Chicken Breast

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

Once butterflied, the breast will be much larger than the bun, but letting all that crispy goodness hang out (literally) is part of the appeal.

This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.

This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

Five-spice powder plays wonderfully off fruit. In this recipe, stem-on grapes are tossed in the oven alongside chicken breasts to concentrate their sweet-tart juices. The method works wonderfully with plums, too.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

The chicken and leek meld together as they cook in the filling.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

Not that this pulled chicken recipe is hard, but you can make it even easier by using a store-bought rotisserie chicken instead of the breasts called for here.

We’d serve this dressed-down chicken salad for brunch, pack it for lunch, or make it as a light dinner on a hot summer night.

The difference between this papaya salad and a Thai-style one comes down to spice and sugar, says chef and author David Tanis. The Vietnamese one is sweeter and less hot. Have all the ingredients assembled, but dress the salad just before serving.

If you can’t find freekeh, use another whole grain, like spelt or rye berries.

Fried chicken on a hot buttered biscuit—what’s not to like?

We like to cook chicken breasts with the skin on because it helps keep the meat moist. And this recipe calls for a little aromatic thyme and garlic to be tucked underneath the skin to flavor the chicken as it cooks. We’ll let you decide whether to pluck off the skin before eating.

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.

If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.