4,060 chicken saute recipes

Tender chicken and crisp asparagus stir-fried in a savory black bean sauce with garlic and ginger. Classic Chinese restaurant favorite that's faster to make at home than ordering takeout.

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.

Scalloped oysters and chicken: browned chicken breast layered with plump oysters, buttery cracker crumbs, white wine cream sauce, and a splash of bitters. A retro holiday-worthy casserole.

Baked chicken breast coated in a Dijon mustard and yogurt mixture, then topped with seasoned bread crumbs and thyme. A lighter, crumb-crusted chicken that stays juicy without frying.

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.

General Tso's chicken: crispy egg-white battered chicken stir-fried with ginger, garlic, scallions, and dried chilies in a sweet-tangy soy and vinegar sauce. The Hunan-style Chinese-American classic done right.

Oven-baked crispy fried chicken with a flour, bread crumb, and paprika coating. All the crunch of fried, none of the oil splatter, ready in about an hour.

A easy and scrumptious casserole that will be your family's favorite for years to come.

Moroccan chicken and rice with pistachios, dried apricots, pine nuts, rose water, and edible rose and marigold petals. Fragrant North African feast with floral garnish.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

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.

Weeknight chicken quinoa stew cooks like a creamy risotto, simmering protein-rich quinoa with chicken, carrots, peas, and tomatoes in a parmesan-laced milk broth. A cozy, veg-packed one-pot dinner ready in under an hour.

A whole chicken and ham steamed with ginger and sherry, chopped Chinese-style, and served with stir-fried broccoli under a glossy rock sugar glaze. An impressive traditional Chinese banquet dish.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

Silky Chinese steamed egg custard with clams and shrimp, set over a savory broth and finished with oyster sauce and chives. Gentle steaming and a quick strain give it a flawless, custard-smooth texture.

Chicken fruit salad tosses cooked chicken with grapes, pineapple, mandarin oranges, celery, and toasted pecans in a light dressing. Southern-style lunch salad on butter lettuce.