No matter how you buy chicken—online or at the butcher shop, whole or in pieces—learning how to debone a chicken is a valuable skill. If you’re like me, you buy whole chickens and cut them at home, saving a ton of money (and getting to keep all those chicken bones to make stock!). But deboning chicken is useful even if you buy pre-cut pieces. Your recipe may call for boneless chicken thighs when all you have around is the bone-in variety, or you may fall in love with crispy skin-on chicken breasts (a cut you can usually only get if you remove the bone yourself at home). If you’re feeling really fancy, you can remove the bone from chicken quarters to make some fantastic stuffed chicken recipes.
While deboning a whole chicken is time-consuming and a bit challenging, removing the bone from chicken breasts, chicken thighs and chicken legs is easier than you’d think.
Tools You’ll Need
A sharp knife is critical for deboning chicken. Depending on the chicken piece you’re deboning, you may need a large knife (a butcher cleaver or sturdy chef knife) in addition to a small knife. A boning knife is best, but a paring knife works here, too.
You’ll need to set the chicken on a sturdy cutting board. I prefer using plastic cutting boards when preparing raw meat and poultry because you can pop them straight into the dishwasher after using them.
If your cutting board doesn’t stay in place, wet a thin kitchen towel and place it under the board to keep it from sliding.
How to Debone a Chicken
If you want to debone a whole chicken, you’re probably preparing chicken galentine or chicken ballotine, elegant dishes that are made with a boned, stuffed chicken that’s poached in broth. You’ll also need to debone a whole chicken if you’re preparing a turducken, one of the most complicated Thanksgiving dishes of all time (a deboned chicken stuffed inside a deboned duck stuffed inside a deboned turkey).
Deboning a whole chicken is a little tricky. You have to be careful throughout this delicate process to remove the meat from the carcass while also leaving it in one piece. If it sounds way too complicated, ask your butcher to debone the chicken for you; they’re usually happy to do so.
Step 1: Remove the wishbone
To remove the wishbone, position the chicken breast-side up with the neck facing towards you. Feel around at the neck for the wishbone and make a small slit on either side, starting at the top and slicing until the knife reaches the shoulder. Repeat the process on the other side.
Using your fingers, carefully pull the wishbone up to remove it from the neck. I often use a paper towel to get a better grip on the slippery bone. It’s a delicate bone, so it may snap in half as you remove it. Take care to remove any bone fragments if that happens.
Step 2: Remove the wings at the second joint
We’ll leave the drumette portion of the wing attached to the carcass, but you’ll want to remove the flat and the wing tip. Use your fingers to locate the joint between the wing flat and the drumette. Slice through the joint. Turn the chicken and repeat the process on the other side.
Step 3: Cut the meat from the bone at the shoulder
With the chicken breast-side down, cut down the center of the backbone to expose the meat. Turn the chicken on its side and lift the wing. Use your finger to feel the joint that connects the wing at the shoulder. Cut through it with your knife, turn the chicken over and repeat the process on the second shoulder.
Position the chicken so it’s upright on the cutting board with the neck up. Holding the bird with one hand, pull the meat down away from one shoulder until you see the oyster. You shouldn’t need the knife here, as the meat is not connected by any bones until the hip. Repeat the process on the other side.
Step 4: Remove the breast meat
Now that the chicken is deboned at each shoulder, pull down the front of the chicken to remove the breast meat. Again, you shouldn’t need a knife here. The tenders will remain attached to the carcass, and you can go back and remove them later.
Step 5: Cut the meat from the bone at the hip
The only place the chicken is still attached to the carcass is at the hip. With the chicken on its side, make a small semi-circle around the oyster to cut around the joint. Put the knife down and grasp the chicken by its knee. Bend the knee and position the leg so it’s parallel to the spine. Then, pull it up and away from the body. You should hear a satisfying “crack” when the joint pops out of its socket. If you’re having trouble with this step, play around with the leg’s angle and try again.
Cut through the joint and give it a firm tug to pull the leg free from the body. You shouldn’t need to use your knife, but you can cut downwards along the backbone for assistance if you’re experiencing difficulties.
Repeat the process on the other side.
Step 6: Remove the leg bones
At this point, the chicken meat is entirely removed from the carcass (save the tenderloins, which you can remove by running your finger along the breastbone and pulling them out).
To remove the leg bones, cut around the end of the thighbone until you can grab it in one hand. Using the base of your knife, scrape down the bone until you reach the knee. Cut around the joint and start scraping again when you reach the drumstick end of the bone.
When you reach the bottom of the drumstick, use a meat cleaver to remove the bottom inch of the drumstick bone. The scraped bone inside will come free. If you don’t have a cleaver, you can use the back of your knife to break the bone, leaving the drumstick tip attached to the meat.
