1,730 butter chicken recipes

Potage bonne femme: a classic French vegetable soup with leeks, potatoes, carrots, and onions sauteed in butter and simmered in chicken stock. Creamy without cream.

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.

Homemade cream of chicken noodle soup with shredded chicken, elbow macaroni, mixed vegetables, and a sage-and-thyme-scented cream base. A hearty one-pot soup that beats anything from a can.

Ginger-carrot bisque: silky pureed carrot soup with fresh ginger, orange zest, and coriander, finished with cream. The elegant first-course soup that converts vegetable skeptics.

Chicken with raspberry vinegar pan-sears thin chicken breast cutlets and finishes them in a quick shallot and raspberry vinegar pan sauce. A French bistro classic ready in 30 minutes.

Tender simmered chicken in a velvety curry-yogurt sauce built from scratch with butter, onions, and warm spices. A simple, soul-warming one-pot dinner with a creamy tang that keeps you coming back for more.

Authentic, classic chicken and rice baked slowly to perfection in the oven. Simple ingredients are cooked in a manner that extracts every bit of flavor from each.

Slow cooker orange cinnamon chicken braised in orange juice with plump raisins and a thickened pan sauce. A sweet, aromatic set-it-and-forget-it dinner.

Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.

Hungarian-style chicken paprikash with onions, sweet paprika, and sour cream sauce. Classic comfort food served over noodles or dumplings.

A succulent chicken dish that is so easy to make, you can use your slow cooker!

This is a great recipe and base for anyone wanting pot pie or a family meal in a hurry.

Pan-seared lemon chicken breasts with thyme, shallots, garlic, and a bright pan sauce. French bistro classic ready in 30 minutes for busy weeknights.

Whole chicken slow-cooked with parsnips, carrots, white wine, and fresh oregano. Set it and forget it for 8 hours, then reduce the pan juices into a rich sauce.

Traditional Greek chicken pilaf from the Epirus region. Bone-in chicken sautéed in butter with onion, simmered with cinnamon and tomato sauce, then finished with rice that absorbs every drop of flavor.

Chicken breasts layered with Swiss cheese and mushrooms, smothered in cream of chicken soup with white wine, and topped with buttery stuffing. An easy retro casserole.