2,176 chicken salt pepper recipes

Classic leek and potato soup that pulls double duty: hot with croutons or chilled with milk, chives, and Tabasco for homemade vichyssoise. French bistro basics, two ways.

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

Curry-spiced chicken simmered with whole tomatoes, green pepper, and plump raisins for a sweet-savory weeknight dinner. Served over rice and ready in under an hour.

Creamy tarragon chicken salad with red grapes, celery, and toasted walnuts in a sour cream-mayo dressing. Elegant lunch salad for sandwiches, lettuce cups, or a scoop on greens.

Loaded vegetable Italian minestrone soup with elbow macaroni, kidney beans, spinach, and Romano cheese. Hearty, fiber-rich, and built for chilly weeknights.

Egg drop and noodle soup with Parmesan cheese, spinach, and egg noodles in chicken broth. An Italian-inspired twist on classic egg drop soup ready in 30 minutes.

Tomato curry chicken with seared breasts baked in a spiced tomato sauce with onions, green peppers, and garlic. A weeknight-friendly one-pan curry with warm, aromatic flavor.

Grilled Mexican chicken breasts basted in a tangy chili-ketchup glaze with brown sugar, Worcestershire, and hot sauce. Scored deep for flavor and topped with cool yogurt.

Traditional Czech liver dumplings made from chicken livers, onion, and marjoram, simmered in chicken broth. Old-world comfort food at its finest.

Creamy asparagus chicken casserole baked with a rich cream sauce, Parmesan cheese, and a kick of hot pepper sauce. Comfort food at its best, ready for the oven in under an hour.

Add a kick your chicken with this delicious recipe that uses lemon juice, olives and a variety of spices.

Individual chicken pot pies with mushrooms, peas, carrots, and pimiento in a sage-seasoned cream sauce under flaky pastry. Includes a biscuit-topped shortcut variation.

A hearty arroz con pollo loaded with browned chicken, chorizo sausage, saffron rice, tomatoes, and bell peppers, all baked together until the rice is fluffy and golden. Feeds a crowd of 10 with ease.

Stuffed chicken breasts New Mexico style with a filling of golden raisins, spinach, Chimayo chile, cinnamon, and cloves, basted with chicken broth while baking.

Pan-sauteed chicken breast with a ginger-mustard pan sauce made from Dijon, grainy mustard, and fresh ginger. One skillet, 25 minutes, weeknight ready.

Butternut and acorn squash soup with Gruyere cheese and fresh apple slices. Pureed smooth with a roux-thickened broth, then finished with julienned squash for added texture.