372 bon les recipes

Crispy broiled chicken double-dredges pounded chicken breast in egg white and garlic-rosemary breadcrumbs, then broils 10 minutes for a low-fat fried chicken substitute that still crackles.

Fettuccine with lime-marinated chicken breast in a tomato and green chili sauce. Butter and lime zest tossed into the pasta for a bright, Southwestern-inspired dinner.

Grilled chicken breasts with a curried peach and Vidalia onion relish spiked with cayenne, brown sugar, and apple cider vinegar. Make the relish up to 5 days ahead.

Sherilyn's Bbq Chicken Burritos with Corn Relish & Guacamole recipe

Lighter Coq Au Vin, oven-baked chicken breasts in white wine with golden mushrooms and pearl onions for guilt-free French dining.

These succulent buffalo chicken strips will make you addicted for sure.

Lemon-Sage Tortellini with Chicken and Peppers recipe

This is a quick and easy recipe, I have made it several times, always very great, a good keeper.

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.

Chicken Alejandro simmers boneless breasts in salsa spiked with cinnamon, cloves, and bay leaf, then thickens into a glossy sauce finished with fresh orange segments. Mole-adjacent flavors over rice.

Waldorf chicken with boneless breasts poached in apple juice and ginger, topped with a warm sauce of chopped apples, celery, raisins, and scallions.

Absolutely creamy and delicious way to prepare thrifty chicken legs and thighs.

This is one of the most excellent pizza I have ever eaten, tomato chutney gives the pizza amazing flavor, so delicious.

French-style skillet chicken and potatoes for two with a silky Dijon mustard, tarragon, and white wine sour cream sauce. Elegant enough for date night, easy enough for Tuesday.

Seared chicken thighs baked with meaty portobello mushrooms in a red wine pan sauce with shallots, garlic, tarragon, and lovage. Restaurant-quality flavor, one pan, 45 minutes.

Pounded chicken thighs sear golden in butter and olive oil, then get draped in a white wine cream sauce with thyme, parsley, and capers. Bistro-style elegance in under 40 minutes.