Step 7: Remove the wing bone
Our last step is to remove the wing bone from the shoulder. Cut all around the joint until you can push down on the meat. The bone should release easily.
How to Debone Chicken Breasts
Most chicken breasts are sold as boneless, skinless chicken breasts, so the work is already done for you. If you want boneless, skin-on chicken breasts, though, you’ll need to purchase a split chicken breast and debone it at home.
Place the chicken breast skin-side down on the cutting board. Starting at the thickest part of the breast, run the tip of your knife down the bone where the breastbone meets the meat. You’ll need to make several passes from the thickest part of the breast down toward the thin end, using your free hand to pull the breastbone up as you cut.
When you reach the rib cage, angle the knife along the rib cage and pull the breastbone up firmly with your free hand until the breastbone releases. There may be a piece of the wishbone on the top end of the breast, which is easy to remove by pulling it out with your fingers.
How to Debone Chicken Thighs
If you bought chicken quarters (thighs with the legs attached), place the chicken skin-side down on the cutting board and locate the joint between the thigh and the drumstick. Slice through the joint to separate the two pieces.
Remove the skin from the thigh by pulling it off with your hands. Then, position the thigh with the formerly skin-side down to locate the bone that runs through the meat. Use the tip of your knife to cut through the meat on top of the bone. After cutting down the entire length of the bone, make small flicking motions around the bone using the knife’s tip to remove the excess meat.
When the bone is exposed, cut around one end of the bone until you can grab it with your fingers. Use a paper towel to hold the bone if it’s too slippery. Scrape down the bone using the base of your knife until you reach the second end. Cut around the bone until it comes out clean.
How to Debone Chicken Legs
If your chicken leg is sold as a quarter (thighs with legs attached), you can remove the leg bone as one piece. Cut around the end of the thighbone until you can grab it in one hand. Use the base of your knife to scrape down the bone until you reach the knee. Cut around the joint and start scraping again when you reach the drumstick side of the bone. Scrape all the way down to the bottom of the drumstick.
(If you’re working with just the drumstick, use the tip of your knife to cut through the meat on top of the bone. Cut around the bone at the thick part of the drumstick to expose the end. Then, hold the bone and scrape down with the base of your knife until you reach the end.)
Use a meat cleaver to cut off the bottom inch of the drumstick bone. The scraped bone inside will come free. If you don’t have a cleaver, you can use the back of your knife to break the bone, leaving the drumstick tip attached to the meat.
Tips for Deboning Chicken
Know knife skills
Deboning chicken can seem a little intimidating, but it’s easier than you think with good knife skills. Start with a very sharp knife and always keep your non-cutting hand out of harm’s way. Raw chicken is slippery, so curling your fingers like a claw around your thumb will keep your digits safe.
Keep the work area clean
It’s super important to practice proper cleanliness when working with raw chicken to avoid contaminating other foods with Salmonella. Wash any knives and cutting boards you used, along with your hands, before moving on to any next steps. It’s a good idea to sanitize the counter before preparing any ready-to-eat food, too.
Save the bones
Anytime you’re breaking down chicken, be sure to save the bones to make homemade chicken stock. I keep chicken bones in a gallon freezer bag, adding to the frozen bag anytime I debone a chicken. When the bag is full, add them (frozen is fine!) to a large pot with water, chopped onion, celery, carrots, bay leaves, whole black peppercorns and herbs like parsley or thyme. In a few hours, you’ll have homemade stock that’s even better than the store-bought stuff.
