Chicken Breast

Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.

With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!

Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.

A not-so-average torta with crispy chicken and black beans for the win.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.

Saltimbocca literally translates to “jumps in your mouth”—so yes, it's extremely flavorful.

Consider this your intro to frying at home. (It's worth it, we promise!)

The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing.

These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.

Sous vide chicken has the silky texture of poached, and you can throw it on anything—tacos, salad, soups, sandwiches.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.

A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.

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.

Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.

Easy, flavorful, and healthy. A poached chicken miracle!

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

Don’t trust anyone who doesn’t love a chicken cutlet.