
bottled pasta sauce for a quick variation on the traditional version. Round it out with a tossed green salad and dinner is
View Recipe: Chicken Puttanesca with Angel Hair Pasta
Cozy up to a blazing fire on a cold winter’s night with this bistro-inspired meal. You’ll find it reminiscent of a cacciatore.
Italian for “hunter,” cacciatore is a stewlike dish flavored with onions, herbs, mushrooms, tomatoes, and sometimes wine.
View Recipe: Easy Bistro Chicken
Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry–Parmesan cheese sauce. The mixture
is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked
Parmesan is full of flavor, so a little goes a long way. We recommend buying the real thing, which has Parmigiano-Reggiano printed on the rind. It has a sharper taste and a firmer texture than domestic Parmesan.
View Recipe: Chicken Tetrazzini
Shawarma is a Middle Eastern dish of garlicky meat or poultry served on pitas. From start to finish, you can have this on the table
in 45 minutes.
Save any leftover yogurt-lemon sauce as a great dip for pita bread or cucumber.
View Recipe: Chicken Shawarma
Build on the traditional Mexican classic by adding fun new ingredients like sliced mushrooms and a different creamy cheese.
Watermelon-jicama salad is a refreshing side for this easy dish. Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2
cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh
lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well.
View Recipe: Chicken, Mushroom, and Gruyère Quesadillas
Fresh spinach, chicken, and a combination of cheeses make this dish comforting enough for the last days of winter yet fresh
enough for the first days of spring.
You can also cook the pasta mixture in individual 8-ounce ramekins, and bake for 15 minutes.
View Recipe: Three-Cheese Chicken Penne Florentine
We’ve made over a family favorite without losing crunch, flavor, or fun. Omit the hot sauce for a kid-friendly version and
serve with mustard instead of blue cheese dressing. Pair with cool, crunchy carrot and celery sticks.
View Recipe: Chicken Strips with Blue Cheese Dressing
Spring ingredients, such as fingerling potatoes and sugar snap peas, transform rotisserie chicken into a pretty one-dish meal
befitting the season. Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying
If sugar snap peas are a springtime favorite, but to make this anytime of year, look for 6-ounce packages of fresh, sugar snap peas in the produce section of your supermarket year-round.
View Recipe: Potato, Chicken, and Fresh Pea Salad
This Mexican-inspired dish is a great way to use leftover chicken. The chimichangas are oven-browned instead of deep-fried,
making them a healthful weeknight choice compared to traditional restaurant offerings.
The chimichanga filling uses queso fresco. If it’s not available, try shredded Monterey Jack.
View Recipe: Roast Chicken Chimichangas
This recipe has a nostalgic appeal that harks back to the 1950s and ’60s. If you make it ahead, don’t add the potato chips
until it’s time to bake the casserole, or they’ll become soggy.
To crush baked potato chips for the casserole topping, place the chips in a large zip-top plastic bag. With a meat mallet or rolling pin, crush the chips by lightly pounding or rolling until you achieve the desired size and texture. This method makes cleanup a breeze and keeps crumbs in the bag.
View Recipe: Hot Chicken and Chips Retro
This marinade of sweet rice wine, soy, and sesame oil would also pair nicely with salmon. Serve over rice with sautéed snow
Remember to soak wooden skewers in water for at least 30 minutes before using them or they’ll burn. Wooden skewers should be discarded after use. If you grill often, invest in a set of metal skewers, which can be reused and won’t require soaking.
View Recipe: Chicken Skewers with Soy-Mirin Marinade
This delicious Thai chicken dinner makes for an exotic weeknight dinner that comes together quickly. It features traditional
Thai flavors like fish sauce, Sriracha, fresh ginger, coconut milk, and cilantro. Use less hot sauce for milder flavor. A
squeeze of fresh lime juice before serving is the crowning touch.
