If you don't know how to cut a whole chicken, now is the perfect time to learn. You'll save a ton of money compared to buying pre-packaged chicken breasts, thighs, wings and drumsticks.
How to Cut a Whole Chicken
Updated on Oct. 03, 2024
I almost never buy chicken in pieces. At the grocery store, I walk right past the trays containing chicken breasts and chicken thighs and look for the whole chickens. Sure, I love a good roasted or grilled whole chicken as much as anyone, but buying this way is also part of a larger strategy: I break the chickens down at home, trading a bit of my time for grocery budget savings.
When it comes to price, it’s a no-brainer to cut up a chicken myself. A Simple Truth organic whole chicken costs $2.99 per pound at my local store. If I buy the same brand as boneless skinless chicken breasts, I’ll shell out more than twice that per pound. So I buy three or four birds and make an afternoon of it, packaging several breasts, thighs, drumsticks and wings into individual bundles and freezing them for later.
As a bonus, saving the excess bones and wing tips allows me to make a “free” batch of chicken stock—and it always turns out more flavorful than the store-bought stuff.
If you like to try new chicken recipes, check out KFC’s fried chicken recipe.
How to Cut a Whole Chicken
I will admit that the process of cutting a whole chicken sounds intimidating. “You went to culinary school,” my friends say. “Of course you think it’s easy to break down chickens at home!” It’s true that I’ve processed hundreds of chickens in my career, but culinary school only gave me the confidence to get started. I promise that I was just as intimidated as anyone at the beginning!
The hardest part is getting comfortable with slicing around the bones. But any mistakes you make will barely be noticeable after the meat is cooked. Then, after practicing on a few chickens, you’ll find the entire process takes less than 5 minutes. These are the raw chicken mistakes you should definitely avoid when cooking, though.
Tools
You have two options for cutting a whole chicken: You can use a knife or shears. Shears are a great option for beginners. They remove the risk of accidentally cutting your hands as you maneuver around the chicken. You can use a regular set of kitchen shears, although you may want to use poultry shears instead. They’re spring-loaded to make it easier to get through the tough breastbone. Once you have them around, they’re handy for spatchcocking chicken and turkey, too.
If you’re going with the knife option, you’ll want one with a long, thin blade. A chef’s knife works in a pinch, but it’s too wide and can get in the way of the delicate cuts around the joints. If you don’t plan to process many chickens, start with an inexpensive boning knife, like this Mercer Culinary 6-inch curved boning knife. If you enjoy the process, you can always upgrade to a more expensive knife later, like this Wusthof 6-inch boning knife.
Directions
Step 1: Remove the wings and wing tips
With the chicken breast-side down on the cutting board, pull the wing tip away from the wing flat. Use your fingers to locate the joint and slice through it to remove the tip. Turn the chicken and repeat the process on the other side.
Pull the wing towards you and make a semi-circle cut around the back of the drumette. When the bone is exposed, pull the wing away from the body and pop the joint out of its socket. Cut through the joint to remove the wing, repeating the process on the other side.
If desired, slice through the joint that connects the flat and the drumette to separate the two pieces. Our chicken wing recipes are a great way to use these pieces.
Editor’s Tip: The wing tips don’t contain any meat, but don’t throw them away! They’re rich in collagen, the substance that gives body to stock and broth. Save them in the freezer (along with the rest of the chicken bones) until you have enough to make a batch of broth.
Step 2: Remove the legs
Turn the chicken over so it’s breast-side up on the cutting board. Slice the skin between the leg and breast, keeping the knife or shears as close to the leg as possible. Turn the chicken on its side and hold onto the leg with your free hand. Cut down towards the point where the leg meets the body, making a small semi-circle cut around the oyster until you reach the bone.
Put the knife down and grasp the chicken by its knee. Bend the knee and position the leg so it’s parallel to the spine. Then, pull it up and away from the body. You should hear a satisfying “crack” when the joint pops out of its socket. If you’re having trouble with this step, play around with the leg’s angle and try again.
Cut through the joint and give it a firm tug to pull the leg free from the body. You shouldn’t need to use your knife, but you can cut downwards along the backbone for assistance if you’re experiencing difficulties.
