Recipes with chicken

Thai-style chicken and sesame noodles: marinated chicken tossed with spaghetti, carrot and cilantro in a sweet-spicy peanut sauce. A fast, semi-homemade noodle bowl, great warm or cold.

Grilled chicken salad with red leaf lettuce, juicy orange slices, ripe black olives, and a sharp red wine vinegar dressing scented with garlic and celery. A light, bright Mediterranean lunch in 18 minutes.

Jamaican jerk chicken fingers marinated in citrus, then crusted with allspice, thyme, clove, and red pepper. Grilled tender strips with serious island heat.

Yummy chicken curry: tender curried chicken in a quick, creamy sour cream sauce with sweet golden raisins, ready in about 20 minutes. A fast, mild weeknight curry that skips the coconut milk and the long simmer.

Jalapeno chicken white chili goes creamy, built on a roux-and-cream base loaded with chicken, great northern beans, and corn. Fresh and pickled jalapenos bring double the heat. Top with Jack cheese.

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.

Tender soy-marinated chicken strips top fresh spinach with tart apples, crunchy peanuts, and sweet raisins, all tossed in a maple curry vinaigrette that's sweet, tangy, and warmly spiced.

Jerk chicken wings marinated in scotch bonnet peppers, allspice, thyme, ginger, and soy sauce then baked until crispy. Fiery Caribbean-spiced wings with serious heat and warm spice.

Chicken tandoori marinated in yogurt, lemon, garam masala, coriander, and cumin, then grilled hot and dry to mimic a real tandoor oven. Serve with naan, rice, and cool cucumber.

Grilled chicken breasts marinated overnight in lemon juice, white wine, mild chili powder, nine cloves of garlic, shallots, honey, soy, and oregano. Big flavor, mild heat.

Soy-and-sherry marinated chicken hits a screaming hot wok with colorful sweet peppers, mushrooms, and bamboo shoots in this low-calorie Chinese-style stir-fry. Crisp veggies, tender chicken, glossy sauce.

Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.

Authentic-tasting mole in under an hour using jarred paste, Mexican chocolate, and a simple trick. Smoky, rich sauce coats tender boiled chicken for a weeknight win.

Crostini with chicken livers sauteed in butter and white wine, finished with cream and brown gravy, spread on thin toasted French bread. A rich Tuscan-style appetizer ready in 35 minutes.

Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.

Microwave Brunswick stew with chicken, lima beans, corn, okra, and tomatoes. A quicker take on the Southern classic that builds its own broth from scratch in about 40 minutes.

Confetti chicken and pepper rice with tri-color bell peppers, honey Dijon chicken, and green onions. A colorful one-pot dinner ready in 30 minutes.

Chicken liver pate with brandy, dry sherry, and unsalted butter, finished with a hint of marjoram and optional truffles. Silky smooth and served chilled as an elegant appetizer.

Simple and surprisingly delicious this is a quick work-night supper for the whole family.

Just enough spiciness without over powering my palate, and the soup was very tasty.

Ground chicken and veal patties loaded with sautéed mushrooms and herbs, pan-fried and oven-crisped, then served with a punchy Dijon and English mustard sauce. Bistro-style burgers for eight.

Whole chicken slow-cooked with parsnips, carrots, white wine, and fresh oregano. Set it and forget it for 8 hours, then reduce the pan juices into a rich sauce.

This is an easy and quick recipe. Tastes very well.

Breakfast chicken hash baked with leftover chicken, gravy or cream, tarragon, and pimiento. A fast way to turn last night's roast chicken into a savory weekend brunch. Serve with corn cakes or waffles.

Make-ahead hot chicken salad with crushed potato chips, cheddar, almonds, and creamy mayo-soup base. Assemble the night before, bake until bubbly for retro potluck perfection.

Oven barbecue chicken with just 2 ingredients: a cut-up whole chicken and your favorite bottled barbecue sauce. Baked uncovered for an hour until tender and caramelized.

Slightly creamy without being rich, the flavour was well balanced. I love using crock-pot, because it's easy and so convenient. Therefore this recipe has certainly won me over :)

Pad Thai with chicken, shrimp, rice noodles, bean sprouts, and crushed peanuts in a fish sauce and lime dressing. A classic Thai stir-fry made at home.

Chicken tequila pasta with lime, cumin, and a smoky tomato sauce simmered with real tequila. Tender poached chicken tossed with noodles for a bold Southwestern-inspired dinner.

Chicken picadillo with bone-in thighs braised in a tomato sauce with golden raisins, green chilies, cinnamon, and cumin. A sweet-savory Latin American skillet dinner topped with almonds.

One-dish curry chicken baked with red bell peppers, Red Delicious apples, scallions, turmeric, and curry powder. Low-fat, no pre-cooking needed. Just layer everything in a dish and bake.

Chicken with raspberry vinegar pan-sears thin chicken breast cutlets and finishes them in a quick shallot and raspberry vinegar pan sauce. A French bistro classic ready in 30 minutes.

Tuscan-style duck ragu for pappardelle with boneless duck, pancetta, chicken livers, porcini mushrooms, rosemary, and white wine. A rich, slow-simmered Italian meat sauce.

Oyster sauce chicken (ho yow gei) is a classic Cantonese broiled chicken marinated in oyster sauce, soy, ginger, and garlic. The marinade caramelizes under the broiler into a glossy savory glaze.

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.

Chicken soup with Granny Smith apples, leek, carrot, and parsnip in a flour-thickened broth. A French-inspired autumn soup with a sweet-savory twist.

Crispy corn flake-crusted chicken breasts stuffed with garlic-herb butter that melts into the meat during quick microwave cooking for easy weeknight chicken kiev.

Taco chicken grill marinates oven-baked chicken in a tangy taco-spiced barbecue sauce with molasses and tomato, then finishes over coals with melted Monterey Jack. Two-stage cooking for fall-off-the-bone tender meat with a smoky crust.

Grilled chicken breasts glazed with pureed honey, lime juice, garlic, serrano, and chipotle in adobo. A smoky-sweet glaze with real heat that cooks in under 15 minutes on the grill.

Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Green chicken enchiladas roll poached chicken into fried corn tortillas, top with fresh tomatillo-serrano salsa verde, sour cream, and melted cheese. Authentic enchiladas verdes in under an hour.

Aunt Ann's white chili: a lean, quick white chicken chili of cubed chicken breast, beans, green chiles, onions, and bell pepper. Cooked in nonstick spray, simmered briefly, ready in 50 minutes.

Grilled chicken breasts topped with a fresh gazpacho salsa of tomatoes, cucumber, bell pepper, red onion, and cumin. A light, no-cook Spanish-inspired summer dinner.

Honey glazed grilled chicken with pea-mint sauce pairs sticky-sweet balsamic-honey bone-in breasts with a vibrant spring sauce of fresh peas and mint. A bright, garden-forward dinner off the grill.

Goan shakoothi chicken with dry-roasted whole spices, toasted coconut, and a garlic-ginger-green chili paste. An authentic West Indian curry built entirely from scratch.

Olive oil and vinegar chicken cacciatore braised with white wine, garlic, and rosemary. Italian hunter-style chicken without the heavy tomato sauce. Pan-to-oven in 45 minutes.

Green enchiladas with shredded chicken rolled in flour tortillas, smothered in creamy tomatillo-sour cream sauce and melted Monterey Jack. Weeknight Mexican comfort in under 30 minutes.