2,092 black peppered chicken recipes

Buttermilk-soaked chicken breasts pan-fried in a seasoned flour crust, drizzled with honey bourbon butter sauce and topped with chopped pecans.

Chicken fajitas with bell peppers, red onion, and a splash of lemon and tabasco. A quick weeknight fajita recipe that cooks in 15 minutes and doubles for later in the week.

Sauteed chicken breast in a brandy-laced mushroom cream sauce, served over wild rice. A bistro-style dinner from the pantry, ready in under an hour.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

A light, brothy stew packed with chicken breast, baby spinach, and white beans, finished with a fresh basil-parmesan pesto stirred right in. Ready in under 30 minutes.

Make-ahead chicken and wild rice casserole loaded with mushrooms, red bell pepper, celery, and low-fat cheddar. Assemble the night before and bake when you're ready. Feeds a crowd.

Let your family enjoy this succulent dish that will have them thanking you over and over for making such a delicious dinner.

White chicken chili with tomatillos, Ro-Tel, green chilies, and cannellini beans. A lighter twist on classic red chili with a bright lime finish.

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.

Gin marinated chicken cubed and bathed overnight in dry gin, lime juice, and olive oil, then skewered, pan-fried, and finished with leeks, tomatoes, and cilantro.

This creamy SPAM a la King turns a can of SPAM into a rich, velvety stovetop dinner with mushrooms, green peppers, and pimiento in a buttery cream sauce. Serve over puff pastry shells, rice, or toast for a quick comfort meal.

Chinese lemon chicken with crispy double-fried chicken breast slices cloaked in a glossy lemon sauce thickened with cornstarch and finished with sesame oil. Takeout-style classic, brighter than the bottled versions.

Sink your teeth into this new twist to a chicken sandwich. With a hint of peanut flavor, it's perfect for a lunch outside on a sunny day.

Creamy cauliflower leek soup gets its silky body from pureed cauliflower, not heavy cream, with slowly cooked sweet leeks, a touch of Dijon, and lemon thyme. A velvety, light soup finished with chives and crisp garlic croutons.

Pork shoulder chops braised with golden hominy and carrots in chicken broth, finished with pink pickled onions. A one-pan riff on pozole that lets the pork do the talking.