Repeat the process on the other side.
Step 3: Separate the thigh and drumstick
The thigh and drumstick can be cooked together (these chicken leg recipes are amazing) or you can separate the two pieces. To remove the drumstick, turn the leg skin-side down to get a better view. Locate the joint that connects the thigh and the drumstick, using your fingers and wiggling the drumstick back and forth to find it. Slice through the meat towards that joint, separating the two pieces. Then use the pieces in these chicken thigh recipes and drumstick recipes.
When I first learned how to cut up a whole chicken, this was the hardest part. There are some big bones here, and you can’t get a good view without slicing into the meat. It’s easy to miss the point where the two pieces connect. Don’t worry: You won’t be able to tell if you butchered it after the meat is cooked, so keep at it until you get it right.
Step 4: Remove the backbone
Turn the chicken upright, with the neck touching the cutting board. Holding the back, carefully cut down along the edge of the breastbone, cutting through the ribs. Depending on your skill level, you may find this part easier using shears. When you reach the neck area, repeat the process on the other side. Put the knife or shears down and pull the backbone away from the body to remove it. Save the bones for stock in the same bag that contains the wingtips.
Step 5: Remove the wishbone
I always take the time to do this step, but it’s optional. The chicken will cook just fine with the wishbone intact, but it’s easier to split the breasts or carve the cooked chicken if it’s removed. If you’re planning to take the breasts off the bone in the next step, you don’t need to remove the wishbone.
Position the chicken breast skin-side up with the neck facing towards you. Pull back the skin to expose the breast meat. Make a small slit into the meat as close to the neck as possible. You should be able to feel the wishbone with your knife. Follow along each side of the bone with your knife until you reach the point where it joins the shoulder. Cut around the bottom to release the bottom of the wishbone. Repeat the process on the other side.
Using your fingers, carefully pull the wishbone up to remove it from the neck. I often use a paper towel to get a better grip on the slippery bone. It’s a delicate bone, so it may snap in half as you remove it. Take care to remove any bone fragments if that happens.
Step 6: Split the breast or create boneless skinless chicken breasts
A chicken breast tastes great when it’s roasted whole on the bone, but you may choose to separate the breast into two pieces to make portioning easier later. It’s also easy to take the breast off the bone if you prefer boneless skinless chicken breasts—perfect for these easy chicken breast recipes.
To split the breast, place the chicken skin-side down on the cutting board. Run a sharp knife along the center of the breast to weaken the cartilage. Then, flip the chicken over and position your palms on each side. Press down firmly until you hear the breastbone crack. Make a long, even slice through the center of the breast to cut the skin. Use a pair of poultry shears to cut through the bone. You can also use a wide sturdy knife like a chef’s knife or cleaver, pressing down firmly until you punch through the breastbone.
To create boneless skinless chicken breasts, place each breast half skin-side down on the cutting board. Starting at the thickest end of the breast, run the tip of your knife under the breastbone to release it from the meat. Continue to follow the breastbone, pulling it back with your free hand. When you reach the rib cage, angle your knife slightly to get under the rib bones. To remove the skin, start at the skinny end of the chicken breast. Pull the skin towards the thick end, using your knife to loosen any clinging bits as you move along.
In the end, you should have ten pieces of chicken: two flats, two drumettes, two, thighs, two drumsticks and two breasts. Additionally, you’ll have two wing tips, a backbone and a wishbone which can be used to make chicken broth or stock.
Use your newfound skills to make these unique chicken recipes.
Mexican Chicken Fajita PizzaThis Mexican chicken pizza has always been a hit with my kids and it’s such a great way to sneak in extra vegetables. —Carrie Shaub, Mount Joy, Pennsylvania
Chicken Cakes with Avocado Mango SauceHere's a fabulous appetizer for your next party. Or serve these chicken cakes for dinner with a side of hot rice and your favorite vegetable. —Rachael Nodes, La Barge, Wyoming
Buffalo Chicken Meat LoafThis spicy Buffalo chicken meat loaf is a great way to spice up a plain chicken loaf. Enjoy it for dinner, then make a sandwich with the leftovers if there are any!
