295 chicken recipes

Stir-fried chicken fajitas marinated in lemon juice, cumin, and fresh coriander. Sauteed chicken strips rolled in warm flour tortillas with salsa, lettuce, and sour cream.

Buttermilk-soaked, double-dredged chicken fried steak with a peppery white gravy loaded with crispy bacon lardons and fresh thyme. Cast iron skillet cooking at its finest.

Raspberry chicken salad with a creamy yogurt-raspberry dressing, toasted almonds, and fresh berries over mixed greens. A light, fruity main-course salad ready in 20 minutes.

Breaded chicken breasts in a mushroom-sherry cream sauce tossed with fettuccine and Parmesan. A restaurant-quality one-skillet dinner ready in just 30 minutes.

Portuguese garlic chicken slow-cooked with port wine, brandy, ham, golden raisins, and six cloves of garlic, then broiled golden. A rich slow cooker showpiece.

Triple-decker smoked chicken club with kalamata olive tapenade, crispy turkey bacon, tomato, Vidalia onion, and cucumber on thick peasant bread. A Mediterranean twist on the classic.

Hungarian-inspired chicken sauteed with charred red peppers, smoky paprika, and a velvety sour cream sauce. A cozy 30-minute dinner with deep, warming flavors.

In this case evil means tasty, as this dish made with mixed vegetables and coconut milk makes a delicious meal.

A useful dry rub to add flavor to all kinds of poultry.

Curried corn and chicken salad with a creamy yogurt-curry dressing, red cabbage, bell pepper, and cumin. A no-cook, make-ahead lunch with bold Indian-inspired flavor.

A fiery Caribbean-style spice rub blended with lime juice, chives, allspice, cayenne, and cinnamon. Marinate overnight and grill for chicken with serious island heat and flavor.

Hot, cheesy chicken dip loaded with sauteed peppers, celery, and jalapeno, bound creamy with cream cheese, sour cream, and cheddar. A quick, crowd-pleasing party dip for chips and crackers.

Poached chicken salad with fermented Chinese black bean sauce, julienned snow peas, and sesame oil. An Asian-inspired composed platter with a blended bean vinaigrette.

Sweet and sour chicken with pineapple, bell pepper, and brown sugar-vinegar sauce. Two methods included: slow cooker (8-10 hours) or oven (2 hours). Serve over rice.

Old-school chopped chicken liver with caramelized onions, garlic, hard-boiled eggs, and butter. Kept chunky, not smooth, for the real deli-style texture. A classic Jewish appetizer.

One-pan herbed brown rice and chicken: chicken breasts simmered with quick-cooking brown rice, peas, thyme, and parmesan. A 30-minute weeknight skillet dinner that cleans up easy.