#chicken
42 viral recipes tagged #chicken.
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One-Pan Gochujang Chicken Thighs
Lacquered, spicy-sweet, with a tangle of charred cabbage and scallion at the bottom. Thirty minutes, one pan, dinner solved.
weeknightone-pankorean -
Butter Chicken (Murgh Makhani)
Yogurt-marinated chicken cooked under a hot broiler for char, finished in a velvety tomato-cream gravy with cardamom, fenugreek, and a slick of butter at the end.
indiancurryweeknight -
Avgolemono — Greek Lemon Chicken Rice Soup
Stock thickened by eggs and lemon into a velvety, faintly tangy broth, with shreds of poached chicken and tender rice. The cure for grey weather, hangovers, and grief.
greeksoupcomfort -
Chicken Tagine with Preserved Lemon and Olives
Saffron-and-ginger-rubbed chicken braised slowly with preserved lemon, oil-cured olives, and a forest of coriander. The earthenware is optional — the technique is everything.
moroccanstewchicken -
Filipino Chicken Adobo
The Philippines' national dish: chicken braised in soy sauce, vinegar, garlic, peppercorns, and bay until the meat falls off the bone and the sauce turns glossy and intense. Five pantry ingredients, almost no work.
filipinoweeknightbraise -
Hainanese Chicken Rice
Silky poached chicken, rice cooked in the chicken's own fat and stock until fragrant, and a trio of sauces — ginger-scallion, chili, dark soy. Restrained, precise, and one of Southeast Asia's most beloved one-bird meals.
malaysianricechicken -
Coq au Vin — Chicken Braised in Red Wine
The Burgundian classic: chicken braised slowly in red wine with smoky lardons, mushrooms and glazed pearl onions until the meat is falling-tender and the sauce is deep, glossy and rich. Rustic peasant origins, bistro elegance — and even better the next day.
frenchchickenbraise -
Chicken Shawarma — Levantine Spiced Roast
The Levant's great spit-roast, made at home: chicken thighs marinated in yogurt, lemon, garlic and a warm spice blend of cumin, coriander, paprika and cinnamon, then roasted and crisped and sliced thin. Tucked into warm flatbread with garlicky toum, pickles and tahini sauce — fast street food with deep flavour.
levantinechickenstreet-food -
Sate Ayam — Indonesian Chicken Satay
Indonesia's most famous street snack: bite-size chicken threaded onto skewers, marinated in sweet soy and grilled over hot charcoal until smoky and caramelised, then drowned in a rich peanut sauce. Served with kecap manis, fried shallots and a little rice cake — smoky, sweet, savoury and impossible to stop eating.
indonesianchickengrill -
Teriyaki Chicken — Glazed Japanese Chicken
The real Japanese teriyaki: chicken thigh pan-seared until the skin is crisp, then glazed in a simple homemade sauce of soy, mirin, sake and sugar that reduces to a glossy, sticky lacquer ('teri' means shine). Far brighter and less cloying than the bottled stuff — and on the table in 20 minutes, sliced over rice with the pan sauce spooned over.
japanesechickenweeknight -
Coxinha — Brazilian Chicken Croquettes
Brazil's №1 street snack: a teardrop-shaped croquette of soft dough wrapped around shredded, seasoned chicken (often with creamy catupiry), breaded and deep-fried until golden and crunchy. Shaped to look like a little chicken drumstick — 'coxinha' means 'little thigh' — they're the must-have at every Brazilian party, bakery and boteco.
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Soto Ayam — Indonesian Turmeric Chicken Soup
Indonesia's golden comfort soup: a clear chicken broth fragrant with turmeric, lemongrass and ginger, ladled over rice vermicelli, shredded chicken, boiled egg and bean sprouts, then showered with fried shallots, celery and a squeeze of lime. Every region has its own version; this is the bright, aromatic clear-broth soto ayam, served with sambal and crackers.
indonesiansoupchicken -
Chicken Biryani — Spiced Layered Rice
The jewel of the Indian feast: fragrant basmati rice and marinated chicken layered together and cooked sealed on 'dum' (low steam) until the grains are long, separate and perfumed with saffron, whole spices and fried onions. Hyderabadi-style biryani is a celebration in a pot — each forkful a mix of spiced meat, golden rice and sweet caramelised onion, served with a cooling raita.
