2,082 back peppered chicken recipes

Light chicken broth studded with tender broccoli florets, carrot slices, and fluffy cheese dumplings. This comforting soup delivers homemade warmth in under an hour.

Grilled chicken quesadillas with fire-roasted poblano peppers, cheddar, and Monterey Jack cheese in flour tortillas. Cooked in a dry skillet for a crispy, golden shell with no added oil.

Grilled chicken tacos with roasted red peppers, black beans, and a citrus-balsamic sour cream dressing. Marinated vegetables rolled in warm flour tortillas for a fresh, zesty taco.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Crock Pot Coq Au Vin - Chicken Braised in Wine recipe

Classic chicken tetrazzini from scratch. A whole chicken simmers into rich broth that becomes the base of a sherry cream sauce layered with spaghetti, mushrooms, and parmesan.

Whole wheat-dredged chicken breasts pan-seared in olive oil and butter, finished with a quick port wine pan sauce. An elegant, low-fuss dinner ready in under an hour. Serve over rice with steamed Swiss chard.

Hearty chicken and vegetable soup with curry powder, Granny Smith apple, corn, lima beans, and pasta shells. A whole stewing chicken simmered into a rich, warming broth that feeds a crowd.

Chicken breasts baked low and slow on a bed of three cream soups and uncooked rice until everything is tender and creamy. This hands-off chicken and rice dinner practically cooks itself.

Lighter chicken and rice casserole made with skim milk, defatted broth, and reduced-calorie mayo. Topped with toasted almonds and baked until bubbly. All the comfort, less the guilt.

Chicken and wild rice casserole layers chunks of chicken breast, mushrooms, and slivered almonds with wild rice in a from-scratch cream sauce. A hearty potluck classic with no canned soup needed.

Curried chicken breasts baked in a warm, fragrant curry gravy of onion, garlic, ginger and cinnamon, brightened with a squeeze of lime. The breasts are floured and browned first, then bake gently in the sauce until tender.

Chicken coq au vin made weeknight-easy: browned chicken breasts braised with mushrooms, carrots, and onion in red wine, broth, and tomato paste. A lighter, faster take on the French classic, ready in under an hour.

Creamy spinach soup with Swiss cheese, cream cheese, sauteed mushrooms, and a touch of nutmeg. A rich, velvety soup built on a butter-flour roux base.

Smooth pureed celery soup with potatoes, onion, and herbs, finished with milk and topped with fresh grated carrot and celery for crunch. A light, nourishing bowl ready in about an hour.

Treat your guests with this scrumptious chicken dish that everyone will love!