Our 5-Star Chicken Recipes (2024)

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Our 5-Star Chicken Recipes (1)Dana MeredithUpdated: Jan. 29, 2024

    Our best chicken recipes dazzle any day of the week. They all rate 5 stars so you know they'll be good!

    1/53

    Moroccan Apricot Chicken

    Traditionally, Moroccan chicken with apricots includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. —Arlene Erlbach, Morton Grove, Illinois

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    As the way to any person’s heart is through their stomach, you can also try the marry me chicken recipe for your special person!

    2/53

    White Chicken Enchiladas

    I adapted the recipe for these rich and creamy white chicken enchiladas from a cooking class I had a while back. —Janice Montiverdi, Sugar Land, Texas

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    3/53

    Old-Fashioned Chicken Potpie

    Although this uses leftover chicken, I serve it sometimes as a special company dinner. Actually, my husband may enjoy it more than the original roasted bird with all the fixings! —Marilyn Hockey, Lisle, Ontario

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    4/53

    Orange Barley Chicken

    My mother used to prepare orange chicken with rice back in the ‘60s, and it was so good. My version uses pearl barley instead of rice, and I added parsnips for flavor as well as baby carrots for color. —Helen Glazier, Seattle, Washington

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    5/53

    Sesame Chicken Stir-Fry

    “When our children were little, my husband frequently worked late,” recalls Michelle McWilliams of Fort Lupton, Colorado. “This eye-catching stir-fry was a satisfying alternative to a big dinner for me and the kids.” If you enjoyed this recipe, then learn how to make sesame chicken.

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    6/53

    Easy Chicken Creole

    While I was growing up, my family spent time in Haiti, where we enjoyed eating many authentic dishes just like this easy chicken Creole recipe. It's now a meal my husband requests often. —Maxine Weaver, Petersburg, West Virginia

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    7/53

    Southwest Chicken Chili

    Chicken thighs are a nice change of pace in this easy chili. I also use a smoked ham hock and fresh cilantro for flavor and to keep the dish interesting. —Phyllis Beatty, Chandler, Arizona

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    8/53

    Mexican Chicken Bake

    I've had this Mexican chicken bake recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month! —Linda Humphreys, Buchanan, Michigan

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    9/53

    Chicken Crouton Casserole

    This Chicken Crouton Casserole recipe has practically made my mom famous. When she takes it to get-togethers, it's loved by all who taste it. Whenever she serves it to family, the dish is empty by the end of the meal. —Beth Gramling, Warren, Pennsylvania

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    10/53

    Chicken Yakitori

    I grew up in Tokyo, and some of my favorite memories include eating street food like this dish with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I'm feeling homesick. I like to serve it with rice. —Lindsay Howerton-Hastings, Greenville, South Carolina

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    11/53

    Kabobless Chicken and Vegetables

    As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner. —Chelsea Madren, Fullerton, California

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    12/53

    Louisiana Chicken

    Green peppers and mint add a surprise to this Louisiana chicken recipe. A roasting bag keeps the chicken moist and flavorful. —Jill Werle, Saskatoon, Saskatchewan

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    13/53

    Air-Fryer Chicken Parmesan

    Quick, simple and oh-so-tasty, this air-fryer chicken Parmesan recipe is the perfect weeknight dish to have on hand. It's just as crispy as the classic, if not crispier! —Taste of Home Test Kitchen

    14/53

    Coconut Chicken Tenders with Creamy Caribbean Salsa

    This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. —Jane Estrin, Jacksonville, Florida

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    15/53

    Italian Chicken Stew

    My husband enjoys preparing this satisfying stew because it’s so easy to make. With warm Italian bread, it’s a winner on a cold day.—Jo Calizzi, Vandergrift, PA

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    16/53

    Sheet-Pan Jambalaya with Cauliflower Rice

    Sheet-pan dinners are a busy cook's dream with quick prep and easy cleanup. This sheet-pan jambalaya is a healthy twist on a classic that uses cauliflower rice for a lower-carb supper. —Julie Peterson, Crofton, Maryland

