Recipes with chicken

Mughlai-style chilli chicken with whole cardamom, cinnamon, cloves, yogurt, saffron, coconut cream, and almonds. Aromatic North Indian curry simmered in ghee.

Chicken Regency salad with artichoke hearts, water chestnuts, green olives, and butter-toasted pecans in Italian dressing. Marinated overnight for deep flavor, served cold on lettuce.

Garlic chicken pizza on a creamy garlic-sour cream base, topped with chicken, red onion, mushrooms, mozzarella, and parmesan. White pizza ready in 30 minutes.

Lemon-tarragon chicken breasts with mushrooms and sherry, finished with a sour cream pan sauce over egg noodles. A creamy, herbed skillet chicken dinner ready in under 45 minutes.

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

Mediterranean roast chicken marinates two whole birds overnight in lemon, olive oil, garlic, and rosemary, then roasts with new potatoes and green olives. One-pan Sunday supper for a crowd.

Pounded chicken breasts get an extra-crispy cracker coating that stays crunchy even under a blanket of smooth, savory gravy. This quick weeknight version skips the fuss while delivering satisfying texture and rich, comforting flavors.

Grilled chicken breast sandwiches stacked with smoky home-roasted red peppers, peppery arugula, ripe tomato, and a tangy Dijon-mayo sauce on toasted bread. The marinade does its work overnight.

Hot chicken salad casserole with rice, cream of chicken soup, hard-boiled eggs, and a crunchy cornflake and buttered almond topping. A retro Southern classic.

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

Creamy chicken salad with sweet pickle, onion, and mayonnaise blended in a food processor for a smooth sandwich-style spread. The 5-minute lunch fix that makes the most of leftover chicken breast.

Fettuccine with chicken and peppers in a creamy basil-cheddar sauce over spinach pasta. Stir-fried broccoli and bell peppers keep it colorful and light.

Seared chicken breast with Mexican ancho mole-orange sauce served alongside okra rice with wild rice, almonds, and cilantro-yogurt finish. Layered weeknight dinner.

Chutney chicken drumsticks in a quick microwave sauce of tomato, rehydrated dried apple, raisins, orange zest, and a whisper of clove. A weeknight dinner with sweet-hot chutney flavor in 30 minutes.

Grilled chicken romaine vinaigrette, a Caesar-style main course salad with herb-marinated grilled chicken, romaine, Parmesan, water chestnuts, and croutons.

Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.

Bacon-wrapped rumaki with marinated chicken livers, water chestnuts, and scallions broiled until the bacon crisps. A retro tiki bar appetizer with soy-sherry-ginger soak.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

Hearty chicken noodle soup simmers a whole chicken low and slow with aromatics, then finishes in homemade rolled egg noodles cut right into the pot. From-scratch Sunday soup the way your grandmother made it.

Cider chicken braised Normandy-style with hard cider, calvados, bacon, prunes, slow-cooked onions, and a fresh bouquet garni. Rustic French autumn cooking at its best.

Kung Pao chicken with dried red chiles, peanuts, ginger, and a soy-wine sauce. Wok-fried with a 30-minute marinade for authentic Sichuan-style heat and crunch.

Sweet and sour chicken with pineapple, bell pepper, and brown sugar-vinegar sauce. Two methods included: slow cooker (8-10 hours) or oven (2 hours). Serve over rice.

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.

Chicken and mushrooms in a tarragon cream sauce with just seven ingredients, served over rice. A quick French-inspired skillet dinner ready in 45 minutes.

Chicken Provencale with browned chicken pieces baked over white beans, tomatoes, carrots, garlic, and Provencal herbs. A French country one-dish dinner with cassoulet-style heart.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

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.

Lemon dill chicken breasts marinated in lemon juice, garlic, dill weed, and vegetable stock then broiled. A low-fat, high-protein dinner with just 8 simple ingredients.

Jerk chicken pizza, a Caribbean spin: spicy jerk-seared chicken and shiitakes on a barbecue-sauce base with smoked mozzarella and asiago, finished with cool mango-mint salsa. Sweet heat meets smoky cheese.

Quick curried chicken with apples, grapes, raisins, and yogurt over rice, topped with peanuts. A fruity, aromatic weeknight curry ready in 35 minutes.

Santa Fe chicken pounds chicken breasts thin, rolls them around green chiles and Mexican cheese, then pan-sears golden. Served with a fresh corn-tomato-cilantro salsa for a Southwest dinner.

Italian chicken escarole soup with homemade broth simmered from chicken pieces, onion, celery, and parsley, strained clear, then finished with chopped escarole and grated cheese.

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

Warm chicken and Granny Smith apple salad with Gorgonzola cheese, carrots, and a hot apple cider vinaigrette over fresh spinach. A fast microwave dinner salad.

Chicken is coated with Italian dressing, then baked with assorted vegetables. It's an easy and tasty dish that's also good for you.

Nowadays chicken become more popular and welcomed by people, low fat, much fibire, this chicken sate with peanut sauce goes very well!

Chicken liver mousse baked in ramekins with shallots, thyme, garlic, and cream, unmolded and served with fresh tomato sauce and herb garnishes. A French restaurant classic, home-kitchen achievable.

Baked chicken with broccoli topped with a bold walnut pesto made from anchovies, basil, parmesan, and garlic. A rustic one-casserole dinner that reimagines classic Italian pesto.

Garlic and sage grilled chicken with a tangy cider vinegar marinade thickened by an emulsified egg-and-oil base. Smoky from indirect charcoal heat, juicy and herby in every bite.

Rosemary chicken salad with fat-free mayo, nonfat sour cream, and celery. A lighter take on classic chicken salad with herby, aromatic flavor in 20 minutes.

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

Herb-crusted chicken breasts coated in a mayo-butter blend and crushed herb stuffing mix, then baked until golden and juicy. Weeknight easy with pantry staples.

Chicken Caesar salad pizza on a crispy prebaked shell topped with mixed greens, sliced chicken, and Caesar dressing. A no-cook assembly that takes 5 minutes.

Party chicken and crab casserole layered with stuffing, crabmeat, chicken breasts, and cream of mushroom soup. An elegant retro casserole for entertaining that bakes hands-off for 90 minutes.

Quick chicken stir-fry with snow peas, carrots, water chestnuts, and green bell pepper in a soy-ginger-garlic sauce thickened with cornstarch. Marinate the chicken, fire up the wok, and dinner is on the table in 15 minutes.

Microwave casseroled chicken: whole roaster cooked in the microwave with cream of celery soup, egg noodles, and mixed vegetables. Full dinner in 50 minutes.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

Shrimp Sauce Mixed Vegetables & Shredded Chicken recipe