6,854 chicken meal recipes

Chicken and stuffing casserole: bone-in chicken browned in seasoned flour, blanketed with cream of chicken soup and a homemade sage-thyme bread stuffing, then baked until tender with a crisp top.

Traditional Japanese yakitori with sake-marinated chicken livers and teriyaki-glazed breast skewers threaded with scallions. Smoky, sweet, savory, and ready to grill in under an hour.

Chinese chicken meatball soup with water chestnuts, snow peas, carrots, and green onions in a sherry-spiked broth. Light, fast, and full of crisp vegetables. Ready in 15 minutes.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Bruce's favorite French onion soup simmers Spanish onions in a beef and chicken bouillon broth with garlic, brandy, and Worcestershire, then bakes under a blanket of croutons and melted cheese. A bistro classic.

Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.

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.

A whole roast chicken stuffed with cherries, rubbed with paprika and cinnamon, then slow-roasted in white wine until the juices run sweet and savory. Served over spiral noodles with a cherry-wine pan sauce.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Golden-browned chicken breasts smothered in a garlicky mushroom and onion cream sauce, served over egg noodles. A one-skillet weeknight dinner in 40 minutes.

Quick 30-minute chicken rice soup using leftover cooked chicken, frozen mixed vegetables, and minute rice. One skillet, six servings, zero fuss for busy weeknights.

Chicken cranberry bake with a sweet-tart sauce of ketchup, brown sugar, orange zest, and fresh cranberries spooned over partially baked chicken breasts. A festive one-dish dinner for fall and winter.

Roasted pork tenderloin braised with Granny Smith apples, onions, garlic, honey, and white wine vinegar. A sweet-savory fall dinner with a rustic apple gravy.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Orange chicken curry, browned chicken baked in a sweet-tangy sauce of orange juice, fruit chutney, and warm curry spices with cinnamon and turmeric. A hands-off oven curry served over golden rice.

Very good with a dollop of plain yogurt or sour cream on each patty.