Recipes

Turn dinner into a banquet tonight with this expertly marinated rotisserie chicken. We carefully spice premium, free-range Chicken with a tasty chimichurri sauce to guarantee maximum flavor. Double down on that green tangy flavor by serving it with our delicious salsa verde that comes on the side.

Our version of this Italian classic includes traditional ingredients such as onions, herbs, and tomatoes, along with our own twist of three bell peppers and a just a pinch of chili flakes.

Serve this spicy and tender grilled chicken breast with creamy pecan mashed potatoes and roasted broccolini florets on the side. For a haunting peppery finish, drizzle on smoky chipotle cream sauce.

The "Little Black Dress" of dinner time: a whole chicken, just a whole chicken. Season it simply with lemon and herbs before roasting to juicy tenderness.

Serve jerk spice-rubbed chicken breasts with coconut milk-braised collard greens, salt-cured pork, and black beans over rice. Top this meal with a garlicky chimichurri sauce for a classic Caribbean dish.

Marinate and roast chicken breasts until golden and juicy. Serve with penne pasta and simply prepared green beans. On the side, add pesto, which we suggest pouring over the chicken (if some gets on the pasta or green beans, that could be pretty tasty, too), with a bit of Parmigiano-Reggiano for sprinkling over anything your heart desires.

Start with a marinated chicken breast and pan roast it to a tempting golden brown. Then pack it up with a creamy polenta laden with feta cheese and heirloom rainbow carrots roasted in ras el hanout. Serve with Moroccan-style harissa chile paste to add as much kick as you like and feta crumbles to add to your polenta!

Serve roasted whole chicken leg alongside a ragout of white beans cooked with andouille sausage, carrots, onions, celery, peppers, chicken stock, and a fresh herb sauce.

Wrap roasted honey-chipotle chicken thighs in white corn tortillas and top with a Caribbean-style salsa of grilled pineapple, diced jicama, onion, cilantro, and a touch of habanero chile. On the side, add steamed rice tossed with cilantro and lime and cumin-scented black beans.

Rub a Cuban-style spice blend of chili powder, cumin, and garlic on chicken legs before roasting. Lemon-marinated onions add a delicious yet authentic element to the dish. On the side: sofrito black beans and toasted garlic rice.

This dish is classic Caribbean street food. Rub jerk spices on chicken breasts and roast until tender. Serve with black beans simmered with pork, which imparts a rich flavor, and steamed rice. Add sweet roasted plantains for a bit of sweetness. Top it all with garlicky chimichurri sauce and enjoy!

Marinate chicken breasts with parsley, garlic, and lemon, then roast until tender. Serve with a side of basil pesto, whipped Yukon Gold potatoes, and Roma tomatoes topped and roasted with Parmigiano-Reggiano and herbed breadcrumbs.

Season chicken breast with a light Southwest-inspired spice before roasting. Serve it with a creamy sweet corn polenta, grilled asparagus, and charred tomato salsa with cilantro and chipotle chiles.

Every component of this fragrant dish is steeped in flavor, from the tandoori-roasted chicken breast to the coconut curry cooked with vindaloo spices and lemongrass. Ladle the curry over basmati rice made with peas, fried shallots, and cilantro, then top it all off with mint chutney and marinated chickpeas. Serve with naan bread, ready to dip, scoop, and devour.

Give chicken piccata its hallmark crispy exterior with a light dredge in flour. Pan-fry the chicken and drizzle with a zippy pan sauce made with lemon and tangy capers. Enjoy with crisp roasted broccolini on the side.

Season plump chicken breasts with lemon, garlic and parsley before roasting until they're slightly charred on the outside but still moist with every bite. On the side, serve a mix of sautéed kale, red bell peppers, and red onions. Whip up parsley dip to dunk your chicken into or drizzle over the whole thing.

Pan-roast plump chicken breasts until golden then brush them with sweet teriyaki glaze for a rich flavor. Serve them with slightly charred Brussels sprouts cooked with crispy bacon lardons (that's French for 'big chunks'), shiitake and crimini mushrooms, and roasted onions.