View Recipe: Thai Chicken Sauté
Serve a homemade potpie that tastes just like Mom’s, but cooks in a fraction of the time. We use a few convenience products,
like rotisserie chicken, canned broth, and baking mix, but the result is all-day-in-the-kitchen flavor.
View Recipe: Biscuit-Topped Chicken Potpie
This recipe fits all the weeknight cooking requirements: quick, easy, and sure to please the family. Pair with a simple green
salad for a complete dinner.
If you prefer crispier broccoli, remove it from the boiling water after three minutes instead of five. You could also add cauliflower to the veggie mix.
View Recipe: Chicken and Broccoli Casserole
Spiedini is Italian for “little skewers.” These grilled kebabs are paired with a zesty sauce of herbs, nuts, citrus, and capers.
For a backyard barbecue, prepare the salsa up to a day ahead, and assemble the skewers earlier in the day. Coat with cooking spray and seasonings just before grilling.
View Recipe: Spiedini of Chicken and Zucchini with Almond Salsa Verde
Try this with a side of chipotle refritos: Combine 1 tablespoon fresh lime juice, 1 teaspoon minced canned chipotle chile in adobo sauce, 1 (16-ounce) can refried
beans, and 1 minced garlic clove in a saucepan. Cook over medium heat 5 minutes or until thoroughly heated. Sprinkle with
2 teaspoons chopped fresh cilantro.
View Recipe: Fiesta Chicken Tacos with Mango and Jicama Salad
If you just need to make three servings and would like to bake in individual portions, use 11⁄2 tablespoons flour, cut the
phyllo sheets into quarters, and scale remaining ingredients down by half. Bake the potpies in three (10-ounce) ramekins.
(Tuck one quarter of phyllo sheets on top of each ramekin; discard remaining quarter.) Bake 15 minutes or until tops are golden. Reduce the prep time by using prechopped vegetables from the supermarket.
View Recipe: Chicken Potpie
Fresh peaches and goat cheese headline this simple no-cook salad recipe. The 8-ingredient vinaigrette, made with pantry staples,
takes minutes to make and is a delicious complement to the other ingredients in the salad. Use a store-bought rotisserie chicken
to save time in the kitchen. Serve with herbed bread.
Although we love the sweet freshness peaches add to this summertime salad, apricots or nectarines make a good substitute, too. Just be sure to use the freshest fruits you have on hand.
View Recipe: Roast Chicken Salad with Peaches, Goat Cheese, and Pecans
This 15-minute recipe is wonderfully simple and sure to become a weeknight staple. To cut down on prep time and keep cleanup
to a minimum, use kitchen shears to easily chop tomatoes while they’re still in the can.
Escarole is a variety of endive but is not as bitter as Belgian endive or curly endive. It has broad, bright green leaves that grow in loose heads. When purchasing escarole, look for fresh, crisp leaves without discoloration. Store escarole tightly wrapped in the refrigerator for up to three days.
View Recipe: Chicken-Escarole Soup
Depending on the season, you may want to consider substituting thin, blanched, fresh asparagus for the sugar snap peas. You
can’t go wrong with either application.
Freshly squeezed lemon juice is essential to the flavor of this salad. The bottled juice just doesn’t compare. Microwave lemons for about 30 seconds before squeezing them; they’ll yield more juice.
View Recipe: Grilled Chicken and Lemon Salad
This chicken tamale casserole is a quick and easy swap for more traditional tamales—but just as delicious!
"I came up with this Mexican dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." —Risë Minton, Smyrna, GA
View Recipe: Chicken Tamale Casserole
Trade traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken recipe. Your family will never know
they're enjoying a lightened meal. Serve with a salad of fresh mango, jicama, and shredded lettuce topped with a lime vinaigrette.
View Recipe: Cheesy Chicken Enchiladas
To make sure the walnut pesto ingredients are evenly minced, stop the food processor halfway through processing, and scrape
down the sides.
Kalamata olives are great to have on hand to add zesty saltiness to salads, sandwiches, and spreads.
