3,921 chicken saute recipes

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

Honey orange chicken legs baked with a glaze of orange juice, honey, Worcestershire sauce, and mustard. Skinless chicken legs basted until fork-tender and golden brown.

Pollo Raphael with cumin-spiced chicken, zucchini, and onions simmered in a picante tomato sauce. A quick Mexican-inspired skillet dinner ready in 40 minutes.

A whole chicken cut up and steamed in a wok with sliced Chinese pork sausage, light soy sauce, rice wine, and sesame oil. A simple, traditional Cantonese steamed chicken with just a handful of ingredients.

Espresso-braised onions caramelize sliced onions in butter and sugar, then reduce with brewed espresso and chicken stock for a deep, bittersweet onion side dish or steak topping.

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.

Classic Filipino chicken tinola soup with ginger, green papaya, fish sauce, and wilted spinach. A nourishing one-pot meal that warms you from the inside out in about an hour.

Make-ahead hot chicken salad with crushed potato chips, cheddar, almonds, and creamy mayo-soup base. Assemble the night before, bake until bubbly for retro potluck perfection.

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.

Creamy chicken and rice casserole baked with three condensed soups (chicken, celery, mushroom), milk, and rice. Hands-off comfort food for busy weeknights.

Flaming Slow Cooker Chicken Jubilee. This recipe is perfect for a special occasion, a fancy dinner party, or a larger family dinner.

Roast capon stuffed with rye bread, caraway seeds, and parsley, cooked in the microwave. A retro technique that delivers juicy, tender poultry fast.

Favorite avgolemono soup: the Greek egg-lemon soup made from scratch, simmering a whole chicken into rich homemade stock, then thickened with tempered eggs and bright lemon. Silky, tangy, and comforting.

Skillet chicken paella with boneless chicken breast, long grain rice, saffron, oregano, stewed tomatoes, sweet red pepper, and frozen peas. A weeknight, no-paella-pan version of the Spanish classic. One pan, 40 minutes.

Crispy battered chicken deep-fried and tossed with bell peppers, carrots, and lychees in a homemade sweet-and-sour sauce. The real-deal Chinese restaurant version, made from scratch.

Bright, tangy West African chicken-okra soup with lemon, tomatoes, turmeric, and rice simmered in one pot. A warming, nourishing bowl ready in about an hour.