Flavorful Chicken Fajitas
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
Favorite Chicken Potpie
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California
Crispy Fried Chicken
If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana
The Best Chicken & Dumplings
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona
White Chicken Chili
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. —Taste of Home Test Kitchen
Filipino Chicken Adobo
My mom always makes her saucy chicken adobo recipe when I come home to visit. I think it's even better the next day as leftovers—she says it's because of the vinegar. — Michael Moya, Taste of Home Senior Marketing Manager
Homemade Chicken Broth
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen
Pan-Roasted Chicken and Vegetables
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin
Easy Chicken Enchiladas
This chicken enchiladas recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chiles to suit your taste. —Kristi Black, Harrison Township, Michigan
Creamy White Chili
Years ago, as a time-starved college student, I got this wonderful recipe from my sister-in-law. She had made a big batch and served it to a crowd one night. It was a hit—and easy and quick. In all my years of cooking, I’ve never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana
Chicken Quesadillas
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. —Linda Wetzel, Woodland Park, Colorado
Chicken Cacciatore
This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. —Barbara Roberts, Courtenay, British Columbia
Pressure-Cooker Chicken and Bacon White Chili
I made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. —Teri Lee Rasey, Cadillac, Michigan
Southern Fried Chicken Strips
What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. —Genise Krause, Sturgeon Bay, WI
Instant Pot Sesame Chicken
Your family will love the flavorful sauce in this Instant Pot sesame chicken. And you'll love how quick and easy it is for a weeknight dinner! If you serve gluten-free meals, use tamari instead of soy sauce. — Karen Kelly, Germantown, Maryland
Contest-Winning Broccoli Chicken Casserole
This delicious chicken and broccoli casserole recipe is a twist on chicken divan that came from an old boss. It’s quick, satisfying comfort food. —Jennifer Schlachter, Big Rock, Illinois
Creamy Chicken Enchiladas
My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington
Grilled Huli Huli Chicken
I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
Puff Pastry Chicken Potpie
When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado
Grandma's Chicken 'n' Dumpling Soup
I've enjoyed making this rich homemade chicken dumpling soup recipe for more than 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois
Best-Ever Fried Chicken
Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. —Lola Clifton, Vinton, Virginia
Chicken Piccata with Lemon Sauce
Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
Herbed Slow-Cooker Chicken
I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.—Sundra Hauck, Bogalusa, Louisiana
Chicken & Egg Noodle Casserole
A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. —Lin Krankel, Oxford, Michigan
Quick Chicken Piccata
Quick chicken recipes make dinner a breeze. Laced with lemon and simmered in white wine, this stovetop entree is super easy and elegant. Almost any side—noodles, veggies or bread—tastes better next to this lovely chicken. —Cynthia Heil, Augusta, Georgia
Chicken Enchilada Bake
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. It’s real comfort food! —Melanie Burns, Pueblo West, Colorado
Chicken Barley Soup
No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas
Pressure-Cooker Buffalo Chicken Dip
If you like quick and easy recipes that are spicy, you'll love this Instant-Pot Buffalo chicken dip. It's super cheesy, easy and has that real Buffalo wing taste! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Chicken Casserole
The original old family recipe for this chicken casserole called for the sauce to be made from scratch. Through the years, I developed this version that takes less time to prepare and still tastes great. It's an attractive main dish. —Ruth Van Dyke, Traverse City, Michigan
Fried Chicken Strips
I recently made this recipe of Mom's for my in-laws and they told me it was the "best fried chicken ever." Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve the homemade chicken tenders with your favorite dipping sauce. —Genny Monchamp, Redding, California
Chicken Wild Rice Soup
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California
Chicken Potpie Casserole
I always have leftover chicken broth on hand and use it for many things, including this comforting family favorite. You can bake your own biscuits as I do or buy them at the store. I like to bake extra biscuits to eat with butter and jam. —Liliane Jahnke, Cypress, Texas
White Bean Chicken Chili
My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
Baked Chicken and Mushrooms
I made up this dish years ago, and it still remains the family's favorite healthy baked chicken recipes. It's a fast weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. —Lise Prestine of South Bend, Indiana
Creamy Chicken Rice Soup
I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado
Breaded Ranch Chicken
A crunchy coating of cornflakes and Parmesan cheese adds delectable flavor to this zesty ranch chicken. The golden, crispy chicken is a mainstay dish I can always count on. —Launa Shoemaker, Landrum, South Carolina
Chicken Burritos
This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. —Sonya Nightingale, Burley, Idaho.
