7,059 chicken wing recipes

Mexican style soup thickened with corn tortillas flavored with poblano pepper topped with cheese and crispy tortilla strips.

Chicken and Dumplings that is just like Cracker Barrel restaurant.

Easy and delicious chicken wraps are packed with goodness and yumminess.

My Chinese-American version of crispy fried chicken nuggets tossed in a savory citrus sauce with a touch of heat. Great served over hot rice.

Chicken enchiladas with tomatillo sauce roll shredded chicken in lightly fried corn tortillas, smothered in homemade salsa verde, topped with cheddar and Asiago. Authentic Mexican comfort food.

An incredibly easy to prepare chicken 'n rice casserole.

Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce.

I hope I added all of spices. Incredible company for chicken which makes it tasteful and aromatic. Thanks, it was exciting to make this dish.

Crockpot chicken with mushrooms and onions in a creamy soup-and-broth sauce, slow-cooked until fall-apart tender, then finished with crisp crumbled bacon on top. Dump it in and walk away.

Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.

Hearty leek and potato soup with smoky country ham, red cabbage, and dry-toasted cumin, caraway, and fennel seeds for a rustic, deeply flavored bowl.

This was so easy and so good. I used chicken breasts and they were delicious and moist. Great addition to my recipes.

Delicious stir-fry chicken with varieties of vegetables. Serve over a bed of rice to make a complete meal.

An easy no-fuss curry chicken but without the fat of a traditional curry chicken. Pop this in the slow cooker or crockpot and serve with some rice.

Beautiful enough for special spring dinners, yet easy enough for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients. This recipe can also be doubled if you have extra guests.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.