Recipes

This fast, easy method of cooking chicken is the fastest, easiest dinner you’ll cook all week.

Homemade chicken cutlets and tomato sauce makes this hero a cut above the rest.

For this version of the Roman classic, pounded chicken cutlets topped with prosciutto and sage leaves are pan-seared, then served in a simple white wine-butter sauce.

This quick version of the Italian-American classic gets an extra touch from the sautéed radishes on top.

In these decadent fried chicken sandwiches from Hakim Sulaimani, proprietor of Yafa Cafe in Brooklyn, boneless, skinless chicken breasts are infused with golden color and warming flavors from a buttermilk brine seasoned with hawaij, a Yemeni spice mixture usually consisting of cardamom, turmeric, black pepper, cloves, and coriander. Nutmeg in the crunchy panko coating for the fried chicken further spices up the sandwich, as does the slightly smoky adobo chile and plum sauce. Fresh coleslaw and pickles add a crisp bite and a subtle vinegary punch.

This simple white wine pan sauce enriched with créme fraîche and a generous handful of tender fresh herbs turns pan-roasted chicken breasts into a special meal.

Cookbook author Molly Stevens fillets chicken breast for crispy grown-up chicken nuggets dredged in panko and fried in olive oil and butter.

A quick poach in spice-infused, smoked black tea gives chicken breasts a stunning golden color and juicy, bold flavor.

A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white wine sauce.

This white chicken chili is savory and creamy — with just the right amount of spice.

For a weeknight chicken dinner that’s perfect for fall, try these tender chicken breasts with a sweet-savory pan sauce and tart, crunchy slaw.

Breaded with sesame seeds and flakey panko breadcrumbs for extra crunch, these crispy chicken cutlets will become a weeknight or weekend favorite.

Lemon pepper seasoning, garlic, and butter coat chunks of chicken in this fast and easy recipe

For the best chicken breast, buy bone-in and then debone the chicken breast at home, says food stylist and cookbook author Susan Spungen. To debone a chicken breast, use a small knife to separate the meat from the bone at the narrow part where the ribs are, scraping the knife against the bone to waste as little meat as possible. While bones keep chicken moist, two other factors are more important for juicy chicken: keeping the skin on and not overcooking. Skin also provides a handy vehicle for stuffing, which adds fat and flavor—in this case, from salty olives, serrano ham, garlic, and herbs. To ensure that the stuffed breasts stay juicy, pull them out of the oven when an instant-read thermometer reaches 155°F; it will carry over to 160°F as the chicken rests. Serve the chicken breasts when they're fresh from the oven with golden, crispy skin, with a generous spoonful of the garlicky pan juices.

This decadent riff on the classic Italian-American dish is served with a luscious sun-dried tomato cream sauce.

This easy, hearty weeknight dinner gets its smoky, savory, and slightly spicy flavors from the spice blend.