Season chicken breasts with light Southwest-inspired spice before roasting. Serve with creamy cheddar polenta, roasted broccolini and fire-roasted tomato salsa.

Da Vinci once said, "Simplicity is the ultimate sophistication." He probably wasn't referring to his food, but we think the phrase applies perfectly to this roast chicken dinner recipe. Slather chicken breasts in a rosemary marinade and roast them to coax out deep, soulful flavor. Serve roasted corn mixed with green onions, bacon, steamed green beans, and roasted potatoes to soak up all of the rich, thyme-scented gravy.

Season lean and meaty ground chicken for optimal flavor before shaping it into large and yummy meatballs served in a fantastic sauce made with tangy tomatillos. Spoon it over cilantro-steamed quinoa and drizzle it with cumin yogurt sauce for the finishing touch.

This is a simple but classic dish of marinated and grilled chicken breasts served with buttermilk smashed skin-on red potatoes, steamed broccolini, and a Marsala-braised button mushroom gravy.

A crispy cutlet of chicken parmesan is one of those essential Italian-American dishes. Coating the outside in a panko breadcrumb mixture seals in the natural juices of the chicken and provides a crunchy exterior. Stuffed with shredded mozzarella cheese and sundried tomatoes, break out the red checkered tablecloth for this one!

Cook tender chicken in a spicy vindaloo sauce and serve with potatoes (because yum), rice and peas (to soak up the sauce), and mini-naan (toast it, dip it, crunch it) to make a crave-able dinner you can really dig into.

This fragrant Moroccan specialty will transform your kitchen into an aromatic wonderland. Stir tender chicken into a simmering broth spiced with saffron, ginger, garlic, honey, and ras el hanout (a premium Moroccan spice blend that roughly translates to “top shelf”). Briny olives, carrots, and chickpeas join the chicken, absorbing dynamic flavor. Serve couscous with cilantro and sweet, dried apricots to absorb all the flavor of the broth. Simply top with the almonds—seasoned with ras el hanout for a unifying crunch—and dig in.

Dry-rub chicken with a homemade spice blend, then smoke or slow-roast until tender. Pile the shredded chicken, slathered with tangy barbecue sauce, high on a potato bun and top with creamy American cheese and a vinegar-mustard red cabbage slaw.

This version of butter chicken curry comes with a California twist. Take ginger, garlic, and garam masala, sauté in butter, and simmer with crushed tomatoes and cream. Pour over juicy morsels of roasted chicken. Toss quinoa with garbanzo beans, fried shallots, and cilantro. Serve with spicy mint chutney, diced cucumbers pickled in lime juice and naan.

Succulent chicken thighs marinated in Thai spices, grilled and served on top of cilantro rice.

Simmer lean pieces of chicken breast in a classic Indian tikka masala sauce until wonderfully tender. Served with cumin cilantro rice with fried garlic and shallots, and a chickpea salad as well as naan. We think it's perfect for sopping up any sauce left on your plate.

Greek spices adorn roasted chicken breast and fingerling potatoes in this humble Mediterranean classic. Serve with cucumber yogurt sauce to balance the savory flavor of these spices, and a chopped Greek salad comes for a fresh contrast to the rich potatoes.

Grill boneless, skinless chicken breast to juicy perfection then place on a bed of herbaceous green rice. Mix in peas, green beans, and fresh tomato and blanket with an aromatic yogurt and coconut "korma" sauce inspired by recipes from Northern India. This dish is perfect for those sensitive to spice—it is fragrant and flavorful without relying on fiery heat.

Welcome to a textural utopia. Moist, garlic-roasted free-range chicken paired with creamy polenta and fennel sausage for double the protein. Spread the tender marinated peppers—roasted yellow bell peppers, pepperoncini, and pickled cherry peppers tossed in balsamic, olive oil, garlic, and basil—and crunchy pine nuts over the top to experience all the textures in the same bite.