Chicken Tortilla Bake
Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.—Jerri Moror, Rio Rancho, New Mexico
Creamy Chicken Vol-au-Vent
My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah
Contest-Winning Chicken with Mushroom Sauce
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. —Jennifer Pemberton, Muncie, Indiana
Honey Chicken Stir-Fry
I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. —Caroline Sperry, Allentown, Michigan
Chicken and Rice Casserole
Everyone loves this dish—I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. —Myrtle Matthews, Marietta, Georgia
Pressure-Cooker Chicken Tortilla Soup
Your family will thank you for this pressure cooker chicken tortilla soup! Leftovers taste amazing the next day. —Karen Kelly, Germantown, Maryland
Dutch Oven Enchiladas
Scoop up a bite of these delicious Dutch oven enchiladas. It is a simple recipe to put together and is easily customizable based on your tastes! —Taste of Home Test Kitchen
Contest-Winning Peanut Chicken Stir-Fry
Here’s a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. —Lisa Erickson, Ripon, Wisconsin
Tropical Chicken Cauliflower Rice Bowls
This tropical favorite is a delicious and healthy dinner with tons of flavor! You can substitute regular rice for the cauliflower rice if desired. —Bethany DiCarlo, Harleysville, Pennsylvania
Teriyaki Chicken Thighs
This slow cooker teriyaki chicken recipe always goes over big with my family. The chicken thighs turn out just right, every time. —Gigi Miller, Stoughton, Wisconsin
Black Bean Chicken with Rice
This spicy family favorite calls for just a few basic ingredients, so it’s quick and easy to stir up in your skillet on a weeknight. —Molly Newman, Portland, Oregon
Creamy Chicken and Pasta
Rich, flavorful and laced with wine, this creamy chicken pasta is a family favorite. No one ever guesses it’s so quick and easy! —Elaine Moser, Spokane, Washington
Air-Fryer Chicken Tenders
I added all of the components of a loaded baked potato—cheddar, potato, bacon, sour cream and chives—to my air-fryer chicken tenders recipe. Every kid will love this quick and easy dish! —Cyndy Gerken, Naples, Florida
Chicken and Dumplings
Perfect for chilly winter nights, this main course is speedy, low in fat and a delicious one-dish meal. —Nancy Tuck, Elk Falls, Kansas
Chicken Noodle Casserole
Everyone who tries this comforting, cheesy chicken and noodle casserole asks for the recipe. It's so simple to make that sometimes I feel like I'm cheating! —Kay Pederson, Yellville, Arkansas
Lemon Chicken with Orzo
Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia
Chicken Pizza
My fun twist on typical pizza is an excellent way to use up leftover pesto. And since it’s loaded with protein-rich chicken and black beans, it’s hearty enough to satisfy everyone! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Comforting Chicken Noodle Soup
A good friend made us this rich, comforting, creamy chicken noodle soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. —Joanna Sargent, Sandy, Utah
Homemade Chicken Potpie
Why look for potpie in the frozen food aisle when this easy version tastes much better? The chicken pot pie's crust is so tender and flaky, and underneath you'll find the ultimate comfort food for kids and adults. —Amy Briggs, Gove, Kansas
Chicken Tater Bake
You'll please everyone in the family with this inviting and filling dish. It tastes like a chicken potpie topped with Tater Tots. —Fran Allen, St Louis, Missouri
Best Ever Fried Chicken Wings
For game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. When they ask me how to fry chicken wings, they never believe it's so easy! —Nick Iverson, Denver, Colorado
Lemon Cream Chicken
If you want an entree that's quick, easy and elegant, you can't beat this one. The lemon cream sauce is what makes it irresistible. It goes so nicely with the chicken and mushrooms. —Mary Anne McWhirter, Pearland, Texas
Savory Rubbed Roast Chicken
In general, procedures for roasting meat apply to poultry, too. For this dry chicken rub recipe, a blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. —Margaret Cole, Imperial, Missouri
Cajun Chicken & Pasta
This kicked-up cajun chicken pasta recipe is a family favorite and my most requested dish. It's easy to adapt, too. Swap in shrimp for the chicken, add your favorite veggies, adjust the spice level to your family's taste—you can't go wrong! —Dolly Kragel, Smithland, Iowa
Chicken with Pineapple
I'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. —Jenny Reece, Lowry, Minnesota
Easy White Chicken Chili
Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food. —Rachel Lewis, Danville, Virginia
Lemon Chicken Pasta
My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. —Aileen Rivera, Bronx, New York
Asian Chicken Thighs
The thick, tangy sauce makes this dish one of my favorite Chinese chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. —Dave Farrington, Midwest City, Oklahoma
Chicken & Dumpling Casserole
This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks. —Sue Mackey, Galesburg, Illinois
Chicken Penne Casserole
This is my family’s favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won’t disappoint! —Carmen Vanosch, Vernon, British Columbia
Easy Chicken Piccata
Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. —Hannah Williams, Malibu, California
Chicken Cordon Bleu Bake
I got this easy chicken cordon bleu recipe from a friend years ago. I freeze several half recipes in disposable pans to share with neighbors or for when I'm pressed for time myself. —Rea Newell, Decatur, Illinois
Chicken Divan
This tasty chicken divan recipe was given to me by a friend years ago, and it's been a family favorite ever since. My daughters enjoy making this dish in their own homes and get the same enthusiastic compliments I always do! —Mary Pat Lucia, North East, Pennsylvania
Contest-Winning Chicken Wild Rice Casserole
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta
Chicken Zucchini Casserole
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. —Bev Dutro, Dayton, Ohio
Baked Egg Rolls
These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska
Baked Chicken Fajitas
I can't remember when or where I found this oven-baked fajitas recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. —Amy Trinkle, Milwaukee, WisconsinThe post How to Debone a Chicken appeared first on Taste of Home.
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