1,730 butter chicken recipes

Instead of going out tonight, invite your friends over for these scrumptious chicken wings that are extremely easy to make!

An excellent way to use up my leftover turkey. Great flavour!

Tender slow cooked juicy mushrooms for your slow cooker.

Chicken breasts in a tasty tomato cream sauce with pasta.

These air-fryer (or oven based) chicken nuggets are popular combination of savory and crispy, with the rich taste of chicken complemented by the crunch of a cracker crumb coating complete with 4 varieties of dipping sauces.

Buttery broccoli soup simmers chopped broccoli with sauteed onions, chicken broth, and rich evaporated milk for a creamy 6-ingredient soup. Puree for smooth, leave chunky for rustic.

Crispy crusted chicken breasts stuffed with mushrooms and baked in a creamy sauce. Yum!

Microwave bacon potato soup combines diced potatoes, bacon bits, onion, celery, and carrots in a casserole, ready in 30 minutes flat. No stovetop, no skillet, just one dish.

Mom's spiced carrot soup purees tender carrots into a silky bowl warmed with cumin, coriander, cinnamon, and a whisper of cayenne. Healthy, low-fat, and on the table in 30 minutes.

Good for a low-fat diet or when you need to prepare cooked chicken for use in another recipe.

Tender chicken breast pieces and sliced mushrooms in a lovely Marsala wine sauce. Great over pasta or with risotto.

An easy one-pan stove-stop chicken main dish braised in white wine and three kinds of mustard. Delicious and easy to prepare chicken main. Easy to scale down to two servings or up to serve a crowd.

Beautiful enough for special spring dinners, yet easy enough for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients. This recipe can also be doubled if you have extra guests.

This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.

Loved it, classic french style, simply prepared with a flavor packed jus. One change I made was to brown the chicken breast in a non-stick pan (and then finish cooking by popping it into the oven) before making the sauce to build extra flavor.

Cream of carrot soup made the classic way: onions sweated in butter, a quick roux for body, then carrots simmered in stock, blended and strained silky-smooth, and finished with cream. Velvety, elegant, and simple.