3,556 chicken dish recipes

Chicken pad thai: soaked rice noodles stir-fried with chicken, egg, and a sweet-sour-salty tamarind sauce, finished with peanuts, bean sprouts, and lime. Better than takeout in 30 minutes.

Margarita-braised chicken thighs go from a paprika-dusted sear into a boozy braise of tequila, orange juice, lime, and sweet dried tropical fruit. Juicy, citrusy, and built on forgiving boneless thighs.

Broiled rosemary chicken over pureed lentils stacks broiled chicken breasts on a walnut-and-mushroom lentil purée, with lemon-garlic chard and a rosemary-lemon pan drizzle.

High-heat roast chicken stuffed with lemon and garlic, cooked at 500F for crackling skin and juicy meat. A dead-simple pan sauce finishes the deal. Just 5 ingredients.

Lemony chicken zucchini stir-fry with mushrooms, carrots, and toasted walnut halves. A 30-minute one-pan dinner brightened with lemon zest and garlic butter, no soy sauce required.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

Sirloin steak marinated in a homemade teriyaki sauce with soy, sherry, ginger, and garlic, then broiled and sliced into strips. Works with chicken too. A lighter Japanese-inspired dinner for two.

Wok-seared chicken marinated in lemongrass, ginger, turmeric, and tomato paste with a splash of fish sauce. A deeply aromatic Vietnamese stir-fry that marinates up to 24 hours.

Vietnamese lemongrass chicken (Ga Xao Xa Ot) with fish sauce, chili, and homemade caramel sauce. A fragrant, sweet-savory braise with deep golden color.

Chicken wrapped in bacon and baked over a bed of dried beef, then blanketed in a creamy sour cream and celery soup sauce. A retro comfort casserole that's salty, savory, and made for spooning over rice.

Shrimp Chippewa: plump shrimp and mushrooms sautéed in garlic butter, then simmered in a rich chicken stock thickened with more butter. Served in a soup plate with crusty French bread.

Luau chicken bakes boneless chicken breasts under a sweet-and-savory pineapple sauce loaded with green pepper, celery, brown sugar, soy, and a hit of liquid smoke. Hawaiian-style luau flavors, ready from one casserole dish.

Braised lamb shanks simmered in a flour-thickened broth with onion and garlic, finished with celery, fresh tomatoes, and parsley. Fall-off-the-bone tender.

Williamsburg chicken is a retro chilled chicken salad mould set with gelatin, blending diced cooked chicken, celery, peas, hard-cooked eggs, pecans and stuffed olives in a lemony mayo-broth base. Served over greens with halved grapes.

Grape leaves stuffed with ground lamb, rice, pine nuts, mint, parsley, cinnamon, and allspice, simmered in olive oil and lemon juice. A hearty meat-filled dolma served at room temperature.

Moroccan chicken with pistachios, dried apricots, pine nuts, and cinnamon over rice, finished with rosewater and edible flower petals. An aromatic, jewel-toned one-dish dinner.