We asked Serious Eats editors for their go-to chicken recipes—here are 10 they swear by

These are the Serious Eats chicken recipes our editors proudly play favorites with, including crispy cutlets, saucy braises, and one-pan dinners.

At Serious Eats, we cook a lot of chicken, and not just out of habit. It's a versatile ingredient we turn to when we want to impress, to feed a crowd, or to solve the eternal “What’s for dinner?” question without overthinking it. The recipes below are the ones our editors keep coming back to—the crispy, saucy, deeply savory, and reliably crowd-pleasing dishes that have earned permanent spots in our rotations.

01 of 10

Musakhan (Palestinian Chicken and Potatoes)

"Laila's sheet pan take on Musakhan is brilliant. The spices and warmth from this dish are unmatched. As soon as I tasted it in the studio, I knew it would become a staple when cooking for friends. I make it every time I want to impress people who love chicken!" - Amanda Suarez, associate director, visuals

Get Recipe: Musakhan (Palestinian Chicken and Potatoes)

02 of 10

Chicken Adobo (Filipino-Style Braised Chicken)

"For those who've never had Filipino chicken adobo before, it's essentially vinegar-braised chicken legs. The flavor is inherently tangy and deeply savory, thanks to garlic, soy sauce, and bay leaves. If I'm feeding a crowd, I'll make a double batch ahead of time and reheat it the next day; this allows the acidity time to mellow out and the aromatics to come forward even more." - Ashlee Redger, writer

Get Recipe: Chicken Adobo (Filipino-Style Braised Chicken)

03 of 10

Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce)

"Fried chicken has my heart, soul, and everything else. However, I really do hate dealing with a vat of oil, which is why I love shallow-frying chicken cutlets. This chicken piccata has a bright, rich lemon-butter sauce and a smattering of capers. Basically, it's a perfect recipe."  - Riddley Gemperlein-Schirm, associate editorial director

"This has long been an editor favorite, so it rightfully earns a double shout-out on this list—so nice we picked it twice. Daniel’s version delivers crisp, golden chicken cutlets and a glossy, punchy lemon-butter pan sauce without requiring a huge amount of oil or any fussy technique."  - Leah Colins, senior culinary editor

Get Recipe: Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce)

04 of 10

Honey Mustard Sheet-Pan Chicken

"Winner winner, easy chicken dinner. Using the honey-mustard red wine marinade as a dressing is brilliant, and Zola also had me at schmaltzy croutons." - Grace Kelly, senior editor

Get Recipe: Honey Mustard Sheet-Pan Chicken

05 of 10

Spatchcocked (Butterflied) Roast Chicken

"It may not be the most imaginative option, but this recipe delivers a perfect roast chicken. Removing the backbone and spatchcocking (butterflying) the bird helps it cook evenly, so the breast stays juicy while the legs turn deeply golden and crisp. It’s a simple, reliable approach that delivers exactly what I want every time." - Laila Ibrahim, associate culinary editor

Get Recipe: Spatchcocked (Butterflied) Roast Chicken

06 of 10

Soy Sauce–Braised Chicken Thighs

"I adore the combination of crispy skin and fragrant saucy braise this chicken thigh recipe from Genevieve delivers. I also love that there are enough scallions in here that they feel like a serving of vegetables. Just add some rice, and you're good to go." - Megan O. Steintrager, associate editorial director

Get Recipe: Soy Sauce–Braised Chicken Thighs

07 of 10

The Best Barbecue Chicken

"Name a better scent than heavily-seasoned chicken on a barbecue grill. You cannot." - Rochelle Bilow, editor

Get Recipe: The Best Barbecue Chicken

08 of 10

Taiwanese Three Cup Chicken (San Bei Ji) Recipe

"This is so easy and satisfying, and makes an excellent emergency weeknight dinner when you have no idea what to make but have a package of boneless, skinless chicken thighs." - Genevieve Yam, senior editor

Get Recipe: Taiwanese Three Cup Chicken (San Bei Ji)

09 of 10

Perfect Roast Chicken

"A good roast chicken feels like a rite of passage, and this one really delivers. It’s very much a 101—perfect for beginners who want to learn the basics of getting crisp skin and well-seasoned meat without overcomplicating things. The method is clear, reliable, and easy to return to. It’s the kind of dish that works for a quiet night in or a small gathering—simple, impressive, and a little celebratory, especially with a good bottle of wine." - Jessie YuChen, visuals editor

Get Recipe: Perfect Roast Chicken

10 of 10

Sheet-Pan Chicken and Asparagus With Olive-Yogurt Sauce

This sheet-pan chicken dinner is flavorful, easy, and surprisingly elegant, designed to work with the way a sheet pan cooks rather than forcing everything onto one pan because you can. Make it once, and you'll see why I keep coming back to it. —Anna Basel, newsletter editor

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