Chicken Wing Pizza
April 22, 2026
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Chicken recipes are the workhorses of weeknight dinner, organized by cut and method: baked chicken, chicken breast, chicken thighs, chicken pasta, chicken and rice, crockpot chicken, grilled chicken, rotisserie chicken, and healthy chicken. Reader favorites include Crispy Oven Baked Chicken Wings, Healthy Slow Cooker Crack Chicken, Cajun Chicken, and Ultimate Healthy Chicken Wrap. Chicken takes well to almost any cooking method, so the collection covers fast skillet dinners, slow-cooker pulls, and oven-baked classics.
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Oven-baked chicken recipes that are simple, juicy, and full of flavor.
Set it and let it cook while you focus on your day.
Lighter chicken dinners made with balanced ingredients and bold flavor.
Simple grilled chicken ideas perfect for summer or indoor grilling.
Comforting chicken meals that pair perfectly with pasta.
Delicious chicken meals that pair perfectly with rice.
Lean, versatile chicken breast recipes that are quick to cook and perfect for easy weeknight dinners.
Juicy, flavor-packed chicken thigh recipes that stay tender and work well in baked, skillet, and slow cooker meals.
Simple rotisserie chicken recipes that turn leftovers into fast, satisfying dinners with minimal prep.
Chicken is the most-cooked protein in American home kitchens for good reason. It anchors the dinner recipes section here for the same reasons: it is affordable, takes flavor in any direction (Mediterranean, Mexican, Asian, Southern), and works in every cooking method from grill to slow cooker. The recipes here cover the whole range with specific guidance on which cut belongs in which method. Boneless skinless breast in a slow cooker is a recipe for dry chicken; thighs in a hot skillet is a recipe for flabby skin. Matching the cut to the technique is half the work.
The most cross-applicable chicken technique is the dry-brine: salt the chicken overnight, uncovered in the fridge. The salt pulls moisture out, then back in, while the surface dries. The result is juicier meat and crispier skin no matter what cooks on the outside afterward. Chicken Paillard demonstrates the pounded-thin variation of this principle on a 15-minute weeknight dinner; the pounding handles the cook-evenness problem, and the brine handles flavor.
For households that also cook beef regularly, ground beef recipes cover the same flavor profiles in a different protein. Many of the seasoning blends, sauces, and serve-over-rice formats translate directly between chicken thighs and ground beef without rewriting the recipe. Mexican Stuffed Peppers with Ground Beef uses the same Mexican-spice-blend approach that works on shredded chicken in tacos or chicken-and-rice bowls.
For holiday cooking and special occasions, seasonal recipes cover the roasted whole chickens and dressed-up chicken dinners that work for Easter and Thanksgiving without committing to turkey. The whole-bird format is also the most economical way to feed a large group, a $12 chicken yields six to eight servings of dinner plus stock from the carcass, which makes Sunday roast chicken one of the highest-payoff cooking moves a home cook can make.
The easiest way to cook chicken is to bake it in the oven or use a slow cooker. Both methods require minimal prep and produce consistent results.
Baking is simple because you only need to season the chicken, place it on a baking sheet, and cook at 400°F for about 20–25 minutes for breasts or 35–45 minutes for thighs. Slow cookers are even more hands-off. Add chicken and seasoning, then cook on low for 6–7 hours or high for 3–4 hours.
These methods work well for beginners and are ideal for meal prep, shredding, or serving with simple sides.
To keep chicken moist, cook it to the proper temperature and avoid overcooking. Chicken is done at 165°F internal temperature.
Let the chicken rest for 5–10 minutes after cooking so the juices redistribute. Cooking methods like baking, slow cooking, or using a covered pan also help retain moisture.
Other ways to improve moisture include marinating beforehand, cooking with sauce, or using slightly higher-fat cuts like thighs instead of breasts.
Good sides for chicken include vegetables, starches, and fresh salads that balance the meal.
Popular options include roasted vegetables, rice, mashed potatoes, pasta, and green salads. These sides work well because they complement chicken without overpowering it.
For quick meals, pair chicken with simple sides like steamed broccoli, baked potatoes, or a basic salad. For more complete dinners, combine chicken with rice and roasted vegetables.
Chicken is fully cooked when the internal temperature reaches 165°F. Use a meat thermometer and check the thickest part of the chicken without touching bone. The juices should run clear, and the center should no longer look pink.
For more chicken-based dinners, explore our baked chicken recipes and chicken breast recipes for flavorful meals.
