Chicken

No searing! No chopping! One baking dish!

You will get as much richness and depth from this stock after 40 minutes under pressure as you would from 3 hours of simmering on the stovetop.

Marinating in spiced yogurt gets you a juicy and super-tender chicken every time.

This simple, big-flavor chicken thigh dish is a great intro to the fundamentals of braising—once you've got the method down, you can braise just about anything.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.

The yogurt tenderizes the chicken as it sits, so the further in advance you make it, the better!

This simple, satisfying one-skillet chicken recipe leaves you with a ton of sweet, sweet pan juices—plenty of crusty bread for sopping it all up is non-negotiable.

Everything you want in a crispy chicken sandwich, with none of the fuss.

Molokhia, a braised chicken and greens dish popular in Lebanon and Egypt, inspired this riff on chicken soup.

Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.

Sweet-spicy chipotle chicken, zippy roasted tomatillo salsa, and spice-rubbed squash all on one sheet pan.

Instead of hours in the oven, this classic French braise only needs 15 minutes in the Instant Pot.

You’re essentially making a large chicken fat–doused crouton here, people.

Sous vide chicken has the silky texture of poached, and you can throw it on anything—tacos, salad, soups, sandwiches.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

This crispy chicken is a weeknight dinner MVP.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.