7,083 chicken beer recipes

An easy baked chicken breast casserole topped with creamy soup, cheddar, herb stuffing, and a splash of bourbon for warm depth. Six ingredients layered in one dish and baked golden. No fuss, big flavor.

Lemon chicken casserole with browned breast pieces baked under lemon slices, brown sugar, and chicken broth. A sweet-tart baked chicken dinner with caramelized lemon glaze, served over wild rice.

Hearty split pea soup with tender lamb shoulder chunks, built on deeply browned vegetables and chicken broth. A rustic, stick-to-your-ribs bowl that simmers low and slow and tastes even better the next day.

Broiled chicken breasts marinated in lemon juice, olive oil, garlic, and fresh oregano, then basted with herbed lemon butter. Mediterranean flavors with a golden, charred finish.

Pasta with chicken, tomato, and Romano cheese ready in 40 minutes. Spaghetti tossed with chicken strips, fresh tomatoes, olives, green pepper, and broth reduced into a light savory sauce.

Chicken scrapple is a Pennsylvania Dutch breakfast classic, made with shredded chicken simmered into a savory cornmeal mush, chilled in a loaf pan, then sliced and pan-fried until crispy.

Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.

Lowcountry chicken perlow rice cooked in pan drippings and gizzard broth for deep, savory flavor. A Southern one-pot tradition with whole roasted chicken folded into seasoned rice.

Blackberry vinegar chicken with a rich and flavourful demiglace. Great for a special occasion.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

Pop's Buffalo wings deep-fry crispy then bathe in a buttery hot sauce with garlic salt, cayenne, and a paprika kick. Classic Buffalo style for a crowd of 50 wings.

Phoenix Rolls (Banh Phuong Hoang): thin chicken breast slices wrapped around ham and a lemongrass shrimp paste, dusted in cornstarch, and pan-fried until golden. A crispy Vietnamese party bite.

Crab-stuffed chicken breast rolled around a creamy seasoned crab filling with ham and Gruyere, breaded and pan-seared golden, then baked. An elegant stuffed chicken roulade with a crisp crumb crust.

Pan-seared chicken breasts in a silky blackberry vinegar and cream sauce with shallots, crème de cassis, and fresh blackberries. French-inspired, elegant, and on the table in about an hour.

Hard-seared chicken breasts finished with a tangy white wine vinegar, garlic, and thyme pan sauce. A French bistro classic ready in just 25 minutes with 8 simple ingredients.

Mongolian beef stir-fry with flank steak, scallions, garlic, hoisin, and oyster sauce. A fast wok-fried takeout favorite with a sweet, savory, slightly spicy sauce.