View Recipe: Chicken and Farfalle Salad with Walnut Pesto
Americans of Eastern European heritage add a variety of root vegetables, such as turnips and parsnips, to chicken soup for
subtle sweetness and bite. Feel free to omit them and simply add more carrot and leek, if you prefer. Be sure to cook the
egg noodles separately so the starch in the noodles doesn’t cloud the clear soup broth.
View Recipe: Chicken-Vegetable Soup
A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a sauté of day-old tortilla strips, fresh tomato
sauce, cream, and cheese. This Mexican entrée is usually prepared in a skillet, but our hearty version is baked.
Refrigerate leftover chilaquiles in individual microwave-safe containers with tight-fitting lids. To reheat, drizzle with a tablespoon of water, and microwave just until thoroughly heated.
View Recipe: Black Bean and Chicken Chilaquiles
This dish comes together quickly if one person grills the chicken while another cooks the pasta and sauce. If you serve wine,
a chardonnay complements the creamy sauce perfectly. Topping with fresh basil brings brightness to the final dish.
View Recipe: Grilled Chicken and Pesto Farfalle
If you can’t find chicken cutlets, place chicken breast halves between two sheets of heavy-duty plastic wrap, and pound to
1⁄4-inch thickness using a meat mallet. Broccoli florets can be substituted for broccoli rabe; the cooking time may be a little
longer, though. Add a side of roasted potato wedges and carrots, if desired.
View Recipe: Chicken Scaloppine over Broccoli Rabe
Dish up a company-worthy entrée that calls for only four ingredients, plus salt and pepper. Choose roasted asparagus as a
bright, fresh partner for this main dish. Complete the meal with a baguette slice and a glass of crisp white wine.
View Recipe: Herbed Stuffed Chicken Breasts
This simple main course salad is perfect for lunch or a light supper option. Plums or peaches would be a delicious substitute
for the apricots.
In this salad, arugula’s peppery bite is nicely balanced by fragrant herbs, sweet apricots, and grilled chicken. A pinot gris from Oregon is a great wine to serve with a complexly flavored salad like this. It has a fresh, clean feel and a creamy, fruity flavor.
View Recipe: Arugula Salad with Chicken and Apricots
This hearty soup’s flavor comes from the roasted vegetables that have been caramelized. Serve with crusty bread on a cold
View Recipe: Roasted Vegetable-Rosemary Chicken Soup
The small red potatoes in this dish are roasted in the oven to give them a deep caramelized flavor before they’re tossed with
the other ingredients. A Greek salad makes a great side dish for this wonderful blend of flavors and textures. A crusty bread
loaf and a good bottle of wine are all you need to round out this meal.
View Recipe: Mediterranean Chicken with Potatoes
To round out your meal, serve this versatile grilled chicken with a couscous and pine nut pilaf and grilled asparagus. Garnish
with grilled lemon slices for a special touch. This recipe makes a lot, so save extra chicken to top a salad for tomorrow’s
lunch or dinner.
View Recipe: Lemon-Grilled Chicken Breasts
Moist, well-seasoned chicken is topped with fantastically flavorful tomatillo salsa and queso fresco. If you’re short on time
you can use a bottled salsa verde, but we think this fresh salsa is worth the effort.
Queso fresco is a Mexican cheese that is mild, crumbly, and a bit salty. It’s a wonderful topping for the tangy tomatillo salsa.
View Recipe: Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco
Sun-dried tomatoes and fresh basil temper tangy feta in a savory chicken breast stuffing. Serve with quick-cooking orzo pasta
tossed with fresh parsley.
Sun-dried tomatoes add a burst of vivid flavor and nutrition to many dishes. When dried, the naturally sweet taste of Roma, or plum, tomatoes intensifies. Their slightly chewy texture adds richness to the consistency of a dish.
View Recipe: Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken
Coddling the egg makes it creamy but does not heat it to 160°, the temperature required to kill bacteria. Use a pasteurized
whole egg if you have safety concerns.
