6,843 chicken date recipes

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Easy chicken cordon bleu rolls boneless chicken breasts around ham and Swiss cheese, then bakes them in a crispy breadcrumb crust. A weeknight take on the bistro classic with no pan-frying required.

Slow cooker cheesy chicken quiche with fork-tender chicken breasts topped with a fluffy cheddar-egg batter. Set it and forget it for a hands-off brunch or easy dinner that practically cooks itself.

Add some spice to your dinners with this scrumptious dish that will instantly become one of your favorites.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Moroccan chicken braised under sweet caramelized onions, plump raisins, toasted pine nuts, honey, and warm spices. North African comfort with traditional sweet-savory flavor.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Classic Yucatecan sopa de lima with chicken simmered in lime-scented broth colored by annatto seeds, with tomatoes, oregano, and a hint of grapefruit. Topped with crispy tortilla strips.

Flour-dredged chicken browned and baked until tender, then finished with heavy cream, plump oysters, and slivered almonds. A classic, old-world surf-and-turf casserole.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

Curried chicken thighs simmered with golden apples, mushrooms, and onions in apple cider. Toasted curry powder creates a fragrant sauce that's perfect over rice or baked potatoes.

This is a very simple recipe for roast chicken. Serve with roast vegetables and/or salad. If you opt for grains, choose whole grains such as brown rice instead of white, or mix brown and white rice together to increase the fiber content.

Soy-marinated chicken wok-seared with hot bean paste, ginger, garlic, and five spice, then served over steamed bok choy. An authentic Szechuan stir-fry with fiery, aromatic flavor.

Whole roast chicken stuffed with pine nut and currant rice pilaf, basted with yogurt for golden, tangy skin. A Middle Eastern-inspired roast with a fragrant rice filling.

Veal scallops pounded thin and sauteed in olive oil, topped with wilted spinach, capers, and lemon in a reduced chicken stock sauce. Six ingredients, 30 minutes, light and elegant.

Chicken cacciatore braises bone-in chicken pieces with Italian plum tomatoes, onions, green pepper, garlic, and mushrooms in a herby tomato sauce. The Italian hunter's-style classic that gets better the longer it simmers.