Cooked chicken left out too long can turn risky fast. Learn the safe time limits and simple rules that protect your table ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

I baked, pan-fried, microwaved, and poached chicken breasts to see which method gave me the most flavor and best texture in the least amount of time.

We love chicken dinners around here almost as much as we love steak. Chicken is such a popular weeknight staple because it can go in just about any direction: creamy pasta, brothy soup, cheesy ...

No amount of convincing from chefs can shake people’s love for boneless, skinless chicken breasts. Yes, the bones add more flavor. Yes, skin too adds flavor (and texture). Yes, bone-in chicken is ...