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    17/53

    Quick and Easy Chicken Poke Bowl

    This chicken poke bowl is a terrific alternative when sushi-grade fish isn't in the budget. I love it because it's quick, easy and inexpensive. While it's not a traditional poke recipe, the chicken still rocks in this bowl. —Emily Cresta, Oxford, Ohio

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    18/53

    Taste of Home

    Larb Gai

    Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. —Taste of Home Test Kitchen

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    19/53

    Taste of Home

    Mango Chicken Thighs with Basil-Coconut Sauce

    This recipe brings the restaurant to my home kitchen. And it’s easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. —Kathi Jones-DelMonte, Rochester, New York

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    20/53

    Taste of Home

    Pressure-Cooker Tuscan Chicken Pasta

    If you're looking for a quick and easy dinner, this Tuscan chicken pasta recipe is just the ticket. After the milk and cream cheese are added, the mixture will look runny. Just continue to cook and stir and the dish will come together. —Amber Gaines, Colorado Springs, Colorado

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    21/53

    Red Pepper Chicken

    Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth. —Piper Spiwak, Vienna, Virginia

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    22/53

    Taste of Home

    Fontina Rolled Chicken

    Good food has a way of transporting you to faraway places. My chicken with fontina and cream cheese is like a blissful trip to Italy. —Tammy Rex, New Tripoli, Pennsylvania

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    23/53

    Taste of Home

    Chicken with Mandarin Salsa

    When I have some leftover veggies, I dress the salsa up a little with some diced green onions and bell peppers. If you like a spicier sauce, add cayenne pepper to the skillet. —Aysha Shurman, Ammon, Idaho

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    24/53

    Roast Chicken with Vegetables

    Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. —Taste of Home Test Kitchen

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    25/53

    Chicken-Pepper Alfredo

    When I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. —Courtney Harris, Denton, Texas

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    26/53

    Parmesan Chicken Sandwiches

    Coat tender chicken breasts with seasoned bread crumbs and smother in marinara sauce. Served on a hoagie, it’s a real treat! —Sue Bosek, Whittier, California

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    27/53

    Cold-Day Chicken Noodle Soup

    When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. —Anthony Graham, Ottawa, lllinois

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    28/53

    Taste of Home

    Chicken Caesar Pizza

    Dressed greens on top of warm pizza may sound a little strange but trust me, it's fantastic. —Tracy Youngman, Post Falls, Idaho

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    29/53

    TMB Studio

    Teriyaki Glazed Chicken

    I love to experiment with food. We're able to buy sweet onions grown on Maui, so I stir-fry them with chicken and carrots for a tasty teriyaki meal. —Kelly Brenneman, Riverdale, California

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    30/53

    Taste of Home

    Barbecue Chicken Quesadillas

    When my kids were small, I'd stuff leftover chicken into these oven-baked quesadillas. I often grab rotisserie chicken instead. —Pam Martin, Canandaigua, New York

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    31/53

    Taste of Home

    I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska

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    32/53

    Chicken Gnocchi Pesto Soup

    After tasting a similar soup at a restaurant, I created this quick and tasty version. It’s rich and creamy, and couldn’t be easier to make! —Deanna Smith, Des Moines, Iowa

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    33/53

    Taste of Home

    Chicken-Stuffed Cubanelle Peppers

    Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio

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    34/53

    Ginger-Cashew Chicken Salad

    I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it’s a huge success when I serve it at ladies luncheons. —Shelly Gramer, Long Beach, California

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    35/53

    Baked Chicken Chalupas

    I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. —Magdalena Flores, Abilene, Texas

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    36/53

    Taste of Home

    Garlic Chicken with Herbs

    Pan-roasting garlic cloves turns them into rich, creamy deliciousness. This chicken is also fantastic with a loaf of crusty bread or mashed potatoes on the side. —Kathy Fleming, Lisle, Illinois. If you like this recipe, then you’ve got to try our favorite creamy garlic chicken.

