20 Best 5-Star Chicken Recipes

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

"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

"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

"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

"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

Roasted Chicken with Harissa, Herb Yogurt, and Citrus

"If the chicken is browning too quickly, tent it with foil by fully covering the chicken with a piece of foil." —Karishma Pradhan, Simply Recipes Contributor

Taco Chicken Alfredo

"The dish I’ve been waiting for: to eat nacho cheese and say it’s a real meal. So ridiculously creamy and homey. The chicken (I used cutlets) is perfectly cooked, too." —Elizabeth, Simply Recipes Reader

Chicken Thighs With Mushrooms and Shallots

"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

"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

"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

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

Baked Chicken Taquitos

"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

"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

"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

"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

Pollo Estofado (Baked Chicken with Raisins and Olives)

"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

"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

"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

"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

Old Bay Chicken Wings

"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

Chicken Shawarma

"Though this recipe calls for roasting shawarma in the oven, you could also cook the chicken on the stovetop or on the grill." —Karishma