Recipes with chicken

Honey lemon chicken grilled over charcoal then finished in the oven with a sticky glaze of honey, Worcestershire, and lemon juice. Serve over rice for a crowd.

Lemon oregano chicken thighs: pan-seared until golden, then roasted in a bright lemon-butter-oregano pan sauce. A fast Greek-leaning weeknight dinner with crispy skin and tender meat.

Sliced chicken with broccoli stir-fries cornstarch-velveted chicken with tender-crisp broccoli, ginger, and scallions in 25 minutes. Better than takeout, lighter on oil.

Velveted chicken and cashews with crunchy water chestnuts and green pepper, stir-fried in a hot wok. Chinese takeout favorite with restaurant-style tender chicken at home.

Pan-fried chicken breasts in a bright lemon butter sauce with garlic and fresh parsley. Pounded thin for even cooking and ready in 45 minutes with just seven ingredients.

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

Hot chicken salad baked with celery, toasted almonds, and lemon juice in a creamy dressing, topped with cheddar cheese and bread crumbs until golden and bubbly.

Baked chicken breasts marinated with zesty seasonings.

Yoghurt is a great tenderiser for chicken breast, which can be a little tough when cooked without marinating beforehand. Buy organic yoghurt if possible to avoid the traces of growth hormones and antibiotics commonly found in conventional dairy products.

BBQ honey glazed chicken brushed with a five-ingredient honey-mustard-lemon glaze on the grill. Skin-on or skinless cuts, golden lacquered exterior, and bright citrus balancing the sticky sweet.

Italian-style chicken with peppers braised in white wine with garlic, charred red and yellow bell peppers, fresh herbs and a hit of chili. One-pan rustic dinner with deeply caramelized chicken skin.

Lemon-pepper barbecued chicken: skinless chicken breasts baked in a homemade tomato barbecue sauce brightened with lemon, cider vinegar, and a peppery, mustardy kick. A tangy, lighter take on oven BBQ chicken.

Neil's Burn Lisa's Mouth Chicken Nuggets, shake-and-bake chicken breast chunks coated in Cajun spice, crushed red pepper, paprika and breadcrumbs. Kitchen-prank-level spicy in the best way.

Crispy broiled chicken double-dredges pounded chicken breast in egg white and garlic-rosemary breadcrumbs, then broils 10 minutes for a low-fat fried chicken substitute that still crackles.

Pepper chicken in a creamy mushroom sauce with chili powder and teriyaki, browned in butter and simmered in one skillet. A spicy-creamy weeknight chicken dinner with a warm kick.

Tandoori-style chicken marinated in yogurt, garam masala, ginger, garlic, and lemon, then grilled or oven-roasted until smoky and tender. Authentic Indian technique without a tandoor oven.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Chicken scaloppine with mushrooms in a white wine cream sauce made in one pan. Golden seared chicken breasts finished in a reduced wine and cream pan sauce in 30 minutes.

Country-style braised chicken: flour-dredged chicken breasts browned, then simmered in a marjoram-scented broth and white wine that turns into a silky pan gravy. Spoon it over biscuits or rice.

Roast chicken rubbed with cinnamon, cumin, and coriander served with a spiced mushroom, parsnip, carrot, and hazelnut stuffing plus a sherry pan gravy.

Kottopoula Me Mpamiez is a traditional Greek chicken and okra stew braised in tomatoes and butter. A vinegar sun-dry on the okra is the secret to a sauce without slime.

Roast chicken stuffed with red onion, lemon, garlic, and thyme, draped in bacon for self-basting, then finished over a sea of cremini mushrooms that soak up the drippings. A Sunday-dinner bird that carves like a dream.

Poached chicken breasts cooked gently in an aromatic broth with carrot, onion, celery, and peppercorns, then left to cool in the pot for juicy, sliceable meat. The base for chicken salad, sandwiches, and casseroles.

Plum-sauced chicken glazed with plum jelly, Worcestershire, dark corn syrup, and ginger. Marinated, oven-roasted, then finished at high heat for a sticky, lacquered crust.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.

Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.

Home-made hot wings tossed in a two-ingredient buffalo sauce of melted butter and hot pepper sauce. Deep-fry for crispy or oven-bake for easy cleanup. Just 3 ingredients total.

Lemon herbed chicken made in a pressure cooker with parsley, oregano, basil, celery leaves, and black olives. Tender, fall-off-the-bone chicken in just 8 minutes under pressure.

Broiled chicken halves basted in honey-mayonnaise glaze with paprika and onion. The mayo keeps the meat juicy while the honey browns the skin golden and crisp.

Grilled honey-lime chicken marinated in honey, fresh lime juice, cilantro, soy sauce, jalapeno, and garlic. Sweet, tangy, and slightly spicy with caramelized charred edges.

Marinated ginger chicken with lemon juice, soy sauce, and double ginger (fresh and ground) soaked overnight then grilled or broiled. Bold flavor, simple prep.

Baked potatoes topped with spiced chicken strips in a cinnamon-paprika gravy with toasted almonds and raisins. A Moroccan-inspired loaded potato dinner.

Creamy mustard chicken sears strips of chicken breast, then simmers them in a coarse mustard cream sauce. A 30-minute French bistro-style dinner that pairs with rice, pasta, or crusty bread.

Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.

Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.

Tandoori chicken marinated in spiced yogurt with ginger, garlic, cumin, and coriander, then broiled until charred and juicy. A 6-hour yogurt soak for deep, authentic flavor.

Chicken scaloppine with oregano is a fast Italian classic: thin pounded chicken breasts dredged in flour, pan-seared golden in butter and oil, and finished with oregano and a quick white wine pan sauce.

Oven-crisped chicken coated in crushed rice cereal for a shatteringly crunchy crust, no deep frying needed. A classic three-step breading and a wire rack keep every piece golden and crisp all over.

Honey curry mustard chicken with a sweet-tangy butter glaze. Just 5 ingredients and one pan deliver sticky, golden chicken strips perfect for weeknight dinner over rice.

Quick chicken stir-fry with garlic butter, mushrooms, and parsley finished with a splash of chicken broth. A weeknight skillet dinner in under 35 minutes for 4.

Shanghai drunk chicken steamed with ginger and scallions, then cold-marinated in dry sherry and cooking juices. A classic Chinese cold appetizer with just 5 ingredients.

Spatchcocked roast lemon chicken with white wine pan gravy, basted until deep golden brown. A classic whole chicken dinner with homemade gravy from the drippings.

Chicken rolls stuffed with ham, sage, and garlic, pounded thin, rolled into spirals, and pan-fried until golden. A simple roulade ready in under an hour.

Overnight marinated chicken with vinegar, rosemary, marjoram, and white pepper. Grill or oven-roast for tender, herb-infused meat with a tangy kick from the vinegar marinade.

Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

Lemon herb broiled chicken basted with melted butter, fresh lemon juice, and marjoram. Just 5 ingredients for golden, juicy broiled chicken with a bright citrus-herb finish.

Chicken paprikash: browned chicken breasts simmered in a creamy paprika sauce with cream of mushroom soup and sour cream. Hungarian-style weeknight comfort over noodles.