View Recipe: Hearts of Romaine Caesar Salad with Grilled Chicken
Habanero peppers are fiery hot, so handle them carefully. In this dish, you simply pierce the chile with a fork and float
it in the broth as the soup cooks. Remove it with a slotted spoon before serving. If you prefer milder heat, use the same
technique with a jalapeño.
View Recipe: Chicken Barley Soup with Walnut Pesto
A slow cooker is a boon to a busy cook because it does most of the work for you—it cooks dinner while you’re away. By the
day’s end, you have a homecooked meal ready and waiting.
Add capers along with the olives, parsley, and seasoning to add a more briny flavor to the sauce, if you like. The parsley goes in last to keep its flavor and color intense.
View Recipe: Chicken Thighs with Olives and Tomato Sauce
Combine lemon juice, soy sauce, fresh ginger, lemon pepper, and garlic to make a flavorful marinade for grilled chicken. Fruit
salsa adds sweetness, crunch, and a healthy dose of nutrients to this tropical dish.
View Recipe: Grilled Chicken with Fruit Salsa
Aromatic fresh sage and sweet dried plums and balsamic vinegar combine for a warming chicken dish. The sauce is delicious
spooned over whole wheat couscous. Complete the meal with steamed green beans.
For more on cooking with herbs, see 11 Herbs Every Cook Should Use.
View Recipe: Chicken with Dried Plums and Sage
Cracker meal gives the coating more crunch; look for it on the baking aisle of your supermarket. If you can’t find cracker
meal, make your own by pulsing 10 saltine crackers in a food processor until they’re finely ground. Or place them in a zip-top
plastic bag and crush them with a rolling pin. Add a dinner roll to round out the meal.
View Recipe: Buttermilk Oven-Fried Chicken with Coleslaw
Chard is often cooked to tenderize the tough, fibrous stems. Here the crisp leaves are sliced and used as a salad green. To
add interest, use a variety of seasonal wild mushrooms, such as oyster, lobster, or chanterelle. Be sure to check the temperature
of the chicken breasts early because they will probably cook a little more quickly than the leg quarters.
View Recipe: Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette
Light cheese and a flour-and-milk mixture keep this soup creamy but surprisingly low in fat. Make a batch and reheat throughout
the week for effortless and satisfying meals.
View Recipe: Chicken and Wild Rice Soup
In the magazine’s early days, we shied away from indulgent ingredients like puff pastry. Now, though, we understand that these
items can fit into a healthful diet. This dish registers at just 30 percent calories from fat—root vegetables help balance
the fat from the flaky topping. Garnish with fresh thyme sprigs, if desired.
View Recipe: Chicken and Root Vegetable Potpie
Bring the heat of the Southwest to the weeknight dinner table with this delicious take on chicken. Serve with chipotle rice:
Combine 1 cup long-grain rice and 2 cups fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover,
reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup thinly sliced green onions and 1/2 teaspoon
minced chipotle chile, canned in adobo sauce.
Tomatillos are an apple-green fruit with tangy flavor and a papery husk that splits open as the fruit matures. They’re easy to find at most supermarkets and add authentic Southwestern flavor to recipes.
View Recipe: Grilled Cumin Chicken with Fresh Tomatillo Sauce
Here’s a terrific recipe for a busy weeknight or for a casual alfresco dinner party. A three-minute dip into a pungent marinade
is all that’s needed to deliver big flavor to these chicken breasts. In addition, just-squeezed citrus brightens the taste
of the chicken and adds zip to the simple toss-together salsa.
It’s especially wonderful in the summer with vine-ripened tomatoes, but plum tomatoes work well anytime of year. Serve with saffron rice to round out the meal.
View Recipe: Cilantro-Lime Chicken with Avocado Salsa
If you can’t find baby artichokes, use six large globe artichokes instead and cook them a bit longer, just until tender.