indianricechicken -
Chicken Adobo — Filipino Braised Chicken
The unofficial national dish of the Philippines: chicken braised in a glossy, tangy-savoury sauce of vinegar, soy sauce, garlic, bay and peppercorns, then often reduced until the pieces catch and caramelise. Adobo is the genius of preserving-by-cooking — sharp, deep and dead simple, with every family swearing by its own balance. It only gets better the next day.
filipinochickenbraise -
Csirkepaprikás — Hungarian Chicken Paprikash
Hungary's soul-warming chicken stew: chicken braised in a deeply paprika-stained sauce of onions and tomato, then finished with a swirl of sour cream into a glossy, russet gravy. Csirkepaprikás is built on good Hungarian paprika and the simplest of techniques, traditionally served with nokedli (little dumplings) to soak up every drop. Comfort food at its most generous.
hungarianchickenstew -
Khoresh-e Fesenjan — Persian Walnut & Pomegranate Stew
One of Persia's most regal stews: chicken (or duck, or meatballs) simmered slowly in a thick, dark sauce of finely ground toasted walnuts and tart-sweet pomegranate molasses until the oil rises and the flavour turns deep, nutty and luxuriously sour-sweet. Fesenjan is a dish for celebrations and Yalda nights — patient cooking that transforms humble walnuts into something velvety and unforgettable, served over saffron rice.
persianchickenstew -
Shkmeruli — Georgian Chicken in Garlic Milk Sauce
Georgia's gloriously garlicky chicken: a bird crisped golden in a hot pan, then bathed in a warm sauce of milk and a frankly heroic amount of garlic until the whole thing turns into something rich, savoury and impossible to stop eating. Shkmeruli comes from the village of Shkmeri, and the magic is the contrast — crisp chicken skin softening into a creamy, pungent, garlic-laden sauce that begs to be mopped up with bread.
georgianchickengarlic -
Kabsa — Spiced Arabian Chicken & Rice
The great rice dish of the Arabian Peninsula and a Saudi national favourite: long-grain rice cooked in a fragrant, tomato-tinged chicken broth scented with the warm spice blend baharat — cardamom, cloves, cinnamon, black lime (loomi) and more — then crowned with golden chicken and toasted nuts. Kabsa is the centrepiece of Gulf hospitality, shared from a huge communal platter, with a tangy tomato-chilli sauce (daqqus) on the side.
arabianchickenrice -
Yakitori — Japanese Grilled Chicken Skewers
Japan's beloved izakaya skewer: bite-size pieces of chicken (and every part of it — thigh, skin, meatball, liver) threaded onto bamboo and grilled over hot coals, brushed with a glossy sweet-savoury tare glaze or simply seasoned with salt. Yakitori is smoky, charred-at-the-edges, and made for sharing over cold beer. The magic is high, direct heat, repeated dips in the tare, and not overcooking the juicy thigh.
japanesechickengrill -
Mole Poblano — Mexican Chile & Chocolate Sauce with Chicken
Mexico's most celebrated sauce and a true labour of love: a deep, complex mole built from a dozens-strong cast of dried chiles, nuts, seeds, spices, fruit and a little dark chocolate, toasted, blended and simmered into a velvety, brick-dark sauce that's at once smoky, fruity, spicy, bitter and just faintly sweet. Poured over poached chicken or turkey and dusted with sesame seeds, mole poblano is the dish of fiestas and celebrations across Mexico — an edible monument to patience.
mexicanchickenfestive -
Piri Piri Chicken — Portuguese Peri-Peri Grilled Chicken
The fiery, garlicky grilled chicken that travelled from Portuguese-speaking Africa to Lisbon and the world: a spatchcocked chicken marinated in a punchy sauce of piri piri (bird's eye) chillies, garlic, lemon, paprika and herbs, then grilled until charred and smoky and basted with more sauce. Tangy, spicy and impossible to stop eating, piri piri chicken (frango piri-piri) is the soul of a Portuguese churrasqueira — best with chips, and plenty of extra sauce on the side.
portuguesechickengrill -
Enchiladas Rojas — Mexican Chile-Sauced Rolled Tortillas
A cornerstone of Mexican home cooking: corn tortillas lightly fried to soften, dipped in a warm red chile sauce, rolled around a filling of shredded chicken or cheese, then topped with more sauce, crumbled cheese, onion and crema. Enchiladas rojas are comforting, saucy and endlessly adaptable — the red sauce, built from dried chiles rather than powder, is what makes them sing, and they come together fast once that sauce is made.
mexicanchickenweeknight -
Tom Kha Gai — Thai Coconut Chicken Soup
The gentler, creamy cousin of tom yum: a fragrant Thai soup of chicken and mushrooms in a silky coconut-milk broth, perfumed with galangal (kha), lemongrass and kaffir lime leaf, and balanced with fish sauce and lime. Tom kha gai is soothing and aromatic rather than fiery — the coconut mellows the heat — with the same bright hot-sour-salty edge underneath. Comforting, quick and luxurious, it's a Thai restaurant favourite that's easy to make at home.