Barbecued Chicken Salad SandwichesAn impromptu picnic inspired this BBQ chicken salad sandwich. An instant summertime favorite, these dressed-up sandwiches have become a mainstay at our house. —Linda Orme, Battleground, Washington
Spanish-Style PaellaIf you enjoy cooking ethnic foods, this hearty rice dish is wonderful. It's brimming with generous chunks of sausage, shrimp and veggies. —Taste Recipes Test Kitchen
Hot Chicken Salad RecipeThis comforting hot chicken salad casserole transforms the classic cold dish into a warm, cheesy bake that's perfect for family dinners or potlucks. Ready in just an hour, it's a hearty meal that serves a crowd.
Chicken Chiles Rellenos AlfredoThis recipe combines my daughter's love of chiles rellenos and my love of chicken Alfredo! To cut down on the spice level you could substitute Monterey Jack cheese for the pepper jack. —Jennifer Stowell, Smithville, Missouri
Buffalo Chicken AlfredoMy family loves this quick Buffalo chicken Alfredo! It became an instant favorite. I like to use Frank's cayenne pepper sauce, but if you like things on the milder side, just use a little less. —Lauren Wyler, Dripping Springs, Texas
Moroccan Chicken ThighsMy husband and I love Mediterranean and Middle Eastern food. This recipe is very flavorful, so it's quickly become one of our favorites. —Susan Mills, Three Rivers, California
Goat Cheese and Spinach Stuffed ChickenThis spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! —Nicole Stevens, Mount Pleasant, South Carolina
Contest-Winning Greek Pasta BakeWhen I take this dish to potlucks, there's never so much as a morsel left! It’s a simple, healthy, hearty supper made with ingredients that are easy to find. Add a salad and a crusty loaf of bread for a quick meal solution. —Anne Taglienti, Kennett Square, Pennsylvania
Chicken and Egg HashThis recipe is one of my daughter's favorites. To reduce cooking time and clean out the fridge, dice up leftover potatoes and use cooked chicken or ham instead. — Joyce Price, Whitefish, Ontario
Chicken CasseroleThe ultimate comfort meal that is easy to throw together when you need something quick for a weeknight meal.
Country Captain ChickenCountry captain chicken is both sweet and savory, making it a unique but delicious dish. The recipe is also highly customizable, so you can have a slightly different dinner each time you make it.
Cajun Chicken LasagnaDestined to be a new favorite with all around the table, this zesty take on traditional Italian lasagna is a nod to the Gulf Coast. Increase the amount of Cajun seasoning if you like spicier fare. —Mary Lou Cook, Welches, Oregon
Savory Mustard Chicken and Stuffing WafflesAdding mustard to the chicken coating adds a tang that's amazing with the savory waffles and sweet maple syrup. —John Ginn, Carlisle, Pennsylvania
California Chicken Club PizzaInspired by the California Club pizza from California Pizza Kitchen, I decided to whip up my own version. It's loaded with tons of fresh veggies, so that means it has to be good for you, right? —Robert Pickart, Chicago, Illinois
Creole Skillet DinnerWhile living in Canada, I sampled this colorful dish at a neighbor's. The following Christmas, I served it instead of my traditional turkey, and I received numerous compliments on it. I frequently substitute shrimp or sausage for the chicken ... or add all three. —Bonnie Brann, Pasco, Washington
Chicken Wings FricasseeThese old-fashioned sautéed chicken wings with flavorful gravy are equally impressive and inexpensive. They usually draw compliments—and second helpings.—Sundra Lewis, Bogalusa, Louisiana
Easy Chicken Pesto Stuffed PeppersOn busy weeknights, I neither want to spend more than 30 minutes preparing dinner nor do I want to wash a towering pile of dishes. This recipe delivers on both counts without having to sacrifice on flavor! —Olivia Cruz, Greenville, South Carolina
Nacho ChickenI have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan
Baked Nectarine Chicken SaladFolks love the crunchy chow mein noodles on top. I love that I can make it a day in advance and refrigerate until it's time to serve. Serve with hot bread or rolls. —Faye Robinson, Pensacola, Florida
Blueberry-Dijon ChickenBlueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. —Susan Marshall, Colorado Springs, Colorado
Teriyaki Glazed ChickenI 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
Chicken Bulgur SkilletThis recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. —Leann Hilmer, Sylvan Grove, Kansas
Pineapple-Ginger Chicken Stir-FryI 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
Barbecue Chicken QuesadillaYou and your family will love these barbecue chicken quesadillas, a perfectly quick and easy weeknight dinner that's so tasty you'd pay for it at a restaurant.
