17 Best 5-Star Chicken Recipes

Winner, winner, 5-star chicken dinner.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Updated November 07, 2024
Devan Grimsrud
creamy tuscan chicken in a pot next to sliced bread on a wooden board and a glass of water

Simply Recipes / Ciara Kehoe

If I had to choose just one protein to cook with and eat for the rest of my life, I'm 98% sure I would choose chicken. From the whole bird down to wings and thighs, there's just so much you can do with chicken. Its versatility and flexibility aside, it's also the ideal, mild-mannered vehicle that can pair with so many different flavors.

If you're a chicken lover, too, you're going to love the recipes below. Readers just like you and me have made them and rated them, and none of the featured recipes here have anything less than a 5-star rating. You can trust these recipes, turn to them again and again, and learn from Simply Recipes editor, reader, and contributor tips along the way. Enjoy!

  • French Onion Chicken

    french onion chicken in a skillet at a table setting with glasses, a bowl of bread, and a small bowl of herbs

    Simply Recipes / Frank Tiu

    "Caramelized onions notoriously take ages to make but we speed it up for this recipe by adding a little brown sugar to the onions and stirring them over medium-high heat. This means you’ll just end up with caramelized onions in about 10 minutes." —Melissa Gray & Laurel Randolph, Simply Recipes Editors

  • Creamy Tuscan Chicken

    creamy tuscan chicken in a pot next to sliced bread on a wooden board

    Simply Recipes / Ciara Kehoe

    "It feels natural to serve this creamy dish over pasta to catch all the sauce, but pasta isn’t your only option. My favorite choice is polenta, but mashed potatoes, mashed cauliflower, rice, and farro are good options too." —Sheela Prakash, Simply Recipes Contributor

  • Kung Pao Chicken

    Side view of a plate of kung pao chicken with rice.

    Simply Recipes / Eliezer Martinez

    "The chili peppers most commonly used for Chinese cooking are Tien Tsin chilies, named for their province of origin. They're quite hot and possess an earthy pungency. If you can't find this exact variety, you can substitute any dried red chiles." —Garrett Mccord, Simply Recipes Contributor

  • Chicken Marengo

    chicken marengo served over pasta

    Simply Recipes / Coco Morante

    "It’s best to let it keep cooking until there’s almost no liquid left in the pot and the flavors have had a chance to concentrate. This also gives the chicken thighs a chance to cook through and become nice and tender." —Coco Morante, Simply Recipes Contributor

    Continue to 5 of 17 below

  • Chicken Thighs With Mushrooms and Shallots

    A roasting dish with crispy chicken thighs and mushroom sauce
    Elise Bauer

    "Even if you don't eat the skin, cook the chicken with the skin on in this recipe. The skin protects the chicken from drying out." —Elise Bauer, Simply Recipes Founder

  • Classic Chicken Provencal

    Classic chicken provencal in pot

    Nick Evans  / Simply Recipes

    "Bright acidity is important, and I like to use a whole lemon in my braise that I cut into eighths and sprinkle all over the chicken. The lemons aren’t really edible after the braise, but they give the dish a wonderful citrus zing." —Nick Evans, Simply Recipes Contributor

  • Baked Parmesan Chicken Nuggets

    A serving tray with homemade chicken nuggets and ketchup on it.
    Michelle Becker

    "The color of your roasting pan may make a difference in your results. A dark roasting pan (as pictured) may impart more heat and may brown the bottom of the chicken more." —Elise

  • One-Pan Paprika Chicken with Potatoes and Tomatoes

    Paprika Chicken and Potatoes with Tomatoes horizontal in a baking dish
    Sally Vargas

    "Swap the paprika marinade for your favorite chicken marinade or chicken dry rub." —Simply Recipes Editors

    Continue to 9 of 17 below

  • Baked Chicken Taquitos

    Homemade Taquitos with chicken

    "These taquitos freeze beautifully. After you have baked them, let them cool to room temperature. Then freeze them flat on a baking sheet. Once frozen, transfer them to a freezer safe bag and remove as much air as possible. They keep well for a month or so." —Nick

  • Cheesy Bruschetta Chicken Cutlets

    Cheesy Bruschetta Chicken Cutlets in a stainless steel skillet
    Coco Morante

    "Look for chicken cutlets or thinly sliced chicken breasts next to the chicken breasts and tenders at the grocery store. If you have trouble finding them, you can also make your own by butterflying chicken breasts in half and pounding them flat." —Coco

  • Chicken Kiev

    Butter oozing out of Chicken Kiev.

    Simply Recipes / Alison Bickel

    "Make the herb butter up to 2 months in advance. Roll it into a log in with plastic wrap and freeze it until ready to use." —Devan Grimsrud, Simply Recipes Contributor

  • Ginger Chicken with Almonds

    A bowl of rice and ginger chicken.
    Elise Bauer

    "Including a little cornstarch in the chicken marinade is traditional in many Chinese stir-fries. The cornstarch helps keep the chicken pieces from drying out when cooked." —Elise

    Continue to 13 of 17 below

  • Pollo Estofado (Baked Chicken with Raisins and Olives)

    Spanish Baked Chicken
    Elise Bauer

    "Delicious! I only marinated for 15 minutes and it was still wonderful! The flavors combine to make one of the most delicious chicken recipes. I served it with couscous and it worked very well. I had my doubts about the brown sugar, but it was perfect." —Marie, Simply Recipes Reader

  • Chicken with Creamy Mushroom Sauce

    Chicken in Mushroom Cream Sauce
    Elise Bauer

    "Before you start to prep, take the chicken out of the refrigerator and sprinkle all sides with about a teaspoon of Kosher salt. Salting first helps draw out the flavor in meat. Let sit for at least 20 minutes." —Elise

  • Chicken Fajitas

    A cast iron of chicken fajitas
    Elise Bauer

    "I try to make these at least once a month, they are seriously good. A good tip for the resting phase is to wrap the cooked breasts completely in a pouch of foil; they will give off a lot of very tasty juice as they rest that can make a mess out of your counter, and you can drizzle it over the finished product to add a bit of extra flavor." —Erik, Simply Recipes Reader

  • Nashville Hot Chicken

    Nashville-style hot chicken served on a parchment lined tray along with tater tots.
    Irvin Lin

    "Let the chicken sit for a little bit after you coat it. The rest time for the coating also helps the crust adhere to the chicken." —Irvin Lin, Simply Recipes Contributor

    Continue to 17 of 17 below

  • Old Bay Chicken Wings

    A plate of chicken wings with sauce for dipping
    Elise Bauer

    "Great recipe. Followed the recipe but instead of putting them in the oven I put them in my ninja foodi on air crisp!" —Erykah, Simply Recipes Reader

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