Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

I made chicken pot pies from Ree Drummond and my mom to see which one was better. There was a clear winner.

If you're looking for a way to elevate your grilled chicken, the right seasoning goes a long way. To figure out the best ...

Scotch bonnet peppers can add a world of flavors to your chicken soup, but be warned: if you aren't careful, your soup could ...

Level up your chicken salad sandwich game with crisp green apple, crunchy pecans, juicy grapes, and flaky croissants. This ...

Classic chicken Florentine—creamy spinach served atop sautéed chicken cutlets—is a fast and easy meal. To keep calories lower ...

Inspired by my mom's best chicken salad recipes (the star of many wedding and baby showers), this recipe subs out chicken for ...

Chef Akshay Bhardwaj, who leads the kitchen at Junoon, one of New York City's best-known Indian restaurants, shared his steps ...

Combine beans and their liquid, ¾ cup water, green chiles and their liquid, green onions, cilantro and taco seasoning in a ...

Or poach chicken breasts and toss through a vibrant green soba noodle salad and finish off with lemon juice and miso dressing and cracked black pepper. Either way, our colourful chicken salad recipes ...

Enter the 3pc. Original Recipe Chicken Tenders Box, a new menu item that brings KFC’s 11 herbs and spices to its chicken ...