2,101 chicken cate recipes

Bacon-wrapped chicken breasts layered over savory chipped beef, then smothered in a rich mushroom-sour cream sauce and baked low and slow until fork-tender. A retro comfort food casserole that practically makes itself.

Bite-sized teriyaki chicken pieces marinated and stir-fried with toasted sesame seeds in a glossy, sticky sauce. Serve as a party appetizer with toothpicks or over rice for a fast weeknight dinner.

Zesty Parmesan chicken breasts dipped in melted butter, coated in a Parmesan seasoning blend with breadcrumbs, and baked crispy at high heat. Four ingredients and done in 40 minutes.

Cajun chicken sandwiches with smoky chipotle pepper purée: pan-seared seasoned chicken breast piled into a soft bun with mustard or mayo. Easy weeknight heat in 30 minutes.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.

Cajun-seasoned chicken breasts pan-glazed with melted hot pepper jelly, fresh ginger, red onion, and white wine vinegar. A sweet-spicy-tangy one-skillet chicken dinner from a Delmarva cooking contest finalist.

King Ranch chicken casserole layered with corn chips, cheddar, cream of mushroom soup, and Rotel tomatoes. A Texan comfort classic that's easy to assemble and feeds a crowd.

Schmaltz and griebenes rendered slow and low from chicken skin and fat with a splash of water. The Jewish kitchen's two essential golden staples from one pot.

Chicken country soup with browned chicken breast, broccoli, carrots, and red bell pepper simmered in a simple bouillon broth. A clean, no-fuss vegetable chicken soup in one hour.

Pan-sauteed chicken breast with a lemon-caper sauce and fanned avocado slices. A light, Mediterranean-style chicken dish with bright, tangy flavors and no heavy cream.

Make your chicken breasts feel super with this simple recipe that creates a wonderful taste your family will love.

Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

Overnight marinated chicken with vinegar, rosemary, marjoram, and white pepper. Grill or oven-roast for tender, herb-infused meat with a tangy kick from the vinegar marinade.

No-cook avocado soup blended with chicken broth, yogurt, lemon juice, and a touch of nutmeg. Creamy, chilled, and ready in minutes with zero cooking required.