7,070 chicken meal recipes

Homemade baked chicken nuggets with a seasoned bread crumb and cornmeal coating. Crispy, golden, and ready in 30 minutes with no deep frying. A kid-friendly dinner from scratch.

Speedy ziti tossed with cooked chicken, frozen peas, and a tangy Dijon-lemon sauce made from chicken broth. A 35-minute one-skillet pasta perfect for busy weeknights using rotisserie chicken.

Soothing chicken barley soup with parsnips, celery, onion, and a strip of kombu for added minerals. High in protein and fiber, gentle enough for anyone feeling under the weather.

Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.

Soy-sherry marinated broiled chicken served cold, perfect for picnics and summer gatherings. Feeds a crowd of 12 with crispy, savory skin and tender meat you can make ahead.

Pheasant Veronique is a classic French preparation with butter-roasted pheasant in a silky cream sauce finished with green grapes, lemon juice, and arrowroot. An elegant dinner party main course.

Hawaiian-style Beachcomber Chicken marinated in shoyu, ginger, garlic, sherry, ketchup, and sugar then cooked until glazed and sticky. Island flavors meet easy weeknight cooking for a sweet-savory crowd-pleaser.

Chicken turnovers made with crescent roll dough, filled with sauteed chicken, shallots, garlic, and herbs. Four golden pastry triangles ready in 45 minutes.

Quick and easy chicken soup recipe featuring hearty Bisquick potato dumplings made using leftover mashed potatoes instead of noodles and leftover cooked chicken.

Grilled chicken breasts with a silky French tarragon-Dijon butter sauce. Marinate in lemon and oil, grill until charred, then drizzle with buttery wine reduction spiked with mustard.

Lemon dill turkey meatballs with artichokes: tender poached meatballs in a bright lemon-caper sauce with artichoke hearts. A Greek-leaning weeknight dinner that freezes beautifully.

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.

Crispy breadcrumb-coated chicken baked with onion halves, then served with a creamy sour cream pan sauce made from the drippings. Fork-tender comfort food for 8.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

The chicken breast was so succulent, and the stuffing was loaded with great flavour. Salsa and pumpkin seeds were wonderful additions to serve.

Pecan smoked chicken breast plated with peach-strawberry tequila salsa and maple Monterey Jack spoon bread, finished with a balsamic lime reduction. A Southern-Southwest fusion entree with real restaurant polish.