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Culture
The Bon Appétit Test Kitchen
Cooking
Chef Angie Rito shares her pro moves for chicken parm, from her favorite type of canned tomatoes to how she likes to season the breading for the chicken cutlets.
Sam Stone
Culture
The Bon Appétit Test Kitchen
Lifestyle
Fancy Nancy's roast chicken with schmaltzy rice and kale is irresistible—and surprisingly simple to make at home.
Amanda Gabriele
promotions
This crisp-skinned chicken wants to hang out on a bed of mushrooms.
Alyse Whitney
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
Restaurants
How many ways can you possibly cook a pounded-thin piece of chicken breast? Well, as any self-respecting red sauce menu will tell you, the answer is…a lot.
Amiel Stanek
Cooking
Every poultry-centric meal needs an interesting counterpart. Here's how to make chicks (or dudes, or whoever) dig your chicken
Danielle Walsh
Culture
Knock out holiday overeating and ease back into healthful habits with delicious meals like this.
Emily Fleischaker
Cooking
Just find something heavy and go to town
Julia Bainbridge
Cooking
Prosciutto inside, provolone outside, chicken in the middle. What more could you want?
Julia Bainbridge
Culture
For whole-animal butcher Sophia Hampton, this ubiquitous cut of meat is actually the most problematic item in the case.
Sophia Hampton
Cooking
This dish has everything going for it in terms of ingredients, speed and simplicity. Plus, I have a thing for smoked paprika.
Chris Hall
Culture
Plus, Ikea is debuting a new plant-based hot dog, Gwyneth Paltrow says she hates dill, and more.
Sam Stone
Lifestyle
Japanese dry curry inspired this dish that keeps the chicken plenty juicy.
Chris Morocco
Culture
The Bon Appétit Test Kitchen
Cooking
There's no normal way to talk about meatless balls.
Aliza Abarbanel
techniques
Weeknights are all about easy chicken dinners. Here's how we improvise our birds, from a coconut-milk-and-soy-sauce braise to a roast that lasts all week
Rochelle Bilow
This easy, spicy chicken thigh dinner is an ideal meal for a chilly winter night.
Danielle Walsh
Cooking
Food director Carla Lalli Music and editor in chief Adam Rapoport get saucy over saucy chicken.
Carla Lalli Music
Culture
Lora Zarubin
Cooking
Someone should warn my fiancé that we are about to eat this dish at least once a week for the next four years.
Bridget Moloney
Cooking
Have 30 minutes? Then this soup is yours.
Claire Saffitz
Cooking
Perfect pan-roasted chicken thighs were a significant improvement over the frozen boneless, skinless chicken breasts I used to cook.
Amanda Shapiro