Chicken-Stuffed Cubanelle PeppersHere'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
Sassy Chicken & PeppersThis quick and healthy chicken and peppers recipe tastes like a naked taco and is bursting with fresh flavors. And it can all be prepared in the same pan for easy cleanup—it's a win-win! —Doris Heath, Franklin, North Carolina
Gulf Coast Jambalaya RiceAs the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, Florida
Chicken & Garlic with Fresh HerbsThe key to this savory chicken is the combination of garlic, fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. —Jan Valdez, Lombard, Illinois
Chicken and DumplingsThis homestyle chicken and dumpling soup recipe is just like mom's with its classic mirepoix base and doughy drop dumplings.
Chicken Caesar PizzaDressed greens on top of warm pizza may sound a little strange but trust me, it's fantastic. —Tracy Youngman, Post Falls, Idaho
SpiedisThis is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930s. Our meat preference for speidis is venison, but we use chicken and beef when it's not available. —Gertrude Skinner, Binghamton, New York
Chicken-Pepper AlfredoWhen 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
Curry Chicken and RiceFlavorful, light and nutritious, and happily simple to prepare, this Indian curry chicken and rice recipe is one to bookmark for weeknight meals.
Balsamic Roasted Chicken Thighs with Root VegetablesI will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. — Erin Chilcoat, Central Islip, New York
Chicken ChalupaForget everything you've learned from Taco Bell. Our chicken chalupa recipe is a lighter version of the traditional Mexican dish, with seasoned shredded chicken baked on top of a crispy corn tortilla shell.
Chicken StripsHere's how to deep-fry or bake crispy, golden chicken strips, plus tons of ideas for how to serve them.
Cheesy Bow Tie ChickenHere's a super-simple dish that tastes like it's straight from a nice Italian restaurant. Spinach-artichoke dip is usually available in supermarket delis. It comes frozen, too. Just make sure to thaw it according to the package directions before dinnertime. —Sally Sibthorpe, Shelby Township, Michigan
Chiles Rellenos Grilled Chicken TacosA local restaurant makes awesome charred tacos that are a lot like these. Their marinade recipe’s a secret, so I invented my own. Light the coals and have them anytime. —Denise Klibert, Shreveport, Louisiana
Chicken Alfredo with Grilled ApplesIf 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
New England Bean & Bog CassouletWhen I moved to New England, I embraced the local cuisine. My cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish. —Devon Delaney, Westport, Connecticut
Sweet Tea Barbecued ChickenMarinades sometimes use coffee or espresso, and that inspired me to try tea and apple juice to perk up this sauce. —Kelly Williams, Forked River, New Jersey
Chicken Quinoa BowlTry this chicken quinoa bowl with balsamic dressing for a quick and healthy family meal. Ready in 40 minutes, it's packed with flavor and easily customizable with fresh seasonal vegetables.
Grilled Lemon ChickenMy chicken gets its subtle pucker from lemonade concentrate. So simple, so sweet! —Linda Nilsen, Anoka, Minnesota
Artichoke ChickenIf you love artichoke hearts, you'll love this easy artichoke chicken recipe! Chicken, artichokes and mushrooms bake in a savory rosemary-infused sauce that keeps the chicken breasts juicy and tender.
Chicken Biscuit CasseroleChicken biscuit casserole is rich and satisfying with a broccoli cheddar base and a buttery biscuit topping. The recipe comes together in about an hour and is a great way to use up leftover chicken.
