4,060 chicken saute recipes

A savory dish that brings memories of India into your kitchen and onto your dinner plate.

Tender crisp green beans tossed in a simple Asian dressing.

Good for a low-fat diet or when you need to prepare cooked chicken for use in another recipe.

Cold avocado gazpacho soup with cucumber, cilantro, lime, and a splash of hot sauce. Mexican-style chilled summer soup, no cooking required.

These wraps are made with soft tortilla shells and filled with juicy chicken, fresh vegetables, and a generous drizzle of creamy dressing.

So quick and easy to put together, and it tastes delicious with a good amount of flavorful sauce that's perfect with a bed of rice. Don't have Chinese cabbage? Use bok choy or other similar leafy greens, or even broccoli instead.

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.

More of a stew than a soup as the broth is absorbed and thickened by the soba noodles. Very hearty and loaded with goodies. The flavorful broth covers all of the ingredients more like a sauce.

Next time when you crave Chinese food, instead of take-out, make this quick, easy and delicious hot and sour chicken. Serve it over a bed of rice, your dinner is served.

Succulent grilled chicken breasts are served with a creamy-herb sauce. YUM!

An easy enchilada sauce recipe inspired by Emeril Lagasse.

Many versions of Cashew Chicken are sickly sweet and goopy salty with dried out chicken. Not this one, a brine marinade keeps the cubes of chicken juicy with crunchy cashews in every bite! All prepared in one skillet for easy cleanup.

If you're in a hurry, try this dish that is sure to keep you intrigued by it's tantalizing aroma!

Cream of carrot soup made the classic way: onions sweated in butter, a quick roux for body, then carrots simmered in stock, blended and strained silky-smooth, and finished with cream. Velvety, elegant, and simple.

The way my Grandma used to make it. Very hearty and comforting.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.