Chicken Breast

Chicken breasts can divide a group of chefs because they’re simultaneously so popular yet often uninspiring. Even grilling expert Steven Raichlen is ambivalent: "You could describe them two ways," he says. "They're the canvases upon which a grill master paints his colors. Or, to put a less charitable spin on it, they're the meat grill masters love to hate because they're so intrinsically bland." F&W's guide makes sure your food is juicy and flavorful with hundreds of terrific recipes and helpful tips that will help you turn a boring chicken breast into an excellent meal.

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Grilled Chicken with Banana Pepper Dip and Fattoush

2001 BNC alum Anita Lo’s 2018 cookbook SOLO celebrates the joy of cooking for one, just like this weeknight-friendly chicken recipe with a twist. “The banana pepper dip in this recipe is perhaps my favorite recipe that my partner’s mother Bonnie Attea makes,” Lo says. “It’s a three-ingredient wonder that makes a weeknight chicken breast exciting. Banana peppers can vary on the heat scale so taste a little before mixing, and mitigate with a little cayenne per your taste.” Leftover banana pepper dip works well as a spread in sandwiches, or as a dip with pita crackers or crudités. While pre-crumbled feta may be used in the dip, blocks of feta crumble easily, and result in a richer, creamier texture. Related: More Grilled Chicken Recipes
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Chicken Parmesan

Star chef Daniel Humm of Eleven Madison Park and Made Nice in NYC doesn’t mess around when he makes chicken Parmesan. He fries the whole breasts until crisp, then tops them with a silky béchamel, slow-simmered tomato sauce and lots of cheese before baking everything together. Slideshow: More Chicken Parmesan Recipes
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Almond-Poached Chicken Salad

In a twist on an ordinary green salad with chicken, Food & Wine’s Laura Rege poaches chicken breasts in almond milk before cooling, shredding and mixing with crunchy and colorful purple cauliflower, radishes and fresh herbs. To give the dish an extra boost of almond flavor, she finishes it with a sprinkle of salted almonds. Slideshow: More Chicken Breast Recipes
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Spaghetti Squash Chicken Parmesan

In this version of the classic chicken parmesan, buttery roasted spaghetti squash stands in for the usual spaghetti. Slideshow: More Chicken Parmesan Recipes
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Giant Chicken 

Chef Michael Schlow puts a bit of a spin on classic chicken Parm here. He pounds chicken breasts so they’re very thin and wide, then coats them in breadcrumbs before quickly pan-frying. The result is superjuicy and extra-crisp chicken, which gets topped with homemade tomato sauce and a combination of fresh mozzarella and Grana Padano cheeses. It’s superdelicious and, in this giant format, also crazy fun to see. Slideshow: More Chicken Parmesan Recipes
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Smoky Chicken Cutlets with Herb-Roasted Sweet Potatoes

New York chef George Mendes of Aldea and Lupulo marinates chicken cutlets in olive oil, smoky paprika and white wine, then quickly pan-fries them so they’re perfectly tender and juicy. Slideshow: More Chicken Breast Recipes
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More Chicken Breast

Perfect Slow Cooker Chicken Breasts

Cookbook author Sarah DiGregorio slowly simmers chicken breasts in seasoned olive oil until they’re wonderfully juicy and flavorful. She uses that delicious oil to make a silky aioli, which gets served alongside the chicken. This duo makes for a spectacular light meal with a salad, but could also be turned into a perfect sandwich. Slideshow: More Slow Cooker Recipes
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Chicken Marsala

Our variation on the Italian-American classic includes smoky, salty bacon to balance the sweetness of the wine. Slideshow: More Chicken Recipes
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Chicken and Bell Pepper Stir-Fry

Use whichever bell peppers are available, if red bells are not.