7,478 chicken recipes

Hotel Roanoke peanut soup, a legendary Virginia recipe with creamy peanut butter, chicken broth, and a bright squeeze of lemon. Rich, velvety, and uniquely Southern.

A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.

San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.

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.

Chicken breasts dipped in sour cream, rolled in herb stuffing crumbs, then baked with butter and dry vermouth. Served with a creamy mushroom-vermouth sauce that turns weeknight chicken into a French-inspired feast.

Bright, tangy white chicken chili with tomatillos, jalapeno, green chilies, cannellini beans, and fresh cilantro. A lighter take on chili that comes together in just 20 minutes.

Classic giblet gravy made the old-fashioned way: simmered chicken or turkey giblets folded into a rich pan-drippings roux thickened with their own savory broth. The from-scratch holiday gravy your bird deserves.

Chinese chicken meatball soup with water chestnuts, snow peas, carrots, and green onions in a sherry-spiked broth. Light, fast, and full of crisp vegetables. Ready in 15 minutes.

Rigatoni with thick mushroom sauce shreds portobello mushrooms straight into the pan, then reduces with garlic, broth, and red pepper for a meaty vegetarian pasta. Pan to plate in 30 minutes.

Chicken and rice casserole baked with four cans of cream soup for a creamy, hands-off one-pan dinner. Just layer, cover, and bake for three hours with almost no prep.

Cheesy chicken with basil in a smooth and creamy sauce.

Classic Jewish chopped liver made with chicken livers sauteed in schmaltz with onion and garlic, mixed with hard-boiled eggs. Includes instructions for rendering your own chicken fat.

Houlihan's baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Smooth, rosy pimiento soup made with chicken broth, half-and-half, and a hint of hot sauce. Ready in 30 minutes flat, this Southern charmer is comfort in a cup.

Homemade cream of whatever soup mix made with powdered skim milk, cornstarch, chicken broth granules, and herbs. A pantry-ready substitute for canned cream soups.