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Honey Garlic Chicken Thighs
Crisp-skinned, bone-in chicken thighs seared hard in a cold-start skillet, then turned in a sticky pan sauce of honey, a full head's worth of garlic, soy, and a bright snap of rice vinegar. The skin shatters; the lacquered glaze pools beneath for spooning over rice.
chickenweeknightskillet -
Chicken Parmesan
Pounded chicken cutlets fried to a shatteringly crisp crust, blanketed with quick tomato sauce and melted mozzarella, then flashed under the broiler so the cheese blisters but the breading never goes soggy. This is the Italian-American classic done right: juicy inside, audibly crunchy at the edges.
italian-americanchickenweeknight -
Chicken Katsu
Chicken katsu is the Japanese take on a breaded, deep-fried cutlet: chicken breast pounded thin, coated in airy panko, and fried until shatteringly crisp and deep golden. The crust stays light and craggy rather than dense while the meat inside stays juicy, and a tangy-sweet tonkatsu sauce ties it all together. Butterflying the breast into thin cutlets is the key move, because it lets the chicken cook through in the few minutes it takes the panko to turn a rich gold.
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Chicken and Rice Casserole
This chicken and rice casserole bakes everything in one dish: seasoned thigh pieces and long-grain rice cook together in a homemade cheddar cream sauce instead of canned soup. The result is tender, juicy chicken over fluffy, savory rice with a bubbling golden top. Baking it covered lets the rice steam evenly, so every grain cooks through without a single stir.
comfort-foodcasseroleamerican -
Chicken and Dumplings
This is old-fashioned chicken and dumplings: tender pulled chicken and soft vegetables suspended in a creamy, herb-flecked broth, crowned with pillowy drop dumplings that steam right on the surface of the stew. Browning bone-in thighs and stirring up a quick roux gives the sauce deep, savory body, while a splash of milk keeps it silky rather than heavy. Cook the dumplings covered and undisturbed and they come out fluffy on top and just-set underneath every single time.
comfort-foodamericanone-pot -
Chicken à la King
Chicken à la King is a retro American comfort dish of tender diced chicken and browned mushrooms folded into a silky sherry-spiked cream sauce flecked with sweet pimientos and peas. An egg-yolk-and-cream liaison gives the sauce its glossy, spoon-coating richness without turning gluey, and finishing off the heat keeps it velvety. Ladled over crisp toast points, it tastes like an old-school diner special made properly at home.
americanmain-coursechicken -
Classic Chicken Salad
This is the deli-case classic: tender poached chicken folded into a bright, creamy dressing with just enough celery and onion for crunch. Gentle poaching keeps the meat juicy and mild, while Dijon, lemon, and fresh dill lift the mayonnaise so it tastes fresh instead of heavy. It comes together in one bowl and only improves after a short chill, making it an easy make-ahead lunch.
americansaladlunch -
Chicken Pot Pie
This is a proper from-scratch chicken pot pie: tender shredded chicken and sweet vegetables suspended in a thyme-scented cream sauce, all sealed inside a double layer of buttery, flaky pastry. Poaching the chicken in the same broth that later thickens the filling builds deep savory flavor, while a quick roux guarantees a sauce thick enough to slice cleanly. It is the ultimate cold-weather comfort dinner, and every bit as good reheated the next day.
americancomfort-foodmain-course -
Lemon Pepper Wings
Crackly, oven-baked chicken wings tossed in a glossy lemon-pepper butter that hits sharp, buttery, and peppery all at once. A light coat of aluminum-free baking powder dries out the skin and blisters it crisp in the oven, so you get fried-wing crunch with none of the deep-fry mess. Fresh lemon zest stirred in off the heat keeps the citrus bright instead of bitter.
