72 chicken baked wine recipes

Rolled chicken breasts stuffed with crab meat and herb stuffing, baked golden and drizzled with a Swiss cheese hollandaise wine sauce. A showpiece dinner that's worth every minute.

Baked chicken Garibaldi pulls roasted chicken off the bone, drapes it in a red wine and mushroom gravy, blankets with Parmigiano, and bakes au gratin. Italian-American throwback finished with toasted almonds and parsley.

Chicken breasts layered with Swiss cheese, cream of chicken soup, white wine, and a crunchy herb stuffing topping. A dump-and-bake dinner that feeds 8 with almost no prep.

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.

Mediterranean chicken baked in a tomato-wine sauce with mushrooms, black olives, artichoke hearts, and Parmesan, served over pasta. A one-dish Italian-inspired chicken dinner with rich, layered flavors.

Chicken cacciatore baked in a crushed Roma tomato sauce with white wine, fennel seed, cinnamon, coriander, and red pepper flakes. A lighter, oven-baked Italian hunter's chicken.

Strawberry chicken baked in a sweet-tangy sauce of tomato, strawberry jam, red wine vinegar, chili powder, thyme, and ginger. Unexpected fruit-glazed weeknight main.

Creamy chicken casserole with Swiss cheese, cream of chicken soup, white wine, and a buttery herb stuffing crumb topping. Six ingredients and one baking dish.

Chicken breast baked with wild rice, pearl onions, celery, and tarragon in white wine and chicken broth. A refined one-dish dinner that practically cooks itself.

Old World chicken is a four-ingredient baked chicken breast with seasoned breadcrumbs, melted muenster cheese and a finishing splash of wine. Simple, comforting weeknight fare.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

Oven-baked chicken Kiev with boneless breasts dipped in butter, coated in a Parmesan-herb crumb crust, and finished with a white wine, scallion and parsley butter sauce. A baked take, no deep frying required.

Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.

Chicken and okra stew braises bone-in chicken with tomatoes, white wine, and a quiet pinch of cinnamon. The okra soaks in vinegar first to tame the slime before baking. Greek-style one-pot meal.

Lighter Coq Au Vin, oven-baked chicken breasts in white wine with golden mushrooms and pearl onions for guilt-free French dining.

Elegant baked chicken breasts on a bed of dried peaches and raisins, glazed with apricot preserves and white wine until deeply caramelized.