2,101 chicken cate recipes

Creamed chicken served over buttered egg noodles with fresh parsley. A quick, comforting weeknight dinner using pre-made creamed chicken for speed.

Cinnamon-roasted chicken rubbed with cinnamon, thyme, salt, and pepper. Just five ingredients for crispy-skinned, fragrant roasted chicken pieces with warm spice flavor.

Red wine roast chicken seasoned with garlic, oregano, and a bright splash of red wine vinegar. Buttery, herby, and crisp on top, this oven-roasted chicken is a no-fuss dinner that delivers serious flavor.

Restaurant-style French onion soup with a dual broth of chicken and beef, topped with crusty French bread and broiled Swiss and Parmesan cheese. Freezes for up to 6 months.

Pesto ravioli with chicken tenders, zucchini, and red bell pepper cooked in one skillet with chicken broth. A 30-minute weeknight pasta dinner tossed in basil pesto.

Homemade ranchero sauce with Roma tomatoes, red bell pepper, onion, and garlic simmered in chicken broth. A chunky, mild Mexican tomato sauce for huevos rancheros and more.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Burgundy and tarragon poached chicken simmers boneless breasts in chicken broth, red wine, and fresh tarragon, then thickens the poaching liquid into a glossy pan sauce. A lean French weeknight chicken with bistro elegance.

Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.

Chicken legs slathered in a punchy glaze of dry mustard, curry powder, Worcestershire sauce, and brown pickle, then baked until bronzed and sticky. A proper British classic with just 8 ingredients.

Chicken rice burritos with cayenne-spiced rice pilaf, diced chicken, and a green chili sour cream sauce. A crowd-sized batch recipe that makes 60 burritos.

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.

Florida-style garlic soup pours boiling chicken broth over toasted French bread and crushed garlic, then poaches a whole egg right in the bowl. A quick Spanish-inspired sopa de ajo ready in 10 minutes.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Bone-in chicken breasts stuffed under the skin with a rich spinach, Swiss, ricotta, and Parmesan filling seasoned with nutmeg. Brushed with herbed oil and baked until the juices run clear for a showstopping dinner.

Oyster beef stir fry marinates thin flank steak slices in oyster sauce, soy sauce, and sherry, then woks them fast with sesame oil, scallions, and shredded iceberg lettuce. A quick Chinese classic.