8 Chicken Recipes Like You've Never Had (2024)

Bone-In Skin-On Breasts
Best for:Pan-roasting, grilling, and frying.
Pros:More flavorful and less expensive than boneless, skinless breasts and cook faster than whole birds. Ideal for one-pan meals.
Cons:Prone to overcooking and drying out; prevent by using a meat thermometer. (Here'show to cook perfectly juicy chicken breast)
Insider's tip:Massage herbs and spices (any kind you like!) under skin, then cook skin side down for more flavor. If you want to remove skin, wait until after cooking for moister meat.

SERVES: 4 / TOTAL TIME: 45 MINUTES

2 tsp olive oil
4 sprigs thyme + 2 tsp chopped thyme
2 to 4 bone-in, skin-on chicken breasts (about 2 lb total)
½ tsp kosher salt
½ tsp black pepper
6 oz shiitake mushrooms, trimmed and sliced
1½ c low-sodium chicken broth
2 shallots, finely diced
4 tsp all-purpose flour
¼ c white wine

1. HEAT oven to 425°F. In ovenproof skillet, heat oil and thyme sprigs over medium-high heat.
2. SEASON chicken with salt and pepper and add to pan, skin side down. Cook until skin is crisp and golden, about 4 minutes.
3. FLIP, transfer pan to oven, and roast until meat thermometer registers 160°F when inserted into thickest part of chicken, about 20 minutes. Remove pan from oven, discard thyme sprigs, and transfer chicken to platter.
4. COOK mushrooms in pan over medium-high heat until tender, about 5 minutes, adding 1 to 2 Tbsp of the broth if pan seems dry. Add shallots and cook until softened, about 3 minutes. Stir in flour and cook 1 minute. Add wine, scrape bottom of pan, and cook until only 2 Tbsp wine remain. Add rest of broth and cook until mixture thickens, about 3 minutes. Stir in chopped thyme, season to taste with salt and pepper, and serve on top of chicken.

NUTRITION (per serving) 253 cal, 34 g pro, 11 g carb, 2 g fiber, 4 g sugars, 6 g fat, 1 g sat fat, 446 mg sodium

Whole Chicken
Best for:Roasting or spatchco*cking, in which you remove the backbone and roast flat for juicier meat.
Pros:Easy to cook—simply season and roast—making it a foolproof choice for company. Your best option for ending up with leftovers. (Turn those leftovers into chicken soup!)
Cons:Longest cooking time, especially since whole birds should sit out of the fridge 30 minutes before cooking and rest 20 minutes after cooking but before slicing for best results.
Insider's tip:Don't just season cavity with the usual salt, pepper, spices, or fresh herbs. Add smashed garlic cloves, citrus halves, peeled onions, and chiles, too, for tastier, richer meat.

SERVES: 6 to 8 / TOTAL TIME: 1 hour 30 minutes

¼ c white (shiro) miso (we like Miso Master)
2 scallions, coarsely chopped
2" piece fresh ginger, peeled and coarsely chopped
1 Tbsp honey
2 tsp less-sodium soy sauce
1 lg acorn squash (2½-3 lb), seeded and cut into 1/2" wedges
1 Thai chile, sliced (optional)
1 Tbsp vegetable oil
1 whole chicken (3 to 4 lb)

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1. HEAT oven to 425°F. Lightly coat large sheet pan or other shallow pan with cooking spray.
2. COMBINE miso, scallions, ginger, honey, and soy sauce in food processor until smooth. In bowl, toss squash, chile (if using), and oil to coat.
3. PLACE chicken in prepared pan. With fingers, gently separate skin from meat, taking care not to tear skin. Spread miso mixture on meat and over skin. Scatter squash around chicken and roast 20 minutes. Reduce heat to 375°F. Continue roasting until squash is tender and chicken is golden and registers 160°F on meat thermometer when inserted into thigh, 25 to 30 minutes longer. Let chicken rest 20 minutes. Carve and serve with squash.

NUTRITION (per serving) 468 cal, 35 g pro, 15 g carb, 1 g fiber, 5 g sugars, 29 g fat, 8 g sat fat, 419 mg sodium

Chicken Thighs
Best for:All types of cooking except poaching. Braising produces the most tender meat.
Pros:The most flavorful cut, thighs are nearly impossible to overcook.
Cons:Yes, thighs have more fat than breasts do, but it's healthy fat that helps you feel fuller and more satisfied.
Insider's tip:Thighs are less expensive to buy organic and freeze better than other cuts, due to a higher fat content.