Contrary to popular belief, baby artichokes are not immature. In fact, they are fully grown but simply positioned low on the stalk. Choose those that are olive green with tightly closed leaves. Because they have a tendency to discolor, place them in acidulated water after cutting.
View Recipe: Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs
Made hearty with shredded chicken, these easy sandwiches can be endlessly adapted to suit any taste. Add sweet potato chips
to complete the meal. Substitute 1 teaspoon chopped fresh basil or chives for tarragon in the mayonnaise mixture, if you prefer.
Also, use flavored wraps, or try applewood-smoked bacon for a smoky punch.
View Recipe: Chicken and Bacon Roll-Ups
This quick twist on classic chicken noodle soup is loaded with fresh vegetables—carrots, celery, onion, and green bell pepper.
You’ll agree 100 percent that fresh is best.
View Recipe: Chicken Pasta Soup
Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying comfort dish.
Garnish each serving with a fresh sprig of parsley, if desired. This is a perfect, cozy dinner for two on a chilly night.
View Recipe: Herbed Chicken and Dumplings
Sweet watermelon perfectly complements the earthy spices—oregano, chili powder, and cumin—used to marinate juicy chicken breasts.
When cutting or seeding jalapeño peppers, wear rubber gloves to prevent your hands from being burned. To seed the peppers, slice off the stem end, and cut the pepper in half lengthwise. Remove the seeds with a knife or by running your finger along the inside of the vein, scraping off the seeds. Stack the two peppers halves on top of each other, and cut into irregular pieces about the size of peas.
View Recipe: Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa
Finely ground saltine cracker crumbs create a golden crust. You can save the step of making your own crumbs if your supermarket
stocks cracker meal; if so, start with about 11⁄2 cups.
Serve a crisp green salad with apple wedges to contrast the creamy, melted cheese filling inside the chicken.
View Recipe: Prosciutto and Fontina-Stuffed Chicken Breasts
After scraping the seeds for the sauce, add the vanilla bean pod to a canister of sugar. The scent of the bean will permeate
the sugar. Serve the chicken with a tossed green salad.
View Recipe: Vanilla Balsamic Chicken
Add honeydew melon and cantaloupe slices on the side to complete your meal. Greek yogurt has a thick, rich consistency similar
to sour cream. It gives the pita filling a creamy texture.
View Recipe: Mediterranean Chicken Salad Pitas
Nothing says comfort food like a bowl of hearty chicken soup. The addition of fresh baby spinach offers a nutrition and flavor
boost. Pair with a sandwich for a simple, heartwarming dinner option.
View Recipe: Chicken-Orzo Soup
Both South Carolina and Georgia lay claim to this Southern classic, which may have been brought to America by a ship’s captain
ferrying spices from the Far East. If desired, top each serving with 1 tablespoon bottled mango chutney.
Rice is a traditional side dish. To make it fast, cook 1 (31⁄2-ounce) bag boil-in-bag rice, omitting salt and fat. Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon black pepper.
View Recipe: Country Captain Chicken
The key to success with this recipe is even heat. If the oil gets too hot, the chicken may brown too quickly before fully
cooking. You can lower the heat, or brown the chicken on the stovetop and then cook in a 350° oven until done. If the oil
is not hot enough, the chicken will absorb too much of it. Omit spices in the breading, if you prefer.
For more how-to advice, check out our Cooking Class on Pan-Frying.
View Recipe: Pan-Fried Chicken
Skinless, boneless thighs cook quickly and are more flavorful than white meat, so they need fewer ingredients. Serve with
garlic-roasted potato wedges and a salad or broccolini.
View Recipe: Spicy Honey-Brushed Chicken Thighs
Use oil from the sun-dried tomatoes to prepare the vinaigrette for this zesty sandwich. Pair with a cup of soup for dinner
or with chilled green grapes for a great lunch.
View Recipe: Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette
Start with shredded cooked chicken breast and transform your dinner tonight into restaurant-quality Thai cuisine. The coconut
milk gives the soup a creamy, smooth texture.
