480 chicken salt pepper recipes

Moroccan chicken braised with preserved lemons, green olives, ginger, coriander, and garlic in a fragrant broth. A one-pot North African classic with bold, bright flavors.

Microwave chicken with sauce supreme cooks a whole cut-up chicken in under 30 minutes, then gets coated in a cream-of-chicken soup sauce with parsley and pickled onions. A retro 1980s weeknight classic.

Houlihan's baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.

Try something new when it comes to stew with this scrumptious dish made with green beans and white wine.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Oven-fried chicken breasts coated in ground pecans and cornmeal with a Dijon mustard dip. Crispy, golden, and hands-off in the oven with no deep-frying needed.

Chicken and asparagus baked in a creamy curry sauce made with cream of chicken soup, mayo, and lemon juice, finished with melted cheddar. Easy one-dish dinner.

A well loved chicken soup of Brazilian, Portuguese, Cape Verdean cuisine. Classic Brazilian chicken and rice soup recipe much loved.

Chicken Indienne, a creamy Anglo-Indian curry-spiced chicken braise with lemon-marinated pieces, sweet candied ginger, and a velvety cream sauce. Served with lime and rice.

Creamy chicken and rice casserole for two with mushrooms and green pepper in a from-scratch white sauce. No canned soup needed. Bubbly and golden in about an hour.

White chicken chili with great northern beans, green chiles, and cumin in a creamy Monterey Jack broth. The Tex-Mex alternative to red chili, slow-simmered to silky.

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.

Mexican chicken and barley chili with pearl barley, corn, green chiles, tomatoes, and cumin in a hearty, stew-like broth. A filling twist on traditional chili that uses barley instead of beans.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Paellaquinoa combines classic paella with quinoa instead of rice. Saffron-scented quinoa baked with chicken, chorizo, shrimp, and clams. Gluten-free.

Chicken and yellow rice that's baked to perfection in a casserole.