577 chicken broad recipes

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Parmesan-crusted lemon chicken: pounded chicken breasts marinated in lemon juice, coated in parmesan-lemon zest breadcrumbs, and pan-fried golden in butter. An Italian-American weeknight winner.

Cheesy figue vert gratin: a Caribbean side dish of green bananas simmered in chicken stock, mashed with onions, cream, and eggs, then baked under a cheddar and breadcrumb crust.

Ground chicken loaves with Parmesan and fresh herbs, pan-seared golden and simmered in a rich Marsala mushroom sauce finished with butter. Italian comfort food at its finest.

Chicken breasts stuffed with an orzo, anchovy, basil, and garlic filling, wrapped in their own skin and baked in Marsala and balsamic. A refined Italian dinner for adventurous home cooks.

Thick-cut pork chops stuffed with a caraway rye bread and mushroom filling, pan-seared golden then finished with a tangy vinegar pan sauce.

Polpette di pollo in brodo are Italian chicken meatballs simmered in broth with Parmesan, lemon zest, nutmeg, and parsley. A light, elegant soup ready in about 20 minutes.

Low-fat baked chicken breasts coated in plain yogurt and seasoned bread crumbs with cayenne and ginger. Crisp, golden, and tender without deep frying or breaded eggs.

Chicken Parmesan made with boneless skinless thighs, breaded and pan-fried golden, then baked with mozzarella and spaghetti sauce topped with Parmesan. Juicier than breast meat.

Jalapeno cornbread stuffing made from scratch with homemade cornbread, bacon, onions, celery, oregano, and chicken broth. A spicy, savory Southern-style dressing for turkey or as a hearty side dish.

Three-meat meatloaf blending chicken, pork, and beef with honey, topped with a sweet-hot apricot mustard glaze. Budget-friendly comfort food that feeds six.

Let the members in your household enjoy another succulent chicken dish with this easy to follow recipe.

Chicken breast sandwiches on whole wheat toast with homemade ketchup-mustard sauce, served alongside crispy oven-baked potato wedges. A lighter take on the classic chicken sandwich combo.

Hearty Pennsylvania Dutch stuffing loaded with chicken, toasted bread cubes, and vegetables, all bound with eggs and broth. Bakes up golden and feeds a crowd.

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

Pork schnitzel pounded thin, breaded with paprika-spiked crumbs, and pan-fried golden, then served with a creamy sour cream and dill pan sauce. A weeknight take on the German tavern classic with an Eastern European twist.