View Recipe: Coconut-Curry Chicken Soup
Rub chicken breasts under the skin with the spice paste, and grill for a simple, delicious late-summer dinner. Leave the skin
on the chicken as it cooks so the breasts will remain juicy, and discard skin just before serving.
Purchase a preshredded slaw mix and bottled low-fat dressing for a quick side dish to round out this last-of-the-season grill-out menu.
View Recipe: Quick Barbecue Chicken
This classic dish is French comfort food at its simple and satisfying best. One of the basic tenets of French cuisine is making
full use of ingredients—hence, whole chickens in this recipe.
Don’t be shocked by the thought of 40 cloves of pungent garlic. Slow-cooking mellows the flavor, making it easy to spread over baguette slices and delightfully sweet. Serve with steamed asparagus or haricots verts.
View Recipe: Chicken with 40 Cloves of Garlic
You can find pomegranate molasses in Middle Eastern and specialty stores. Serve these succulent thighs warm or at room temperature.
Garnish with chives, if desired. Feel free to use the richly flavored marinade with any cut of chicken you like.
View Recipe: Honey-Pomegranate Roasted Chicken Thighs
Although this seems like your typical chicken and mayonnaise mixture, crunchy smoked almonds, fresh rosemary, green onions,
and a little Dijon mustard make this anything but ordinary. Add a lettuce leaf to each sandwich for extra crunch.
View Recipe: Rosemary Chicken Salad Sandwiches
Swirl in a generous dollop of pesto before serving to liven up this classic white chili. We call for making your own homemade
pesto, which can be made-ahead and frozen, or you can use bottled prepared pesto.
View Recipe: Chicken Chili with Pesto
Add a snow pea sauté to complete the meal: Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat.
Add 2 minced garlic cloves; sauté 15 seconds. Add 2 cups trimmed fresh snow peas and 1 cup drained sliced canned water chestnuts;
sauté 3 minutes or until crisp-tender. Remove from heat; stir in 1 tablespoon low-sodium soy sauce.
View Recipe: Spicy Asian Noodles with Chicken
A glaze of apricot preserves, red wine vinegar, olive oil, and fresh garlic transforms grilled chicken into something special.
For best results, let the chicken stand at room temperature before grilling.
View Recipe: Apricot-Glazed Grilled Chicken
Start with the best-quality chicken you can find. We chose a fresh organic bird. Make your meal complete with haricots verts
and smashed potatoes to soak up the delectable pan-dripping gravy.
View Recipe: Herb Roast Chicken
Prepare a family-friendly Mediterranean-style dish that’s sure to please even the pickiest eater. The quick-cooking chicken
and simple homemade yogurt sauce make this a perfect dish for a busy weeknight. Serve with a simple side salad.
View Recipe: Skillet Chicken Souvlaki
Here’s a recipe that’s sure to be a hit at your next cookout. It’s quick and easy and is made with ingredients you’re likely
to already have on hand. For a variation, consider substituting pineapple juice for the orange juice, or lime juice for the
lemon. Paired with any classic side—potato salad, coleslaw, baked beans—and you’ve got backyard perfection.
View Recipe: Marinated Grilled Chicken Legs
This classic Jamaican stew combines traditional spices—curry, thyme, allspice, and red pepper—ushering you to the island in
spirit. Add jalapeño-style corn bread and pineapple sorbet for a simple weeknight supper.
Canned beans are a lifesaver for quick dinners. Make sure and rinse thoroughly with tap water before using and drain. Rinsing gets rid of the thick liquid in the can and reduces sodium by 40 percent.
View Recipe: Jamaican Chicken Stew
The star ingredient here is madras curry powder, which delivers more heat and intensity than regular curry powder. It quickly
loses its pungency, so store it in an airtight container, and use it within two months.
For less heat, leave the chiles whole when you add them to the wok with the curry powder.
