2,101 chicken date recipes

Chicken and gravy over split buttermilk biscuits with a blender gravy made from chicken broth, Bisquick, and poultry seasoning. A 20-minute comfort food shortcut dinner.

Chicken and ham wrapped in a pinwheel served on a bed of lettuce. Beautiful to look at and low in fat.

Grilled lemon herb chicken basted with chicken broth, lemon juice, basil, and thyme. A no-fat marinade keeps the chicken juicy and herb-bright. Works on the grill or under the broiler.

Traditional Jewish chopped chicken liver made with schmaltz, sauteed onions, and hard-boiled eggs. Silky, savory, and spread on cocktail rye, this is the real deal appetizer.

Crispy pan-seared chicken breasts drizzled with a rich balsamic vinegar reduction made with shallots, fresh marjoram, and butter. A 40-minute weeknight dinner that feels restaurant-worthy.

A succulent North Indian-style dish made with cumin, plain yogurt and garam marsala.

Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.

Another succulent chicken dish made with broccoli florets and mushrooms in a creamy, rich soup base.

Grilled sesame chicken breasts marinate in soy sauce, white grape juice, sesame seeds and ginger, then grill over medium-hot coals. A sweet-savory Asian-inspired summer dinner.

Bright Thai salad with shredded chicken, sweet-tart pomelo, and crispy fried shallots. Fish sauce, lime, and chili dressing brings bold Southeast Asian flavor.

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

Lemon mustard chicken breasts marinated in lemonade, coated in whole-grain mustard and pecan breadcrumbs, pan-fried in walnut oil with a cream mustard sauce.

Chicken breasts goes very well with the mozzarella cheese.

A smoky chili-cumin dry rub with brown sugar and garlic coats both grilled pork tenderloin and chicken breasts, sliced onto one platter with a bright orange-pineapple sauce. A make-ahead crowd-pleaser.

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

Minced chicken bound in a thick béchamel with mayo, shaped into balls, triple-coated in flour, egg, and crushed saltines, then deep-fried until shatteringly crisp and golden.