Leigh Beisch (Food Styling: Dan Becker; Prop Styling: Sara Slavin)
Biscuit-Topped Chicken Potpies
One of the ultimate comfort foods is made even better with a cheesy-biscuit topping in place of the typical pastry crust topping.
Recipe: Biscuit-topped Chicken Potpies
James Carrière (Food Styling: Karen Shinto; Prop Styling: Emma Star Jensen)
Crisp Chicken Tacos
Standard crunchy tacos are given a refresher here with a cool tomato-cucumber salsa.
Photo by James Carrier
Barbecued Chicken Pizza
Use leftover barbecued chicken and store-bought pizza crust for a quick meal, or make from scratch for a unique homemade treat.
Recipe: Barbecued Chicken Pizza
Photography by Leigh Beisch, food styling by Dan Becker
White Wine Coq Au Vin
Think of this as a fresher, green-herb-laced version of the French classic. Serve with a crusty baguette for dunking.
Recipe: White Wine Coq Au Vin
Annabelle Breakey (Food Styling: Karen Shinto)
Green Chile Chicken Enchiladas
New-Mexican chiles are the star in this very spicy version of enchiladas―we love that the whole casserole can be made ahead and frozen so you always have something on hand to impress last minute guests.
Leigh Beisch (Food Styling: Merilee Bordin)
Chicken with Rice (Arroz con Pollo)
This fresh and flavorful interpretation of the classic is so easy, you can vary it with whatever veggies you have on hand.
Annabelle Breakey (Food Styling: Karen Shinto)
Grandmother’s Chicken
Start on the stovetop and finish in the oven: Sweet pearl onions, fresh thyme, smoky bacon, and earthy mushrooms flavor this streamlined version of a French classic.
Photo by Annabelle Breakey; food styling by Karen Shinto
Chicken Fajita Burritos with Feta Crema
Cleta Burden’s burritos have all the flavor of fajitas in an easy-to-eat wrap. Best of all, the meal comes together in 35 minutes.
Photo by Dan Goldberg; food Styling by Dan Becker
Chicken Tagine with Pine-Nut Couscous
Tagines are usually quite labor intensive, but this speedy version still delivers with rich fruit flavors and Indian spices.
Photo by Annabelle Breakey, styling by Randy Mon
Stuffed Chicken with Rosemary Polenta
Recipe editor Amy Machnak makes this rustic Italian dish when friends come over to watch Nip/Tuck. “It has a wow factor when you serve it with a bottle of Pinot Grigio.”
Leo Gong (Food Styling: Dan Becker)
Stacked Chicken Enchiladas
This impressive, layered take on enchiladas is smothered with a rich and smoky tomato sauce that couldn’t be simpler to make.
Leo Gong (Food Styling: Karen Shinto)
Braised Chile Chicken
Rich and complex chile flavors this incredibly moist and tender chicken dish.
Dan Goldberg
Easy Chicken Adobo
Inspired by the national dish of the Philippines, this simple blend of garlic, vinegar, and soy sauce gives chicken a zingy boost. Be sure to serve with lots of fluffy rice.
Recipe: Easy Chicken Adobo