3,058 chicken mani recipes

One-skillet Madeira chicken smothered in a mushroom-Swiss cream sauce, spooned over toasted bread. A rich, warming weeknight dinner ready in under an hour.

Five-ingredient baked chicken breasts coated in a sticky honey-mustard-curry glaze. Just 10 minutes of prep, one hour in the oven, and dinner is handled for the whole family.

Grilled Chicken Sandwich with Smoky Red-Onion Salsa recipe

Seared chicken breasts in a rich cream sauce with baby artichokes, sun-dried tomatoes, pearl onions, bacon, pine nuts, and tarragon. Restaurant-quality dinner in just 20 minutes.

Chicken breasts stuffed with Swiss and ricotta cheese, pan-seared in butter, and served over fettuccine with a brandy-tomato pan sauce. Elegant enough for date night, ready in under an hour.

A succulent dish made with juicy tomatoes, bell peppers and succulent shrimp and chicken breasts.

Flour tortillas cut into squares and simmered in chicken broth make the easiest dumplings you'll ever fix. Just 4 ingredients and pure comfort in every spoonful.

Chicken slow-cooks in soy sauce, white wine, and scallions, then gets brushed with honey and broiled or grilled until sticky and golden. Hawaiian-inspired and irresistibly sweet-savory.

Tender chicken breast strips and red potatoes simmer in a light garlic broth brightened with lemon zest, fresh cilantro, and a Parmesan finish. Ready in 35 minutes.

Browned chicken breasts baked in a creamy rosemary sauce with artichoke hearts and green beans. A hearty casserole that feeds six with California flair.

Grilled chicken marinated in coffee syrup and topped with a velvety mole of poblano, chocolate, pistachios, and cumin. A modern twist on the Mexican classic.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Pounded chicken cutlets pan-seared in butter, topped with ham and provolone, then finished in a Marsala mushroom sauce. Two Italian classics collide in one skillet.

This authentic Tom Kha Gai simmers chicken breast in coconut milk with galangal, lemongrass, and kaffir lime leaves. A fragrant Thai coconut soup that hits every note: creamy, sour, salty, and spicy.

Paprika-rubbed chicken breasts chargrilled until smoky, sliced over fluffy couscous tossed with toasted pine nuts, dried apricots, and fresh coriander. A vibrant 40-minute dinner with North African flair.

Cuban-style chicken picadillo with tomato sauce, white wine, cumin, capers, raisins, and green olives. Serve over white rice with fried plantains for the full island experience.