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RECIPES
CHICKEN
Slow-Cooker
Chicken Noodle Soup
Instant Pot
Chicken ’N’ Dumplings
Air-Fried
Chicken
Grillers
One-Pan
Hot Honey Chicken
Make delicious, flavor-packed meals using five different cooking methods and the best, juiciest cuts of white and dark meat chicken from Hy-Vee.
dinners
chicken
homestyle
Chefman
Air Fryer
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Air-Fried
Chicken Grillers
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1
Hot pepper cheese and jalapeño peppers
Cowboy:
2
Monterey Jack, mushrooms, green peppers and bacon
Cowgirl:
3
Ham, Cheddar and Swiss
Ham & Cheese:
4
Pineapple, brown sugar ham and bacon
Hawaiian:
5
Pepperoni, mozzarella, marinara sauce and Canadian bacon
Pizza:
6
Banana and green bell peppers, bacon and barbecue sauce
Santa Fe:
7
Bacon with Swiss, Cheddar and American cheeses
Three Cheese:
You’ll only find flavor-filled chicken grillers at Hy-Vee!
Each juicy chicken griller is stuffed with cheese and sweet or savory fillings and wrapped with bacon. Among the 15 varieties:
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Hot Honey Chicken
One-Pan
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lodge enamel 6 qt. Red Dutch Oven.
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Dutch ovens are versatile
cooking vessels that can withstand high temperatures from the stove or oven while retaining heat and moisture. In the One-Pan Hot Honey Chicken recipe with juicy, flavor-filled leg quarters, you’ll sear, boil, bake and serve from the same pot.
A Perfect Pair
Dark meat: Chicken thighs and legs are packed with rich, juicy dark meat that offers a bounty of flavor. Dark meat gets its color from a protein called myoglobin, which helps shuttle oxygen to working muscles like the thighs and legs. Dark meat has a slightly higher fat content and more calories than white meat but has higher levels of nutrients like zinc and iron. These fattier cuts do not dry out as easily
as white meat and are great for braising, frying
and roasting.
White meat: Cuts like the breasts, tenderloins and wings offer lean, tender white meat. The muscles surrounding these areas are rarely used and contain much lower amounts of myoglobin than thighs or legs. White meat provides slightly more protein than dark meat and higher levels of some B vitamins, which help your body make energy. These cuts have little fat and are more prone to drying out. Use them for broiling, sautéing, grilling or stir fries.
Different cuts of chicken offer distinct flavor and texture. Learn the differences between dark and white meat and the best ways to prepare both.
A Cut Above
Cook & Carry 6 qt. Crockpot Slow Cooker
The Hy-Vee True chicken breasts in this recipe are free of antibiotics, hormones and steroids. After cooking for several hours, the all-natural white meat becomes extra tender and absorbs the flavor of surrounding herbs and vegetables.
At Hy-Vee, what you see is truly what you get.
Real Flavor
Chicken Noodle Soup
Slow-Cooker
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Tenderloins are cut from the inner portion of the breast and are considered the most tender part of chicken.
Tenderloins are smaller portions and cook quickly in a cast iron skillet, making them an easy choice for fast family dinners.
Tender is
the Cut
Chicken Tamale Pie
One-Pan
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Lodge 12" Cast Iron Skillet
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Pressure cookers cut down cooking time by trapping steam to quickly increase pressure and temperature. Most electric models include multiple functions, such as a sauté setting, that allow you to sear the chicken and boil the dumplings in this recipe using only one appliance and one pot.
Fast Fixings
Instant Pot Duo 8 qt. Pressure Cooker
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Chicken ’N’ Dumplings
Instant Pot
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One-Pan
Chicken
Tamale Pie
STOCK UP Make meal planning easier by keeping your pantry, refrigerator and freezer stocked with foods your family enjoys.
PREP In the morning, pull frozen foods out of the freezer and put them in the fridge so they’re ready for cooking that night.
PLAN Hy-Vee makes it easy to plan meals with a digital Family Cooking Guide. Find more family-friendly recipes at Hy-Vee.com/familymeals
September is National Family Meals Month, highlighting the importance of families sitting together at the dinner table.
Spend Meals Together
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