Coat chicken breast in seasoned panko and and fry to crispy perfection. Pair it with sautéed corn and poblanos, pickled jalapeños, and summer herbs. Serve with a bright cilantro chimichurri on the side for dipping along with arugula and shaved parmesan to finish off the dish.

Marinate chicken breast with lemon, parsley, and garlic before roasting. Serve it on top of toasted farro cooked risotto-style with roasted crimini mushrooms, slowly cooked with white wine, chicken stock, and fresh herbs.

Roast chicken in a tangy honey-lime sauce for sticky, sweet, and sour flavor. Serve with tender green beans and red beans and rice, a Louisiana classic.

Marinate plump chicken breasts in chermoula, a thick North African sauce made from fresh herbs, olive oil, lemon juice, and dried spices. Then roast them and slice the chicken before mixing with roasted sweet potatoes, roasted red onion, and broccoli florets. Serve everything over a blend of steamed quinoa and freekeh, an ancient wheat grain. Sprinkle with fried shallots and cilantro sprigs.

It's a very specific style that makes a dish Milanese, and this chicken has it in spades. Coat chicken breasts in fine breadcrumbs and fry to tender, sizzling perfection. Serve them with oven-roasted tomatoes, lemon and arugula salad with balsamic dressing.

This curry, named after a city island off the West coast of peninsular Malaysia, is richer, sweeter, and creamier than the more herbal Thai red or green curry. Simmer tender dark meat chicken with makrut lime, curry, coconut milk, cremini mushrooms, green beans, and red peppers, and serve it with a side of steamed jasmine rice.

Marinate and glaze chicken thighs in ginger teriyaki sauce until sticky and caramelized. Serve with steamed rice and Asian slaw made of thinly sliced red and green cabbage, along with a charred green onion sesame vinaigrette. Roasted peanuts and toasted sesame seeds add a bit of crunch.

Serve roasted half chicken with roasted cauliflower tossed with garlic, olive oil, pine nuts, raisins, capers, fennel seed, chile flakes and parsley. Add anchovy aioli on the side.

The bold flavors of ginger and coconut, common in Southeast Asian cooking, are front and center in this dish. Toasted coconut-scented rice is served alongside roasted chicken breasts, topped with shiitake and brown mushrooms. On top, add toasted garlic chips and freshly-torn cilantro.

Loads of veggies and grilled chicken breast brushed with a chipotle-lime glaze, served with fluffy white quinoa, avocado, roasted red peppers, romaine lettuce and a chipotle lime-honey dressing.

Season chicken thighs in an achiote marinade then grill and shred them. Mix the chicken with roasted poblanos, sliced onions, and a little cheese. Wrap the filling in flour tortillas and top with tomatillo salsa and creamy oaxaca cheese.

Marinate a half chicken with rosemary, lemon, and garlic before roasting. Serve with orzo cooked with roasted mushrooms, bell pepper, red onion, and Swiss chard and a chicken jus on the side.

Sear and braise boneless chicken thighs in a rich tomato stew with oyster mushrooms, sweet bell peppers and spices. Serve them on creamy polenta laden with parmesan.

Marinate chicken breasts in honey and chipotle until wonderfully flavorful. Then roast and serve them over a bed of basmati rice mixed with pinto beans and savory chorizo crumbles. This tasty dish is topped with piquant tomatillo salsa verde and a zippy corn and tomato salsa so that each bite is packed with gusto.

Roast and braise boneless chicken thighs in a rich tomato stew with oyster mushrooms, sweet bell peppers and spices. Once they're completely tender, serve them on creamy polenta laden with parmesan.

Roast boneless, skinless chicken breast with a glaze made from Gochujang, the fiery Korean chile paste. Serve with steamed white rice and a slaw inspired by "Geotjeori," a traditional quick-style kimchi.

