Chicken Breast

A weeknight wonder, thanks to quick-cooking chicken breasts and a blender herb sauce.

Cornell chicken is a regional specialty grilled chicken that’s served at every fair, fundraiser, and cookout between the Finger Lakes and the Hudson Valley.

Chicken piccata is a classic Italian dish made from pounded flat chicken breasts dredged in all-purpose flour, pan-fried, and topped with a lemony white wine and caper sauce.

Juicy charred chicken, no grill required. For this broiled chicken recipe, you’ll use a quick marinade of mustard, honey, and mayonnaise.

Quick-cooking gnocchi goes in the same pan as the chicken for this cheesy, crowd-pleasing weeknight meal.

Tachin translates as “arranged on the bottom” and refers to the layer of crunchy saffron and yogurt rice that forms on the bottom of this layered rice cake.

Much like a radish, watercress can be high on the spicy spectrum, which makes it an excellent foil for the richness of a crispy pan-fried chicken cutlet.

The classic combination of grilled chicken and bottled ranch gets a summer glow-up in this barbecue-ready salad.

Steaming the chicken wrapped in parchment pouches and draped in a spiced chile sauce ensures such a tender, juicy result you’ll be shocked it’s not dark meat.

Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu.

Poaching the chicken not only prevents overcooking, it also gives the meat a silky texture.

This creamy white chicken chili with beans and corn is a quick one-pot meal. Add avocado, cilantro, and tortilla chips and you have a crowd-pleasing dinner.

This is the street food fried rice of my childhood.

This tarragon-laced version of the classic French Parmentier subs in a rotisserie chicken for the traditional beef.

Negima—chicken placed alternately on a skewer with green onion or scallion—is one of the most popular yakitori dishes.

A play on pesto grilled chicken, this recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade.

Skewered chunks of juicy grilled chicken breast, finished with sake and served with soy sauce and wasabi.

Chicken tenders, which are cut from the breast, are grilled or broiled on bamboo skewers.