SERVES: 4 / TOTAL TIME: 30 minutes

2 tsp turmeric
1 tsp cinnamon
½ tsp kosher salt
½ tsp black pepper
¼ to ½ tsp red-pepper flakes
4 bone-in, skin-on chicken thighs (about 1 lb total)
2 tsp olive oil
1 lg yellow onion, diced
2" piece fresh ginger, peeled and sliced into matchsticks
1 clove garlic, minced
1 can (28 oz) diced tomatoes
½ c dried fruit, such as prunes, apricots, and raisins
Chopped fresh parsley, for serving

1. COMBINE turmeric, cinnamon, salt, black pepper, and red-pepper flakes in a bowl. Rub mixture onto chicken.
2. HEAT oil over medium-high heat in a large Dutch oven or heavy pot. Add chicken, skin side down, and cook until browned, 3 to 5 minutes. Flip and cook 1 minute longer. Transfer chicken to plate.
3. ADD onion to pot and cook until translucent, about 5 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds. Add tomatoes, dried fruit, and ¼ cup water and bring to a simmer.
4. RETURN chicken to pot, skin side up, cover, and cook until meat thermometer registers 160°F, 10 to 12 minutes longer. Top with parsley and serve.

NUTRITION (per serving) 349 cal, 18 g pro, 28 g carb, 4 g fiber, 17 g sugars, 19 g fat, 4.5 g sat fat, 761 mg sodium

SERVES:4 /TOTAL TIME:30 MINUTES

4bone-in, skin-on chicken thighs(about 1½ lb total)
½ tsp kosher salt
½ tspblack pepper
1yellow onion
2 tspolive oil
1clove garlic, sliced
2 Tbspwhite wine vinegar
1½ creduced-sodium chicken broth
⅓ cpitted kalamata olives
1lemon, thinly sliced
Fresh dill, chopped

1. TRIM chicken thighsof excess skin. Season withsalt and pepper.
2. CUT onion into ½" wedges, leaving root end intact.
3. HEAT olive oil in skillet over medium-high heat. Add chicken, skin side down, and cook until crisp, about 8 minutes. Flip and cook 1 minute longer. Transfer to plate. Pour all but 1 Tbsp fat from pan. Add onion wedges; cook until crisp-tender, 6 minutes. Addgarlic andcook 1 minute. Addvinegar, scraping browned bits from skillet. Addchicken broth. When simmering, return chicken to skillet, skin side up, witholives and lemon, thinly sliced. Reduce heat to medium-low and cook until chicken registers 160°F on meat thermometer, about 10 minutes.
4. TOP with dill and serve.

NUTRITION (per serving) 444 cal, 33 g pro, 8 g carb, 1 g fiber, 2 g sugars, 30.5 g fat, 7.5 g sat fat, 819 mg sodium

Chicken Wings
Best for:Roasting, frying, broiling, and grilling.
Pros:Preportioned and easy to prepare in quantity, they're a perfect high-protein appetizer.
Cons:Less meat than other cuts; skin is tricky to remove. (And they'reusually loaded with artery-clogging fat.)
Insider's tip:Always cook wings at high temps, between 400° and 500°F, to help render fat and crisp up skin better.

SERVES: 4 / TOTAL TIME: 45 minutes

2 lb chicken wings, separated
¾ c fat-free plain Greek yogurt (4 things you need to know before buying Greek yogurt)
3 Tbsp grated Parmesan
3 tsp Dijon mustard
½ tsp black pepper
1 c Buffalo sauce
1 Tbsp honey

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1. HEAT oven to 500°F. Place steamer basket inside pot filled with 1" water; bring to simmer over medium-high heat. Add chicken, cover, and cook 10 minutes.
2. COMBINE yogurt, cheese, 1 tsp of the mustard, and pepper in a bowl. Set aside.
3. REMOVE wings from steamer; arrange on sheet pan sprayed with oil. Roast until golden and crisp, about 25 minutes.
4. WHISK Buffalo sauce, honey, and remaining 2 tsp mustard in bowl. Toss cooked wings in sauce and serve with assorted veggies and Parmesan dip.

NUTRITION (per serving) 249 cal, 24 g pro, 4 g carb, 0 g fiber, 3 g sugars, 14.5 g fat, 4.5 g sat fat, 548 mg sodium

Boneless, Skinless Breasts
Best for:Sauteing, grilling, and poaching.
Pros:Lowest in calories and easiest to prepare.
Cons:Prone to overcooking (prevent by using a meat thermometer) and not as flavorful or moist as other cuts.
Insider's tip:Always marinate, rub, or glaze breasts first to add flavor, then cook quickly over medium-high to high heat to prevent from drying out.

