Batch Chicken Recipes

Chicken is the most versatile protein you can cook ahead - it carries any flavor you put on it and slots into salads, bowls, pastas, tacos, and sheet-pan dinners without complaint. The catch is that it's also the easiest to dry out, which is exactly why how you cook and store it matters more than with anything else.

Everything here is dry-brined and cooked to stay juicy through the reheat, then portioned and sealed on the 24/48 method - cooked within a day of buying, sealed within two. Pull a portion from the freezer and it shreds, slices, or chops straight into whatever you're building.

Start with the cut you cook most. The technique holds the same whether it's breasts, thighs, or a whole bird - get the protein right once, and the week's dinners stop starting from scratch.