Chicken

Six quick meals that are as flavorful as they are easy to make, whether for your family or for dinner guests

A crispy, sweet braised chicken recipe that uses soy sauce, brown sugar, and vinegar for huge flavor.

A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.

Don’t be put off by the sugar in this recipe—it’s balanced by the vinegar and soy sauce.

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

(in the spirit of Pollo Campero)

Italian-style fried chicken with fried herbs and artichoke hearts.

From the Kookerists at Bake at 350 comes delightfully daffy dude food: the fried-chicken cookie

Jarred kimchi delivers flavor and color in this roast chicken dish. Learn how to make this recipe and more in our online cooking class with Sur la Table.

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

Everyone has a favorite, but we think you'll agree this is the best chicken and biscuits recipe you've ever tried.

Use any variety of nutrient-rich kale in this dish straight from the tech behemoth's health-conscious kitchen.

A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.

An aggressively seasoned marinade delivers big flavor.

This quick Chicken with Salsa Verde recipe is perfect for a weeknight meal

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.

Applying the rub to the chicken ahead of time infuses it with flavor.

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you’d have the namesake dish at Chicago’s Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it’s almost always served at home. Chefs Abraham Conlon and Adrienne Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls “the origin”…

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.

This silky, aromatic soup is a complete meal in a bowl.

Behold our definitive guide to grilling the best chicken of your life! With these 25 tips, tricks, and recipes, your bird will never be boring

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.