Chicken Butternut ChiliAt our house, we just love a good comforting, hearty, tomato-based chili with bold flavors! This unique chili is loaded with veggies and flavor. You can also prepare the recipe in the slow cooker. Just add ingredients to the crock and cook over high heat for about 4 hours. —Courtney Stultz, Weir, Kansas
Spinach and Feta Stuffed ChickenMy chicken bundles are simple, clean and comforting. Serve them with wild rice and green beans for one of our favorite meals. —Jim Knepper, Mount Holly Springs, Pennsylvania
Tangerine Chicken TagineMy family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor. —Brenda Watts, Gaffney, South Carolina
Chicken Parmesan Stuffed ShellsWhen chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. —Cynthia Gerken, Naples, Florida
Tex-Mex Chicken StripsI was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. —Cynthia Gerken, Naples, Florida
Swiss Mushroom ChickenEveryone enjoys these golden chicken breasts topped with ham, melted Swiss cheese and fresh mushrooms. The entree is easy to prepare but looks and tastes special enough for company. —Jan Baxter, Humarock, Massachusetts
Soupy Chicken Noodle SupperAt least once a week my six-year-old son, also known as Doctor John, hands me a “prescription” for chicken noodle soup. Needless to say, I'm always happy to fill it. —Heidi Hall, North St. Paul, Minnesota
Chicken TetrazziniChicken tetrazzini is a classic comfort dish. This recipe in particular comes with a generous twist, making a casserole for you and your family and another for the freezer or a friend.
Chicken FajitasSizzling chicken fajitas are super easy to make and full of flavor. The secret is in the skillet, which can go from stove to table for restaurant-quality presentation.
Chicken NeapolitanI often prepare a weeks worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities. Served over noodles, this moist chicken with a flavorful sauce is a favorite.—Joan Williams, Baltimore, Maryland
Andouille Sausage and PeppersThis tasty sheet pan meal is just what you need when the nights are busy and you have too much to do.
Baked Chicken ParmesanBaked chicken Parmesan is just as tasty as the original, without the fuss and hassle of frying. This recipe cooks your vegetable side dish right alongside the chicken, in the same pan, for added ease.
Barbecue ChickenJuicy, saucy barbecue chicken is a highlight of any grilling season. Cut up whole chickens for the best quality pieces, and add a homemade tangy barbecue sauce that's impossible to resist.
Sheet-Pan Chicken and VeggiesOur sheet-pan chicken and veggies recipe features herby chicken thighs, roasted red potatoes and spinach in one no-muss, no-fuss dish. The best part: Cleanup is a breeze!
Chicken SkewersNothing says summertime like a grill full of chicken skewers. Our grilled chicken kabob recipe uses a garlicky, lemony marinade to ensure the chicken turns out juicy, tender and flavorful.
Tropical Island ChickenThe marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! —Sharon Hanson, Franklin, Tennessee
Beer Can ChickenElevate your grilling game with a beer can chicken recipe. All you need is dried seasonings and a can of your favorite beer to make the most flavorful and moist chicken your grill has ever seen.
Chicken Bacon Ranch PizzaThis chicken bacon ranch pizza is a fantastic family recipe. The flavor is out of control thanks to shredded chicken and savory bacon, multiple types of cheese, a creamy white sauce base and a DIY ranch drizzle. All that, plus a crunchy lettuce and refreshing tomato topper.
Chicken Stir-Fry with NoodlesStir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded mine with veggies. Now it’s our favorite hurry-up meal. —Beverly Norris, Evanston, Wyoming
Cranberry ChickenLearn how to make cranberry chicken, an easy yet elevated dish brimming with sweet, tangy flavor.
Chicken Fajitas for TwoThis is the best fajita recipe I've ever tried. It sounds complicated, but it really isn't. The servings are hearty, but this dish is so good that my husband and I never have a problem finishing it! —Kathleen Smith, Pittsburgh, Pennsylvania
Breaded Ranch ChickenA crunchy coating of cornflakes and Parmesan cheese add delectable flavor to this zesty ranch chicken. The golden, cheesy ranch chicken is a mainstay dish I can always count on. —Launa Shoemaker, Landrum, South Carolina
Hearty JambalayaMel Miller of Perkins, Oklahoma shares this meaty and satisfying jambalaya.
