4,383 chicken recipes

Easy wonton soup shortcut: ground pork, chicken broth, ginger, soy sauce, mushrooms, and wonton wrappers cut into strips instead of folded. Ready in 40 minutes.

Flour-dusted turkey cutlets sauteed golden in olive oil, then sauced with Marsala wine, chicken broth, scallions, garlic, and rosemary. This lighter spin on classic Marsala is on the table in 30 minutes with restaurant-worthy flavor.

Creamy Northwoods wild rice soup with chicken, ham, carrots, and celery in a half-and-half broth thickened with a butter-flour roux. A Minnesota classic with a splash of sherry.

Udon noodle soup with chicken, bok choy, carrots, celery, and green onions in a hot chicken broth. A simple, warming Asian-style noodle bowl.

Pheasant breast baked in a cinnamon-orange marmalade sauce with orange liqueur, topped with grapes, orange sections, and toasted almonds. An elegant game bird dinner.

Pureed carrot and fennel soup made with just 5 ingredients. Carrots and onion slow-cooked in olive oil, simmered with chicken broth and fennel seeds, then blended smooth.

Bird of Paradise chicken braised in pineapple syrup with sherry, soy sauce, and crystallized ginger, topped with bell pepper, celery, papaya, and a glossy pan sauce.

Creamy potato soup loaded with tender PEI spuds, carrots, and herbs makes a comforting Maritime classic that's ready in under an hour for cozy family dinners.

Mexican pasta salad with cumin-rubbed chicken breast, fettuccine, lime, cilantro, and fresh zucchini. A weeknight bowl that bridges Italian comfort and Tex-Mex brightness.

Rantott csirke is Hungarian oven-fried chicken coated in flour, a paprika-lemon egg wash, and breadcrumbs, then baked in butter until golden and fork-tender. Crispy outside, juicy inside.

Twenty cloves of garlic and earthy mushrooms sautéed with toasted breadcrumbs and fresh parsley, simmered in chicken broth for bold, soul-warming soup.

Phoenix rolls wrap thin chicken breast around ham and a lemongrass-shrimp paste, dipped in cornstarch and fried golden. A Vietnamese-inspired appetizer or main dish.

A great side dish for Thanksgiving that will be gone before you can say "pass the turkey".

A nutty, chewy side dish of wheat berries, pearl barley, and wild rice simmered in chicken bouillon with lemon zest, garlic, and green onions. Wholesome comfort in one pot.

Braised fennel sauteed in butter, simmered in chicken broth until meltingly tender, and finished with grated Parmesan. Four ingredients, 30 minutes, pairs beautifully with pork.

Southern Brunswick stew with shredded chicken, cubed pork loin, okra, corn, and tomatoes in a rich broth. A thick, smoky, two-meat stew that tastes even better the next day.