americanappetizerchicken -
Caldo de Pollo
Caldo de pollo is the Mexican home-kitchen chicken soup: bone-in chicken gently simmered into a clear golden broth, then loaded with chunks of carrot, potato, chayote, squash, and sweet corn on the cob. Skimming the foam and keeping the pot at a bare simmer keeps the broth clean-tasting and the meat fall-off-the-bone tender, while a squeeze of lime and a scatter of raw onion and cilantro at the table wake the whole bowl up.
mexicansoupchicken -
Chicken Milanese
Chicken Milanese is the Italian answer to a perfect weeknight cutlet: chicken breast pounded thin, coated in Parmesan-spiked breadcrumbs, and shallow-fried in olive oil and butter until deeply golden and shatteringly crisp. Pounding the meat to an even 6 mm means it cooks through in the same few minutes the crust needs to brown, so you get juicy chicken and crackly coating in one pass. A squeeze of lemon and a pile of peppery arugula cut the richness and make it taste like a trattoria plate.
italianmain-coursepan-fried -
Chicken Piccata
Chicken piccata is the Italian-American weeknight hero: thin, golden-crusted chicken cutlets draped in a glossy pan sauce of lemon, white wine, butter, and briny capers. The light flour dredge does double duty — it browns into a delicate crust and then thickens the sauce as the pan drippings dissolve. Because the cutlets are pounded thin, they cook in minutes and stay juicy under all that bright, buttery sauce.
italianmain-coursechicken -
Oven Baked Chicken Thighs
Bone-in, skin-on chicken thighs rubbed with smoked paprika, garlic, and thyme, then roasted hot and fast until the skin crackles and the meat underneath stays juicy. A 220°C / 425°F oven renders the fat beneath the skin while the forgiving dark meat climbs into its tender 175–185°F zone, so there is no searing, no flipping, and only one pan to wash.
americanmain-coursechicken -
Chicken and Noodles
This is Midwestern comfort in a pot: tender shredded chicken thighs and wide egg noodles simmered together in a thick, silky, gravy-like broth. Cooking the noodles directly in the roux-thickened broth means they drink up chicken flavor while their starch tightens the sauce into something you can almost stand a spoon in. Searing the thighs first builds a browned, savory backbone that a plain poached version never gets.
comfort-foodone-potmidwestern -
Nashville Hot Chicken
Nashville hot chicken is buttermilk-brined, deep-fried chicken doused in a fiery cayenne-spiked oil, served on white bread with cool dill pickles. The crust shatters, the paste beneath it glows brick-red, and the heat builds slowly instead of punching you in the face. Brining in buttermilk and pickle juice keeps the meat juicy through a long fry, and using the hot frying oil itself to bloom the cayenne is what gives the coating its signature deep, toasty burn.
southernspicyfried -
Honey Glazed Chicken
Crisp-skinned chicken thighs lacquered in a sticky honey glaze that hits sweet, salty, and tangy in every bite. The trick is searing the skin in a hot skillet first, then finishing in the oven and brushing on a reduced honey-soy glaze in layers so it caramelizes without burning. A final minute under the broiler turns the surface glossy and deeply bronzed.
americanmain-coursechicken -
Turkish Chicken Kebabs
These Turkish chicken kebabs — tavuk şiş — are chunks of chicken thigh soaked in a garlicky yogurt, tomato paste, and pul biber marinade, then threaded onto skewers and grilled until the edges blister and char. The yogurt's lactic acid tenderizes gently while its milk solids caramelize over the fire, so you get deeply browned, smoky exteriors around meat that stays remarkably juicy. Finished with a bright sumac-onion salad, they taste like the best street-cart skewers in Istanbul.
turkishgrillingchicken -
BBQ Chicken Legs
Oven-baked drumsticks coated in a smoky brown-sugar rub, then lacquered with a quick homemade BBQ sauce until sticky and lightly charred at the edges. Roasting them plain on a wire rack first renders the fat and dries the skin, so the sauce clings in glossy layers instead of sliding off — and because the sugar only goes on in the last 20 minutes, it caramelizes without burning.
americanmain-coursechicken -
Chicken Enchilada Casserole
Layers of lightly toasted corn tortillas, saucy shredded chicken, black beans, and two melty cheeses deliver all the flavor of rolled enchiladas with none of the rolling. A 10-minute homemade red chile sauce soaks into every layer, while pre-toasting the tortillas keeps the middle tender but never mushy. Baking covered first and uncovered last gives you a bubbling center and a browned, cheesy top.
mexicanmain-coursecasserole