2,092 black pepper chicken recipes

Chicken and cashew nuts stir-fry with water chestnuts in a sweet and sour sauce. Marinated chicken breast wok-fried with crispy cashews, served with fried rice.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.

Chicken breasts pounded thin and stuffed with a buttery walnut, raisin and bread crumb filling, then baked under a banana, orange liqueur and dark corn syrup glaze. A retro special-occasion dish.

Boneless or bone in chicken thighs in a garlic sauce.

Spanish clay pot chicken with ham, eggplant, zucchini, peppers, and tomatoes braised in wine. A rustic Mediterranean one-pot meal cooked from a cold oven start for tender, falling-off-the-bone results.

Chinese chicken with fermented black beans (dow see), green peppers, and sherry in a savory sauce. A classic Cantonese wok dish with proper velveting technique.

Nell Carter's knockout chicken smothered in sauteed mushrooms, tomatoes, red and yellow onion, scallions, and garlic, finished with Parmesan cheese. A one-pan comfort dish with big, bold flavors.

Chicken breast in tarragon cream sauce with mushrooms, green onions, white wine, and a touch of lemon. A French-inspired skillet dinner ready in 40 minutes.

Hearty red lentil soup with carrots, celery, leeks, and tomatoes simmered in chicken broth with thyme and bay leaf. Partially pureed for a creamy-chunky texture.

Party chicken and crab casserole layered with stuffing, crabmeat, chicken breasts, and cream of mushroom soup. An elegant retro casserole for entertaining that bakes hands-off for 90 minutes.

Creamy potato soup with cumin, shallots, and half-and-half, pureed smooth and garnished with fresh cilantro. Serve warm or chilled for a versatile, make-ahead soup with earthy spice.

Rabbit almondine, an old-school braise where flour-coated rabbit pieces simmer in herbed chicken broth, then finish in a sour cream gravy with toasted slivered almonds. Country French comfort food with rustic bones.

Chunky pesto with two kinds of basil, leftover chicken, pecans, and anchovies for depth. A no-cook sauce that turns pasta salad or hot pasta into a full meal.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Minestra Di Piselli Freschi E Carciofi- Artichokes recipe