Lemon Rosemary ChickenLemon zest and fragrant herbs meet in lemon rosemary chicken, an elegant yet homey dish that's simple enough for weeknights and sophisticated enough for serving to guests.
Chicken Lettuce WrapsFilled with chicken, mushrooms, water chestnuts and carrots, these lettuce wraps are both healthy and yummy. The gingerroot, rice wine vinegar and teriyaki sauce give them delicious Asian flair. —Kendra Doss, Smithville, Missouri
Broccoli-Cauliflower Chicken CasseroleA 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
Bavarian Apple-Sausage HashThis awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. —Crystal Schlueter, Northglenn, CO
Chicken & Wild Rice StrudelsI wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. —Johnna Johnson, Scottsdale, Arizona
Chicken, Rice and BeansWith pantry spices, salsa and lean chicken breast, our flavorful chicken, rice and beans recipe simmers up on the stovetop for a quick weeknight meal.
Chicken Zucchini CasseroleFast and delicious, chicken zucchini casserole is an effortless weeknight dish to use up your summer harvest of zucchini.
Slow-Cooker Coconut Curry ChickenMy husband and I love this yummy dish! It’s a breeze to prepare in the slow cooker, and it tastes just like a meal you’d have at your favorite Indian or Thai restaurant. —Andi Kauffman, Beavercreek, Oregon
Roasted Chicken Thighs with Peppers & PotatoesMy 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
Fig-Glazed Chicken with White BeansSauteed shallots, fig jam, rosemary, lemon and sherry vinegar make a delightful sauce for both the chicken and the beans. My husband couldn’t believe how well the white beans absorbed the flavor, making this a grand slam. Matchstick carrots can be added to the bean mixture for extra color, flavor and crunch. —Arlene Erlbach, Morton Grove, Illinois
Apple-Mustard Chicken TendersMy husband says this dish is sweet and a little bit sassy, just like me. I like to use Granny Smith apples for a bit of tartness. Winesaps are great for this dish, too. —Linda Cifuentes, Mahomet, Illinois
Creamy Garlic ChickenThis creamy garlic chicken recipe is a quick and easy comfort dish that the whole family can enjoy on a weeknight.
Chicken Broccoli ShellsThis cheesy entree is a make-ahead dream. Just assemble it ahead of time and put it in the oven when company arrives. I round out the meal with a tossed salad and warm bread. —Karen Jagger, Columbia City, Indiana
Chicken and Wild Rice CasseroleThis chicken and wild rice casserole is the perfect dinner for when you need something easy, balanced and friendly for the whole family. Precooked chicken and rice make it even quicker.
Tex-Mex Chicken with Black Beans & RiceI came up with this Tex-Mex recipe for my sister who just got her first slow cooker. It’s a delicious go-to recipe for busy days. —Elizabeth Dumont, Boulder, Colorado
Easy Chicken EnchiladasWith a few staple ingredients, these easy chicken enchiladas are so quick to make, dinner will be on the table before you know it.
Baked Barbecue Chicken BreastThis baked barbecue chicken breast will be the star of the show at your next backyard BBQ.
Peppery Chicken with PotatoesWe like this recipe because while we go to church on Sundays the chicken cooks and is ready for us when we get home.—Lori Draves, Highland, Wisconsin
Honey-Roasted Chicken & Root VegetablesWhen my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. —Kelly Ferguson, Conshohocken, Pennsylvania
Chicken StroganoffThis chicken stroganoff is seasoned with paprika and cooked in a succulent mushroom and onion cream sauce that perfectly clings to the egg noodles it's served with.
Orange-Spiced ChickenFive ingredients are all you’ll need for this fast and extremely flavorful marinade. With one taste, it’ll become your most-requested chicken recipe! —Debra Stevens, Lutz, Florida
Teriyaki Pineapple DrumsticksWe have a large family and throw big parties, so I look for ways to free my husband from the grill. Roasted drumsticks keep everyone happy. —Erica Allen, Tuckerton, New Jersey
