2,082 back peppered chicken recipes

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.

Veal paprika with mushrooms, sour cream, and caraway seeds cooked entirely in the microwave. A quick Hungarian-style stew served over noodles in 40 minutes.

Pine nut dressing with sauteed ground beef, onions, and toasted pine nuts tossed with orzo pasta. A savory, Middle Eastern-inspired stuffing ready in 20 minutes.

Homemade cream of whatever soup mix made with powdered skim milk, cornstarch, chicken broth granules, and herbs. A pantry-ready substitute for canned cream soups.

Classic French coq au vin: chicken browned in butter, then simmered with red wine, brandy, pearl onions, and mushrooms. A rustic red wine chicken braise streamlined for the microwave.

This succulent and tantalizing dish is fun for the whole family to make and enjoy!

Linguine with scallops in a reduced white wine and chicken broth sauce with capers, lemon, dill, and parsley. A light, low-calorie seafood pasta.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Breaded chicken breasts baked in tomato sauce with Italian herbs and melted mozzarella. A lighter take on chicken Parmesan using whole wheat crumbs and wheat germ.

Indian chicken pies with flaky lard-and-margarine pastry wrapped around garam masala-spiced chicken, mushrooms, and corn. Handheld curry-pot pies worth the weekend effort.

San Antonio chicken with a spicy black bean, corn, and picante sauce spooned over cumin-rubbed chicken breasts. A one-skillet Tex-Mex dinner ready in under 30 minutes.

A creamy, low-calorie vegetable chowder with broccoli, mushrooms, corn, and pimiento in a light chicken broth and evaporated milk base. Warm, filling comfort food on the table in 30 minutes.

A traditional Persian-inspired stew of browned chicken simmered in a rich walnut and pomegranate sauce with cinnamon and lemon. Sweet, tart, and deeply savory with every spoonful.

Chicken breasts dipped in mustard butter, pressed with ground pecans, and pan-seared until golden. Finished with a tangy sour cream and mustard pan sauce poured over the top.

Grilled lime-marinated chicken breasts with a fresh tomato, olive, and jalapeño salsa featuring mint, cilantro, and slivered almonds. Served with avocado and tortilla chips.

Pan-seared chicken breast sliced thin and plated with fresh kiwi and melon, drizzled in a triple-mustard honey cream sauce. An elegant yet easy dinner or appetizer that looks straight out of a fine dining kitchen.