18 chicken salt recipes

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Cantonese salt-baked chicken buried in six pounds of blazing rock salt with ginger, garlic, and scallion stuffing. Hakka-style whole chicken technique that gives you impossibly juicy meat and silky skin.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

Try this tantalizing chicken dish made with lemon juice and white wine.

This is a good "guest" food. You can appear to have mastered esoteric Oriental cooking techniques without ever having actually prepared the dish before... Unless you drop the pot on the kitchen floor and set it on fire with the hot salt, it's a pretty foolproof cooking technique.

Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.

Simple chicken saute is a lean 30-minute dinner for two: lightly pounded chicken breasts pan-seared in olive oil, then topped with a quick lemon, green onion, and mushroom pan sauce. Weeknight French bistro technique.

Five quick chicken breast sautés ready in 25 minutes: Zesty Chutney, Herbed Parmesan, Paprika Stroganoff, Peppery Mustard, and Orange Honey. One protein, five flavor-packed weeknight dinners.

Golden chicken breasts sauteed with shallots, carrots, and fresh herbs in a light Riesling wine sauce. A refined French-style dinner that's on the table in 30 minutes.

Hungarian-inspired chicken sauteed with charred red peppers, smoky paprika, and a velvety sour cream sauce. A cozy 30-minute dinner with deep, warming flavors.

One-skillet chicken and spinach saute with milk, broth, and a whisper of nutmeg. High-protein, low-fat, and on the table in 40 minutes. Clean eating that actually satisfies.

Pan-sauteed chicken breast with a ginger-mustard pan sauce made from Dijon, grainy mustard, and fresh ginger. One skillet, 25 minutes, weeknight ready.

Pan-sauteed chicken cutlets dipped in lemon juice and coated in dill-seasoned crumbs. A fast, bright weeknight dinner with a crisp lemon-pepper crust in about 15 minutes of active cooking.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Quick and easy simple chicken recipe that is low in fat and tasty.

Browned chicken simmered with eggplant, zucchini, bell peppers, and tomatoes in olive oil, finished with fresh basil. A rustic Provençal-style summer braise.