3,921 chicken saute recipes

Oven bag Italian chicken baked in spaghetti sauce with green peppers. Just 5 ingredients and 30 minutes for a hands-off weeknight chicken dinner served over spaghetti.

Skillet-browned boneless chicken finished in a microwave casserole under a fruit pie filling, white wine, lime juice and warm spice sauce. Sweet, tangy and spiced, served over noodles or rice.

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.

Super equick easy reduced calorie version of Chicken Parmesan for a NuWave or Flavorwave oven. Cooked directly from frozen chicken breasts.

Fragrant basmati rice cooked with garam masala, ginger, garlic, and chiles, then topped with toasted walnuts, cashews, dried apricots, prunes, and coconut. An Indian-inspired pilaf served with plum sauce.

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.

Make-ahead chicken and wild rice casserole loaded with mushrooms, red bell pepper, celery, and low-fat cheddar. Assemble the night before and bake when you're ready. Feeds a crowd.

Hot and sour Thai-style mushroom soup with oyster and enoki mushrooms, serrano chilies, lemon grass, kaffir lime leaves, lime juice, and fish sauce. Light, aromatic, fiery. Ready in 30 minutes.

Louisiana-style rice and oyster dressing with chicken livers, the Holy Trinity of onion, celery, and bell pepper, plus Worcestershire and cayenne. A Southern Thanksgiving dressing that goes beside the bird, not inside it.

Egg foo yung with bean sprouts and onions fried into golden patties, topped with a savory oyster sauce and chicken broth gravy. A Chinese-American classic made in a wok or heavy skillet.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

Try this dish that brings memories from the Eastern Hemisphere and a taste you will love.

Ayam Kacang Bukittingga is a Sumatran peanut chicken braised in coconut milk with a fragrant spice paste of red chiles, ginger, turmeric, and garlic. Rich, nutty, and deeply aromatic.

Skinny scalloped potatoes layered with Swiss cheese, garlic, and pimientos, baked in chicken broth instead of cream. A lighter take on the classic casserole.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Broiled salmon teriyaki with a homemade ginger soy glaze made from scratch. Fresh ginger root, rice wine, and reduced-sodium soy sauce for a lighter take.