Bread chicken breasts in panko breadcrumbs with Parmigiano-Reggiano and parsley and fry. Add a layer of fresh mozzarella before baking the chicken until the cheese becomes warm and melted. Fill a French bread roll (the perfect size and shape for chicken parmesan) with simple tomato sauce, baby arugula, and balsamic vinaigrette for a sandwich that tastes like a five-star Italian entree.

The classic Caribbean flavors of coconut, pineapple, and spicy jerk sauce all come together in this satisfying bowl. Marinate juicy chicken breasts overnight or for at least 4 hours in homemade jerk sauce. Serve with coconut rice laced with black beans and cilantro. Cool off all the spice with pineapple slaw filled with green cabbage, red peppers, and more cilantro. You'll feel like you're on an island without even leaving your kitchen.

Take a page out of Grandma’s cookbook for this enhanced comfort classic. Roast tender chicken, then mix with carrots, peas, and mushrooms in a rich chicken stock-based sauce. Place fluffy, buttery biscuits on top and sprinkle with Parmigiano-Reggiano and parsley for a refined finish to a cozy meal.

Give chicken the katsu treatment—coat chicken breasts in panko and fry it to keep the meat tender and moist. Then, add katsu sauce for a sweet zing, and a furikake-dusted serving of rice comes to absorb every drop of flavor. Enjoy the ginger cabbage slaw on the side or mix it all together!

Roast moist, boneless, skin-on chicken breasts and until golden brown. Slice and serve over a mixture of roasted red-skinned potatoes, sweet onions, artichoke hearts, and tender green beans. Top with fresh basil vinaigrette.

A thigh brined in buttermilk and coated in spiced flour. Fried crisp in canola oil. Serve with Yukon Gold mashed potatoes flecked with jalapeños. With a slaw of shredded cabbage, carrots and red onions dressed with a lemon-celery seed vinaigrette on the side. This recipe is a fine example of Southern hospitality.

Simmer chicken in a coconut-curry sauce, rich with spices. Serve over thick noodles with sliced cabbage, fried onions, toasted peanuts, and sprigs of cilantro to sprinkle over the top when you're ready to dig in and slurp up.

This tender chicken stew gets tons of flavor from warm spices such as cinnamon, cloves, and smoked paprika. Then kick things up with chopped green olives and raisins. Serve with brown rice, black beans, and mango salsa to assemble as you like—we recommend a large bowl where all the yummy flavors can mingle.

Roast soy-marinated chicken with coconut, chile pepper, bay leaf and vinegar. Serve with rice noodles, sautéed cabbage, carrots, & baby spinach.

We think that some of the best meals are blissfully simple. Tender chicken breast becomes deftly tangy. Tomatoes, smoked paprika, chile flakes, and premium olive oil create a spicy, smooth brava sauce that complements the zest of the chicken. Roasted potatoes seasoned with green olives, green onions, and Manchego cheese serve as a simple, tasty side for this dish.

Braise chicken with tomatoes, capers, and olives for loads of moist, briny Mediterranean flare. A side of grilled bread brings a pleasant crunch to this tender meal.

Fall flavors meet winter ingredients in this dish. Chile and herb-roasted chicken served alongside kabocha (also called ‘Japanese pumpkin’) and delicata squash. The sweet fall flavors of these wintertime squash are heightened by a chile-pumpkin seed relish, served on the side—simply snuggle up and savor the season.

This classic French braise turns slightly acidic red wine into a rich, gentle sauce accented by savory bacon, garlic, and mushrooms. Slow-cook chicken with these nuanced flavors until perfectly succulent and serve it with creamy mashed potatoes.

Marinate and glaze a whole chicken with mustardy vinegar-based barbecue sauce (just like they do in the Carolinas!) and roast until tender and juicy with a crispy skin. Serve the chicken with a gooey smoked gouda mac & cheese and bacon-braised kale. It's not a trip to the deep South, but it sure tastes like it.

Roast chicken thighs with parsley, garlic and lemon and top them with a rich mushroom-sherry vinegar sauce. Serve on a bed of basmati rice studded with parsley and English peas.