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    37/53

    My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It’s oh-my goodness. —Kadija Bridgewater, Boca Raton, Florida

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    38/53

    Taste of Home

    Asian Glazed Chicken Thighs

    Everyone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or noodles. —Carole Lotito, Hillsdale, New Jersey

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    39/53

    Curry Chicken and Rice

    I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chiles in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana

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    40/53

    Taste of Home

    Buffalo Chicken Pockets

    Here’s my idea of pub food made easy: biscuits flavored with Buffalo wing sauce and blue cheese. They're my Friday night favorite. —Maria Regakis, Saugus, Massachusetts

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    41/53

    Skillet Chicken with Barbecue Onion

    Barbecue chicken is a sure bet with guests, but it’s also messy at times. My stovetop BBQ chicken recipe lets you savor that flavor without a pile of napkins. —Evelyn Cleare, Miami, Florida

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    42/53

    Taste of Home

    Pineapple-Ginger Chicken Stir-Fry

    I found the original recipe for this dish on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since! —Sue Gronholz, Beaver Dam, Wisconsin

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    43/53

    My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire

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    44/53

    Apricot Cranberry Chicken

    Before we had kids, my husband and I used to make a lot of challenging recipes, but now we keep things a little simpler. This tangy chicken has big flavors that everybody likes. —Brooke Ruzek, Elk River, Minnesota

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    45/53

    Taste of Home

    BBQ Chicken Bites

    Chicken bites wrapped in bacon get a kick from Montreal seasoning and sweetness from barbecue sauce. We love the mix of textures. —Kathryn Dampier, Quail Valley, California

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    46/53

    With chicken, pasta and a bold tomato broth, this hearty and inviting soup is like a big comforting hug in a bowl! —Cynthia Gerken, Naples, Florida

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    47/53

    I’m originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. —Brenda Melancon, McComb, Mississippi

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    48/53

    This heartwarming dish is something I threw together years ago for my oldest daughter. When she's having a rough day, I put on the slow cooker and prepare this special recipe. —Mary Morgan, Dallas, Texas

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    49/53

    Crispy Sage Chicken Tenders

    One of my mom’s favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. —Deb Perry, Traverse City, Michigan. Don’t forget to check out our collection of summer chicken recipes.

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    50/53

    Chicken Alfredo with Grilled Apples

    If you've never grilled apples before, here's your excuse to start. I created this Alfredo-style chicken for a party. By the number of recipe requests, I knew it was a hit. —Richard Robinson, Park Forest, Illinois

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    51/53

    Broccoli-Cauliflower Chicken Casserole

    A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. —Courtney Stultz, Weir, Kansas

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    52/53

    Saucy Thai Chicken Pizzas

    Contributor Gigi Miller, from Stoughton, Wisconsin, provided a fabulous recipe for sweet and saucy chicken thighs that she serves with rice. We took it a step further, and used the chicken and sauce to make this restaurant-inspired Thai chicken pizza. —Taste of Home Test Kitchen

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    53/53

    Taste of Home

    Chicken Sliders with Sesame Slaw

    Everyone loves barbecue chicken sliders. My version has an Asian twist, with spicy, tangy flavors. At our potlucks, they quickly vanish. —Priscilla Yee, Concord, California

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    Originally Published: December 20, 2021

    Our 5-Star Chicken Recipes (54)

    Dana Meredith

    Dana is an editor and writer who shares her passion for travel, food and the beauty of American landscapes. When she's not wielding her red pen, she can be found tending her flower gardens, remodeling her house, creating one-of-a-kind jewelry or dancing to "Uptown Funk."

    Our 5-Star Chicken Recipes (2024)

    FAQs

    What is the best way to cook chicken breast without drying it out? ›

    Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.

    What kind of salt is best for chicken? ›

    Sprinkle sea or kosher salt evenly over the entire surface of the meat or poultry. For poultry allow it to air dry (for amazingly crisp skin) or, if crispness isn't a concern, loosely wrap in plastic wrap.

    What can I add to chicken breast to make it taste better? ›

    Add a touch of spice to your chicken breast by combining paprika, cinnamon, turmeric, cumin, ginger, garlic and olive oil to create a paste. Then cover your chicken breast with the paste and pat down to secure.

