2,938 chicken salt recipes

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.

Silky pureed artichoke soup with cream, lemon juice, and white pepper. Serve it chilled for summer or gently warmed for cooler days.

Pork chops over easy slow-cooks dredged and browned chops in chicken and rice soup until fork-tender. A set-and-forget weeknight dinner ready when you walk in the door.

Homemade chicken soup simmered with celery, bay leaf, and peppercorns, finished with tiny butter dumplings dropped right into the broth. Old-fashioned comfort in every spoonful.

Israeli sweet and spiced chicken braised with orange juice, honey, paprika, ginger and nutmeg over a bed of onions, finished with black olives and fresh orange segments. A bright Middle Eastern one-pot dinner.

Pan-seared chicken breast sliced over a warm Sicilian caponata of eggplant, bell peppers, zucchini, Roma tomatoes, capers, and currants. An elegant dinner for two in 35 minutes.

Delicious and nutritious. A great side dish to accompany lamb or beef dishes.

Fresh flavors bring chicken breast to life. The smoky and salty bacon wrapped around a classic caprese combination of basil, tomato and gooey mozzarella cheese make this an awe inspring main. Easy and undeniably delish!

Slow cooker pinto bean soup with smoky ham hock and pasta simmered all day until thick and soul-warming. Set it in the morning, crush the beans, and serve a crowd.

You don't have to barbecue everyday with this scrumptious dish that will please anyone who loves chicken!

Rich pastry crust made with lard and schmaltz (chicken fat) for an extra-flaky, savory pie shell. The traditional savory pie pastry built on rendered animal fats for unmatched flavor and tenderness.

Rosemary fried chicken dredges chicken pieces in seasoned flour with crushed rosemary, then pan-fries until golden and crisp. The 30-minute crusted chicken with herbal flair.

Buttermilk-soaked oven-baked chicken coated in seasoned flour with paprika and black pepper. Crispy baked chicken that starts high-heat and finishes golden without frying.

A nice simple cabbage soup from the kitchen of Heather Zink.

Prefer chicken instead? Well, let's do Chicken Habanero

Classic herb stuffing with cubed bread, butter-sauteed onion and celery, poultry seasoning, and fresh parsley. Makes 10 cups, enough for a 12-pound turkey.