Chicken Chef Recipes Made Easy

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.

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.

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.

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.

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

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.

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

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.

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

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."

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.

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.

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.