    Should you salt chicken breast before cooking? ›

    We almost always salt or brine chicken before cooking it, which not only seasons the meat but helps it cook up juicy. But which method we choose depends on several factors, including how much time and refrigerator space we have, and whether or not we want crispy skin.

    How to cook chicken without drying it out? ›

    Make sure your chicken breast is well-seasoned before adding it to the pan. Cook each side evenly until brown. Once done, bake the chicken breast in a pre-heated oven until juices run clear. The crispy skin from the sear will help keep juices intact while baking cooks the insides through without drying them out.

    What is the secret to moist chicken breast? ›

    Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

    Do I season chicken before cooking? ›

    Yes, you should always season your chicken before cooking when it's raw. You can even do this up to 24 hours before if you have the time. Why? Because leaving the seasoning on your chicken overnight in the fridge will help it start to trap moisture in the chicken, which will make it nice and juicy once cooked.

    What to soak chicken in before cooking? ›

    Brining keeps chicken incredibly moist while adding an excellent flavour. It's a bit more labour intensive than a simple spice rub, but it's worth the effort for that extra special chicken dinner. Brining is basically soaking meat in a salt water solution, but the flavour doesn't stop at just salt.

    How long should you let seasoning sit on chicken? ›

    Ideally, a whole chicken would be seasoned a full 24 hours before it was roasted because salting so far ahead of time, I was told, gives the meat more flavor.

    What brings out the flavor in chicken? ›

    The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken.

    How to make chicken actually taste good? ›

    Here are 7 tricks to make chicken breasts taste better and even totally delicious.
    1. Cook them right. Most people get scared and overcook chicken breasts, cooking out all the moisture and leaving them tough and dry. ...
    2. Marinate them. ...
    3. Cut them thin. ...
    4. Fry them. ...
    5. Stuff them. ...
    6. Shred them. ...
    7. Use the right pan.

    What is the fastest way to add flavor to chicken? ›

    Just sprinkling a little salt on top of your chicken right before cooking it will only season the surface. But seasoning the chicken with salt well ahead of time or brining it in a salt-water solution will draw salt deep into the meat, resulting in a very tasty piece of chicken.

    How long to leave salt on chicken before cooking? ›

    At least 1 hour and up to 24 hours ahead, sprinkle each chicken breast with ¾ teaspoon salt. Chill, uncovered, until ready to cook. In a small saucepan just big enough to hold the chicken with an inch of space at the top, combine chicken stock, coconut milk, lime juice, ginger and shallots.

    Do you salt both sides of chicken? ›

    That rule is, basically, when cooking meat, both sides have to be seasoned equally. This makes sense. You want every bite to be perfectly seasoned...exactly like every other bite. This rule made so much sense that I continued on, blithely salting and peppering both sides, without a second glance.

    How do you keep chicken breast moist when cooking? ›

    Bonus tips:
    1. Use bone-in, skin-on chicken breasts for extra flavor and moisture.
    2. Pat the chicken breasts dry before cooking to help them brown evenly.
    3. Baste the chicken breasts with pan juices or melted butter halfway through cooking to keep them moist.
    Mar 21, 2023

    How to cook chicken breasts so they are moist and tender? ›

    1. Flatten the chicken breasts. ...
    2. Heat the pan. ...
    3. Cook the chicken breasts over medium heat for 1 minute without moving. ...
    4. Flip the chicken breasts. ...
    5. Turn the heat down to low. ...
    6. Cover the pan and cook on low for 10 minutes. ...
    7. Turn off the heat and let sit for an additional 10 minutes. ...
    8. Remove lid and take temperature.

    How to make chicken breast soft and tender? ›

    Instructions
    1. Flatten the chicken breasts. ...
    2. Season the chicken breasts. ...
    3. Heat the pan. ...
    4. Cook the chicken breasts over medium heat for 1 minute without moving. ...
    5. Flip the chicken breasts. ...
    6. Turn the heat down to low. ...
    7. Cover the pan and cook on low for 10 minutes. ...
    8. Turn off the heat and let sit for an additional 10 minutes.

    Should I cover chicken breast with foil when baking? ›

    When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.

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