3,195 chicken marinate recipes

Chicken and rice casserole baked with four cans of cream soup for a creamy, hands-off one-pan dinner. Just layer, cover, and bake for three hours with almost no prep.

Lemon-pineapple baked chicken with a tangy sauce of pineapple juice, Dijon mustard, rosemary, and Worcestershire. Broiled for crispy skin then baked in a glossy citrus glaze.

Cuban ajiaco chicken stew with yucca, corn on the cob, milk, paprika, and cayenne, finished with fresh lime juice. A creamy, hearty one-pot Caribbean comfort dish.

Chicken cordon bleu stuffed with ham, Swiss cheese, and Dijon mustard, breaded and pan-fried then oven-finished. Crispy golden outside with melted cheese and ham inside.

Elegant chicken breasts with a mousseline-style spinach filling tucked under crispy skin, finished with a glossy Madeira pan sauce. A restaurant-worthy dinner you can prep a full day ahead.

Sweet and tangy chicken stir-fry with pineapple chunks, red bell pepper, and zucchini in a balsamic vinegar pan sauce. A weeknight one-pan main with bright sweet-and-sour flavor.

Pan-seared chicken breasts smothered in a buttery white wine tarragon sauce with sautéed mushrooms and shallots. Elegant enough for date night, easy enough for a Tuesday.

Old World chicken is a four-ingredient baked chicken breast with seasoned breadcrumbs, melted muenster cheese and a finishing splash of wine. Simple, comforting weeknight fare.

Portuguese-style poached chicken breasts in a saffron-tomato sauce with garlic, hot sauce, and ground clove. A bright, low-fat one-pan dinner in 45 minutes.

Lemony chicken crepes filled with seared chicken in a cream of chicken and yogurt sauce, topped with a lemon-mushroom sauce and baked until bubbly. A tangy, creamy main dish.

Light chicken chili with boneless breast, green chiles, cumin, and chicken broth, served in a flour tortilla bowl with olives and low-fat cheddar. Quick, lean, and full of flavor.

Bacon-wrapped chicken breasts baked low and slow over smoked beef in a creamy mushroom and sour cream sauce. Five ingredients, zero fuss, and enough to feed a crowd of eight.

Reuben-style baked chicken breast layered with sauerkraut, provolone cheese, and Russian dressing. A low-carb twist on the classic deli sandwich.

Pan-seared chicken in an orange, white wine, and raspberry vinegar sauce topped with fresh orange sections and creamy avocado slices. Elegant enough for date night.

Lemon chicken with basil simmered in white wine and tomato sauce with whole lemon wedges that soften enough to eat. A bright, one-pan skillet dinner served over rice.

Grilled tarragon chicken: Dijon-rubbed chicken breasts grilled over hot coals and basted with a tarragon-lemon butter. Classic French bistro flavors off the backyard grill.