142 breaded chicken recipes

Homemade chicken burgers ground from chicken breast and bound with soaked bread, egg, onion, garlic, marjoram and paprika. Pan-fried golden and served on buns with tartar sauce, lettuce, tomato and dill pickles.

Chicken breast cubes and mushrooms in a creamy Madeira wine and sour cream sauce, spooned over herbed biscuits. An elegant skillet dinner ready in 40 minutes.

Savory curry crepe batter made with chicken broth, curry powder, and butter in a blender. A spiced twist on French crepes that pairs with chicken, vegetables, or chutney fillings.

This easy slow cooker stuffing uses cream of mushroom soup and earthy canned mushrooms to create rich, moist bread dressing without fussing over oven temperatures or timing.

Nutty buckwheat crepes stuffed with spinach, Stilton blue cheese, and toasted walnuts, baked in a gratin dish and topped with a creamy Parmesan-mustard sauce. A proper British dinner party showstopper.

Chicken breasts blanketed in Swiss cheese, bathed in cream of mushroom soup with wine, and topped with buttered breadcrumbs. Retro casserole comfort that's ready in under an hour.

Chicken cutlets coated in a spicy Dijon-mayo-sage mixture, crusted with breadcrumbs, and baked at high heat until golden and crisp. A quick weeknight dinner ready in 40 minutes.

Pounded chicken breasts rolled around cream cheese, coated in buttery bread crumbs, and cooked in the microwave. A quick, cheesy stuffed chicken dinner in under 10 minutes.

Old World chicken is a four-ingredient baked chicken breast with seasoned breadcrumbs, melted muenster cheese and a finishing splash of wine. Simple, comforting weeknight fare.

Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

Try a new casserole today with this simple recipe that is sure to earn a spot in your cookbook.

The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.