Is there anything more practical or satisfying than a good chicken dinner? There’s a reason why leaders—from a 16th-century French king to 1920s American politicians—have promised a chicken in every pot. The people like chicken. Hear, hear!

This week I’m sharing five weeknight dinners that highlight the delicious possibilities of America’s favorite protein. And if you’re looking for more ideas, check out this collection of easy chicken dinners put together by my test kitchen colleagues.

I don’t understand why chicken Caesar salad became so trendy. It’s almost always boring, except in the capable hands of Jess Rudolph. She uses three simple tweaks to make chicken Caesar salad downright exciting. First, why use grilled or sautéed chicken when breaded cutlets can do the job? A crispy panko-Parmesan coating is very tasty and means there’s no need for the usual croutons. And don’t throw out the unused cheesy panko from the breading process. Fry this mixture in the oil left in the pan after cooking the chicken and you’ve got a crunchy cracker (think frico) to crumble over the salad. As for the dressing, add some zip with a spoonful of jarred Calabrian chiles or sriracha. Hail Caesar.

Featured Recipe

Poaching is so simple. The trick is to simmer the chicken breasts in something flavorful. Lemony Chicken and Couscous with Salsa Verde Onions replaces boring water with store-bought chicken broth, butter, garlic, and lemon juice. Much better! Once the chicken is cooked through, use the leftover poaching liquid to rehydrate couscous. Meanwhile, crisp up sliced red onions in a bowl of ice water and then toss with a pungent parsley sauce flavored with capers and anchovies. So refreshing and tasty.

I often think of braising as something for a lazy winter afternoon. But it’s also a quick way to stitch together bold flavors into a seamless dish. I’m a sucker for anything with coconut milk and this summery chicken braise with plantains and bell peppers is perfect on cooler August evenings. Boneless breasts cook in just about 15 minutes, which is plenty of time to absorb the flavors of the braising medium. Onion, garlic, and sazón (a Latin American spice blend) perfume the chicken, and a final flourish of cilantro, sliced jalapeño, and lime wakes everything up. Definitely serve with rice.

When I grill, I want to keep all the cooking outdoors, and these easy grilled chicken fajitas hit the mark. Stir together a zippy sauce with sour cream, lime, and cilantro and toss boneless, skinless breasts with a simple marinade made with oil, lime juice, chili powder, cumin, and salt. Grill red onion and bell peppers (they just need to be oiled and salted) along with the chicken. Heat up flour tortillas and head back inside to slice the chicken and assemble everything on a big platter.

Finally, Cajun-Style Chicken Pasta changed my mind about poultry in pasta dishes. In general, I find chicken a bit lacking in recipes like pasta with chicken and broccoli. Pasta is already pretty bland and benefits from tastier proteins . . . like pancetta. But add bold Creole seasoning and my opinion shifts. Deeply browning boneless chicken breasts and bell peppers develops even more flavor. And finishing with cream, Parmesan, a pat of butter, and hot sauce is always going to be a recipe for success.

Tired of your chicken dinner routine? I hope these recipes remind you why chicken is so popular.

P.S. Drop me a line at [email protected] and let me know what you think about this newsletter. Want more vegetarian recipes in your inbox? Check out my other weekly newsletter, The New Vegetarian.