6,844 chicken wing recipes

Browned chicken breasts simmered in a dill-laced broth with new potatoes and fresh asparagus, finished with a squeeze of lemon. A light, springy one-skillet fricassee ready in an hour.

Spinach and feta stuffed chicken breasts wrapped in crispy, buttery phyllo dough. An elegant dinner party showstopper that's easier to pull off than it looks.

Copycat KFC fried chicken with an Italian dressing seasoning paste and light pancake mix coating. Deep-fried then oven-finished for an extra-crispy, golden crust on every piece.

Pollo alla Cleopatra is an Italian restaurant classic: flour-dredged chicken breasts in a tarragon-caper cream sauce spiked with white wine and brandy. Rich, aromatic, and ready in under 30 minutes.

Seared chicken breasts draped in a glossy blackberry pan sauce with sautéed mushrooms and shallots. Sweet, earthy, and elegant, all in 30 minutes with everyday ingredients.

Bow tie pasta tossed with honey-soy marinated chicken, red bell peppers, and scallions. A quick Asian-inspired weeknight dinner with a sweet, tangy, savory glaze.

Elegant baked chicken breasts on a bed of dried peaches and raisins, glazed with apricot preserves and white wine until deeply caramelized.

Broiled chicken breasts baked in a tangy pineapple-Dijon sauce with Worcestershire, rosemary, and lemon slices. Sweet, savory, and on the table in one hour.

Grilled succulent chicken breasts are stuffed with tart apples that become tender yet juicy after grilling. Serve it with some thickened apple cider.

Robb's cinnamon chicken marinates boneless breasts in honey, orange juice, mustard, garlic and two teaspoons of cinnamon, then broils to a burnished, sweet-savory finish.

A hearty Scottish cock-a-leekie soup simmered low and slow with leeks, chicken breast, carrots, and celery in rich broth. Finished with an egg yolk liaison for silky body. Serves 6 to 8.

Was pleasantly surprised by the taste of this recipe. Was very good recipe, even without onions or sour cream. Would recommend!!

This recipe was given to me by a friend who is an ex-patriot now living in Playa del Carmen on the Yucatan Peninsula of Mexico. I serve this with yellow rice and grilled avocado halves.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Grilled Mexican chicken breasts basted in a tangy chili-ketchup glaze with brown sugar, Worcestershire, and hot sauce. Scored deep for flavor and topped with cool yogurt.