View Recipe: Curried Chicken and Cashews
Here’s a spin on Korean grilled chicken with a speedy kimchi-type accompaniment. We prefer using chicken thighs for this dish
because they are juicier and tastier than boneless breasts. This entrée is simple enough for an after-work dinner but scrumptious
enough for guests.
Serve with an herbaceous sauvignon blanc to echo the crisp freshness of the dish’s cucumber and mint.
View Recipe: Seoul-ful Chicken with Minted Cucumbers
This recipe first ran in the Cooking Light May 2005 issue in a Cooking Class column that profiled Chuck Williams, founder of Williams-Sonoma. It’s our hands-down best
roast chicken of all time.
View Recipe: Roasted Chicken with Onions, Potatoes, and Gravy
One serving of this entrée contains about one-fourth of your daily sodium allotment. We extend salty Roquefort cheese by mixing
it with cream cheese as a spread. A 2-ounce portion size for bread also helps control sodium counts.
View Recipe: Chicken and Roquefort Sandwiches
This hearty soup makes enough to feed a crowd and is simple to prepare on a weeknight. Cornbread or crusty bread and a simple
salad complete the meal.
View Recipe: Chicken Chowder with Chipotle
Morsels of chicken are simmered until they’re tender in this spicy Indian rice-based dish. Serve with a simple salad of thinly
sliced cucumber and plum tomato wedges topped with yogurt dressing: Combine 1/3 cup plain low-fat yogurt, 1 tablespoon chopped
green onions, 1 teaspoon fresh lemon juice, 1/4 teaspoon ground cumin, 1/8 teaspoon salt, and a dash of ground red pepper.
View Recipe: Chicken Biryani
This reliable recipe features a quick and easy soy marinade. Serve with a side of pasta and grilled pickle spears to round
out your meal.
Soy sauce is great in marinades for grilled meats, as it stands up to charred flavors. Try this simple solution with steaks, pork tenderloin, or pork chops.
View Recipe: Soy-Marinated Chicken Thighs
Corn kernels pureed with milk create the rich, smooth texture of classic chowder. A tossed salad makes a meal.
View Recipe: Chicken Corn Chowder
This Creole dish is a breeze to prepare and works well for busy nights. It's great when you need a meal that can stand for
a while once it's ready, and it reheats well. This makes a lot, so try this dish when you’re serving a crowd.
View Recipe: Jambalaya
Flour tortillas pinch-hit as a crisp crust for this hearty pizza loaded with chicken and vegetables. Toasting the corn in
a skillet brings out its natural sweetness and adds a deliciously smoky note.
View Recipe: Cuban Chicken Pizza
A five-ingredient rub and a four-ingredient basting sauce are all you need to take chicken from routine to off-the-charts
good. An assortment of spices mixed with common condiments makes a thick, tangy-sweet glaze with a hint of smokiness. Grilled
summer squash makes a light, fresh side.
View Recipe: Barbecue Chicken with Mustard Glaze
No need to run through the drive through when you can make a family-friendly meal like this in a flash at home. Chicken cutlets
are encrusted with tortilla chip crumbs, which yield a satisfying crunch. You can also use spicy chips for more heat.
View Recipe: Spicy Chicken Sandwiches with Cilantro-Lime Mayo
Traditional Provençal ratatouille—eggplant, tomatoes, and bell peppers—paired with roasted chicken makes a great-tasting and
satisfying pizza. Serve with a green salad for a light weekday supper.
View Recipe: Ratatouille Pizza with Chicken
Dense, bone-in chicken leg quarters benefit from long, slow cooking over indirect heat. The less intense heat also prevents
the sweet glaze from burning. Customize the glaze according to what you have on hand; try pineapple preserves or apple jelly
in place of mango jam, for example, or hot pepper sauce instead of Sriracha. Serve with a simple slaw of cabbage, carrots,
lime juice, and sugar.
View Recipe: Grilled Chicken with Sriracha Glaze
The quick versatility of frozen vegetables speeds up this recipe, making it ideal for weeknight fare. It hits the spot on
a cool autumn evening.
