Chicken Chef Recipes Made Easy

By Food & Wine
Updated June 26, 2019
Earl Carter
Chicken is never boring when it's prepared by chefs. Here, favorite F&W chefs including Jean-Georges Vongerichten and Mario Batali share their recipes for everyone's favorite bird.
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Panko-Coated Chicken Schnitzel

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Thomas Keller of the French Laundry in Yountville, California uses panko bread crumbs to give chicken a crunchy crust. "Pounding chicken breasts to a uniform thickness cuts down on cooking time," he says.

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Tangy Roasted Chicken Thighs with Artichoke Panzanella

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Panzanella, the Italian salad, is typically made with tomatoes, onions and chunks of bread. In her smart version, chef Koren Grieveson combines grilled bread and sweet broiled tomatoes with marinated baby artichokes before dressing the warm salad with a lemony vinaigrette. It's fabulous served alongside crisp chicken.

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Sesame Chicken Salad with Ginger-Lime Dressing

Frances Janisch
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Jean-Georges Vongerichtena prepares a flavorful salad drizzled with a dressing brightened by ginger-lime syrup. He uses chicken breasts crusted with sesame seeds, pan-roasting them until golden and juicy.

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Rotisserie Chicken with Dried Fruit and Pine Nuts

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A long-simmered stew made with dried fruit and nuts is typically Catalan. Ferran Adrià's version starts with a store-bought rotisserie chicken—the ones in Spain are superdelicious—finished with a quick fruit-and-nut sauce that uses the flavorful poultry drippings.

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Super-Crispy Fried Chicken

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This fried recipe is full of flavor and will become your go-to for crispy chicken.

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Lemony Chicken Fricassee with Shallots and Morels

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Typically, a fricassee is made with chicken or another kind of white meat stewed in a white sauce with vegetables. For her version, chef and cookbook author Katy Sparks sizzles chicken in butter until it's crisp, then cooks it with shallots and morels, finishing with lemon for a hit of tartness.

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Sautéed Chicken with Olives, Capers and Roasted Lemons

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This piquant dish from Lidia Bastianich's one of our favorite ways to prepare skinless chicken breasts.

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Sweet-and-Spicy Chicken Curry

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This is Australian chef Neil Perry's riff on a rich, nuanced Malaysian curry that he calls Chicken Kapitan. Because he makes the recipe with plenty of fresh and dried chiles and coconut milk, it's sweet, spicy and altogether sublime, especially when topped with a mound of crispy fried shallots.

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Herb-and-Cheese-Filled Chicken Thighs

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Here, Mario Batali stuffs chicken thighs with bread crumbs, herbs and cheese for a rich—but easy—dish.

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Berber-Spiced Chicken Breasts

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Here, Steven Raichlen rubs chicken breasts with a blend of North African spices that, when cooked on the grill, forms a crispy crust that is full of what Raichlen calls "gutsy in-your-face flavors."

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Braised Chicken with Olives and Sweet Peppers

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This homey chicken dish is loaded with soft, sweet roasted peppers and onions. Chef Ethan Stowell adds plump, meaty green olives, like Italian Castelvetrano or Cerignola. Serve the stew with crusty bread to sop up all of the juices.

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Tunisian Spice-Roasted Chicken

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Tunisian chef Abderrazak Haouari's simple take on roasted chicken with saffron comes from his grandmother, but the spice mixture and fragrant harous pepper sauce are his additions.

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Roasted Chicken with Herb Jus

Earl Carter
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For dinner parties, L.A. spice guru Jing Tio makes a supremely juicy roasted chicken adapted from a recipe by chef Mohammad Islam of Hollywood's famed Chateau Marmont.

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