Bill Glover head shot

There’s no better place for delicious home cooking than in the heart of middle America — in this case, the great city of Columbus, Ohio. We caught up with Chef Bill Glover of Hilton Columbus Downtown to talk about his favorite recipe for real Ohio chicken. With summer in full swing, it’s a delicious time to fire up that stove and prepare this wonderful meal for friends, family, and neighbors.

Ohio Chicken (serves 4)


2 whole Ohio fryer chickens

16 oz. Ohio chicken breast, boneless skinless

1 cup heavy cream

1 large egg

2 Tbsp finely minced fresh chives

2 tsp finely chopped fresh oregano

1 tsp finely chopped fresh sage

1 tsp chopped fresh thyme

1 tsp kosher salt

¼ tsp freshly ground black pepper


1. Using a boning knife remove the chicken breasts from the whole chickens leaving the first wing bone intact, leaving the skin on the breast.

2. Place the boneless, skinless chicken breast, cream, and egg in a food processor and blend until smooth or about 5 minutes.

3. Add the fresh herbs, salt and pepper to the food processor and blend for 1 minute or until well incorporated.

4. Place the blended chicken mousseline into a disposable piping bag and pipe the mixture under the chicken skin of each breast.

5. After the mousseline is piped under the skin, pat the chicken breasts dry with a paper towel, and sear them in canola oil in a non-stick sauté pan.

6. Sear the chicken breasts on both sides until they are golden brown and finish in a preheated oven set at 350°F and cook until you reach an internal temperature of 165°F.

Enjoy this chicken in a sandwich or let it stand alone, paired with either white sangria, Lazy Magnolia Southern Pecan Ale, or just some fresh fruit punch. It’s sure to make your next summer feast memorable and delicious.

Share your Midwestern meal with us using the hashtag #HiltonGoOut!

About Chef Bill Glover

Bill is a self-taught chef who went through several apprenticeships and sous chef positions before taking his first Executive Chef position at age 25. He worked as head of kitchen at Ohio State’s campus for six years before opening his own restaurant, Sage American Bistro, named after his daughter.

It was at Sage, which quickly became a local household name, that General Manager Christian Coffin visited and tried Glover’s famous Ohio chicken, before running into Bill at the bar and asking him, “Have you tried this chicken?”

Glover responded, “Yes, I have. This is my restaurant.” It wasn’t long after that Bill was offered a position at Hilton Columbus Downtown, and he and his crew of loyal chefs and staff went on to tackle bigger culinary opportunities. His squad at Sage have gone on to join world-class kitchens and win prestigious food and beverage awards.