2,176 chicken salt pepper recipes

A succulent dish made with juicy tomatoes, bell peppers and succulent shrimp and chicken breasts.

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

Chicken and beef burgoo, the hearty Kentucky stew that simmers two meats with corn, lima beans, potatoes, okra, and tomatoes, thickened with a bacon-drippings roux. A big-batch Southern crowd-pleaser.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

Baked chicken legs with a lemon-herb seasoning roasted until golden, then smothered in mushroom gravy and baked again until fork-tender. A two-stage roasting method for maximum flavor.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

Freezer-friendly beef noodle casserole loaded with cheddar cheese and cream soups, topped with crunchy chow mein noodles and cashews for a satisfying Midwestern classic.

Chicken pumpkin chili simmers cubed chicken breast with pumpkin, beer, pinto beans, and a touch of cocoa for surprising depth. A 45-minute fall chili that rewards a single quiet pot.

Creamy ginger penne with grilled chicken, prosciutto, portobello mushrooms, and sweet peppers in a rich lemon-pepper cream sauce. A bold Southwestern-Italian fusion pasta.

A delicious Thai flavor chicken dish satisfies everyone's appetite.

Italian sausages and chicken braised in red wine and crushed tomatoes with peppers, garlic, and fresh herbs. A big-batch one-pot dinner built for feeding a crowd or stocking the freezer.

Smoky bacon meets sharp cheddar in this velvety soup loaded with tender vegetables. Cook everything in bacon fat for maximum flavor, then stir in cream for pure comfort in a bowl.

Creamy hashbrown casserole loaded with cheddar cheese, sour cream, and green peppers. Topped with buttery cornflakes for the ultimate crispy-creamy contrast.

Adolph Frey owns one of the few Michelin-rated 2-star restaurants in Germany. He made this dish at the lodge for Carl's birthday celebration one year. Quenelles are poached fish and egg mounds traditionally made with pike.

Make your pasta dishes hearty with this tantalizing meat sauce that will make everyone want more.

Bring the flavor of New Orleans into your kitchen with this succulent dish made of shrimp, potatoes and yellow squash.