2,092 blac peppered chicken recipes

Chicken liver pate with brandy, butter, and onion blended silky smooth. Six ingredients, 15 minutes active time, chilled overnight for the best flavor.

Crispy pan-fried chicken patties coated in matzo meal, made with leftover cooked chicken, egg, and onion. A traditional Jewish-style recipe that's quick, simple, and Passover-friendly.

La Mansion's chicken fajitas marinated in lime juice, garlic, olive oil, and fresh cilantro, then grilled over mesquite. A San Antonio restaurant-style recipe with bold, simple flavors.

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.

Chicken Alla Spina braised with red wine, onions, and oregano in a roasting pan. An Italian-American one-pan chicken dinner with tender meat and a savory wine sauce for sopping with bread.

Turkey shortcakes with a melted cheese sauce served over biscuits, toast, or cornbread. A quick, creamy way to use up leftover turkey in about 25 minutes.

Mock fried chicken oven-baked with a buttermilk soak and crisp breadcrumb coating. A lighter, cleaner stand-in for deep-fried chicken with all the crunch and none of the splatter.

Low-fat chicken casserole with water chestnuts, cream of chicken soup, and evaporated skim milk. A creamy, crunchy baked dish that's lighter than it tastes.

Golden, flaky pastry tops a bubbling creamy filling loaded with tender chicken, carrots, celery, and onions. This is the chicken pot pie your grandmother made, and it's just as good as you remember.

Quick 30-minute chicken rice soup using leftover cooked chicken, frozen mixed vegetables, and minute rice. One skillet, six servings, zero fuss for busy weeknights.

A well loved chicken soup of Brazilian, Portuguese, Cape Verdean cuisine. Classic Brazilian chicken and rice soup recipe much loved.

Greek-style baked chicken with orzo cooked in rich pan drippings, chicken broth, and tomato paste. A comforting one-pan meal served with Parmesan or yogurt.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Chicken Provencale with browned chicken pieces baked over white beans, tomatoes, carrots, garlic, and Provencal herbs. A French country one-dish dinner with cassoulet-style heart.

Potato barley soup simmered low and slow for two hours with carrots, celery, onion, and garlic. A thick, hearty comfort soup where the barley and potatoes create a naturally creamy broth.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.