2,092 black peppered chicken recipes

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

Sauteed turkey with tequila cream sauce sears turkey cutlet strips, then builds a reduced gold tequila and creme fraiche sauce with shiitakes and shallots over spaetzle. Mexican-German fusion main.

Oven-baked barbecue chicken breasts browned in a dry skillet, then baked under a tangy chili sauce, tomato sauce and Worcestershire glaze with sliced onion. No grill required.

Greek lamb stew with flour-dredged lamb cubes braised in white wine, tomato sauce, and chicken broth with rosemary, thyme, black olives, and blanched onions.

Braised lamb shoulder and merguez-style sausages served over couscous with a cumin and cayenne broth. A North African-inspired feast with carrots, zucchini, and white wine.

Let your tastebuds run wild with this stuffing that is perfect for a turkey or as a side dish during the holidays.

Ground turkey and black bean chili: a leaner, tomato-paste-thickened weeknight chili with sweet bell peppers, carrots, chili powder, and cumin. Healthier than beef chili, just as satisfying.

Waldorf chicken salad with poached chicken breast, crisp red apples, toasted pecans, and a tangy yogurt-mustard dressing. A lighter take on the classic with three built-in variations.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Springtime chicken salad with poached chicken breast, snap-tender asparagus, crisp iceberg, and a bright lemon-herb dressing. A light, protein-packed main salad finished with toasted almonds.

Dutch spiced chicken soup (Hollandse Kippesoep) slow-simmered with mace, cloves, rosemary, and thyme. Rich bone broth with vermicelli and tender pulled chicken.

Bread stuffing for poultry made with stale bread, sauteed onions and celery, mushrooms, chestnuts, and grated raw potato bound with egg and schmaltz. Classic kosher-style stuffing for chicken or turkey.

Smoky, velvety tomato soup made with fire-kissed tomatoes, crispy bacon, red wine and a kick of cayenne. Ready in 30 minutes and leagues beyond anything from a can.

Open-faced Santa Fe chicken avocado melt with cilantro-lime mayo, sliced chicken, ripe avocado, and Lorraine cheese broiled on toasted sourdough. A 15-minute lunch built for leftover roast chicken.

Tender and crispy chicken strips with just the right seasonings!

Microwave seafood paella with shrimp, mussels, and orange roughy over tomato rice. Ready in about 25 minutes of microwave time with no stovetop or oven required.