2,176 chicken salt pepper recipes

Smoky grilled chicken, fire-roasted poblano, and sweet corn simmered into a creamy melted-cheese soup. The chicken and pepper char on the grill first, lending a Southwestern depth no stovetop soup can match.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

Quick ground beef gumbo made with condensed chicken gumbo soup, bouillon, and green pepper. A shortcut weeknight version served over rice or on toasted buns.

Microwave chicken gravy with mushrooms, made with schmaltz and butter for deep flavor. Smooth, rich, and ready in 15 minutes with no stovetop babysitting needed.

Roast up that chicken with this tasty recipe that uses chicken broth, garlic cloves and a bit of paprika.

Paprika fried chicken with a crisp, smoky crust: chicken pieces dredged in paprika-seasoned flour and fried in deep oil until golden brown. Classic Southern fried chicken with a Hungarian twist.

This is like a very thick chicken soup and the basil makes this delicious!

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Jalapeno cream cheese stuffed chicken breast wraps pounded chicken around a smooth, spicy jalapeno-and-herb cream cheese filling, then bakes it blanketed in more of the same. A jalapeno-popper twist on chicken.

Crock pot fried chicken browns seasoned, flour-dredged chicken in butter, then slow-cooks it with no added liquid until fall-off-the-bone tender. The hands-off way to get fried-chicken flavor without standing over a hot skillet.

Peruvian potato and chicken platter: poached chicken and potatoes built into a colorful spread with hard-boiled eggs, bell pepper strips, green olives, and chunky salsa.

Granny's chicken and dumplings made the Southern way with rolled, cut flat dumplings and a whole chicken pressure-cooked into rich stock. Old-fashioned scratch comfort food from a hand-me-down recipe.

Diced leftover turkey in a creamy mushroom sauce with green peppers and pimiento, served over rice or in patty shells. The best way to use up Thanksgiving leftovers in 35 minutes.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

Chicken cutlets coated in a spicy Dijon-mayo-sage mixture, crusted with breadcrumbs, and baked at high heat until golden and crisp. A quick weeknight dinner ready in 40 minutes.