1,673 butter chicken recipes

Velvety puréed cauliflower soup enriched with crumbled Roquefort, heavy cream, egg yolks, and a splash of Armagnac. Herbes de Provence and chives round out this rich, deeply savory French-inspired bowl.

Inn Chicken marinates boneless breasts overnight in sour cream, garlic, lemon juice, and Tabasco, then coats them in breadcrumbs and bakes with melted butter until golden.

Oysters Bienville, the classic New Orleans baked oyster dish with a rich shrimp and mushroom cream sauce, topped with parmesan and breadcrumbs. Old-school Creole indulgence.

Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.

A great dish to bring families together and to keep everyone's hunger satisfied!

Pan-seared chicken breasts with a quick lemon-butter pan sauce and fresh cracked pepper. Five ingredients, one skillet, and a weeknight dinner that feels like a bistro meal.

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.

Butter-baked chicken breasts topped with a rich sherry and mushroom almond sauce with Worcestershire and a hint of almond extract. Elegant enough for company, served over rice.

Chicken a la king with sauteed breast, mushrooms, roasted red and green peppers, scallions, and a sherry-cream pan sauce. A refined, from-scratch version of the retro classic.

Smooth, rosy pimiento soup made with chicken broth, half-and-half, and a hint of hot sauce. Ready in 30 minutes flat, this Southern charmer is comfort in a cup.

Sweet potato, apple, and onion gratin layered with Granny Smith apples, sauteed onions, and a crispy bacon-cheddar-breadcrumb topping broiled golden brown.

Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.

One-pot vegetable rice loaded with broccoli, mushrooms, tomatoes and Parmesan. Ready in 40 minutes, this savory side dish works hot or cold for easy meal prep.

Crustade of chicken and pigeon: a medieval-style savory custard tart of tender poached game and chicken with mushrooms and raisins, set in a spiced egg-and-stock custard. Old English flavors in a pastry case.

Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.

Steamed mussels in a garlicky white wine sauce with thyme, red pepper flakes, and butter. Breadcrumbs thicken the broth into a rich, scoopable sauce.