596 chicken salt pepper recipes

Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.

Become an Italian and a crockpot chef with this easy to follow recipe that creates a tantalizing dish you will remember.

A Cajun classic with browned chicken simmered alongside fresh corn scraped from the cob, tomatoes, onion, and red bell pepper in a cast iron pot. Louisiana soul food at its best.

Sage-and-nutmeg-crusted chicken breasts pan-seared in olive oil, then simmered with dry vermouth and sweet red bell pepper. A quick, aromatic skillet dinner with Italian flair.

Roquefort and cream cheese chicken spread with sour cream, cayenne, and hot sauce. A bold, tangy appetizer ready in 10 minutes flat.

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.

Pan-sauteed chicken breast with a lemon-caper sauce and fanned avocado slices. A light, Mediterranean-style chicken dish with bright, tangy flavors and no heavy cream.

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.

Grandma's chicken noodle soup with bone-in thighs, turnips, carrots, celery, and egg noodles. Simmered from scratch in water with thyme and poultry seasoning. Honest, old-fashioned comfort.

Mushroom chicken bakes seasoned chicken pieces under cream of mushroom soup until tender and saucy, served over rice. The five-ingredient weeknight dinner that's been on dinner tables since the 1950s.

Roasted winter squash and chicken thighs braise with prunes, garlic, cinnamon, and fresh orange into a North African-leaning one-pan dinner. Sweet, savory, and built for cold weather.

Chicken sherry bakes bone-in legs with a sauce of tomato, dry sherry, basil, oregano, and garlic. A hands-off Italian-inspired oven braise with just 5 minutes of prep and rich, saucy results.

Homemade chicken broth simmered low and slow with aromatic vegetables, bay leaf, and fresh parsley for a rich, golden stock that beats anything from a can.

A true Italian soup that has a wonderful taste that can warm up any rainy day.

Baked chicken breast coated in a Dijon mustard and yogurt mixture, then topped with seasoned bread crumbs and thyme. A lighter, crumb-crusted chicken that stays juicy without frying.

Thai-style aromatic broth infused with lemongrass, cilantro stems, jalápeño, and lime zest, strained clear, then filled with snow peas, carrot ribbons, radishes, and fresh cilantro.