SERVES: 8 / TOTAL TIME: 50 minutes

¼ c + 3 Tbsp olive oil
2 cloves garlic, sliced
½ tsp red-pepper flakes
2 tsp chopped fresh oregano
4 boneless, skinless chicken breasts (about 2 lb total)
2 slices whole wheat bread, cut into cubes
½ head cauliflower, cut into florets
3 lg leeks, white and light green parts only, halved and cut into 3" pieces
1 sm head escarole, torn into bite-size pieces
1 sm head radicchio, torn into bite-size pieces
1 Tbsp sherry vinegar
½ tsp kosher salt
½ tsp black pepper
2 oz Pecorino Romano, shaved, for serving

1. COMBINE ¼ cup oil, garlic, and red-pepper flakes in a saucepan. Bring to a simmer over medium-low heat and cook until fragrant, about 3 minutes. Remove from heat, stir in oregano, and set aside to cool completely.
2. HALVE breasts lengthwise and flatten with mallet or bottom of heavy pan until they are ½" to ¼" thick. Toss chicken in bowl with half of the infused oil to coat.
3. HEAT oven to 425°F. Toss bread with 1 Tbsp of the olive oil on sheet pan and bake until crisp and golden, 5 to 7 minutes; remove and set aside.
4. TOSS cauliflower and leeks with remaining half of the infused oil on the same sheet pan. Roast until vegetables are tender, about 15 minutes. Transfer to large bowl with croutons, escarole, and radicchio. Drizzle with vinegar and remaining 2 Tbsp olive oil and season with salt and pepper. Toss well.
5. HEAT broiler. Place chicken on sheet pan. Cook until golden and cooked through, about 7 minutes. Serve chicken with salad and cheese.

NUTRITION (per serving) 328 cal, 30 g pro, 14 g carb, 4 g fiber, 3 g sugars, 17.5 g fat, 3.5 g sat fat, 403 mg sodium

SERVES: 4 / TOTAL TIME: 40 minutes + marinating time

1 lg yellow onion, grated
2 Tbsp freshly grated lemon zest
2 tsp ground cumin
1 tsp allspice
1 tsp kosher salt
½ tsp black pepper
2-4 bone-in, skin-on chicken breasts (about 2 lb total)

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1. COMBINE onion, lemon zest, cumin, allspice, salt, and pepper in a large bowl. Add chicken, cover, and marinate in refrigerator at least 1 hour and up to overnight.
2. HEAT oven to 375°F. Lightly coat sheet pan with cooking spray. Remove chicken from marinade, pat dry, and place on prepared pan, skin side up. Discard marinade. Roast until meat thermometer registers 150°F when inserted into thickest part of chicken, about 20 minutes.
3. HEAT broiler. Cook chicken until golden brown and meat thermometer reaches 165°F, 2 to 4 minutes.

NUTRITION (per serving) 334 cal, 39 g pro, 5 g carb, 1 g fiber, 2 g sugars, 17 g fat, 5 g sat fat, 598 mg sodium

SERVES: 4 / TOTAL TIME: 55 minutes + cooling time

2 boneless, skinless chicken breasts (about 1 lb)
1 c grapes, halved
1 small apple, diced
¾ c plain nonfat Greek yogurt
½ c pistachios, toasted and chopped
1 large stalk celery, sliced
1 small shallot, minced
3 Tbsp fresh lemon juice
½ tsp each kosher salt and ground black pepper
Salad greens, for serving
Mint leaves, for serving
Lemon wedges, for serving

1. PLACE chicken in medium saucepan and add enough water to cover by 1-inch. Bring to simmer over medium-high heat, reduce heat to medium-low, and cook until they register 160°F on an instant-read thermometer, about 15 minutes.
2.TRANSFER chicken to bowl and cover with some cooking liquid. Refrigerate until cold.
3.SHRED chicken and drain excess liquid. In bowl, toss with grapes, apple, yogurt, pistachios, celery, shallot, lemon juice, salt, and pepper.
4.SERVE over salad greens topped with mint leaves and lemon wedges.

NUTRITION (per serving): 298 cal, 32 g pro, 21 g carb, 3 g fiber, 13 g sugars, 10 g fat, 1.5 g sat fat, 482 mg sodium