4,060 chicken saute recipes

Italian chicken made in an oven cooking bag with jarred marinara and green peppers. Five ingredients, no browning, no cleanup, served over pasta for a weeknight win.

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.

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.

Chicken Indienne, a creamy Anglo-Indian curry-spiced chicken braise with lemon-marinated pieces, sweet candied ginger, and a velvety cream sauce. Served with lime and rice.

Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.

A juicy tender saucy baked chicken main dish. The wild rice gives it a sophisticated feel.

Honey lemon chicken grilled over charcoal then finished in the oven with a sticky glaze of honey, Worcestershire, and lemon juice. Serve over rice for a crowd.

Wild rice chicken casserole: cubed chicken, wild rice mix, cream of chicken soup, water chestnuts, and mushrooms baked with soy sauce for a Midwestern potluck classic.

Roast Chicken with Squash-Potato-Spinach Risotto recipe

Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.

Herbed chicken with spring vegetables: thyme, parsley, and fennel-seed butter stuffed under crispy chicken skin, served with cipollini onions, baby carrots, snap peas, and morels. A restaurant-style one-skillet dinner.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.

Enjoy this tasty frittata at any time of the day. Serve it with a refreshing salad for a complete and wholesome meal.

Traditional Greek chicken pilaf from the Epirus region. Bone-in chicken sautéed in butter with onion, simmered with cinnamon and tomato sauce, then finished with rice that absorbs every drop of flavor.

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

Oyster sauce chicken (ho yow gei) is a classic Cantonese broiled chicken marinated in oyster sauce, soy, ginger, and garlic. The marinade caramelizes under the broiler into a glossy savory glaze.