6,855 chicken meal recipes

Szechuan noodle salad with fettuccine in a spicy peanut sauce made with ginger, garlic, chili paste, and sesame oil, surrounded by julienned vegetables and ham.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Classic veal scallopine with Marsala wine pan sauce. Thin-pounded veal cutlets seared crisp and finished with sweet Marsala in 6 minutes flat.

Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.

Savory rice pilaf with toasted almonds, diced dried apricots, and a hint of ginger for a side dish that pairs beautifully with roasted meats.

Classic chicken parmigiana, streamlined: saute chicken breasts, fan them out, blanket with marinara and melty mozzarella, then broil until bubbling. No breading, no deep-frying, one skillet, on the table in about 40 minutes.

Homemade bread stuffing with cubed Italian bread, toasted pecans, fresh thyme, and buttery sauteed onion and celery. Bound with egg and chicken stock for a moist, herb-fragrant holiday side dish.

French coq au cidre with chicken braised in sparkling dry cider and Calvados with caramelized onions, bacon, prunes, and a bouquet garni. Normandy comfort food at its finest.

Fuss-free Parmesan chicken with grilled boneless breasts brushed with a fat-free Italian dressing, Parmesan, and Italian herb sauce. Four ingredients, ready in 25 minutes, under 200 calories per serving.

Jerk chicken pizza, a Caribbean spin: spicy jerk-seared chicken and shiitakes on a barbecue-sauce base with smoked mozzarella and asiago, finished with cool mango-mint salsa. Sweet heat meets smoky cheese.

A comforting, easy-to-make casserole using mostly pantry staples like canned vegetables, pasta, and a creamy sauce. Tender marinated chicken is combined with rigatoni, mushrooms, green beans, and onions, then baked with a cheesy topping for a family-friendly meal.

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

Hongshao wanyu: crispy whole fish (or cod fillet) pan-fried then braised in a fragrant sauce of dried tangerine peel, black bean, ginger, garlic, and dark soy. Classic Chinese technique.

Linguine with scallops in a reduced white wine and chicken broth sauce with capers, lemon, dill, and parsley. A light, low-calorie seafood pasta.

Mexican red rice with roasted red bell pepper, jalapeno, and chicken broth. The roasted pepper puree gives it a smoky, vibrant red color and natural sweetness.

Butternut and acorn squash soup with Gruyere cheese and fresh apple slices. Pureed smooth with a roux-thickened broth, then finished with julienned squash for added texture.