The Chicken Bible: Say Goodbye to Boring Chicken with 500 Recipes for Easy Dinners, Braises, Wings, Stir-Fries, and So Much More by America's Test Kitchen

  • Preparing chicken cutlets

    Preparing chicken cutlets (page 8)

    from The Chicken Bible: Say Goodbye to Boring Chicken with 500 Recipes for Easy Dinners, Braises, Wings, Stir-Fries, and So Much More The Chicken Bible by America's Test Kitchen

    • Categories: How to...
    • Ingredients: boneless skinless chicken breasts
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Notes about this book

  • chelseaAndCharlie on January 12, 2026

    Absolutely love this book. My weeknight meals are never boring!

Notes about Recipes in this book

  • Pan-seared chicken breasts with artichokes and spinach

  • Green goodness chicken salad

    • BSRLibrary on April 27, 2026

      Didn’t have any tarragon but I used dill instead. Very tasty!! Remember to order shelled edamame.

  • Classic chicken stew with red peppers, white beans, and spinach

    • Aggie92 on September 13, 2023

      Yummy comfort food on a cool rainy evening. Oven is broken so I simmered it on the stovetop for an hour. Needed a little acid to finish, so added a couple of tablespoons of white wine vinegar and an extra 1/4 cup of Pinot Grigio wine. I think this stew would be equally good with rosemary instead of the thyme.

  • Quick Provençal-style chicken stew with mushrooms and olives

    • Aggie92 on October 02, 2023

      Absolutely delicious! We loved this and can't wait to make it again. Made a few small changes by substituting chicken tenders and cremini mushrooms. Also added 1/4 cup of Pinot Grigio along with the stock.

  • Vindaloo-style chicken

    • mpo on January 18, 2022

      This takes some time, I don’t know if your really need an hour to cook skinless chicken thighs however it was good!

  • Braised chicken thighs with spinach and garlic

    • chelseaAndCharlie on February 02, 2026

      Not a huge chicken thigh fan, but this was delicious. Served it over egg noodles. It does take over an hour, but with two people it still goes pretty fast.

  • Sautéed chicken breasts with vermouth and tarragon sauce

    • amie_5f3dpe on February 12, 2026

      This was incredibly tasty and fairly easy to make.

  • Chicken piccata

    • julesamomof2 on December 24, 2021

      This was a fairly standard rendition of chicken piccata, which we make alot. But the neat trick I learned was to slice the chicken breasts crosswise and then slice the thicker pieces in half before pounding. This turned out great and I liked the smaller pieces anyway. Will definitely use this method from now on.

    • cellenly on August 17, 2025

      Ditto on the comment way to cut breast. Helped me to not overcook and keep my pieces similar size. (Honestly I’m lazy and don’t pound that much and it kept the pounding step more manageable). I always use more capers and parsley. I cut the lemon slices very thin and enjoyed them this way.

  • Cast iron roast chicken parts

  • Spice-roasted chicken with fennel, coriander, and lemon

    • Aggie92 on February 14, 2022

      Not bad, just not as flavorful as I would have liked. The lemon zest didn't add much and the fennel was a bit overwhelming. The cooking method is solid, my 3.5 pound chicken was done in an hour and had nice crispy skin on the top. The bottom of the bird was not crispy at all even though it was sitting in a hot cast iron pan. But that's okay, I'm not that fanatical about crispy skin on the whole bird.

  • Greek chicken

    • rstone128 on January 23, 2023

      This comes from a restaurant near our home. Test kitchen nailed it. Highly recommend.

  • Murgh makhani

    • Delys77 on November 25, 2021

      Easy, fairly light, and quite flavouful. Good technique to maintain juicy and soft chicken.

  • Nut-crusted chicken breasts with lime and chipotle

    • mpo on July 26, 2023

      I think next time I will go with more the more Asian-influenced spices like ginger and garlic, in the nut panko mixture. I also dusted the chicken with almond flour versus a whole flour dredge which I don’t think is necessary especially since you are oven baking the chicken.

  • Garlicky Tuscan chicken pasta

    • dbuhler on November 13, 2025

      I liked this, but my two small kids loved it! I reduced the pasta to 10-ish ounces and instead of the greens I roasted some broccoli and then added it to the pot at the end. I think the dish was lacking something but I can't quite put my finger on it. Oh, I did omit the wine, so perhaps I'll add a touch more acid next time. Either way, it will be a repeat.

    • Kinhawaii on April 12, 2026

      I liked this- but did add more arugula & some separately sautéed mushrooms. With the chicken broth sauce it felt healthier or lighter than an all oil one.

  • Italian-style turkey meatballs

    • dbuhler on December 23, 2025

      These are so delicious!! I overcooked them in the sauce so they were a tad dry, so I'll watch the temp more closely next time...and there will be a next time! I accidentally omitted the anchovies from the sauce and I don't think we missed them. I ate my portion with bread and everyone else had theirs on top of pasta, and I think this is better with bread as ther isn't much sauce.

  • Grilled spice-rubbed chicken drumsticks

    • chawkins on June 20, 2023

      I brined mine for an hour and skipped the cayenne in the spice rub. Quite tasty.

  • Slow-cooker sweet and tangy pulled chicken

    • dbuhler on January 21, 2025

      I did not like this at all. It was a very bland and very dry. I will keep looking for a better pulled chicken recipe.

  • Chicken curry with cauliflower and peas for two

    • mpo on September 06, 2021

      This was good, took some time so maybe not a work night recipe. This can feed more than two, we had plenty of leftovers with generous portions for two.

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  • ISBN 10 1948703548
  • ISBN 13 9781948703543
  • Linked ISBNs
  • Published Feb 02 2021
  • Format Hardcover
  • Page Count 576
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Poultry enthusiasts unite! Go beyond the basic with 500 show-stopping chicken recipes.

Many cooks fall into a chicken recipe rut and make the same thing over and over again. Stay out of that rut with The Chicken Bible. The test cooks at America's Test Kitchen have cooked chicken almost every day for the last 25 years and so have discovered not only the very best way to cook every kind of chicken but they have also developed hundreds of great recipes. And the basics are only the beginning. Liven up a weeknight with One-Pan Peruvian Chicken with Cauliflower and Sweet Potatoes, impress dinner guests with a streamlined Cassoulet, or deploy your Instant Pot to make Chicken Bouillabaisse. Like fried chicken? We've developed 14 different kinds (so far), including Jack's current favorite, Japanese Fried Chicken Thighs, where marinating, dredging, then frying turns strips of chicken savory and succulent. Also like wings? We have 8 recipes for those, including our game-changing Korean-Style Fried Chicken Wings. We double-fry them so they stay extra-crispy under their blanket of spicy-sweet-salty sauce.

Learn the test kitchen's go-to methods, secrets, and proprietary techniques throughout this expansive resource: when to salt and when to brine; how to add flavor under the skin and over it; cooking in a sealed pot; and high-roasting versus low and slow. Discover the recipe that finally sealed the deal as Julia's, and the company's, all-time favorite way to roast chicken (and we've roasted a lot of chickens). Every cook needs recipes like these in their arsenal.

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