Chicken recipes

Browse by cuisine or by how much time you have, and use the tips to switch between breasts and thighs. Thighs are more forgiving and stay juicy, while breasts cook quickly when pounded or sliced thin. Either way, a meat thermometer takes the guesswork out of knowing when chicken is done.

Common questions

What temperature should chicken be cooked to?

The USDA recommends cooking all chicken, including breasts, thighs and ground chicken, to an internal temperature of 165F. Check the thickest part with an instant-read thermometer, avoiding bone. Thighs are often more tender when taken a little higher, since their connective tissue softens, but 165F is the safe minimum.

How do I keep chicken breast from drying out?

Cook it evenly and don't overshoot. Pound breasts to an even thickness or slice them into cutlets, season well, and sear over medium-high heat. Pull them off once they reach 165F, then let them rest for a few minutes before slicing. A quick brine or a cornstarch coating also helps retain moisture.

Can I use rotisserie chicken instead of raw chicken?

Yes, in many recipes. Rotisserie chicken is great for tacos, salads, soups, pasta, fried rice and wraps, and it saves time. Add it near the end of cooking just to heat through, since it is already cooked. Use it within three to four days, and reheat leftovers to 165F.

Should I wash raw chicken before cooking?

No. The USDA advises against washing raw chicken, since splashing water can spread bacteria to your sink, counters and other food. Cooking to 165F kills harmful bacteria. If you want to remove moisture, pat it dry with paper towels, then throw them away and wash your hands well.