View Recipe: Sausage and Chicken Gumbo
Online reviews raved about the contrast of flavors provided by tangy tomato chutney, savory chicken, and sharp cheddar cheese.
If you can’t find tomato chutney, make your own. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons
cider vinegar, 1/8 teaspoon Jamaican jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce
heat to medium; cook 20 minutes or until thickened.
View Recipe: BBQ Chicken Pizza
Delicious when eaten right away, the flavors in this meal stand up admirably when it’s prepared ahead—making this a good take-to-work
lunch, too. Serve with toasted pita wedges or flatbread.
For a speedier version, use prechopped onions and tomato, precrumbled cheese, and chopped cooked chicken breast.
View Recipe: Chicken and Feta Tabbouleh
Count on having dinner on the table in about 40 minutes, and serve this soup the moment it’s done for the best results. In
fact, if you wait, you’ll find it gets too thick with time. If you have leftovers, you will want to thin the soup with a little
chicken broth or milk to the desired consistency.
If the broccoli florets are large, break them into smaller pieces at the stalk instead of chopping them; they’ll cook more quickly.
View Recipe: Broccoli and Chicken Noodle Soup
The unusual pairing of apples, chicken, onion, and nutmeg in this savory-sweet taco filling is divinely delicious.
Granny Smith apples work best in this recipe. They remain tart, juicy, and crisp after baking.
View Recipe: Chicken Soft Tacos with Sautéed Onions and Apples
Rice and broth are added to sautéed chicken, onion, garlic, and mushrooms for a simple entrée that requires only one pan.
A crusty roll and sautéed green beans complete the meal.
Instant rice, also called pre-cooked rice, is rice that has been partially or completely cooked and dried; it takes only a few minutes to prepare.
View Recipe: Parmesan Chicken and Rice
When it comes to great chicken flavor, thighs rule. Cheap and tasty, chicken thighs can go fancy or simple. And they can be
quick and easy, too. Just prepare the polenta while the chicken cooks and you’ve got dinner tonight in no time.
View Recipe: Chicken with Prosciutto and Tomatoes Over Polenta
You can have dinner on the table in 15 to 20 minutes, making it perfect for a weeknight dinner with the family or a casual
entrée for a dinner party with friends. Consider doubling the sauce to serve over noodles or rice.
View Recipe: Chicken with Lemon Caper Sauce
These chicken fingers will have your loved ones—especially the kids—begging for an encore. The crunchy coating of lightly
breaded chicken and the sweet and slightly tangy zing of the dipping sauce are a perfect paring.
View Recipe: Oven “Fried” Chicken Fingers with Honey-Mustard Dipping Sauce
Curry paste and coconut milk spice up a simple chicken and vegetable stir-fry. Once the ingredients are prepped, the cooking
goes quickly, so have everything ready before you heat the pan.
View Recipe: Thai-Style Stir-Fried Chicken
Browning the chicken on the stovetop and finishing in the oven frees you up to put the final touches on your side dishes—such
as fluffy rice pilaf and render spinach leaves.
View Recipe: Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese
This quick take on the classic long-simmered French dish is composed of succulent chicken, meaty mushrooms, salty bacon, and
herbs—all cooked in a dry red wine sauce. Cooking uncovered over high heat, the liquid reduces and concentrates its flavors
in a fraction of the time required for the traditional long-simmered dish.
View Recipe: Quick Coq au Vin
Although quick and simple to prepare, the sauce made of wine, rosemary, and cream makes ordinary chicken breasts special.
When served over pasta, you’ve got a complete meal.
View Recipe: Chicken with Rosemary Sauce
Prepare the zesty Greek dressing up to a week in advance; cover and store it in the refrigerator. Then let the dressing serve
as both an enhancer for the grilled chicken and a dressing for the salad.
View Recipe: Greek Salad with Grilled Chicken