1,673 butter chicken recipes

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Chicken breasts smothered in a creamy mushroom and onion sauce, cooked entirely in the microwave in just 30 minutes. A quick weeknight dinner with only 7 ingredients.

Rosemary chicken wings baked golden in a sweet-herbal glaze of lemonade, butter, shallots, and dried rosemary. A unique twist on baked wings for appetizers or dinner.

A sophisticated chicken in wine that's good enough to telegraph home about.

Stuff your chicken breasts with this easy to follow recipe that uses mushrooms, ham and parmesan cheese.

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.

Chicken liver pate with brandy, butter, and onion blended silky smooth. Six ingredients, 15 minutes active time, chilled overnight for the best flavor.

Easy 5-ingredient cheese soup made with canned cream of chicken, cream of celery, sharp cheddar cheese spread, and chicken broth. Stovetop in under 30 minutes, no roux needed.

Speedy ziti tossed with cooked chicken, frozen peas, and a tangy Dijon-lemon sauce made from chicken broth. A 35-minute one-skillet pasta perfect for busy weeknights using rotisserie chicken.

Maple & Dried Cranberry Chicken with Butternut Squash recipe

Cheese and chicken go hand in hand so why not let your crockpot lend you a hand with this scrumptious recipe.

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.

Pureed summer squash soup with rosemary and chicken, sauteed in butter and blended smooth. Garnished with paper-thin raw squash slices.

A new, scrumptious made with turkey giblets and a herb stuffing mix that is bound to add some excitement to your next Thanksgiving dinner.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Pan-seared chicken breasts smothered in a buttery white wine tarragon sauce with sautéed mushrooms and shallots. Elegant enough for date night, easy enough for a Tuesday.